Posts Tagged ‘spinach’

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.

CSA Share for 2012 Week One

It’s our first veggie pickup for the 2012 season, and what a pickup it is!  I’ve never seen so many veggies for Week One.  Also, our farmer showed me the cherry tomato plants that have so many green tomatoes growing…already!  In our share this week:

  • red Russian kale
  • spinach
  • lettuce
  • mizuna
  • radishes
  • garlic scapes
  • eggs

Now that is a nice assortment of greens.  There are all sorts of recipes for these greens, ranging from simple to complicated, but the best way to enjoy them this early in the year is to just make a salad.  That’s it.  After a whole winter of no fresh farm greens, just…make…a salad.  Try this nice, light salad dressing recipe; search sites such as allrecipes, epicurious, or tastespotting; or, as advised by our farmer, check out some dressing recipes from one of our farm’s vintage 2010 newsletters (these newsletters only get better with age :-)).

(Image courtesy of www.FreeDigitalPhotos.net)

Try a Grains and Greens Salad Wrap

So I’m driving home last night listening to a food show on the radio, and they’re talking about how to liven up summer salads.  One of the ideas was to add grains.  Great idea!

When I got home, I made a salad wrap with lots of our farm lettuce and spinach, some leftover brown rice, edamame, walnuts, and dressing.   Fantastic.  Next time I’ll add a few dried cranberries and maybe a little shredded cheese.  These are going to be very good when the really hot weather comes to New England.

CSA Share for 2011 Week One

Week One is finally here!  My son and I had a great visit with our farmers at pickup last night, and the farm looks so good.  I cannot believe the cherry tomatoes are planted and already flowering, AND I even saw a tiny cherry tomato starting.  In our share this week:

  • spinach
  • green leaf lettuce
  • red leaf lettuce
  • garlic scapes
  • eggs

These are big heads of lettuce and a big bunch of spinach.  If you have a busy week ahead of you, wash all your lettuce at once and then store in bags in your veggie drawer; if it’s all ready and waiting for you, you’ll be much more likely to eat it up.  As mentioned in this week’s farm newsletter, just fill your sink or a bowl with water and let the leaves sit in it for a bit, allowing the dirt to settle, before fishing them out.  Then spin dry (I don’t have too many kitchen gadgets, but I do love having a salad spinner during CSA season).

For a very easy lunch, try simply sauteing some of the spinach in olive oil with minced garlic scapes and then adding an egg or two.  If you take lunch to work, just make it in the morning and then wrap it up in a wrap to take with you.  Garlic scapes can be used anywhere you would use garlic cloves.

Throughout this year’s season, if you ever want more ideas, just go to the Archives section on the right and explore posts from similar months from last year.  You can also hit the Search this Blog section up on top to get more info on a particular veggie.

Crockpot Greens and Beans

This greens and beans dish is a staple in our house over the fall and winter months because it uses up our “carefully”-frozen greens at the rate of a bunch a week.  I was inspired by Farmer Mike’s sausage, beans and greens recipe in a newsletter from years ago, and adapted it for the crockpot.  You can use any type of greens in this dish.

Crockpot Greens and Beans

  • 1 bunch fresh or frozen greens, any type (kale, swiss chard, collards, spinach, or bok choi tops)
  • 6 to 8 cloves garlic, minced
  • 2 to 3 cups water or broth
  • hot peppers or cayenne (optional)
  • sausage (optional)
  • 1 can white beans (cannellini beans work well)
  • cooked penne pasta
  • grated cheese

Place greens, garlic, water or broth, and optional hot peppers and sausage into crockpot.  Turn on high and cook for 5 hours.  Add beans 1/2 hour before done.  Serve in bowls over pasta and top with grated cheese.

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.