CSA Week 2 - Already Behind With The Greens !

Today's CSA bag contained Green Onions, Broccoli, more Mustard Greens, Leaf Lettuce, Napa Cabbage, Mizuna, Beet Greens, and one Ball Zucchini (light green). Still left from last week's delivery was some Mustard Greens, Tatsoi, and Kale. After the salad to be served tonight, plans are to blanch and freeze the Tatsoi and Mizuna together for future Asian dishes or light soup. Mustard Greens are to be sauteed with bacon and onion or blanched and frozen. Kale may be blanched and frozen or cooked as creamed kale.

While tonight's supper didn't really make a dent in the pile of greens, it was very good. Serves two.
1.5 cups Broccoli (all that we got)
Sprinkle garlic salt or seasoned salt
1 TBSP Wine Vinegar
3 TBSP Olive Oil
3 small Beets (all that were suitable to cook)
Assorted greens including:
     Beet Greens
     Mizuna
     Leaf Lettuce
     Tatsoi
     Green Onion
Garlic Salt
Pinch dried Thyme
Double Pinch dried Marjoram
2 - 4 TBSP Wine Vinegar
6 - 8 TSP Olive Oil
Provolone slices or feta cheese
Pepperoni or salami or ham

Wash and cut broccoli into short spears and stem pieces. Microwave in 1/2 cup water for 3 minutes.
Drain, sprinkle with either garlic salt or seasoned salt, add 1 Tablespoon Wine Vinegar and 3 Tablespoons Olive Oil, stir and allow to cool.

Trim beet leaves about 1" above bulbs. Reserve leaves. Scrub beets to remove dirt and dead leaf stems. Microwave beets in 1/2 cup water for 4 minutes (test for cake tester). Allow to cool for 5 minutes then remove peel and cub into bowl with broccoli (move into dressing at bottom of bowl).

Rinse well and spin dry the greens.  Divide the greens evenly between two large plates, tearing leaves into small pieces. Slice green onions over piles of greens, then mix with hands. Sprinkle each plate with garlic salt, pinch of Thyme and Marjoram. Divide vinegar and oil between both plates. Slice provolone or crumble feta onto the greens. Do the same for your choice of meat. Serve.

Recipe for CSA Mustard Greens and Pork Pasta

After browsing many of the recipes on the internet, I put together a very satisfying meal using half of the mustard greens from this week's CSA bag of veggies. This recipe made a generous meal for two adults.

MUSTARD GREENS AND PORK PASTA

2 TBSP Olive Oil divided
1 or 2 Shallots or 1 Medium Onion, sliced into small rings or large dice
1/4 tsp Sugar
2 boneless Pork Chops, well trimmed and cut into thin slivers or small pieces
Seasoning Salt/Herb Mix (I used Trader Joe's "Everyday Seasoning Mix)
Pinch Red Pepper Flakes
1/2 large bunch Mustard Greens, cleaned, trimmed, stems removed, cut into medium slivers (not fine)
4 oz Dreamfield Angle Hair Pasta to keep effective carbs low
Salt to taste
1/2 cup favorite grated cheese
Two Pinches Red Pepper Flakes

Note that the frying pan is not cleaned between cooking the onions, the chops, the greens, or warming the entire meal. The browned bits add to the flavor.

Heat Olive Oil in non stick frying pan on medium. Add onions and saute until beginning to soften.  Sprinkle with sugar and continue to saute.  While onions are cooking, prep pork chops. Sprinkle slivered pork chops with seasoning salt/herb mix and a pinch of red pepper flakes.  Mix in with you hands until spices are well disbursed. Meanwhile let onions partially brown slowly adding a tablespoon of water to slow the cooking.  Remove onions to a bowl.  Add 1 TBSP to frying pan and cook pork pieces until partially browned and cooked but not dry. Turn off heat and put browned pork chop pieces in bowl with onions. Bring 1 - 2 quarts water to a boil in a large pot and cook mustard greens for 5 - 6 minutes. Do not cover. They will still be bright green.  Drain cooked greens and add to the frying pan. Warm over medium heat, stirring frequently. Meanwhile cook pasta according to directions until al dente. Add onions and pork to greens in frying pan and stir to combine well. Drain pasta and add to pan. Reheat quickly and divide between two dinner plates.  Sprinkle well with grated cheese and red pepper flakes.

Since mustard greens have been one of the more daunting vegetables that we receive, this recipe is a great way to use them. I can partially cook the greens and freeze in packs large enough to make this again and again. Obviously other greens and other meats can be substituted, mix and match. The pasta and cheese brings it all together in a satisfying meal.

CSA Week #1 - A Great Start

Sunday was the first pickup day for Post Apples CSA in my area.  It's always exciting to see what my bag of goodies contains and this week did not disappoint.  We received:
     Asparagus
     Bok Choy (a nice modest sized head)
     Tatsoi (had to look this one up)
     Kale
     Mustard Leaves
     Green Onions.

Lucky me, I'd been defrosting a fully cooked lobster and a steak for the husband.  The asparagus became my vegetable. I made a salad of raw kale and tatsoi, thinly sliced, to go with the steak.  Added some olive oil and massaged it into the greens.  Then added wine vinegar, garlic salt, a sprinkle of dried marjoram, chopped green onion, black pepper, and a spoonful of olive oil to complete the salad.  The flavors had plenty of time to meld while I cooked the steak.  Both of us thought our respective meals were excellent.

For Monday's lunch, I diced green onions and a leaf of the tatsoi into cottage cheese. Served with Wasa Sour Dough wafers, it made a tasty, low carb meal.  For supper  I made an Asian beef and bok choy stir fry and served it on previously cooked and frozen white rice. This meal used up the rest of the green onions and all of the bok choy.

Still to be consumed or frozen are the mustard leaves, most of the kale and most of the tatsoi. With pork chops and chicken breasts in the freezer, I have a good chance of finishing them up by Wednesday.

With the start of CSA season comes the clean out the fridge season. Those nutritious greens take up a lot of room so it's time to pitch the old and languishing items.