The Good Earth

(A quick recap:  this is my second season belonging to a CSA (Community Supported Agriculture---basically I pay a farm upfront for a share of their season's harvest).  Every week from now until October, I'll drive to my farm's pick-up spot and get my share of whatever is in season.  When I remember, I'll take a photo of the week's bounty, tell you what I got and what I did with it.  Hope you enjoy this ongoing project).

Week Six

Now we're talkin':

Pictured are: (top row, left to right) Beets, Savoy Cabbage, Zucchini, Yellow Pattypan and Crookneck Squash; (middle row, left to right) Snap Peas, Lettuce, Asian Eggplant, Carrots; (bottom row, left to right) Scallions, Dill, Red Russian Kale, Swiss Chard

Oh, the sheer abundance!  Oh, why don't I have a larger refrigerator?!  And 17 veggie-loving children?!  And time to spend an entire day cooking?! 

I'll quit my moaning and get on with the purpose of this post:  what I did with the vegetables this week.

There was delicious Herbed Basmati Rice (I added some lemon juice) to accompany Salmon with Dill and Grilled Squash.

There were sauteed Beet Greens with a huge handful of honey walnuts sprinkled on top (I am now certifiably insane about Beet Greens).

One night, I made the Asian Style Saute from the From Asparagus to Zucchini cookbook.  I made some minor changes, which are included below:

    2 TBS Sesame Oil

    3-4 cloves chopped garlic

    1/2 pound mixed greens, coarsely chopped (used mustard greens and beet greens from last week)

    1 TBS rice vinegar

    2 TBS tamari

    freshly ground black pepper

Heat oil in Wok to moderate heat.  Add garlic and saute 2 minutes.  Remove garlic and set aside.      Saute the greens until just wilted.  Remove from heat and stir in vinegar, tamari, papper and garlic.  Serve immediately.

Thursday night was Girl's Night Out, so I headed off to eat sushi.  The kids had pasta with a side of CSA Carrots glazed in butter and honey. 

Friday we had Curried Coconut Noodles with Early Summer Veggies, from the same A to Z cookbook (my slight variations are included below).   Could've used a bit more of a curry "kick", but still yummy and used up quite a few vegetables.  The Lettuce ended up in a salad.

Curried Coconut Noodles with Early Summer Vegetables

8 ounces extra-wide egg noodles                             1 teaspoon turmeric

1 ½ tablespoons peanut oil, divided                     salt and pepper

1 cup chopped scallions                                         1 cup peas

½ cup sliced carrots                                                 1 cup sliced zucchini

1 cup cut-up green beans                                      1 TBS lime juice

1can (14 oz) canned coconut milk                 1 tablespoon fresh garlic,  minced

(shake before opening)                                     ½ cup basil leaves, cut into strips

1 teaspoon ground cumin                             ½-1 teaspoon red pepper flakes

1 tablespoon minced ginger                                                      

garnish: lime wedges, basil

 
Cook noodles in salted water until barely tender (do not overcook); drain, rinse with cold water, and drain again. Heat wok or heavy bottom skillet over highest flame 1-2 minutes. Add peanut oil, swirl to coat pan, and heat until very hot but not smoking. Add onions, carrots and green beans; stir-fry until vegetables begin to soften, about 3 minutes. Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste. Continue stir-frying 1-2 minutes. Add peas, zucchini, coconut milk, and lime juice. Boil mixture until sauce thickens and vegetables are barely tender, 10-12 minutes. Add noodles and basil; stir until all the noodles are coated. Heat through, stirring gently. Serve immediately. Garnish with additional basil and lime wedges. Makes 4-6 servings.

Finally, I had planned to make this Bean and Swiss Chard Soup today, but it looks like it'll have to wait until tomorrow.  And, I think there will be quite a bit of Cabbage in my future.   I'll try to warn you.

Comments

[Em]

Your CSA must have had a better spring than mine...or they started more things in the greenhouse. We've been getting lettuces and squash..but not much else yet. Can't wait till the real bounty starts rolling in!