I’ve done some preliminary research into what type of dishes I might transform these vegetables into, and most of the recipes I have read have called for roasted vegetables. So, to make my life a little easier, I just decided to roast a whole bunch of them ahead of time. Not all of them. Probaby half. I chopped them up into similarly-sized pieces, minced several cloves of the garlic from the CSA, and tossed it all with some olive oil before chucking it in a 400 degree oven. For about 40 minutes.
Here’s a close-up of that sunchoke. Gross. Supposedly this guy tastes like a potato, but sweeter. And gives you terrible gas. I can’t wait to try it. Personally, I think it bears a resemblance to that weird sentient space ship from the Star Trek TNG episode, Tin Man. Nah, you’re right. Tin Man looks more like a yam.
This is the green kobacha sqash. Also known as a Japanese Pumpkin. It looks pretty standardly squashy.
And who knew. Black radishes are white inside. Just like regular radishes. Hmm. Also, I read that next to horseradish, these black radishes are the spiciest of all radishes.
Here is the kobacha and celebration squash all oiled up and on hanging out on a sheet. Technically, you aren’t supposed to crowd veggies on a pan when you are roasting them. I guess I just didn’t really give a shit.
Anyway, I just roasted these little veggie chunks for about 40 minutes and then just let them cool and refrigerated them. Pretty exciting, eh?