What to do with a Watermelon Radish
I first learned about Community Supported Agriculture when I was scrounging around for work in my early twenties. Unable to find a dance gig, I was thrilled to find a vegetable gig (which was a close second on the list of gigs I was considering). Every week for four hours, I would weigh and pack local produce into large green boxes for delivery to our customers. I was compensated in all the leftover vegetables I could fit into my '93 Celica. Being paid in vegetables teaches you a lot about the value of vegetables, and I feel lucky to have had this experience early on. That CSA was called World Peas and it was based in Lowell. When I moved to Plymouth and started ballroom dancing (a job that paid money!) I signed up to receive weekly shares from South Shore Organics. Now that I live in Boston, I receive deliveries from Boston Organics, who just sent me the gift of this wooden spoon inside my tenth delivery.
If you are interested in these organizations, follow the links above. Otherwise, check and see if there is a CSA in your area. I've never paid more than $35 for a week's worth of produce (which often lasts into the next week). It's like living your own weekly episode of Chopped. Your dinner menu is dictated by a mystery box! This week's star ingredient:
The watermelon radish.
Also, a sprout mix.
The only thing you have to be aware of when working with a CSA is just how quickly the produce can pile up if you're not on top of things. The day I got the watermelon radish and sprouts, I was also grappling with a shelf full of root vegetables from the week before.
Those got roasted in the oven at about 400 degrees until everything was soft.
This is the start of an eggplant spread, similar to the one I use to make Eggplant Pasta.
Roasted vegetables turned into a mash with some butter, half & half, salt & pepper.
I also made some caper hummus, and two other easy, 3-ingredient spreads. The first was a combination of cream cheese, dill and lemon zest. The second was a simple guacamole: smushed avocado, lime juice and cumin.
I served this assortment of spreads and sprouts with rye bread and thinly sliced watermelon radish.
With these open faced tea sandwiches, I have successfully completed yet another uncontested Chopped challenge.