CSA Adventures, Box 10

In this week's box:
  • carrots, 1 lb. 3 oz.
  • spinach, 8 oz.
  • rutabagas, 1 lb. 3 oz.
  • broccoli, 14 oz.
  • asparagus, 15 oz.
  • leeks, 1 lb.
  • kale, 13 oz.
The kale, leeks, spinach, and rutabagas went into a soup with sausages and beans. I used a simple, old-fashioned recipe for gingered carrots to go with brisket, potatoes, and cabbage.

Gingered Carrots
juice of 1 small Meyer lemon or 1 tbsp. regular lemon juice
3/4 tsp. salt
1/2 tsp. ground ginger
1 lb. carrots
2 tbsp. butter

Mix lemon juice, salt, ginger, and a few grinds of pepper until ginger has completely dissolved. Peel carrots and slice 1/2-inch thick. Mix carrots and lemon juice mixture, place in a buttered 1-quart casserole, dot with butter, and bake at 400 degrees for one hour.

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