Posts Tagged by beet greens

CSA Saturday: Week 12

I just got home from the Healthy Living Summit and I feel completely rejuvenated, inspired and overall excited about all of the amazing things I learned this weekend.  I have so many new ideas that I can’t wait to put into place!  I will be posting recaps all week so stay tuned for that.

It was so fun to come home from a conference about healthy food and wellness to my weekly CSA basket!  I’m more energized than ever to make this wonderful produce into a healthy meal for Barry and I.  (BTW…thanks B for picking up the basket!)

Yellow Squash, Beet Greens, Tomatoes, Eggplant, Carrots & Corn

This week’s basket is the best of what the summer has to offer…pure, healthy, deliciousness!  Today we learned a wonderful Tomato Basil Soup recipe from Wild Harvest that had roasted tomatoes, caramelized onions and fresh basil…that is definitely what is going to happen with these tomatoes.  Thank you Kim & Genie for all of your insight!

Since I have so much frozen corn from Corn Fest 2012, this will purely be eaten off the cob most likely next to a nice beet green salad with shredded carrots and goat cheese.  The eggplant…I’m not sure.  I’d like to do something creative with this.  Any ideas for the eggplant?  And then once again there is the dreaded squash that I can’t eat, but I will find a good home for it 🙂

Loving the basket this week and I can’t wait to dive in!  What would you do with this basket?

CSA Saturday: Week 7

I must have hit the CSA jackpot this week!  Single shares are only supposed to have five items per week but I got 8.  Plus, it was a fruit week, so I received 2 pints of blueberries!

Green Leaf Lettuce, Pickling Cucumbers, Pattypan Squash, Fava Beans, Bok Choy, Beet Greens, Corn, Carrots & Blueberries

Once again, the cucumbers and squash are wasted on me, but I will find them a good home.  I found an interesting recipe for the bok choy that I think I might try, Hot-and-Sour Peanutty Noodles with Bok Choy.  I love noodles with peanut sauce, so hopefully this is a winner.

The fava beans were a bonus this week.  As I was putting all of my items in my bag, a woman who works at the farm asked if I would like some fava beans…don’t mind if I do!  Since I received corn this week, I was thinking of combining that with the fava beans to make a succotash.  YUM!  I only received one ear of corn with my single share, so I picked up 5 more before leaving. 🙂

I still have a few white carrots left from last week, so I will probably roast those up with the carrots from this week.  I’m interested to taste them side by side to see the difference.  Then there are the beet greens…I have so many beet greens!  I still have all of the greens saved from the beets I received in the past two weeks.  I think I’m just going to throw them in my smoothies.

And last but certainly not least, the blueberries.  They are plump and oh so sweet.  We ate half a pint as soon as I got home with the basket.  They are just so good to snack on.  I wanted to make blueberry pancakes this morning, but we don’t have some ingredients.  Oh well, more snacks for me!

Speaking of blueberries, the blueberries in my yard have begun to rippen and we picked our first bowl this week.  They were a little tart, but still very tasty.  Some of my sun gold tomatoes were also ready for picking.  These are by far my favorite tomato…they are so sweet and delicious!  I simply added them to a tomato mozzarella salad.

Blueberries and Sun Gold Tomatoes from MY Garden!

This week has been full of fantastic meals from my CSA baskets.  If you missed it, check out the Fish Tacos I made this week.  The CSA is such a great way to eat healthy foods and also support your local farms..I hope you will seek out a program in your area.

 

CSA Saturday: Week 2

Well I am all greened up after last week!  I made some fantastic dishes and I actually still have basket items left over.  Here are some of my favorites…leave me a comment if you want any recipes.

First off, Old World Escarole and Beans.

Ingredients for White Beans & Escarole

I had little expectations for this dish, but wow was it yummy!  I cooked a few slices of bacon and then sautéed the escarole in the the rendered fat.  Probably not the healthiest option, but the bacon really added another layer of flavor that I haven’t had in this dish before.  I also added a small piece of rind from Parmgiano-Reggiano to the dish while it was simmering.  It added a nice salty, earthy taste on top of the smokey bacon…yum!

Simmering Away…

Ready to serve with crumbled bacon & parm on top!

I also made a fantastic pasta dish with Farfalle, Sausage, Broccoli Rabe, Escarole & Tomatoes.  I received a HUGE bunch of broccoli rabe and was excited to to make this dish, but when I cleaned it and took all of the outer leaves off there was only about a cup of veggies left.  Well that’s a disappointment.  I think I may have taken too many leaves off.  Does anyone know how to properly clean broccoli rabe?

Sad bowl of broccoli rabe on the left

Since I needed more green for the dish, I decided to clean some escarole and include that as well.  I browned the sausage then sautéed the greens in the fat.  Do you see a pork fat theme going through these dishes or what?  Added a can of diced tomatoes and let the sauce simmer away as the pasta cooked.  I also added a dollop of fresh ricotta cheese to the dish just before serving.  This added a nice creamy texture to the sauce.

I’ve also had numerous salads this week and added my spinach to my daily smoothies and also to scrambled eggs this morning.  I still haven’t used the kale I received, but this weekend I plan to make both soup and kale chips.  Now on to Week 2!

Strawberries, Radishes, Beet Greens, Broccoli, Asparagus, Green Leaf Lettuce & Red Leaf Lettuce

That’s right…MORE LETTUCE!  I have to admit, I’m getting a little sick of salads at this point.  The lettuce is delicious, but I think I need to get a little more creative with my salad creations.  I’m really excited about the beet greens.  I love adding them to fried rice, or maybe just in a basic stir fry with the broccoli.  Or I might try the Beet Green Chopped Salad that was included in my recipes from the farm this week.  It includes quinoa, sunflower seeds, avocado and a tahini dressing…YUM!

Since I’m not a big fan of raw radishes, I’m going to take a stab at roasting them.  Should be interesting.  The bunch of asparagus is small and not enough to roast for 2 peoples, so I’m thinking shrimp and asparagus risotto.  And then there are the strawberries that smell so deliciously good!  It makes me very sad to be allergic to them.  My brother-in-law is coming to visit today, so he will be taking a pint home and hopefully my coworkers will enjoy the rest.  I can’t wait to get cooking!

What would you make with this basket?