Last night I went and picked up my first batch of produce from my CSA. Although, it seemed a little less this year because of the oddly cool weather we have been having, it was still just as exciting. It is cool to see the dirt on the plants and even the roots left on the arugula. Here is what I got this week:
-1 bunch of arugula
-2 leeks
-1 bunch of lettuce
-1 bundle of asparagus
-1 bunch of pea shoots
-dill
-2 quarts of strawberries
-2 stalks of rhubarb
-1/2 dozen eggs
When you get fresh produce, it is important to store it away properly to ensure that it stays fresh for the longest period possible.
For certain vegetables such as lettuce, I like to place in a salad spinner and remove all the dust and dirt and then place in a paper towel-lined air-tight container. That way it is ready whenever I need it.
For herbs like dill I place in a glass of water and place in the fridge.
For the strawberries, if I am not using them right away I place them in the refrigerator on a paper towel-lined plate. Strawberries - especially local ones are very fragile and can easily get crushed in quart containers. Do not wash them until just before using them.
If you haven't seen pea-shoots, this is what they look like - so pretty:
Here is the menu I am planning to do this week:
-
Rhubarb Strawberry Pie-
Sesame Pea-Shoot Salad-
Quick Strawberry Jam-
Quick Dill Pickles-
Strawberry Walnut SaladI made a Spanish tortilla with asparagus, leeks, and potatoes last night. Here is a simple how-to on making a Spanish Tortilla (which is an egg and potato dish). Click
here for a version from
Everyday Food.
Preheat oven at 375 degrees.
Get a few potatoes and slice thinly. Salt and pepper generously. Heat olive in a non-stick or cast-iron skillet. Place potatoes and cook until tender crisp, about 10-15 minutes. Stir occasionally so the potatoes are rotated from the heat.
In the meantime, slice the rest of whatever you want to put it the skillet. I sliced up the asparagus and leeks. Place in the skillet and stir together and cook until tender.
Take 5-8 eggs (depending on how eggy you like it). Salt and pepper and put a generous dash of hot sauce and whisk together. Place egg mixture in skillet of the potatoes - the eggs should not cover all the potatoes.
Place in oven and cook for about 12-15 minutes until eggs have set and top becomes golden. Slice and serve with hot sauce on top.
as:
Last night I went and picked up my first batch of produce from my CSA. Although, it seemed a little less this year because of the oddly cool weather we have been having, it was still just as exciting. It is cool to see the dirt on the plants and even the roots left on the arugula. Here is what I got this week:
For herbs like dill I place in a glass of water and place in the fridge.
For the strawberries, if I am not using them right away I place them in the refrigerator on a paper towel-lined plate. Strawberries - especially local ones are very fragile and can easily get crushed in quart containers. Do not wash them until just before using them.
If you haven't seen pea-shoots, this is what they look like - so pretty:
Here is the menu I am planning to do this week:
Get a few potatoes and slice thinly. Salt and pepper generously. Heat olive in a non-stick or cast-iron skillet. Place potatoes and cook until tender crisp, about 10-15 minutes. Stir occasionally so the potatoes are rotated from the heat.
In the meantime, slice the rest of whatever you want to put it the skillet. I sliced up the asparagus and leeks. Place in the skillet and stir together and cook until tender.
Take 5-8 eggs (depending on how eggy you like it). Salt and pepper and put a generous dash of hot sauce and whisk together. Place egg mixture in skillet of the potatoes - the eggs should not cover all the potatoes. 
Place in oven and cook for about 12-15 minutes until eggs have set and top becomes golden. Slice and serve with hot sauce on top.
