Japanese Vegetable Pancakes

(from smittenkitchen.com)
Our Interpretation:
10-12 cups of shredded vegetables ( turnips, radishes, kale, carrots, cabbage, scallions, broccoli, scapes... really anything!)
1-2 tsp Salt
1/2 cup flour
6 eggs
Oil for frying (we used olive oil)

Dipping Sauce: follow recipe on smitten kitchen

Process: Shred veggies, toss with salt and flour so that all of the veggies are evenly coated. Whisk eggs, and add to veggie/flour mixture. Make pancakes of whatever size you like, heat oil in pan, fry pancakes for a couple minutes on each side, making sure to press them down gently in the pan.

Quick Kimchi

A great way to use up a big head of Napa cabbage as well as many other ingredients from your box. Make a big batch at once and keep it in the fridge for lunches all week long. 

(makes a big bowl)

1 head Napa Cabbage
1 bunch scallions
1 bunch carrots
Any left over radishes or turnips from previous weeks
6 cloves garlic or 1 bunch scares
1 or 2" knob of ginger
3 t. salt
3 T. toasted sesame oil
3 T. rice vinegar
2 t. fish sauce
Crushed red pepper or hot sauce

Peel off and discard the outer storage leaves from the cabbage. Slice into very thin strips and place in a large bowl. Toss with the salt and set aside.

Chop up all the other vegetables into very thin slices. Toss with the cabbage, along with the sesame oil, vinegar, and fish sauce. Add hot sauce or red pepper flakes to taste.

Keeps well in your fridge as the flavors will continue to blend and mellow over time. Great for brown bag lunches throughout the week!

Kohlrabi Slaw

4 medium kohlrabis, peeled and shredded
1 small carrot, shredded
1/2 C mayo
1/4 C sour cream
1 T sugar
2 t lemon juice
2 t dijon mustard
1/2 t celery seed
1/4 t salt
1/4 t pepper 

Toss all together in a large bowl. Best if left to "stew" overnight to blend flavors.

Honey Soy Glazed Vegetables with Crispy Mushrooms

1/4 cup plus 1 tablespoon canola oil
1 pound medium turnips, cut into 3/4-inch wedges
1 pound medium radishes, quartered
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
2 tablespoons molasses
2 tablespoons water
6 large shiitake mushrooms, stemmed and caps quartered
1/2 pound Asian rice crackers, pulverized


  1. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
  2. In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.
  3. In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.

Chinese Radish Salad

12 trimmed radishes (~7 oz) or spring turnips
2 Tbsp plus 1 tsp Chinese light soy sauce
1 Tbsp distilled white vinegar (rice vinegar would be okay too) 
1 tsp sugar
1/2 garlic clove lightly mashed, but left whole
3/4 tsp toasted sesame oil 

Hit each radish with a potato masher or heavy cleaver (or something similar) to crush it lightly. A few pieces may fly off, but the radishes must stay whole. Put the soy sauce, vinegar, sugar, garlic and sesame oil in a bowl and mix well. Add the radishes and mix again. This salad may be served immediately or kept refrigerated in a closed jar for up to 2 weeks. This salad is also EXCELLENT with the spring turnips we have been receiving in our CSA. From Madhur Jaffrey's "World Vegetarian"