Week One of 2013

We got...

 

Arugula, Broccoli, Garlic Scapes, Kale, Napa Cabbage, Radishes, Salad Mix, Salanova Head Lettuce, Scallions, Summer Squash, Tatsoi, Turnip, Zucchini, Basil, Cilantro, Parsley

 

My ideas....

 

Arugla – We’ll be having these Fried Chickpea and Arugula Pita Sandwiches.  We’ve had them before and loved them.  Can’t wait to enjoy them with CSA fresh Arugula.

 

Broccoli – here is a salad that uses the stalk of the broccoli, Broccoli Carpaccio withBroccoli Stalk Salad.

 

Cabbage, Kale, Radish, Cilantro – I’m hoping to enjoy this Spicy Soy Kale Salad at a potluck soon.

 

Radishes – Friday night we are having Smoky BBQ Sandwiches.  They are meatball sandwiches with a quick pickled radish.  They call for ground pork, but I’ll try it with ground turkey.

 

Summer Squash and Zucchini – This Summer Squash and Ricotta Galette will make a nice vegetarian dinner main course.

 

Tatsoi – The night I need an easy pasta dish we’ll have this Browned Butter Pasta withTatsoi.

 

 

Items of Interest this Week:

 

Tatsoi

Our CSA newsletter shares the following about Tatsoi...

 

Tatsoi is an Asian brassica green (in the broccoli family). It has a dark green round

leaf with a white stem. It can be eaten raw in salads or tossed in a stir-fry in the last

few minutes to quickly steam. It has a flavor similar to bok choi.

 

Salanova Head Lettuce

This cutest head of lettuce ever!

 

 

 

Salanova is a new breed of lettuce that is trying to mimic the spring mix.  Spring mix usually has tender leaves, because they are literally babies.  Salanova was developed to offer a mature head that is tender but with a longer shelf life.  I found a great article all about the development Salanova Head Lettuce.

Welcome to the 2013 CSA Season

 

The CSA index is full of recipe ideas, the camera is ready to photograph veggies and completed dishes, essential CSA tools are ready (salad spinner, ice cube trays, pick up bags), and my family is ready to try new foods!

 

Weekly I will post what we got in the CSA shares and several ideas for how to enjoy those items.  If we get something unusual or a new variety I will share information on that item.  I will also include any relevant notes on topics like immediate storage, long term preservation, menu planning, and useful techniques.

 

I would like to run “Readers Suggest” posts as often as possible.  If you found a great recipe or idea please send me a link in the comments or email me at purplecook8@gmail.com

 

As each week progresses I will share with you what recipes were a success, suggestions I have to improve on recipes I’ve tried, and how I’m keeping up with my CSA (freezing, making stock – whatever it takes). 

 

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Enjoy the season!

Recipe Reviewed: French Onion Soup with Braised Short Ribs

BEST French Onion Soup ever!  I’ve wanted to make French Onion Soup with the CSA onions.  I’ve also been looking to use the short ribs I got from our CSA beef share.  Perfect match!
 
This recipe takes time, but it not hard.  Great for a day you are home doing household chores that require lots of breaks – folding laundry, cleaning up the toys, monitoring homework, etc.  I did not use a leek – find them expensive and don’t really like them.  I roughly chopped up about ½ cup of celeriac (from our winter share) and used that to make the broth instead.
 
No short ribs?  While they added texture and flavor and made the soup a whole meal – this recipe would work great as a traditional French Onion Soup.
 
French Onion Soup with Braised Short Ribs

Recipe Reviewed: Mole-Topped Sweet Potatoes

I buy most of my spices in bulk.  I was recently filling up my crushed red pepper jar and realized I was adding crushed red pepper to cinnamon.  YIKES!  Then I realized that mixture could come in handy, and several days later I stumble upon this recipe.  That combination worked perfectly here.
 
I have a friend who is trying to cut down on the amount of time she spends in the kitchen, but still cook from scratch.  This is the perfect recipe to achieve that goal.  It takes some time to cut the sweet potatoes into wedges, but due to their size you only roast those 20 minutes.  During those 20 minutes you are making the Mole.  Delicious dinner done in under an hour!
 
Mole-Topped Sweet Potatoes

Recipe Reviewed: Balsamic Roasted Fingerling Potato Wedges

Delicious and easy!
 
It was a quick process to get these potatoes into the oven.  The vinegar at the end turns the potatoes a beautiful color.  I’ll make this easy side dish again.

Balsamic Roasted Fingerling Potato Wedges

Recipe Reviewed: Beef Tagine with Butternut Squash

Recently, I was refilling my spice jars.  My crushed red pepper and cinnamon are in the same type of jar.  Thinking I was refilling my crushed red pepper, I dropped several tablespoons of crushed red pepper into my cinnamon.  Oh NO!  Then I realized this combination might come in handy.  The combo was perfect for this recipe.  I just used a 1 ½ t of the combination instead of cinnamon and crushed red pepper separately.
 
We loved this recipe!
 
Beef Tagine with Butternut Squash

Winter Share Box Two of 2013

We got...
 
Beets, Butternut Squash, Cabbage, Carrots, Sweet Potatoes, Fingerling Potatoes, and Onions
 
My plans...
 
Beets – I always struggle with beets, but I’m looking forward to trying this Harvest Vegetable Galette with Greens and Goat Cheese.
 
Butternut Squash – I love tagines and this one sounds simple enough for a weeknight dinner.
Beef Tagine with Squash
 
Cabbage – This recipe has become a staple in our house – SautéedCabbage with Scallions and Garlic.
 
Carrots – We had these Indian Chicken Wraps recently.  Carrots add color and texture to these delicious wraps.
 
Sweet Potatoes – I don’t have a recipe suggestion right now because I can’t wait to just bake them up and smoother them in butter.
 
Fingerling Potatoes – This side dish looks quick and yummy, Balsamic Roasted Fingerling Potato Wedges.
 
Onions – I’m just happy to have a supply of onions from the farm.