Posts Tagged ‘lettuce’

CSA Share for 2013 Week Sixteen

fall leaf on pond freedigitalphotosLast week was our last pickup of the season, but hopefully you froze or preserved some of our veggies from the summer so you don’t completely have to say “goodbye.”  In our share:

  • lettuce
  • tomatoes
  • onions
  • eggplant
  • peppers
  • winter squash
  • lots of pick your own

Soon the weather will turn cold and stay cold, so be sure to read my previous post which gives links to lots of butternut squash soup recipes.   We received a LOT of beautiful butternut squash, and it lasts a long time if it’s kept cool.  Another way I like to use this type of squash is in these Butternut Cookies which are super delicious; read my previous post for more on these cookies.  Stay warm!

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2013 Week Fifteen

750px-TomatilloMany people aren’t familiar with tomatillos–what they look like when they’re ready to pick, how to best use them in recipes–so check out all things tomatillo over at Wikipedia.  In our share this week:

  • onions
  • garlic
  • tomatoes
  • green peppers
  • lettuce
  • eggplant
  • acorn squash
  • pick-your-own cherry tomatoes, hot peppers, and tomatillos

If you did happen to pick some of the tomatillos, check out the links below.  I’ve tried the Green Chile Enchiladas recipe, which was super, but haven’t tried the others.

Green Chile Enchiladas

Baked Shrimp with Tomatillos

Tomatillo Salsa Verde

CSA Share for 2013 Week Fourteen

SAMSUNG CAMERA PICTURESI know it’s hot hot hot right now (at least here in the U.S. Northeast), but soon it will be cooler and you will feel like making soup, so check out the recipe below.  But first, in our share this week:

  • tomatoes
  • kale
  • lettuce
  • green beans
  • eggplant
  • green peppers
  • Tropea onions
  • potatoes
  • apples
  • lots of pick-your-own cherry tomatoes and hot peppers

I made this simple and inexpensive soup last week because I had a bunch of turnips to use up.  It’s tasty AND beautiful!

Turnip-Carrot-Onion Soup

  • 1 pound turnips, diced
  • 3/4 pound carrots, diced
  • 1-1/2 large onions, diced
  • olive oil
  • 6 to 7 cups water
  • 1/2 cup shredded cheddar cheese
  • salt and pepper
  • chives and parsley, chopped (optional)

Heat oil over medium heat.  Add vegetables and salt/pepper and saute for 5 minutes.  Add the water, bring to a boil, then cover and simmer for 20 minutes or till veggies are soft.  Remove from heat and puree with stick blender (or in batches in a blender).  Stir in cheese.  Top with fresh chives or parsley.

CSA Share for 2013 Week Ten

Looks like the farm party is going to be a little bit earlier this year than past years (end of September versus beginning of October).  This is good because my son keeps asking me when the farm party is going to be!  In our share this week:

  • lettuce
  • kale
  • mizuna
  • basil
  • green beans
  • beets
  • cucumbers
  • zucchini/summer squash
  • tomatoes
  • nectarines

Anna’s mention of pot stickers got me thinking of a fun pot sticker lunch that I make with my kids when we do have a little time to spare.  We form an assembly line where one person fills the wrappers, one seals them up, and the last person fries them in the pan.  We use either the round or square Nasoya wonton wrappers; I think there’s about 50 to a package, and my family will devour every single one in one sitting.  They are seriously good.

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Homemade Pot Stickers

These pot stickers are best made with an assembly line of three people:  one to fill the wraps, one to seal the wraps, and one to fry the pot stickers.  This recipe calls for Chinese cabbage, but you could add or replace with any other chopped veggie from our share.

  • one package of Nasoya wonton wrappers, either round or square
  • 1/3 pound extra-firm tofu (or cooked pork, etc)
  • 1-1/2 cup shredded/chopped Chinese cabbage (fresh or frozen)
  • 1 tsp chopped garlic or garlic scapes
  • 1/4 cup shredded carrots
  • one small egg, lightly beaten
  • 2 tsp tamari or soy sauce
  • 1 tsp vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh grated ginger
  • 1 Tbsp canola oil
  • fresh chopped chives, optional
  • sesame seeds, optional

Mix the tofu, cabbage, carrots, garlic, egg, soy sauce, vinegar, sesame oil, and ginger together in a bowl.  On a large cutting board, lay out the first batch of wraps.  Place 1 tsp of mixture into each wrap.  Dip finger in a bowl of water and rub one-half of the wrap, and then fold the other half over the mixture and seal by pressing the seams together.  Heat the canola oil over medium heat in a frying pan and add some of the pot stickers (as many as you can without them touching each other).  When the bottoms are browned, flip them over with a tongs and brown the other side.  Remove from pan, placing each pot sticker on a plate, and sprinkle with soy sauce, sesame seeds, and chives.  Add a little more oil to the frying pan and fry the next batch.

To stock up on pre-made pot stickers, you can prepare all the pot stickers but before frying, place on a cookie sheet, freeze, then place in a ziploc bag and return to freezer.  When you get the craving, just take a few out, fry them up, and enjoy!

CSA Share for 2013 Week Seven

I really loved the variety in our share this week, and we even got some delicious fruit!  In our share this week:

  • arugula
  • kale/swiss chard
  • mizuna
  • lettuce
  • green beans
  • cucumbers
  • zucchini/summer squash
  • cabbage
  • peaches
  • apples

How right Farmer Anne is when she says in our newsletter that some members are excited to see the arugula back this week.  I admit I was not a fan at all when I joined our CSA 15 years ago, but now it’s one of my favorites.  The turning point for me was when she wrote in a 2011 newsletter to cook some arugula and cherry tomatoes in olive oil, add hot penne pasta, cheese (I use feta), and lemon juice (see photo above).  I’ve been in love with arugula ever since.  Thanks, Anne!

I’m extra-psyched about the arugula this year because not long ago, I discovered my favorite pizza while eating out one night:  Prosciutto and Fig Pizza with Arugula.  I’ve found an online recipe here, but there are lots of variations out there, so take a look and give it a try.  (You could also make it simpler by adapting it to my Tortilla Pizza recipe.)

CSA Share for 2013 Week Six

What a pickup week it is…those were heavy bags!  In our share this week:

  • lettuce
  • mizuna
  • garlic
  • swiss chard
  • beets
  • summer squash
  • sweet corn
  • lots of extras

If you happened to grab some Chinese cabbage from the extras, this Inside-Out Dumplings recipe is fantastic.  It calls for bok choi, but I think substituting Chinese cabbage would work very well.

Every year it seems every gardener gets an abundance of zucchini and summer squash.  I just wash and dice them up, put them in the blender (I have a Magic Bullet type blender), add just enough water so the mixture will blend, and then pour 2-cup batches into ziploc baggies.  I then freeze these and take them out one at a time for making Zucchini Brownies (recipe from a 2007 farm newsletter).  I’ve been making these ever since I read that “vintage” newsletter, and they are GOOD.  Since it’s so easy to blend and freeze the zucchini and summer squash, it’s a great way to use them all up, and those baggies will last all winter long.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2013 Week Two

Grain and Greens Salad Wrap

It has just been so hot and humid around here that I really don’t want to turn on my oven at all or stand over my stove too long.  With this week’s pickup, we don’t have to and we can eat well without heating up our kitchens.  In our share this week:

  • spinach
  • lettuce
  • Winterbor kale
  • summer squash and zucchini
  • garlic scapes

Go to one of my old posts and try a  Grains and Greens Salad Wrap (pictured above) as it’s a good recipe for this hot weather.  And don’t forget to pick your own strawberries someplace this week or weekend since strawberry season will come to an end before you know it!

Another tortilla idea is to make garlic scape pesto, spread it on a wrap, add a little feta and some chopped dates or figs, then bake for just a bit (about 5 minutes at 400 degrees).  Roll it up and you’ve got a healthy portable snack.  I hope you took a lot of those garlic scapes; if you can’t get to them (even though they last a long time), just dice them up, put them in a freezer bag, and use a little at a time all winter long.  And, a note on the pesto: traditional pesto recipes call for pine nuts, but I always use walnuts instead which are cheaper and easier to find.