Only the third week and I'm falling further behind!
This week's bag was full of good stuff: red lettuce, romaine lettuce, green onions, one turnip, several small beets and nice beet greens, a dark green ball zucchini and a gold stick zucchini, broccoli, a small cabbage, two small kohlrabies, and God knows what I've forgotten.
Sunday I was able to do a thorough wash of the the lettuces, the beet greens, the zukes, broccoli and cabbage. I'm trying a new method of dealing with the salad greens: wash, cut up, spin in the salad spinner and store it in the fridge in the spinner. Zukes and cabbage went into the fridge, broccoli was lightly microwave and split between marinating for salad and frozen for winter.
Sunday supper was a salad with a side of salad. Main salad was a mix of red lettuce, beet greens and stems, romaine lettuce, and green onions. The protein was provided by ham and provolone cheese on hubby's salad and feta on mine. The side salad was what I call a chip/chop salad: chopped celery, chopped kohlrabi (peeled), chopped tomato, the marinated broccoli, and chopped green onions. Salad dressing was garlic salt, wine vinegar and olive oil.
Monday continues to be food prep day and more washing of vegetables.
Monday lunch included cottage cheese with green onion tops chopped into it. Veggie component included raw kohlrabi and raw turnip.
Monday supper was pan sauteed boneless chicken breast and a mustard green casserole. With the bacon and onions in the casserole, plus a topping of Bisquick and corn meal custard, this was pretty tasty. No complaints from hubby so I rate it a success. The recipe gave me a total of four meals for two (as sides). I'll freeze the excess for sides in the winter.
I'm trying a new (for me) method of saving green onions. Clean them, leave on the roots but remove damaged or dry leaves, lay out on a paper towel and roll up like a shade. Dampen towel and store in an open plastic bag. The longer leaves were trimmed off, washed, cut into 1/4" - 1/2" pieces and frozen for soups in the winter.
The best news is that I'm all caught up with the Mustard Greens. Hurrah!
Monday, July 8, 2013
Tuesday, July 2, 2013
CSA Week #2 - Almost Caught Up
Yeah Team! Almost caught up with Weeks 1 & 2 of our CSA deliveries.
All we have left are Week 2's delivery of Mustard Greens and 1/3d of Week 1's Kale.
Normally with today's schedule, we would have had bought subs for supper. Since I had planned salad, we had that. Last month I learned how to eat boneless, skinless sardines in oil. At age 65, it was a total shock to find out that something that I'd avoided was actually good, and good for your. Just like comments on the Internet said, they taste like tuna, only better.
Tonight's salad consisted of the leaf lettuce, beet greens, and kale. Hubby had tuna fish & provolone, I had sardines and feta. We've finished the CSA green onions so I used ones from the pot that I'd planted in the spring. Kind of fun to step out the front door and just pull a few green onions out of a pot. Finished off the salad with shredded aged provolone, dried basil, garlic salt, balsamic vinegar and olive oil.
While I was eating (and feeling holy for using my CSA deliveries and not spending money), I read this Article - Your Brain on Kale Totally made my day!
Plus, with kidney stone issues in the family, it's nice to see that the oxalate load is low.
All we have left are Week 2's delivery of Mustard Greens and 1/3d of Week 1's Kale.
Normally with today's schedule, we would have had bought subs for supper. Since I had planned salad, we had that. Last month I learned how to eat boneless, skinless sardines in oil. At age 65, it was a total shock to find out that something that I'd avoided was actually good, and good for your. Just like comments on the Internet said, they taste like tuna, only better.
Tonight's salad consisted of the leaf lettuce, beet greens, and kale. Hubby had tuna fish & provolone, I had sardines and feta. We've finished the CSA green onions so I used ones from the pot that I'd planted in the spring. Kind of fun to step out the front door and just pull a few green onions out of a pot. Finished off the salad with shredded aged provolone, dried basil, garlic salt, balsamic vinegar and olive oil.
While I was eating (and feeling holy for using my CSA deliveries and not spending money), I read this Article - Your Brain on Kale Totally made my day!
Plus, with kidney stone issues in the family, it's nice to see that the oxalate load is low.
Monday, July 1, 2013
CSA Week 2 - Kim Chi Saurkraut and Asian Vegetables in Sauce
Made real headway today using the CSA greens from Week 1 and Week 2 bags.
Following the recipe (cut to scale) from "The Joy of Pickling", I made my first attempt at Sauerkraut. The recipe, called "Kim Chi Sauerkraut" makes a spicy kraut and used most of the Napa Cabbage and some of the Green Onions. It may be ready in about 2 - 3 weeks if all goes well.
A basic internet search yielded several Asian recipes for vegetables (often with meat). Using the rest of the Napa Cabbage, the rest of the Tatsoi, the rest of the Mizuna, and more Green Onions, I made a veggie mix to freeze. To speed up dinner preparation with this mix, I included sauteed ginger and garlic, equal parts Hoisin and Oyster sauce, and 1/2 cup water. Basic technique was to blanch and cool the leafy parts, saute the stems and spices, add the drained and squeezed greens and the sauce ingredients. Froze in portions suitable to use with meat and rice, making suppers for two.
I was able to finish off the first week's Mustard Greens by following my previous recipe for Greens, Pork and Pasta. The only change was to substitute fresh Polish sausage for the pork chops. There was enough to serve supper for two and freeze another complete supper. This will be a great meal in the Fall or Winter, spicy, warming and healthy.
Following the recipe (cut to scale) from "The Joy of Pickling", I made my first attempt at Sauerkraut. The recipe, called "Kim Chi Sauerkraut" makes a spicy kraut and used most of the Napa Cabbage and some of the Green Onions. It may be ready in about 2 - 3 weeks if all goes well.
A basic internet search yielded several Asian recipes for vegetables (often with meat). Using the rest of the Napa Cabbage, the rest of the Tatsoi, the rest of the Mizuna, and more Green Onions, I made a veggie mix to freeze. To speed up dinner preparation with this mix, I included sauteed ginger and garlic, equal parts Hoisin and Oyster sauce, and 1/2 cup water. Basic technique was to blanch and cool the leafy parts, saute the stems and spices, add the drained and squeezed greens and the sauce ingredients. Froze in portions suitable to use with meat and rice, making suppers for two.
I was able to finish off the first week's Mustard Greens by following my previous recipe for Greens, Pork and Pasta. The only change was to substitute fresh Polish sausage for the pork chops. There was enough to serve supper for two and freeze another complete supper. This will be a great meal in the Fall or Winter, spicy, warming and healthy.
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