Posts Tagged by lacinato kale

CSA Saturday: Week 19

My CSA is sadly winding down for the year.  The pumpkins and mums are out at the farm and a cold front will be moving in tonight.  But that doesn’t mean the produce is now lacking…far from it!  Here’s this week’s basket:

Butternut Squash, Potatoes, Lacinato Kale, Carrots, Beefsteak Tomato, Cheddar Cauliflower

Many of these things, I’ve already received this year, but there was a big newcomer this week…cheddar cauliflower?!?  This is new to my farm this year and I’m so excited to try it.  Here’s what the farm sent out about this variety of cauliflower:

A fresh, home-grown crown of cauliflower is a thing of beauty – crisp, nutritious, and intensely flavourful. This bright orange cauliflower (originally developed in Canada) does look like cheddar cheese! And the colour indicates that it has elevated levels of beta-carotene (Vitamin A). In fact, it can have as much as 25% more Vitamin A than regular cauliflower, now that’s good for your eyes and skin, so eat up folks!

So apparently, it doesn’t taste any different, but it’s just better for you!  I’m planning on making a puree out of the cauliflower (my favorite preparation) and pairing that with some seared scallops and roasted brussel sprouts with bacon.  Yum, right??  Speaking of brussel sprouts, I got a few more things at the farm today.

Gala Apples, Sweet Potatoes, Bell Pepper, More Tomatoes, Bibb Lettuce, Brussel Sprouts, Spanish Onion

After a week in Walt Disney World and eating incredibly rich food, I needed to load up on some fresh fruits and veggies.  How gorgeous is that Bibb lettuce?!  I also got some local shrimp from the fish monger this morning and I was thinking of making some shrimp lettuce wraps.  I’ll let you know how those turn out 🙂

Did you get any good veggies this week? 

CSA Saturday: Week 9

I have to admit that I was less than inspired by last week’s basket.  Because of my allergies, I couldn’t eat half of what I received and I was just not feeling cooking this week.  This happens to me every now and then where I am completely disinterested in cooking.  It’s a sad week around here when this happens, especially for Barry, but I deserve a break every now and then, right?!  I did make one of my very favorite, simple dinners…grilled chicken (with my super secret spice rub), local tomatoes and goat cheese.  Plain, simple and pure delicious.

This week’s basket is great!  We’re getting out of the greens and into a fun variety of summer goodness 🙂  It’s also a perfect mix of things to add to the Mediterranean menu I’m making today for Barry’s family.

Nectarines, Lacinato Kale, Frying Peppers, Red Potatoes, Pickling Cucumbers, Cucumber, Blueberries, Tomato, Onion & Dill

Let’s start with this dill.  This is the largest bunch of dill I’ve ever seen!  If I hold it straight, it comes up to my waist!  I’ve already made some tzatziki with the dill and the cucumber (even though I can’t eat it 🙁 ) and I’ve added it to an eggplant caponata I made and some herb crusted grilled chicken legs.

Eggplant Caponata
It looks kind of gross in this photo, but it’s tasty!

I bought some extra potatoes and I’ll be simply roasting those, and dreaming of how I wish I could dip them in tzatziki.  For a salad, I’ll be making a tomato, pepper and feta salad…yum!  Later this week, I think I’m going to pick up some chicken sausages and make a nice sausage and peppers.

And last for today’s menu is a simple almond cake that I made.  This will go perfect with those fresh blueberries.

Almond Cake

Yay for yummy food!  What would you make with this basket?


CSA Saturday: Week 5

Well I finally finished all of the greens left from week 3.  First I made kale chips.  I followed the recipe from my CSA newsletter, but I think 35 minutes was a little too long to leave them in the oven because they were right on the cusp of being burnt.  I had high hopes for these, but they weren’t my favorite.

Kale Chips

Next up, I braised the rest of the kale and swiss chard with shallots and garlic in a little chicken stock.  Towards the end I added some red chile pepper to spice it up a bit.  This is by far my favorite way to eat greens…the flavor is amazing!

Braised Kale & Swiss Chard

Last week I started picking the carrots from my garden, which is so exciting!  I love to be able to come home pick some carrots and roast them up for dinner.  I mixed them with some blanched peas and it was the perfect side dish for some BBQ chicken!

Peas & Roasted Carrots

I was glad to see that this week’s basket had less greens, but I still got more lettuce and swiss chard.  New items were kohlrabi, fava beans and green squash.

Green Squash, Swiss Chard, Fava Beans, Red Leaf Lettuce & Kohlrabi

Sadly, I’m allergic to all squash so the zucchini all goes to Barry.  The wild cards for me are the fava beans and the kohlrabi.  Thankfully, the farm included some recipes for these.  First is a fava bean puree with garlic and lemon.  This might be good as a dip for the carrots from my garden.  The other preparation of sautéing the beans in butter in herbs sounds good, but probably won’t help me lose that marathon.

I’ve never had kohlrabi before and from the recipes I’ve received it can be eaten either raw or cooked.  The taste is apparently slightly reminiscent of broccoli stalks.  I will either be making a kohlrabi slaw with carrots and herbs or I will simply roast it in the oven.

Any other ideas for fava beans or kohlrabi? 

CSA Saturday: Week 3

This past week I was plagued with a sinus infection, so I didn’t get as adventurous with my CSA from week 2 as I would’ve liked.  I was more interested in making warm comforting foods, so needless to say I have plenty of lettuce leftover.  I made one of my favorite soups, which is an Almond Chicken Soup with Sweet Potato, Kale and Ginger.  Not only is this soup REALLY good, it’s really good for you.  Yes it sounds strange, but trust me on this one.  For another meal, I braised some of the kale and tossed it with some macaroni with butter and parmesan.  This kicked up my usual go to meal for when I’m sick.

I roasted last weeks radishes with some carrots for a good side dish and used the broccoli in a tasty dish that I featured in yesterday’s Friday Feast.  I still had some escarole left over from the week before and made more Old World White Beans and Escarole, which is slowly becoming my favorite meal.  Good thing I got more escarole this week!

Let’s look in this week’s basket.

Radishes, Fennel, Scallions, Lacinato Kale, Escarole & Swiss Chard

Besides the escarole (which we know what I’m making with that), I got more radishes and lacinato kale this week.  I still need to give kale chips a try, so that will happen with this abundance of kale.  The radishes will most likely be roasted again because that was really good.

New things this week are fennel, swiss chard and scallions.  The scallions will go in salads with the leftover lettuce from last week and the swiss chard will get braised with some shallots and butter (YUM!).  The fennel is the wild card for me.  I’m not a huge fennel fan, but I don’t mind it roasted.  Hmmmm….

What would you make with this basket?  Do you have any good fennel recipes?

CSA Saturday (Sunday): Week 1

Apologies for getting this out a little late due to the craziness of my week, which you will hear about later in my weekly review.  Now on to the veggies!!

Last week was full of delicious salads from that GIANT head of lettuce I received for our preview week.  It was delicious and I knew this year’s CSA was not going to disappoint.  The great thing about my farm is that they send out weekly emails about what to expect in your baskets this week and also include recipes on how to use your items.  This is so helpful when you are faced with something you are not familiar with.  Here was a small part of the email from this week:

Week one kicks off with a slightly smaller basket than future weeks will yield but “the fields” have dictated we start a week earlier than expected. You can look forward to a fairly “green” week as most of the early summer crop produces a share rich in greens. We’ve included a few recipes to get you started. Get your “Italian” out because broccoli rabe and escarole are coming to dinner.

Ok, smaller basket.  I figured that was great since I wasn’t going to be home all weekend.  But that’s not what I found when I arrived to pick up my veggies on Friday.  Look at the size of this!

Broccoli Rabe, Escarole, Lacinato Kale, Spinach, Red Leaf Lettuce

The photo doesn’t do justice to the size of the escarole.  It’s roughly the size of a large dinner platter you would serve your Thanksgiving turkey on!

I’ve very thankful for the recipes this week since I’m not very familiar with escarole or what to do with it.  I know it’s slightly bitter and good in soups…that is all.  The recipes included were:

  • Fusilli Pasta with Broccoli Rabe, Garlic and Tomato Wine Sauce
  • Italian Sausage with Farfalle Pasta and Broccoli Rabe
  • Classic Escarole and Beans
  • Old World Escarole and Beans
  • Dad’s Escarole and Bean Soup

I think I’m going to try the Old World Escarole and Beans because it includes bacon and everything is better with bacon.  The broccoli rabe with definitely be paired with some sausage, either on a pizza or with pasta.  Not sure about the kale yet, but I’m thinking soup.  I have this great recipe for a chicken, kale and almond butter soup.  Yes, I know it sounds strange, but it is absolutely delicious.  The spinach will find its way into many dishes.  Omelets, smoothies, sautés…you name it!  And then of course there will be more salads with the lettuce.

I’m so excited about my first week and I can’t wait to start cooking!!

What would you make with this basket?