CSA Week #3 - Vegetables Fall From The Sky

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!

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.

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.

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.

Double Down Borscht for my new friends

Had a great after dinner chat with lovely new friends at the Blue Heron Inn tonight. Cooking came up in the conversation so here is my recipe for Borscht. It's based on the "Continental Borscht" recipe from the 1970 edition of "America's Best Vegetable Recipes" (Farm Journal).

Double Down Borscht (Purchase beets with fresh tops to make this recipe)

2 - 3 cups coarse grated fresh beets (washed and peeled)
1 medium onion chopped
1 - 2 carrots peeled and sliced thinly or grated
3 cups water
2 cups beef broth
All the beet stems, washed and cut into 1/2 " to 1" pieces
All the beet greens, washed
1 TBSP lemon juice
Sour Cream (optional)

For quick prep, use your food processor - chop onion well, add carrots and chop medium, leaving veggies in bowl of processor, swap out cutter for grater and grate beets (or grate both carrots and beets). Every thing is in the processor and can be dumped into a large soup pot.
Add the water, bring to boil, cover and simmer 20 - 30 minutes
Add the beef broth and the beet stem pieces and continue to simmer 15 minutes.
While soup is cooking, take 4 - 5 leaves at a time. Stack them and cut lengthwise into roughly 4 strips (depends on how big leaves are). Cut strips crosswise into 1/4" slivers.
Add to soup and simmer for 5 - 10 minutes.
Season to taste with salt and pepper.
Take off of heat and add lemon juice.

Soup is ready to serve hot or can be chilled. Traditionally a dollop of sour cream is added to the soup bowl after dishing up the soup.