It’s that time of year again. Time to break out the Zucchini Files. Being members of a CSA means we get a lot of what grows well, and nothing grows better than zucchini squash. So, over the years, we’ve searched high and low for recipes which use that prolific vegetable, and presented them to you fellow scratcher. This summer, we’re starting with a recipe of our own invention: Zucchini Citrus Salad. Keep reading, and you might just find a new way to use up a few zucchini squash this summer.
Last Friday, we were making a traditional Italian dish for dinner — Risotto Primavera — and we didn’t have bread to serve alongside. In our house, baking day is Sunday, and, since we’d traveled, we’d eaten all the bread in the house. So, we decided that there must be some quick, easy, traditionally Italian flatbread we can make up in a few minutes. And, according to posts on the Internet, there is: piadina. We looked at a few recipes and quickly realized a secret about piadina which we’ll reveal at the end of this post.
Two weeks ago, we picked up that ginormous head of cabbage in our CSA share. And, it was one of the smaller heads. Still, to us, it meant we had to use up a lot of cabbage. What could use cabbage faster than some sort of coleslaw? Now, as you know, we have two of the best recipes for coleslaw right here: our traditional Coleslaw, and a Light Coleslaw. Today, we’re going with what is, essentially, a Pineapple Coleslaw.
If you believe the Internet, the only ways you can have radish pods are either raw, as on a salad, or pickled. Nothing else.
Wait a minute, do you know what radish pods are? Oops. Sorry. Let’s get that out of the way first. Radish pods are simply the seed pods of radishes that have been left to go to seed or bolted. Nothing more. They taste pretty much like radishes, and you can use them in salads just as if they were radishes. In a way, since they’re radish seeds, which would grow into radishes, perhaps they’re radishes, after all. And, just as with radishes, they can get woody, tough, and pithy. So, if you happen to get these in your CSA share, you’ll want to pick through them and save the tender pods. If you don’t think you’ll ever have radish pods, you can move on.
This came about in a somewhat convoluted way. We were trying to think of a way to cook the radish pods we picked up last week. It’s not been easy, but we did decide on something. But, at the same time, we came up with the idea of a lemon orzo to compliment (hopefully) the radish pods. This soon evolved into a creamy lemon orzo, perhaps with a tiny amount of greens tossed in for color. It didn’t sound half bad. Now all we had to do was scratch it up.
We’d wanted to call this dish Jewel Rice, but it turns out that Jewel Rice is a traditional Persian dish, and that’s not what this is. So, to prevent confusion, we chose the name Brilliant Rice, to match the brilliant colors in this simple, simple side dish. We made this several weeks ago, simply as a side for us one day, and it turned out so well and looked so nice that we thought we’d share it with you, fellow scratchers.
One of the things we get along with our vegetables from the CSA is advice and recipes on how to prepare them. Every year, during greens season, a recipe that shows up on the back page of our newsletter is for Okonomiyaki, a Japanese-style fritter. We’ve not made it, not because we thought it would be bad, but because we really like having Greens Latkes (also based on our CSA recipes) as our go-to method for using up a lot of greens. Today, we figured we’d try scratchin’ out our first okonomiyaki. Oh, and if you’re wondering how to pronounce okonomiyaki, take a tip from us, and realize that it’s probably wrong.