Archive for June, 2010

CSA Share for 2010 Week Three

A very colorful share this week!  Mounds of red radishes, white turnips, and purple kohlrabi looked great in the veggie shed.  In this week’s share is:

  • Haikurei turnips
  • lettuce
  • bunch of radishes
  • purple kohlrabi
  • swiss chard
  • summer squash
  • chinese cabbage
  • garlic scapes
  • pick your own herb bunch

Right when I got home, I cut off all of the tops to the radishes, turnips and kohlrabi, and combined them all in a bag in the fridge; I will work on freezing these tomorrow.  All the bottoms went into one bag in the fridge.   I then washed and spun the whole head of lettuce to use over the next few days.  For the herbs, if I remember, I will bring a glass to the farm with a little bit of water in it.  Then I just put my snipped herbs right into the water glass and they stay extra fresh.  When I get home, the herb glass simply goes right into the fridge.

We started out tonight with shredded lettuce on our homemade subs. Since I don’t have much time before dinner on pickup day, and after spending time separating and storing my share, I don’t usually do much with the veggies for dinner that night.  I keep it simple by using the fresh lettuce or maybe a plate of raw kohlrabi, etc.  The zucchini would also be quick and easy to slice and toss with olive oil and salt/pepper, then broil or bake for just a bit in the toaster oven.

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CSA Share, Week Two, Day Six

Dinner tonight is a Black Bean Tostada Casserole, using lots of garlic scapes as well as some of the turnip greens I froze last week.  This casserole works well as a summer recipe because I use my toaster oven to bake it, which doesn’t heat up my kitchen much.  There’s also not a lot of slaving over a hot stove.  I’ll try to post the recipe this weekend.

My veggie drawer is now ready for its next load of veggies tomorrow!

CSA Share, Week Two, Day Five

Last night I made a very good Thai dinner with the rest of the bok choy.   Check it out over at Abundance on a Dime blog.  Instead of the broccoli in this recipe, I used of course the bok choy, and instead of the chopped scallions on top, I substituted chopped garlic scapes.  I also sauteed the veggies briefly before tossing them with the noodles and sauce.  Very rich and filling.

Since I froze a lot of the spinach and the turnip greens last week, I am now down to just a little bit of lettuce and spinach and the garlic scapes.  But, pickup day is Wednesday, only two days away!

A Summer Dressing Recipe

I found and adapted the following Balsamic Vinegar Dressing recipe in the cookbook Family Feasts for $75 a Week by Mary Ostyn.  I love this dressing because I make a big batch of it in a large glass jar (mason jar size), and it keeps for up to two months in the fridge so it is always ready to use.  I use this low-cost dressing for absolutely any fresh veggies I happen to have in the fridge.  Just chop up any type of fresh veggies in a bowl, pour on as much dressing as you like, toss, and that’s it.  GREAT recipe for summertime.  One of my favorite combos is shredded or chopped red cabbage mixed with shredded carrots, sunflower seeds and maybe some raisins, tossed with the dressing.   We’ve also poured this onto baked potatoes.  So, without further ado:

Balsamic Vinegar Dressing

  • 1 cup  vegetable oil (I like using canola oil)
  • 1 cup olive oil
  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 1/4 cup grated parmesan cheese
  • 2 to 4 cloves garlic (or use those garlic scapes!)
  • 1 Tbsp mustard
  • 1 tsp salt
  • 1-1/2 tsp sugar

Combine all ingredients in a glass jar, shake well, and refrigerate for up to two months.  Remember to shake well before each use.  Pour over and toss with shredded cabbage, salad greens, or any other veggies you have on hand.

CSA Share, Week Two, Day Two

Today I froze up the turnip greens, as well as half of the bunch of spinach.  That leaves just enough spinach to eat until my next pickup day.  Lunch was the leftover bok choy stirfry.  For dinner, I made chicken salad sandwiches to which I added the garlic chives and some garlic scapes.   I also cut up and boiled all the turnips and some garlic scapes, then mashed them with butter, milk, parmesan cheese, salt and pepper.  I wasn’t sure if we’d like this, but it turned out to be really good.  My husband thought it tasted very similar to cauliflower with cheese, and it did!   And of course we had another lettuce and spinach green salad on the side.

I found out when I took out my herb glass from the fridge that the lemon balm had turned all black.  I guess I shouldn’t put it in the fridge.  At least I think that’s why it turned black.

CSA Share, Week Two, Day One

Today I used more spinach and garlic scapes and eggs in another lunchtime omelette.  What I really liked though was our dinner, which used up half of the big head of bok choy.  It was a delicious, easy, and very healthy bok choy/garlic scapes/ginger stir fry that one of my CSA members recommended.  The extra-fresh and crispy bok choy put this stir-fry over the top.  Just saute up lots of scapes and minced ginger in olive oil, add lots of chopped bok choy (stems and leaves) and some soy sauce and you’re done.  I added chicken and tofu, served it over brown rice, and sprinkled it all with some sesame seeds.  Fantastic.

CSA Share for 2010 Week Two

Today’s share is similar to last week’s, with the addition of bok choy:

  • Haikurei turnips
  • lettuce
  • another big bunch of spinach
  • garlic scapes
  • big head of bok choy
  • pick your own herb bunch

Seeing all that spinach made it easy for me to decide to blanch and freeze all my leftover spinach from Week One.  I then spun up another batch of lettuce/spinach mix for fresh salads.  Tonight I’ll be thinking of what to do with all that bok choy.  I have a nice new bunch of fresh herbs, with the addition of lemon balm and garlic chives.  Not sure what to do with the lemon balm…