Thursday, June 28, 2012

CSA week 8

After a spring full of leafy greens, our CSA share is quite different this week. We're starting to get summer veggies.

This week's box.
There is still plenty of kale, but no more lettuce, kohlrabi, cabbage, beets, radishes, or carrots.

Garlic, onions, potatoes, beans, broccoli, tomatoes and kale.
In all honesty, I'm much more comfortable and familiar cooking with these veggies. I miss the lettuce a bit (although 2 heads a week was a little much), but I'm excited by the tomatoes.

We'll probably make more soup with the kale, although I may mix it up with some pork, white bean and kale soup. I know at least one tomato sandwich is in my near future. And fresh garlic! I've been using the fresh garlic rather than my jar of minced garlic.

Oh, and last night's accomplishment was cooking Swiss chard that was actually good. My first batch was inedible (note to self: skip recipes with vinegar). Last night I sautéed the chard with some fresh garlic and olive oil, a sprinkle of red pepper flakes, topped with a dash of salt and some butter. The butter was overkill, but that's what the recipe called for. Next time, I think I'll either skip the butter or just sauté in butter and skip the olive oil. Also, the red pepper flakes added a little spice, but it would also have been good without.

1 comment:

  1. Any greens with olive oil or butter and garlic are great! What type of vinegar did you use? I'm not sure how well it does with chard, but cider vinegar with collard greens, bacon, potatoes, and onions (I think) is awesome. A real Southern comfort food. However, too much vinegar can make it yuck. I think adding sugar helps even things out a bit.


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