CSA Box #21

Today's CSA box contains:  rainbow carrots, lacinato kale, leeks, red beets, white potatoes, apples, purple daikon radishes, sunchokes, arugula, brussels sprouts, ginger, cilantro, savoy cabbage, celery root, and baby spigariello.

I don't really know what to do with radishes that aren't the French breakfast ones, so I'm going to try Purple Radish Salad for these daikons.

 

The beet greens, arugula, and spigariello will all go into bags in the freezer for breakfast smoothies.  The ginger will go into the freezer for inclusion in breakfast smoothies too.  I will boil the beets and peel and slice the carrots for snacking.

 

I want to make the apples into apple pie filling because Simran wants to make the Not So Poison Apple Cupcakes from Disney World.  My plan is just to make spice cupcakes with apple pie filling and top them with cream cheese frosting that I already have leftover in the fridge from the last time we made carrot cake cookies.  

[Edited 10/30/20:  These cupcakes turned out really great.  I stand by my decision to use cream cheese frosting even though the original Disney version has buttercream.  I used an apple corer to take out the center except for 1/4 at the bottom, then filled them with the apple pie filling I made earlier in the week from the apples from the farm, put the tip of the cupcake core back on like a little lid, and piped the frosting in a swirl from the outside in with one of the biggest piping tips I have.  The spice cake was a little bland on its own (not sure what it was lacking -- salt?  I didn't add salt since I used salted butter), but the filling enhanced its flavor greatly.]

Everything else I'm making is below, including some items carried over from last week that I didn't get around to:

 

Brussels Sprouts

 

Hakurei Turnips with Falafel and Crumbs and Creamy Sesame (Vedge, pg. 84)

 

Shishito Peppers with Dipping Sauces

 

Roasted Cauliflower with black vinegar and kimchi cream (Vedge, pg. 90)

Lacinato Kale with Walnut Sauce

I actually ran out of space in the freezer for more smoothie greens, so I'm going to make walnut sauce and do the kale this way for dinner tonight.

Roasted Sunchokes with Smoked Paprika Aioli (Vedge, pg. 50)

These were a weird texture last week.  I'm going to try cooking them longer this time maybe.  I'd never had sunchokes, so I'm not sure if they turned out the way they were supposed to.  The flavor of the aioli was good though.  It would be good with roasted or fried potatoes.

Since I have cabbage and leeks, I might make some fresh vegetable stock.  Again I only have one celery root, so it's just enough to make a tiny amount of the celery root fritters from Vedge.  Or maybe I'll put it in the stock in place of celery since I don't have any.  I don't know.