summer CSA, week 5

[cellio]

• large bunch red beets (chioggia), with greens
• 1 cucumber
• bag snow peas (half pound?)
• bunch garlic scapes
• head romaine lettuce
• big bunch kale
• big bunch Swiss chard
• 2 green zucchini and 1 yellow squash (2 pounds)
• small head broccoli

(Small share omitted the snow peas and chard, and got butterhead lettuce instead of romaine. They did not get less zucchini. :-) )

Last time I used some zucchini in the same red curry that I use kale in and that worked reasonably. Dani might not have been buying it, though. (Dani's a hard sell when it comes to zucchini.) I might stew it in a tomato sauce this time.

Beet greens saute nicely with onion and garlic. So does chard, but I might make a variant on beans and greens instead, using either chickpeas or great northern beans and (of course) omitting the pork that I understand to be typical. I might experiment with kale chips (who knew?). Snow peas are easy; those go into stir-fry, maybe with broccoli and tofu or chicken. The romaine will become the base for a hearty salad for Shabbat lunch (because it is going to be way too hot for hot food), maybe with salmon.

Comments

[dsrtao]

I make a loose turkey sausage that works really well with greens and white beans. Per pound of ground turkey, I add:

* 1 tsp salt
* 2 smashed garlic cloves
* 1/2 tap ground black pepper
* 1 tsp smoked paprika
* 1 tap ground ginger
* 1 tap ground fennel seed
* 1 tbsp olive oil

and whiz that all around in a blender or food processor until it looks well-mixed but before it turns completely into a paste. There's usually a large margin in between. Shape into thin patties and pan-fry, then refrigerate or freeze.

[cellio]

Ooh, that sounds good. Thanks!