Posts Tagged ‘Asian melon’

CSA Share for 2010 Week Twelve

New this week, and a first in our CSA shares, are Purple Viking potatoes.  I have never tried them before, and am looking forward to it.  In this week’s farm share:

  • Asian melons
  • garlic
  • greens (I chose kale)
  • lettuce
  • onions
  • potatoes (I chose the Purple Viking)
  • summer squash
  • tomatoes

Both the colcannon and the pureed kale recipes from this week’s newsletter sound great, and I made a half-batch of the pureed kale today.  Check it out:

That is SO green, so you know it’s gotta be good for you!  The spices are perfectly called for: I really liked the slight curry flavor and the tiny touch of cayenne.  Changes I made to the recipe were using water instead of broth because I had no broth on hand, and adding a large dollop of cream cheese before I pureed the mixture.  I think it’s very good, and I’m glad I have some leftover for tomorrow.  The other half of the kale bunch will be used for in the colcannon sometime this weekend.  This far into the CSA season, I’m always looking for new ways to prepare the greens and these two recipe ideas fit the bill.

Be sure to make a point of trying the pick-your-own husk cherries.  The trick is to find the ones whose paper husks are brown and dry, and have even fallen on the ground.  When you find the ones that are very ripe and warmed by the sun, they are soooooo goooood.

Advertisements

CSA Share for 2010 Week Ten

We were out of town last week, but I came back and my stored-in-the-fridge summer squash, kohlrabi and watermelon lasted very well.  I like the kohlrabi just cut-up fresh, and last night I oven-roasted the squashes.  Now, the watermelon was absolutely outstanding.   I don’t know if it’s because it sat for a week in the fridge, but it was the most delicious, sweetest watermelon I have ever tasted.

Still no rain, but the veggies keep on coming.  Our share this week consisted of:

  • carrots
  • garlic
  • greens (I chose the Red Russian kale, which is the one with the flatter leaves)
  • 2 melons (an Asian melon and a watermelon)
  • red onions
  • new potatoes
  • tomatoes
  • pick your own veggies/herbs (I picked okra, cherry tomatoes, and parsley this week)

I really like that the farm has pick your own parsley this year.  I just take it out of the fridge (where it’s been stored in a glass in a little water) in the morning and kind of graze on it throughout the day.  For the okra, I’m going to try the Indian Okra recipe in this week’s newsletter.  I looked up online last night how to know when okra is ready to pick, and found out that they should be picked when they’re 2 or 3 inches long.  I have some like that, and I have some really big ones which I thing are too big and tough.

Today I plan on making kale chips which I’ve never tried but I know other members have.  There are many recipes to be found at Tastespotting, or just do a Google search.  I’m also going to freeze some of the tomatoes.  What I’ve done before is just wash and core them, then simply put them in a ziploc bag and freeze.  I take them out and slow-roast/bake them with some garlic, olive oil and balsamic vinegar later in the fall or winter.  The long bake time helps to evaporate the excess liquid.