Here at Boxcar Press, we’re always looking for new ways to support the environment and get involved with our local Syracuse community too. Last year, we started subsidizing CSA (Community Supported Agriculture) memberships for all employees — as well as hosting one of the weekly vegetable pick-ups for other locals. We’re thrilled that year 2 of our CSA adventure has begun! As a result, a good number of Boxcar employees can be found carting home large bags and baskets full of fresh, organic produce every Tuesday. Delivered once a week by local organic Grindstone Farm, fresh veggies and herbs are delivered here at the Delevan Center, the old warehouse we call home. We have found that half the fun is figuring out what to do with the unusual ingredients that tend to come home with us on CSA delivery days!

Typically, we get an assortment of great lettuces, kale, fresh herbs like cilantro and dill, broccoli so fantastic we never want to eat anything other than organic broccoli again, garlic scapes, cool daikon radishes that resemble white carrots, and lots and lots of bright red radishes. As the season is progressing, so are the crops, and the produce that arrives every week is changing, but we’ve continued to get a lot of radishes, which led a few of us to start looking into recipes that use radishes and ideally the radish greens too. After some hunting around, one of our letterpress printers, Carrie, who is one of the finest artisans we know to ever run an Original Heidelberg windmill, found and tweaked the following recipe that was fantastic. At a loss as to what to do with all of your radishes? Give this recipe a whirl!

Asian Hamburger Skillet

• 1lb lean hamburger (although many of us are vegetarians so we substituted the Morning Star ground “meat” instead)
• 1 medium red onion, sliced about 1/4? thick then cut into 2? lengths
• 1 bunch of radishes, cut in matchsticks
• 1 bunch of radish tops, cut roughly into 1? pieces
• 4 carrots, julienned or cut into 1/4? slices
• 1-1/2 tsp ginger paste
• 2 tbsp fish sauce (although we’ve also tried General Tso’s sauce and it was delicious!)
• 1 garlic clove, minced
• 1 lime (optional)
• Freshly ground pepper, to taste

In a large sauté pan, cook hamburger (or meat substitute) over medium high heat, until just beginning to brown, breaking into small bits with spatula. Stir in onion and radishes and cook another 2-3 minutes. Stir in carrots, radish tops, ginger paste and fish sauce and cook 5-10 minutes until onions are softened and hamburger is cooked through. Sprinkle with lime juice (if using) and pepper, to taste. Serve immediately.