We’ve picked up our third week’s worth of CSA produce, and it seems that our parsley is missing. However we did receive:
1 head lettuce
1 bunch spring turnips
1 chinese/napa cabbage
1 bunch red russian kale
1 bag mesclun mix
by request!
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cookie sheet
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asparagus
olive oil
salt
pepper
garlic
(whatever spices you like, we use Tony Chachere’s)
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Preheat oven to 400F.
Prep asparagus by snapping ends (let break at the weakest point to get rid of tough parts) and placing in cooking pan. Drizzle with oil and shake to coat. Sprinkle with salt, pepper, and other seasonings. Cook for 5-15 minutes depending on preference.
I found this recipe online when looking for uses for bok choy. However, I made several changes and would probably adjust again next time around. (substitute tofu or mushrooms? less meat, more veggies!) Regardless, it was delicious. My take:
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medium skillet
mixing bowl
cookie sheet
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1 lb ground turkey
4 cloves garlic
1 inch ginger
3 cups bok choy, finely chopped
1/2 cup green onion, finely chopped
2 T soy sauce
2 T fish sauce
1 t sesame oil
won ton wrappers
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Preheat oven to 400 F. Cook turkey, garlic, and ginger over medium heat. Drain.
Combine all ingredients and spoon one scant tablespoon, lengthwise, onto a won ton wrapper and roll, leaving ends open. Repeat and line up on pan.
Brush with sesame oil. Bake about 15 minutes or until golden.
Dipping sauce: equal parts soy sauce, rice wine vinegar, and sesame oil. Season with garlic powder and chili sauce to taste.
Separate the greens from the radishes. Cut the hull and tip off of the radishes and store in water. Wash the greens and store separately (see “storing lettuce”).
Another victory in our battle against the greens. A created this recipe as a breakfast dish once we instituted the “no meal without lettuce” rule. We liked it enough to make a few batches to keep in the fridge for breakfast on the run this week. I think we might have gone through 2 heads with this one recipe!
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(hand) blender
lettuce
frozen strawberries (hulls on!)
honey
whipping cream (yogurt?)
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Combine a couple large handfuls of lettuce and a handful of strawberries. Blend.
Add honey and cream. Blend. Adjust to taste.
This recipe is a perfect use for our fresh okra, tomatoes, and the potatoes sitting in the bottom of our fridge. Plus, it’s an excuse to bulk out our spice rack by shopping at the Indian grocery! I found this on my new favorite website.
How about this for a spectacular brunch? We roasted asparagus and poached our CSA eggs. What better excuse to learn how to make Hollandaise?
pot of simmering water
thin metal bowl
whisk
egg yolk (1)
lemon juice (1 t)
melted butter (4 T)
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Whisk egg yolk in bowl. Add lemon juice to bowl and stir entire mixture over (not touching) pot of simmering water until thickened enough to resist. Slowly add butter while whisking until combined and smooth. Season after completion.
large pot
mug
slotted spoon
eggs
salt/pepper
vinegar
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Fill pot 1/2 with water. Season with salt and pepper. Add vinegar until you can taste it (a few tablespoons). Bring to a very gentle simmer.
Break egg into mug. Hold mug and stir water rapidly until whirlpool forms. Remove spoon and gently tip egg into center of whirlpool.
Leave to cook for 2-4 minutes. Remove egg with slotted spoon and drain.
Got a tip from A’s mom. Press all of the air out of the bags of greens and lettuce. Here is what we are doing with the abundance of CSA lettuce. Any suggestions for better preservation are appreciated.
Wash and fully dry everything upon arrival.
Bundle and wrap in dry paper towel.
Wrap tightly in a plastic bag while pressing out all air.
Label with a post-it and wrap with a rubber band.
If necessary, crisp the lettuce in a bath of cold water and spin before serving.
