Posts Tagged ‘herbs’

Hummus

If you have never made your own hummus, you are in for a treat with this recipe.  I’ve been making this regularly for over 10 years.  It’s a great way to use some of the garlic from last week’s share, is a healthy dip for cucumber and carrot sticks, and can be used as a spread on sandwiches.

Hummus

  • 15 oz can of chickpeas
  • 3 Tbsp tahini
  • juice from 1 lemon
  • 2 cloves garlic
  • 3 Tbsp extra-virgin olive oil
  • 1/2 tsp salt

Place all ingredients in food processor or blender.  Process until smooth.  If you would like it creamier, add some water a little at a time.  Store in refrigerator.

Of course you can get creative with this recipe, adding parsley (farm-picked), roasted red peppers, or extra lemon juice.  I just read about adding a little cumin for extra flavor, which I’ll be sure to try next time I make a batch.

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CSA Share for 2010 Week Four

Lots of greens this week.  I have some ideas for these greens, but could certainly use more ideas from you.  The veggies are growing well, and we’re getting big portions of each:

  • green cabbage
  • bunch of radishes
  • swiss chard
  • Red Russian kale
  • arugula
  • mizuna
  • head of lettuce
  • 2 summer squash
  • pick your own herbs

Tonight I snipped the tops off the radishes and stored the radishes in my “root veggie” bag.  (I combine all radishes, turnips, kohlrabi, etc, into one bag in my veggie drawer.)  I put the radish tops back into my “greens” bag to deal with tomorrow.  I washed and spun up the whole head of lettuce, along with a little bit of swiss chard, arugula, and mizuna.  We’ll see how the kids do with the darker greens…

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.

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…

CSA Share for 2010 Week One

The early spring here made for a good pickup this week.  This week’s share consists of:
  • Haikurei turnips
  • lettuce
  • big bunch of spinach
  • garlic scapes
  • one dozen eggs
  • pick your own herb bunch
Tonight I cut off the tops of the turnips and put them in a bag, and stored the turnips in a separate bag. I bagged up the garlic scapes, spinach, and lettuce separately, and then put everything and the eggs  in the fridge.  I also put the herb bunch in a glass with water and put it in the fridge.   Using a salad spinner, I washed up some lettuce and spinach for a very fresh side salad for tonight’s dinner.  The best way to wash greens is to put them in the spinner, fill the spinner up with water and let sit for a few minutes to allow the dirt to sink to the bottom.  Then fish out the greens, dump the water, and spin away.   You can serve the greens right in the spinner bowl, and then put the top on and any leftovers go right into the fridge.  Nice and easy.