I've been having a terrific time with my CSA! In fact we've already eaten all our food for the week except for the strawberries and peas we picked yesterday (and frankly, they are mostly gone anyway, eaten raw while we were still at the farm and on the way home).
In fact, I'm afraid I'm going to miss the greens when the summer season harvest starts coming in. (Though I'm sure I'll be plenty distracted by the next stuff!).
Here are some of the things I've been making.
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Kale Breakfast Squares
1 bunch greens (kale, bok choi, swiss chard, whatever you like)
1 small onion (I wouldn't use the garlic scapes in this one, but that's just me)
4-6 eggs
2 pieces of toast (or equivilent breadcrumbs)
1/2 cup shredded cheddar cheese
1 pat butter
Preheat oven to 350F. Stack greens, then slice into strips. Turn and slice the other way so you have sliced up greens. Place butter in pan and soften on medium, add onions and sautee for a few minutes, then add greens right on top and stir for another few minutes. Sautee until greens are limp (but still brightly colored, to preserve nutrients).
In a medium bowl, beat eggs, then add greens/onion mixture. Crumble toast (or add breadcrumbs) and cheese. Pour into a greased 8x8 or 8x13 pan. Bake for 25 minutes at 350F. Yum!
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Sauteed Swiss Chard with Balsamic Vinegar and Paremsan
1 bunch swiss chard (or any other dark green)
1 pat butter
1 tbsp vinegar
1/3 cup parmesan
1 or 2 hard-boiled eggs
Sautee greens in a pan with butter until wllted and brightly colored. Add the splash of vinegar near the end of sauteeing. Move to serving bowls and sprinkle parmesan generously on top, then garnish with thinly sliced (or crumbled) hard boiled eggs.
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Laohaire's Sort of Stirfry
This one isn't exactly original but I don't think I'm really stirfrying, but when I tried this out it tasted so good my husband asked for it three days in a row. And a good way to use some of the other stuff you've got too.
3 baby turnips
3 radishes
1 bunch greens (Bok Choi or Sensapoi is good)
1 small pat butter
About 5 garlic scapes
1/2 cup of vegetable stock
1/2 tbsp crushed ginger
1 tbsp soy sauce
2 cups brown rice
I heat up the butter on medium, then splash 2 goodsized spoonfuls of the stock onto the pan. Then I add the sliced radishes, turnips and garlic scapes, and ginger. I let it cook a while, it doesn't really steam or sautee, but this way the flavor of the stock cooks in nicely. I keep stirring and adding more stock as it dries up. I add the greens and soy sauce near the end, then serve the mixture over brown rice (folks can add more soy sauce to taste).
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Coconut greens
This recipe I haven't really finished yet but I tried sauteeing greens with coconut for an interesting flavor. I recommend unsweetened (my store had only sweetened and I thought it was too sweet) unless you have a kid with a sweet tooth who you are trying to get to eat greens. Add some lemon juice too, to round out the flavor.
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White pizza with greens
I use the artisan bread in 5 minutes a day method, with whole wheat flour, for the crust. I sautee greens and garlic scapes in olive oil. I roll out the dough, add 1 tbsp olive oil, 3 cloves minced garlic, pinch of salt, pinch of pepper, crumbled feta cheese, greens and scapes. Bake on a pizza stone at 500F for about 10-15 minutes, until crust is slightly browned. Another yum!
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What's a CSA?
