Wednesday, June 17, 2009
CSA Week 3, plus some more CSA & Farm Recipes
Our share this week is lovely!
1 bag of basil
1 head of lettuce
1 napa cabbage
1 regular cabbage
2 zucchini (one big, one little)
more garlic curls
1 bunch of swiss chard
1/2 dozen eggs
So as it turns out, according to the newsletter, all this rain is playing havoc on the farms around here. Stuff that's already growing seems to be doing well, but stuff that is waiting in the greenhouses can't be planted. It's really sad. But as it is, at least we know that we'll be getting more lettuce, greens, and garlic products for a while!
I'm glad we have basil this week. I want to get some tomatoes at the market (there is place that has good hydroponic ones) so that we can have a fabulous salad of tomatoes, onions, and basil. YUM.
Meanwhile, we had some veggies from the previous 2 weeks to use! Since I am actually on bedrest now, I am not so much cooking as directing. Tonight, my awesome husband was going to make hamburgers and mashed potatoes. He suggested using garlic curls and onion tops in the potatoes, and I suggested adding kale, since we had it. Kale is one of those greens that just keeps growing and growing, and if you have a CSA share around here, you are sure to get a lot of it, so it's good to have some recipes! So here is my recipe for Mashed Potatoes with Greens
Mashed Potatoes with Greens
5 medium potatoes, cut up with skins on
1 bunch of kale, stripped of the hard stems and torn into smallish pieces
3-4 garlic curls, chopped
4 onion or scallion tops, chopped
2 T smart balance
1/4-1/3 cup milk
salt & pepper to taste
Boil potatoes, and at the same time steam the kale with garlic curls and onion tops. When the potatoes are done, remove everything from heat. Chop the kale mixture and mash the potatoes. Add the kale mix to the potatoes, add smart balance and milk (start with less and add more if needed), salt and pepper. Continue mashing until milk is mixed in well, and serve.
We made it without salt because my husband is all about salt but I am on bedrest with high blood pressure. I did end up adding a tiny bit of salt to mine, but it was very little. It was yummy.
For one final recipe, I leave you with the idea that I have to drink a LOT of water these days. Well, water can be boring. But I had some leftover mint from the cold cucumber soup, and so I decided to make Sekanjabin syrup. This is an old old old middle eastern recipe. You make the syrup and it stores for ages, not that it will last that long. Slightly diluted, it makes a fantastic salad dressing. Extra diluted, it makes water taste much more refreshing and minty! Here's the recipe:
2 cups sugar
1 and 1/4 cup water
1/2 cup wine vinegar
handful of fresh mint
Bring sugar and water to a boil. When it comes to a boil, add vinegar and reduce heat. Simmer for 1/2 hour. Make sure you are simmering and not boiling or you will get sekanjabin candy! Add mint and cool. Remove mint and transfer to a container to store. It will store well unrefrigerated, but I like to keep mine cold. For a drink, use one part syrup to 10 parts water.