CSA Week Two

I am on to week two of my CSA, and I was very proud that I finished most of my produce from last week, except for the scapes, which I plan to make a pesto with.  Click here for the Scape Pesto recipe.

This week I received:

-Lettuce
-Arugula
-Kale
-Salad turnips
-Beets
-Cilantro
-Scallions
-Lavender
-Blueberries
-Strawberries
-Eggs

I have a loose idea of what I want to make:

-Black bean tacos tonight using the lettuce.
-Black bean salsa using the scallions and cilantro.
-Roasted beets and arugula salad with goat cheese.
-Kale chips (click here for the recipe) or this Kale and Potato Gratin.
-Blueberry Kuchen (click here for the recipe), or blueberry pancakes, or muffins, or this blueberry crumb cake!
-Strawberries are just to be eaten, or placed on top of homemade vanilla ice cream!  But you could make these Strawberry Greek Yogurt Pops.

Stewed Rhubarb and Berries

I meant to post about my stewed rhubarb and berries last week, but time got away from me.  If you have a hodgepodge of summer fruit, and you want to make something that can elevate a dessert or even breakfast, try this simple stewed fruit recipe, adapted from Jamie's Food Revolution, by Jamie Oliver.  You can use any berries or any summer fruit you like, just add or subtract the amount of sugar depending on how ripe and sweet your fruit already is.

Ingredients for Stewed Rhubarb and Berries:

-3 large stalks of rhubarb

-1 pint of strawberries, hulled

-1 pint of blueberries

-5 tablespoons of sugar

-1 teaspoon of cinnamon

-2 tablespoons of water

Place all the ingredients in a medium saucepan, and cook on medium high heat, with a lid covering.  

Once fruit has softened, remove lid, reduce heat to medium low, and cook until the juices reduce and you have a fairly thick compote.  The fruit will have melded together and created a lovely dark plum color.

Place your stewed fruit on yogurt, in your oatmeal, on a scone, or in ice cream, the list goes on.  This compote will keep for a week in an airtight container in the refrigerator.

For my frozen yogurt recipe, click here.

For a homemade vanilla ice recipe, click here.

And click here for a lemon curd recipe I made last year, or click here for this Sesame Pea Shoot Salad from the year before.

CSA Week One

I cannot believe it is already CSA time!  These last few months have totally snuck past me.  Anyways, yesterday was the first day of my CSA, and I was surprised by all the variety.  This is my third year as a member of my CSA and it just seems to be getting easier and more fun.  I know my first year was exciting, but overwhelming trying to figure out exactly what to make.  I think this year will be much easier.

Here is what I got:

-Rainbow Swiss chard
-Salad turnips
-Radishes
-Brocoli rabe
-Lettuce
-Braising greens
-Scapes
-Zucchini
-Rhubarb
-Strawberries
-Blueberries
-Eggs
-Lavender (I added weekly flowers to my share)

Last night I made a simple salad with lettuce, radishes, salad turnips, and Parmesan.  I also stewed some of my fruit.  I will be sharing the recipe tomorrow.  Tonight, I am making my favorite Brocoli Rabe Pasta (click here to view the recipe).

I plan to try to make a Swiss chard baked omelette this weekend, and Braising Green Tacos (click here for the recipe) maybe this Friday.  And maybe this Zucchini Spice Bread, click here for the recipe.

And if you are looking for something to do with your rhubarb and strawberries, try these Strawberry-Rhubarb Shortcakes.  Or try this Quick Strawberry Jam.

Strawberry-Rhubarb Sorbet

Last week I made strawberry-rhubarb sorbet with the produce from my CSA.  This recipe is of course from my favorite book, The Perfect Scoop by David Lebovitz.  Although it was a refreshing treat for my hot and stuffy apartment, I couldn't help but wish I had made ice cream instead.

Here is the recipe for David Lebovitz's Strawberry Rhubarb Sorbet from The Perfect Scoop (makes about 1 quart):

-12 ounces of rhubarb
-10 ounces of strawberries, rinsed and hulled
-2/3 cup water
-3/4 cup sugar
-1/2 teaspoon lemon juice, freshly squeezed

To begin, wash the rhubarb and trim the stem and leaf ends.  Cut rhubarb into 1/2-inch pieces.

Place the rhubarb, water, and sugar in a medium, nonreactive saucepan and bring to a boil.  Reduce heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.  Remove from heat and let cool to room temperature.

While the rhubarb is simmering, slice the strawberries.

Combine the cooled rhubarb and strawberries in the food processor until smooth.

Chill the mixture thoroughly, then freeze in your ice cream maker according to to the manufacturer's instructions.

Enjoy!

Strawberry Rhubarb Shortcakes

Last weekend I balanced my time between soccer and baking.   On Sunday I spent the majority of the day on these rhubarb compote shortcakes with macerated strawberries from Martha Stewart.  There were so many components - the short cakes, rhubarb compote, macerated strawberries, and whipped cream.  If you are going to make these, I would make sure to only share them with special people.

CSA - Week One

This past Wednesday was the start of my CSA.  We got a lot of delicious food from the Garden of Eve Farm.  I was so excited to get rhubarb and strawberries!  If you have only had strawberries from the grocery store, please go to the farmer's market this month and pick up some strawberries immediately.  You have not tasted a real strawberry until you taste a local strawberry in season!  The texture and taste are a whole new experience.  They actually taste like strawberries - how crazy is that?  Click here to learn how to properly store strawberries.

Here is what I got:
-Mesclun
-Spinach
-Potatoes (from last winter)
-Turnips
-Scapes
-Cilantro
-Bok Choy
-Strawberries
-Rhubarb
-Dozen eggs

Here is what I have been making:

I made spinach marinara omelettes, inspired by the omelette my sister had at Clinton Street Baking Company.  It was actually the first omelette I have ever made and it really wasn't that hard - thanks to Julia Child's instructions from the Mastering the Art of French Cooking.

I made spinach black bean quesadillas the next night and frozen yogurt with strawberries and granola for dessert.  Click here for the fro yo recipe.

Yesterday I tried to recreate a Chipotle burrito, not quite successful, but still tasty.

Today I am hoping to get around to make Martha Stewart's shortcakes with rhubarb compote and macerated strawberries.  I can't wait to see what I get next week!

Last year around this time, I made quick strawberry jam.  Click here to check it out.

CSA Week Three

For this week I got a ton of greens and no more rhubarb :( So for this week it looks like a ton of salads, sauteed greens and stir-fry.

Here is what I got:

-5 garlic scapes
-snow peas
-b0k choy
-mesclun greens
-kale
-spinach
-2 zucchinis
-2 quarts of strawberries

Already this week, I made a spanish tortilla with scapes and spinach and quesadillas with spinach and black beans. Tonight I am making stir-fry with bok choy, scapes, zucchinis, and snow peas.

Here is what else might be in the menu:

Strawberry Dumplings
Vegetable Stir-Fry