Spring 2018 Week 3 (April 25th)

IMG_0694

Curly leaf kale, asparagus, onion, spinach, green cabbage, miner lettuce, chinese broccoli, rainbow chard, radishes, leek, beet, brussels.

Did anyone make the Pad See Ew recipe I linked last week?  It was even better than I hoped!  More Chinese broccoli this week and you could throw in cabbage and I had a few carrots on hand for color. Oh, and I found the noodles in the refrigerated section on the far right side of Southeast Market 422 E 900 S. It’s a 2 pound pack (instead of 1) so I doubled the sauce recipe.

Make the kale into this wild rice gratin for a hearty side or main dish. I’ve made it a few times and it’s a great way to get green leaves in the kids.

Beets my two favorite ways: creamy or roasted.  For the creamy recipe I like to add dill and you can dice small cubes if you don’t have a mandolin to get those perfect juliennes. For roasted, peel and cut in wedges, toss in olive oil and roast covered until soft and then take the lid off if you want to crisp up a little. Serve at room temperature on a bed of spinach or miner lettuce (or not) with a sprinkling of goat cheese (I prefer creamy chevre), walnuts, and reduced balsamic. I’m kind of a Trader Joe’s fanatic, they have the best price on cheese and balsamic glaze. So if you’re driving by grab chevre and gruyere.

As for the asparagus, grilling is a great option with this fabulous weather.  I thought I’d share a recipe for the best quiche I’ve ever had. It’s kind of decadent, my friend’s Christmas breakfast, but heavy cream doesn’t need to wait for the holidays:

IMG_0695

Advertisements

Spring 2017 Week 1 (April 4th)

FullSizeRender (89)

Small: Mustard greens, arugula, spinach, salad mix, swiss chard, asparagus, garlic, shallot, red onion, miniature romain, carrots, turnip, baby potatoes, and honeycomb.

FullSizeRender (90)

Medium add: extra salad mix, pea shoots, arugula, spinach, butternut squash.

 

Welcome to this first week of our Spring shares!  Lots of greens.  This soup is my go-to for spinach.  Arugula is great tossed with olive oil, lemon juice, and a little salt. Luckily a knowledgeable member helped us with how to tame mustard greens.  Potatoes, asparagus, and chard would make a fancy Easter a frittata.  Spread the honey on crackers and eat with cheese and fruit to help with the honey comb. I love to add it to these granola bites.  For those of you with mediums the pea shoots can be treated like sprouts on salads and sandwiches, I’ll try this Chinese stir fry recipe.  Happy eating this week and share anything that worked well.

Have you eaten it all yet?

This week’s share start tomorrow! Have you used up last week’s yet? Don’t worry, neither have I. So, what can we do with all that leftover produce? Some things keep well until more of them show up. Parsnips, collards, radishes, kohlrabi.  Time to get the rest used up!

Here are a few ways I cooked with my share this week:

– Salad greens and microgreens — the first half of the week was a salad a day for lunch. But that one is easy.

– Spinach — I stuck it into soups, omelets, and salads.

– Asparagus — We ate all of it in one meal. Sauteed with bacon and garlic, served with a béchamel sauce (brown a little flour in a stick of butter, then slowly stir in two cups of milk until a thick sauce forms). Not the healthiest meal this week, but tasty!

– Mustard greens and chard — I have eaten easy sauteed or braised greens almost every day this week. Sometimes I use bacon or sausage for flavor, but last night was just greens with ginger and garlic, splashed with lemon juice.

– Kohlrabi — It tastes like a cross between turnips and cabbage, but milder and quite pleasant. Try peeling it, slicing it, and sautéing with a sliced apple in butter (with a pinch of salt). Makes a slightly sweet side to more strongly flavored greens.

– Radishes and turnips — Eaten raw, as snacks with cheese and olives.

– Kale — This kale is crunchy, but it gets tender if you let it rest tossed with some olive oil and salt. Salad for tomorrow lunch.