For the last couple of months we’ve been getting a local box of fruits and vegetables delivered to our house every second Friday from Green Earth Organics. I was really drawn to them because of their commitment to social responsibility, and especially because they donate some of their revenue to local non-profits.
Every week has been a bit of an adventure, because there are some vegetables we’ve received that I either would never have purchased, or hadn’t even been aware of. I opted for the “local” organic box. They have other boxes, non local organic boxes in three different sizes. I wouldn’t mind a bigger local box, but the one we’ve been getting has been good enough so far.
This weeks local bin items:
- Garlic cloves
- Spartan apples
- Yellow Potatoes
- Black radish
- Cremini Mushrooms
- Living kale
So every week, I try and find or create new and interesting recipes to really utilize our grocery box.
Sometimes there are great suggestions on the Green Earth Organic website, but more often than not, they use ingredients I would never touch (bison? no thanks!). One recipe I did enjoy recently was the Turnip Relish they posted, but I haven’t made it yet.
Tonight I wanted to throw together something quickly, and I stumbled upon this overnight pickled daikon recipe via Yummly. But that was the gateway recipe of the evening. Somehow I stayed up until 2am cooking.
Other than the “live” arugala and kale, the black radish was the most unusual vegetable I’ve gotten in the box. I’ve never noticed them in the supermarket, and I was at a loss what to do with it the first week it arrived. In my search I noticed there was a collection of recipes for it on Coopers Farm CSA (also from Ontario). But I opted to make this black radish and potato salad from the Chocolate Zucchini Blog.
I’m looking forward to trying everything after the flavours have more time to blend.