Filed under: CSA | Tags: braising greens, eggs, japanese turnips, mesclun mix, radishes, spinach
Well, we’ve come to the end of another CSA season. We’re planning to renew the meat CSA, but only after our freezer is finally empty!
CSA Winter Week 20:
(3-10-2009)
1) Spinach
2) Mesclun Mix
3) Braising Greens
4) Japanese Turnips
5) Radishes
6) Eggs
Filed under: CSA | Tags: eggs, ground beef, ham slices, mesclun mix, pork chops, pork ham roast, pork sausage, pork sides, pork spare ribs, potatoes, spinach, turnip greens
CSA Winter Week 17:
(2-21-2009)
1) Rutabaga
2) Spinach
3) Mesclun Mix
4) Braising Greens
Filed under: CSA | Tags: carrots, chicken, collards, mesclun mix, pork bratwurst, pork chops, pork ham roast, pork sausage, potatoes, spinach, turnips
CSA Winter Week 16:
(2-10-2009)
1) Potatoes
2) Mesclun Mix
3) Collards
4) Spinach
5) Carrots
6) Turnips
Filed under: CSA | Tags: collards, delicata fall squash, spinach, sweet potatoes
CSA Winter Week 8:
(12-9-2008)
1) Collards
2) Spinach
3) Sweet Potatoes
4) Delicata Fall Squash
We’ve been very busy lately, but not in the kitchen! With last week’s CSA we got:
1) Napa Cabbage
2) Radishes
3) 2 bags of Mixed Greens
4) 1 bag of Spinach
5) Red Russian Kale
6) Head Lettuce
7) Kohlrabi
In the battle against the greens, this is our favorite quick win. Not so good for lettuce, but you can quickly conquer a whole bag of spinach as a side dish with this classic.
—
large pan
stirring utensil
spinach (or any substantial leafy green)
oil
butter
salt
lemon juice
—
Heat the pan and add just a bit of oil and butter, equal parts. Keep heat high.
Dump in all greens and stir. They will wilt and shrink quickly.
Salt and continue cooking until softened to your liking (mind the stems).
Plate and drizzle with lemon juice.
Eat immediately.
(I can’t find the source of this recipe found online. Here is what I did.)
4 oz frozen shrimp, finely chopped
1 egg yolk, beaten
1/2 c. bok choy, finely chopped
1/2 c. onion, finely chopped
1 T. soy sauce
1/2 t. sugar
1″ chopped ginger
1/4 t. salt
1/8 t. pepper
20 won ton skins
chicken broth (1 cup for each bowl)
spinach (handful for each bowl)
chili sauce
fish sauce
scallions
Combine shrimp, egg, bok choy, onion, soy sauce, ginger, sugar, salt, and pepper. Put chicken broth on to boil. Spoon just under 1T off center on the won ton, roll and press with wet fingers to seal. Gently drop won tons into boiling stock for 3-5 minutes (cook only those you are serving immediately).
Place spinach into each bowl and chop scallions. Pour broth over spinach to wilt and divide won tons. Top with scallions and serve with chili sauce, fish sauce, and soy sauce to flavor broth.
Filed under: CSA | Tags: bacon, bok choy, chicken, eggs, ham, lamb, lettuce, pork, sausage, spinach, spring onions
We’re so excited for our food delivery – a whole new way of eating to be discovered! We’re happy to support Coon Rock Farm and look forward to a summer of adventures!
