Think (and eat) Green!

The theme of this CSA weeks shopping list was clear from the moment we entered the pick up zone. Contrary to the email of items to expect that CSA sends out to members the day before, greens were determined to be the center of our world (and kitchen) this week. There were some newbies, a couple of oldie but goodies, a surprise, and one head scratcher on hand. However, anyway you looked at it, every veggie except for one was green.

As we learned this week, this endeavor with CSA has brought us to an impasse. With all the dirty fresh from the farm greens we are inheriting, it may very well be time to invest in a salad/greens spinner. Until we opt for yet another cabinet filler, we do it the old fashioned way. My fiancé tackled the cleaning of all the greens by filling the sink with cold water and allowing everyone to take a dip. This mode of cleaning greens allows all of the produce to get cleaned while all the dirt and grit from the farm falls to the bottom of the sink. It worked beautifully. There was not one grain of soil or sand noted. It also helped to clean and prep all of our produce on Sunday. This allowed items to be ready and waiting on weeknights with little to no prep needed.

Week 3's Take Home

Veggies:
Rapini-newbie
Beets-oldie
Romaine-oldie
Escarole-surprise
Spinach-oldie
Pea pods-oldie
Garlic Scapes-???


Fruit:
Cherries
strawberries


Sautéed Rappini and Escarole

2 tablespoons of olive oil
2 bunches Rappini, 3 inches trimmed off ends
1 head escarole, washed and chopped
2 cloves of garlic, minced
1/2 cup chicken stock
Salt and pepper to taste

1) heat olive oil in large skillet over medium heat
2) add minced garlic and stir until fragrant. Careful not to allow it to brown too much or it will become bitter.
3) add Rappini and Escarole to garlic and oil mixture. Using tongs, toss to coat.
4) pour in stock, cover and cook for 10 minutes. Stir once during cooking time to ensure even cooking. Serve.

Tips:

1) We served these sautéed greens along side roasted chicken breasts and sweet potatoes. The bitterness played off the sweet potato beautifully.
2) I would also recommend mixing a can of white beans in with the veggies and stirring them into your favorite pasta. Top your pasta off with some freshly grated parmesan cheese and you have a hearty and filling meatless meal for the work week.


I threw together a quick pasta this week similar to what I described in "tips" with some peak season grape tomatoes, canalini beans, and the spinach from the CSA crop. I won't go into a whole recipe, but cooking together tomatoes, beans, and spinach with stock, garlic, and starchy cooking liquid from the whole wheat pasta was a delicious addition to the rotation. It was quick, seasonal, and super versatile. Feel free to interchange any of these ingredients for things that you have on hand. Oh ya, and don't forget the freshly grated parmesan cheese!

As I mentioned last week, I am invested in the CSA and therefore want to do each and every item I receive justice. This will be a test. This will continue to be trial and error. I will find things I love and accept that there are some that I can do without (sorry beets). Anyway I look at it, I come out on top, because I get the freshest and most seasonal items delivered weekly for our consumption. The bonus will continue to be that we are contributing and giving back to the community that we live in, the community that we love, Brooklyn.

Happy Summer all and even happier eating!!!

Location:Brooklyn, New York