A few photos of veg

I got behind in posting about my CSAs. Here are the photos that I didn't get up.

Eggplant Tofu

This is my favorite dish at the Imperial Palace in Lincoln, NE. They don't serve it with ground pork, but I think it is a nice addition if I happen to have some.
 
Eggplant Tofu

2 Chinese or Japanese eggplants (the long skinny ones), cut into bite-sized pieces
1 T salt
1 T oil
1/2 lb ground pork (optional)
1 pkg extra firm tofu, cubed in pieces the same size as eggplant
5 green onions, white part chopped and green part cut into 1" pieces
2-3 cloves of garlic, chopped
2 T minced ginger
1 T brown sugar
1-2 T garlic chili paste (either Lee Gum Gee brand called chili bean paste, or the sriracha brand called sambal oelek are my favorites)
1 T dry sherry or red wine
1 T black vinegar or rice vinegar
1/2 c soy sauce
1/2 c water
1 T cornstarch
1 T sesame oil
1 T toasted sesame seeds

Mix 1 T salt into enough cold water to immerse eggplant. Soak the eggplant in cold salt water for 20 minutes or so. Drain.

While the eggplant is soaking, prepare the sauce. Combine the sherry, vinegar, soy sauce, water, and cornstarch.  Set aside.

Heat oil over medium high heat in a large pan or wok. Add pork, if using, and cook until browned and drain. Then, add white part of green onion, garlic, ginger, chili paste, and sugar and continue to cook over medium high heat for a couple of minutes. Add eggplant and cook for 2-3 minutes, then add tofu, continuing to toss until eggplant can be pierced with a fork for 3 or 4 minutes (I like it tender but not mushy).

Add sauce (give it a good stir first before you throw it in) and continue to stir until it thickens. Stir in sesame oil, green onion tops, and sesame seeds.

Serve with steamed rice.

Cucumber Kimchi

Many kimchis are best after some fermentation, but I like cucumber kimchi to be very fresh. I think it tastes best soon after preparation, but it can last for one or two weeks in the fridge.  It is nice to eat as a side dish with grilled meat, or as a meal on its own with steamed rice. One of my favorite things to do is to pile it on top of cold soba noodles with some of the brine.

Cucumber Kimchi (Oi Kimchi or Oi Muchim)

2 -3 English cucumbers, cut in half and then cut into 1/4" thick half moon pieces (any other cucumber will work if you remove the large seeds)
1 T salt
1-2 T Korean chili flakes, go chu ka ru (found in most Asian markets)
3 green onions, white part chopped, green part cut in 1" pieces
1/4 c onion, chopped
2 T garlic, chopped
1 T toasted sesame seeds
1 T sesame oil
1 T sugar
2-3 T rice vinegar

Put the cucumber in a large bowl and sprinkle with salt. Set the bowl aside for several hours to overnight to let the cucumber release their juice. The brine that results is delicious. Toss the cucumbers with the remaining ingredients. Enjoy!

Tabouli

This salad would be good with many grains or foods eaten like grains: couscous, quinoa, spelt, amaranth, millet.

Tabouli

1 pkg of tabouli (often found in the health food section of the grocery store near the couscous), can also be labeled bulgar; use 1 cup and add dried parsley and mint, prepared according to package instructions

1 cucumber

2 large tomatoes

1 pkg of crumbled feta cheese

3 TBS olive oil

juice of one lemon

salt and pepper to taste

Optional:

1 can of artichoke hearts, chopped

1 can of heart of palm, sliced

freshly torn basil and parsley leaves

Toss to combine and refrigerate for several hours to let flavors mingle.

Rainbow Chard and Beet Green Frittata with New Potatoes

Rainbow Chard and Beet Green Frittata with New Potatoes

1 bunch rainbow chard, choppped
greens from 3 beets, chopped
1/4 c minced onion
2 new potatoes, sliced 1/4" thick, enough slices to cover the bottom of the pan
2 T olive oil
6 eggs, beaten
1/4 c shredded cheese, I used sharp cheddar
2 T fresh dill
salt and freshly milled pepper

1. 1. Adjust oven rack to the upper-middle portion and heat to 350 degrees. Heat oil over medium heat in an oven-proof skillet; then, add potatoes.
2. Cook potatoes on both sides until browned and crisp. Remove from pan.
3. Add onion and green to pan and cook until onion is translucent.
4. Return the potatoes to the pan and toss with greens. Season with a few shakes of salt and pepper.
5. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
6.  Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Cut into slices. Serve warm, at room-temperature or chilled.
                            

Frittata prior to inverting on a plate

After inverting on a plate

CSA Week 9 - July 16-20th

CSA 1: Potatoes, Beets, Cucumbers, Summer Squash, Parsley, Tomatoes, Eggplant, Peppers, Dill, Okra, Yard-Long Beans, Cilantro

CSA 2: Carrots, Chard or Kale, Cucumbers, Dill or Cilantro, Eggplant, New Potatoes, Tomatoes, Squash or Zucchini

Caponata-Style Eggplant with Squash

While deciding what to make with my eggplant this week, I contemplated both caponata and  ratatouille -- very similar dishes. I love the vinegary tang of caponata, but I had a lot of squash to use as well (typical in ratatouille, but not caponata). I guess you could call the following capo -touille!

Caponata-Style Eggplant with Squash

2 globe eggplants, cut in 1" cubes
2-3 small zucchini or summer squash, sliced in half longitudinally, then 1/2" thick half moon shapes
2 T kosher salt
1-2 T olive oil
2 small onions, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3 lg tomatoes, chopped
3 T red wine vinegar
1 T sugar
1 t salt
a few grinds of fresh black pepper
2 T capers
1 small can of sliced black olives (you can also use green olives)

1. Toss the eggplant and squash with the kosher salt and place in a colander for 30 minutes. In the meantime, chop the rest of the vegetables.
2. Heat olive oil in dutch oven; then, add onion, celery, and garlic, stirring until translucent.
3. Rinse the eggplant and squash with water and drain thoroughly.
4. Add eggplant, squash, and tomatoes to pot. Bring to a boil over medium-high heat. Then, add vinegar, sugar, salt and pepper. Reduce heat to a simmer and cover vegetables with a piece of waxed paper, pressing it down directly on the vegetables. Simmer for 20 minutes over low heat.
5. Remove paper and from heat. Stir in capers and olives.

Serve hot or at room temperature with crusty bread and a good wine.

CSA Week 8 - July 9 -13

CSA 1: Potatoes, Summer Squash, Cucumbers, Carrots, Kale, Lemon Basil, Basil, Eggplant, Peppers, Bok Choi, Tomatoes, Garlic

CSA 2: Cabbage, Carrots, Chard, Cucumbers, Tomatoes-Slicing, Tomatoes-Heirloom, Onions, Squash/Zucchini

Fish Stew

Fish Stew

8 c broth, veggie, seafood, clam juice, or chicken
2 cloves, garlic minced
2 T olive oil
2 lb white fish fillets, cut into 2" pieces
1 small onion, minced
1 bunch of kale, stems removed and chopped
1 lg tomato, diced 
2 T each of fresh parsley, thyme and oregano or 1 t of dried of each
1 lime, juiced (plus additional for serving)
red pepper flakes or a few drops of Tabasco
salt and pepper to taste
1 avocado, diced
2 T cilantro, chopped

In a large pot, heat olive oil over medium high heat then add garlic and onion, stirring until transparent. Add broth and bring to a boil. Add kale and boil for 2-3 minutes. Reduce heat and add tomato, red pepper flakes, and fresh herbs. Simmer for 10 minutes. Add fish and cook for 3 - 4 minutes. Add the juice of one lime and salt and pepper to taste.

Scoop into bowls and sprinkle with diced avocado and cilantro. Serve with a lime wedge.

CSA Week 7

CSA 1: Took the week off for Independence Day.

CSA 2: Broccoli, Cucumbers, Cilantro (or Dill), Head Lettuce, Kale, Turnips, Squash/Zucchini

Rotisserie Chicken and Kale Tortillas

Rotisserie Chicken and Kale Tortillas
4-5 small onions, chopped
2 cloves garlic, chopped
2 T oil
2  small zucchini sliced into 1/4" thick rounds
2 T oil
2 cloves garlic, chopped
1 bunch kale
salt and pepper
1 avocado, diced
1 rotisserie chicken, shredded
whole wheat or flax seed tortillas

Caramelize the onions and garlic in oil over medium low heat until golden brown. Put zucchini on top of onions and cook three minutes per side. Season with salt and pepper. Remove all from pan. Add more oil and garlic. Then adde one bunch of chopped kale with the stems removed, stirring to coat with the oil and cooking until wilted and tender.

Eat veg with shredded rotisserie chicken in tortillas with avocado.

CSA Week 6

I'm a little behind on my posting.

CSA 1: Potatoes, Beets, Bok Choi, Green Onions, Parsley, Zucchini, Garlic, Basil, Broccoli, Nappa Cabbage, Cucumbers, Green Beans

CSA 2: Basil, Broccoli, Cucumbers, Head Lettuce, Kale, Radicchio, Squash/Zucchini

Quinoa and Veggie Toss

This was very quick to throw together and the kids loved it! You could substitute whole-wheat pasta for the quinoa if you like.

 

Quinoa and Veggie Toss

2 c quinoa, rinsed

2 c your favorite type of broth

1 medium bowl of chopped veggies, around 6-8 cups (broccoli, red pepper, onion, zucchini, cucumber, chard, bok choi, etc.)

1 T ginger, grated

3 cloves garlic, minced

1 T olive oil

Vinaigrette:

3 T olive oil

3 T rice vinegar

2 T fresh basil, chopped

freshly ground pepper and salt

1.     Bring quinoa and liquid to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes or until all liquid is absorbed.

2.     In a large skillet or wok, heat olive oil over high heat. Add vegetables, ginger and garlic and toss for about 3-4 minutes until tender crisp. Remove from heat.

3.     Whisk vinaigrette ingredients together in a small bowl and set aside.

4.     Combine quinoa, vegetables and vinaigrette in a large bowl. Tossing to combine. Top with plenty of freshly ground black pepper.

CSA Week 5

I have been taking photos of the week's produce and some day I might actually put them up!
 
CSA 1: Green Cabbage, Beets, Choice of Greens, Garlic, Summer Squash, Lettuce, Kohlrabi, Fennel, Herb, Cauliflower, Basil

CSA 2: Basil, Beets, Bok Choi, Broccoli, Chard, Cucumber, Head Lettuce, Squash/Zucchini

Supper Frittata with Greens and Asparagus

I'm finally getting to end of my produce for the week.  Sad-looking chard, beet greens, and bok choi were still tasty in this frittata. My New Best Recipe Cookbook from America's Test Kitchen says that a 10-inch nonstick, oven-proof pan produces the best results.


Supper Frittata with Greens and Asparagus

1 T of olive oil or butter
1 bunch of scallions or 1/2 onion, chopped
2 T minced fresh herbs (I used basil)
small bunch of greens such as chard, beet tops, spinach, bok choi, chopped
1/2 lb asparagus, cut in 1" pieces
1/4 to 1/3 c of shredded cheese (I used a mixture of several types: cheddar, colby, and jack)
1/4 t salt
1/4 t pepper
6 lg eggs, lightly beaten


1. Adjust oven rack to the upper-middle portion and heat to 350 degrees.
2. Heat oil in oven-proof, non-stick, 10-inch skillet. Swirl the oil to distribute evenly on the bottom and sides of the skillet. Add the onions and greens and saute over medium heat until softened about 4 minutes. Stir in the herbs and asparagus and cook for 2 minutes more.
3. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
4.  Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Serve warm, at room-temperature or chilled.

It is really nice with a side salad or some soup.

Tofu and Bean Paste Stew

I tried this stew several weeks ago from Eating Well. I think it is a great way to use CSA veggies. It is a cold and rainy day today, so it should taste especially nice.


Tofu and Bean Paste Stew

1 1/2 T oil
1 medium onion or its equivalent from CSA alliums, chopped
3 cloves garlic, minced
1 1/2 T grated ginger
4 c thinly sliced nappa cabbage or mix of cabbage, bok choi and other greens
6 oz fresh mushrooms, sliced
6 c veggie, chicken or dashi stock
1/4 c wakami seaweed (or hijiki, dulse, arame)
1/2 bag of Trader Joe's frozen roasted corn
1 18 oz pkg extra firm tofu, cut into 1/4" cubes
1/4 c bean paste (miso, dwen jang, ssam jang, etc.)
2 lg eggs, beaten
4 scallions, chopped
2 T rice vinegar

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger and garlic; cook stirring often about 1 minute. Add cabbage, cook, stirring occasionally until wilted. Add mushrooms, cook, until they release their liquid.
2. Pour in stock, add seaweed, and bring to a boil. Reduce heat to medium and add corn. Return to a simmer and add tofu. Cook about 3 minutes then add bean paste, stirring until dissolved.
3. Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are set. Remove from heat and add scallions and vinegar.

The "Yes-Its-Weird-But-Oh-So-Tasty" Rice Salad

My friends, Robert and Lisa, introduced me to their version of this salad. I couldn't get enough. Here it is with my modifications.

Summer Rice Salad

4 c cooked brown rice, cooled
1-2 apples, cut into bite-sized pieces
1/4 - 1/2 c fennel fronds, chopped (optional, use whatever fresh herbs you get from your CSA)
1/4 c cilantro, chopped (optional)
3 scallions or purplettes, chopped
1 can black olives, drained
1/2 pkg Trader Joe's Frozen Roasted Corn, I add it frozen
1-2 avocados, cubed
1 can of salmon or tuna, drained and chunked
1/4 c mayonnaise or a little more to taste
salt and pepper, to taste
a few grinds of TJ's Everyday Seasoning and TJ's South African Smoked Pepper

1. Combine all ingredients in a large bowl. Can be served chilled or at room-temperature.

Caramelized Onion and Fennel

My good friends, Patti and Jim, introduced me to oven-roasted fennel. It is divine. Here is a way to enjoy that taste from the stove top. The fennel in the CSA this week was harvested much smaller than I am used to seeing. You can use the whole plant!


Caramelized Onion and Fennel

1 onion, cut in half, then in 1/4" slices
2-3 small fennel bulbs with part of the stalks, sliced
1 T olive oil
salt and pepper

1. Heat olive oil over medium heat in a heavy-bottomed pan. Add onions and cook until browned about five minutes. Turn down heat to low and add fennel and season with salt and pepper. Continue cooking and stirring for about 45 minutes, adding a few drops of water as necessary to prevent sticking.

CSA Week 4

CSA 1: Kale, Cilantro, Salad Mix, Nappa Cabbage, Carrots, Bok Choi, Zucchini, Purplettes, Head Lettuce, Peas
CSA 2: Basil, Chard, Beets, Fennel, Green Onions, Snow Peas, Turnips

Chipotle-Cilantro Slaw

I first made this slaw to go in fish tacos, but discovered that our family likes to eat it on its own as well.


Chipotle-Cilantro Slaw

1 sm cabbage, sliced thinly
3 scallions, chopped
1/4 c cilantro, chopped
1/4 c mayo
2 T sugar
2 T lime juice
1 tsp canned adobo sauce and one chipotle pepper, minced or 1/2 tsp chipotle powder
1/4 tsp salt

Combine ingredients and toss to coat.

Butter-Cooked Turnips with Snow Peas

It was my first time to try turnips this way. Not too shabby! I modified this recipe provided by our CSA.

Butter-Cooked Turnips with Snow Peas

·1 small bunch hakurei turnips (about 6)

 1/2 - 1 cup snow peas

·2 tablespoons butter

1 head of green garlic

1 tsp red pepper flakes

·Salt and  pepper

Remove the turnips from their greens. Peel the outer skin and cut them into pieces roughly the same size (about 1 inch pieces). Trim the ends of the peas and cut them into 1 inch sections.

Remove any turnip greens that are very yellowed or are falling apart. Wash and trim away the bottoms (where the leaf attaches to the turnip). Roll into a cigar and cut 1 inch sections of the leaves.

Heat 1 1/2 tablespoons of butter over medium heat in a large pan. Once the butter has melted, add in the turnips and green garlic and toss to coat them thoroughly with the butter. Cook for two minutes.

Add in the peas and season generously with salt & pepper and red pepper flakes. Toss everything again to make sure it’s all coated with butter and evenly seasoned. Cook another minute.

Add the greens to the pan and toss again to combine. Continue to cook until the greens are still bright green but have wilted – about 4 minutes. Adjust seasoning as necessary and serve.

Greens Paneer

I love Palak Paneer. Why not use all of the greens instead of only spinach?
 
Greens Paneer

1 T olive oil
1 lb of mixed greens (spinach, turnips greens, beet greens, kale, etc.), chopped
1 onion, sliced
1 head of green garlic or 3 cloves of garlic
1 stick of cinnamon
1 c cottage cheese
1/4 c water
1 tomato, diced
3 tsp cumin

1. Heat pan to medium heat and add olive oil. Saute onion and garlic in olive oil until transparent. Add greens and cinnamon stick and saute until wilted.
2. Add cottage cheese, tomato, and water. Bring to a boil and then turn down to simmer until water is reduced about 10 minutes.
3. Remove from heat and sprinkle with cumin.

Serve with rice.

CSA Week 3

CSA 1: Broccoli, Salad Turnips, Purple-topped Turnips, Head Lettuce, Collards, Green Onions, Mixed Greens, Cabbage, Sage, Bok Choi, Beets, Strawberries
CSA 2: Carrots, Lettuce, Garlic, Kale, Turnips, Snow Peas

Sesame Asparagus and Snow Peas with Tofu

Sesame Asparagus and Snow Peas with Tofu (adapted from my friend Marlo's recipe)

Ingredients:

1 tablespoon olive oil

1 lb. of asparagus, tough ends trimmed and cut diagonally into 1 inch pieces

6 oz snow peas or sugar snap peas

3 garlic cloves, minced (or garlic scapes or green garlic)

1 T minced fresh ginger

2 tablespoon soy sauce

1-2 T miso (I like spicy miso, also called ssam jang)

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds

1 package extra firm tofu, cut into 1/2" cubes

1 small bunch of chives or scallions, chopped

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the asparagus and snow peas and stir-fry for 2 minutes. Add the tofu, miso, garlic and ginger and stir-fry for 1 minute longer.

2. Add the soy sauce and sesame oil. Cover and cook until the asparagus is tender, about 3 minutes. Add the sesame seeds and chives or scallions, stirring to coat. Serve immediately.

Quiche O'Greens

                                                Here is Robert's lovely Quiche O'Greens!

 The kids LOVED this!

Quiche O' Greens
Greens (enough for two quiches):
1 lg bunch of greens (kale, mustard and turnip greens, Swiss chard, etc)
1 onion, chopped
3-4 garlic cloves, minced (or scapes, or green garlic)
1 T olive oil

Quiche (you need to double for two, I like to prepare each custard individually):
3 strips of turkey bacon cooked until crispy and crumbled
1/4 to 1/2 c of shredded cheese (I like to combine different kinds)
4 eggs
2 c whole milk or combo of milk and cream equiv to  2 cups
1/2 t salt
a couple twists of Trader Joe's South African Smoke Seasoning Blend
1/4 t ground nutmeg
1 c greens, drained

Your favorite pie crust recipe or use pre-made placed in 9 in. pie pan.

1. Pre-heat the oven to 425 F. Saute onions and garlic for a few minutes in olive oil. Add greens and cook while preparing other ingredients.
2. Cook bacon and let cool while preparing quiche.
3. Add eggs, milk, salt, seasoning, and nutmeg to a large bowl. Whisk until well blended.
4. Mix in greens and crumbled bacon.
5. Sprinkle crust with 1/4 to 1/2 c of shredded cheese.
5. Pour custard mixture into pie crust.
6. Bake for 15 minutes. Turn heat down to 350 F and bake for 30 minutes or until eggs are set and golden brown.
7. Remove from oven and let stand for 10 minutes. Serve either warm or cold.

Broccoli and Cilantro Soup

I modified this recipe that was provided by our CSA by adding Jerusalem artichokes and roasted corn.

Broccoli and Cilantro Soup

One stem of green garlic, three garlic scapes or 3 cloves of garlic

4 cups chicken or vegetable stock

2 cups broccoli (I used 1 c broccoli and 1 c Jerusalem artichokes, peeled)

A handful (about 1/4 cup) of cilantro, plus some for a garnish

1 cup milk

½ pkg Trader Joes’s roasted corn, thawed (optional)

(peeled salad turnips and chives could be a good addition to this soup)

1. Chop the garlic finely. Chop broccoli, including florets and peeled stem.

2. Add the garlic and broccoli  (and Jerusalem artichokes if using) to the stock, cover and bring to a boil.

3. Simmer for 20 minutes or until the vegetables are soft.

4. When the soup has cooled, add the cilantro. (It’s okay to include some stems.) Puree

the mixture until smooth with a blender.

5. Add the milk and corn and reheat the soup in the original pot.

6. Garnish with cilantro leaves.

Season individually with salt and pepper.

Pickled Radishes

Our CSA provides a few recipes each week and this is one of them. If your kids eat pickles, then they may chomp these up in no time. I also pickled the turnips. Yummy!

Pickled Radishes and/or Turnips (adapted from davidlebovitz.com)

1 bunch radishes
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled (or use the equivalent amount of green garlic)
optional: 1 chile pepper, split lengthwise
1. Trim off the leaves and ends and slice thickly (as shown.)
2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using.
3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.

CSA Week 2

From CSA 1: broccoli, green garlic, salad turnips, radishes, lettuce mix, cilantro, collards, mustard greens, Swiss chard, broccoli raab, chives, strawberries, peas, spinach

From CSA 2: asparagus, carrots, garlic scapes, snow peas, kale, salad mix, scallions

Italian-Inspired Greens, Tomatoes, and White Beans

Italian-Inspired Greens, Tomatoes, and White Beans

I always love a kale, tomato, white bean combo, so when I saw all of the greens in this week's CSA I decided that I could expand on tradition.

3 cloves garlic, 3 garlic scapes, or green garlic with leaves, chopped
1 bunch of hearty greens (kale, chard, bok choi, turnip greens, radish greens, etc.), chopped
3-4 spring onions, chopped (separate the white and green parts)
1 T olive oil
1 can (14.5 oz) diced tomatoes (too early for tomatoes from the CSA)
1 can (14.5 oz) white kidney beans, drained
1 can (14.75 oz) pink salmon, drained and separated into smaller pieces
2 T lemon juice
salt and freshly ground pepper to taste

1 box whole-wheat rotini pasta, cooked according to package instructions
Parmesan cheese, grated

1. Put the water on for the pasta.
2. Saute the white parts of the onion and garlic in olive oil over medium heat for 1-2 minutes. Then add the chopped greens. Saute for about 5 minutes.
3. Add canned tomatoes and salmon and cook a little longer until pasta is done.
4. Stir in white beans, lemon juice, and season with salt and pepper (a few fresh herbs would be nice too).
5. Add greens mixture to drained pasta. Grate some Parmesan cheese over the top and serve.

CSA Week 1

From CSA 1:
Spring onions, French breakfast radishes, kale, salad mix, peppermint, mixed greens, salad turnips, bok choi, spinach, garlic scapes, purple-topped turnips

CSA 2 begins next week.

CSA Cooking

I've decided that I need to record the recipes that I try using my Community Supported Agriculture (CSA) veggies. I really enjoyed the cooking challenge the last time that I joined a CSA because it provided so many vegetables that I am not accustomed to eating or cooking. There is no need to re-invent the wheel every summer!  My family along with two other families joined two different CSAs this summer. One CSA has standard produce and the other features some more exotic fare. I'll try to post the recipes that I make each week.

I would love to know what you do with your new pile of produce every week whether it comes from your own garden, a CSA, a farmer's market, or the grocery store.