Cascading Kitchen Notes
Make sure to sweat the julienned shreds in a colander tossed with a pinch of sea salt. It will help release an ample amount of water so that it doesn’t make your dip runny. Squeeze the shreds with your hands after sweating for 30 minutes to remove any extra water before adding to the dip.
Watch Mimi Make a Zucchini Sweat on Week Four CSA 2020 video 27:25
Tzatziki, the Traditonal
Or the vegged up crunchy style
More than just a dipping sauce. Put it on a sandwich or a dollop on a bowl of soup or stew, side dress a salad or just eat a spoonful!
Stir together:
- 2 cups of whole milk yogurt
- 1 clove of garlic– minced (more if you'd like)
- 1 cucumber-peeled, seeded and finely shredded
If you don’t have cucumbers try using spring turnips or radish.
Method:
- Shred the turnip or radish and sweat in a colander with a heavy pinch of salt and rub or massage it in.
- Once some of the water has been released, stir into yogurt just like you would do with the cucumber.
Allow a few hours for the flavors to meld.
In addition to the traditional cucumber or the turnip and radish mentioned above you can also use julienned or coarsely shredded zucchini or celtuce for extra flavor and a nice crunchy mouthfeel.
Adding a few green minced herbs, tops from spring turnips or early radishes, scallions, or mint will change the flavor to match a meal. Take a look at Week Four CSA 2020 Video at 25:34 for Tzatziki inspiration.
We even spoon this onto a soup.