CSA_Week 3_May 24

Well, I did not end up making my own ravioli last week.  The week got ahead of me, and I ran out of time.  I did, however, make the pesto and put it on top of Talutto's ravioli instead.  It was delicious.  Very lemony and nutty.  The turnips roasted with the sautéed turnip greens over quinoa were also great.  See last week's blogpost for links to the recipes.

This week's bounty includes: asparagus, collar greens, cremini mushrooms, green garlic, green romaine lettuce, red scallions, and spinach.  With the asparagus and spinach, I will be making an asparagus orange and spinach salad with basil lemon vinaigrette.  The collard greens will be used this savory grits with bbq tempeh and collard greens recipe. And the mushrooms will shine in a toasted brown rice with cremini mushrooms and thyme dish.  I don't have a Pinterest link for green garlic, but I plan to make a roasted green garlic chutney from the Katchi's Kitchen blogpost on various ways to use green garlic in Indian cuisine.  I hope at least one of these recipes calls to you.  The scallions will accumulate as I gradually use them in omelettes and the lettuce will be a base for some delicious salads.  Have a great week.

Cheers,

Jennifer

CSA_Week 2_May 17

Week two, oh boy!  I'm looking forward to my second box of produce.  Last night, Mike and I had cheese, bread, and olives along with some pickled foods that we had left from last year's CSA (pickled spring onions and pickled cucumber) since we had already eaten all of the produce from week one.  The bread was a cherry buckwheat loaf from High Street Cafe on Market in Philadelphia.  I previously interviewed Andrew Farley, the bread maker, and I learned that he uses stone ground grains from Castle Valley Mill to make the breads.  To learn more about Andrew Farley or Mark and Fran Fischer of Castle Valley Mill, listen to an interview I did with them on my podcast, JennifersTwist

This week's bounty includes: broccoli rabe, romaine lettuce, radishes (French breakfast and Shunkyo), turnips, mint, rhubarb, spinach and scallions.  Last week I made a Heidi Richter's rhubarb cinnamon oat crumble that was delicious.  I actually put too much lemon in mine, so I would go lite on the lemon if you make it.  This week, I am going to make Alexandra Daum's rhubarb almond cake.  Both of these women are vegetarian (mostly vegan) food bloggers.  Their recipes are amazing.  If you want to learn more about the women behind these blogs, I interviewed them as well.  You can listen to the interviews on Soundcloud or I-tunes.  If there are any farmers, food makers or chefs that you want to learn more about, please let me know in the comments section and I will make an effort to interview them.

As for the rest of the produce, I will likely make salad with the lettuce, spring onions, and radishes.  I almost always sautee my radish / turnip greens and spinach in olive oil and garlic and serve them over a grain of some sort or with pasta.  If you squeeze a little lemon on the greens when they are done, the vitamin C in the lemon juice will convert the iron in the greens to a more readily absorbable form in your gastrointestinal tract which is great for those of you who do not eat meat.  I am going to roast my turnips as shown here and attempt to make this vegan broccoli rabe pesto ravioli.  My sister gave me a gift certificate to learn how to make pasta.  I will be taking a class next month at "La Cucina at the Market" in Reading Terminal Market.  For now, my ravioli may not come out looking beautiful but will hopefully taste good.  And finally, I will spread the mint out in salads, kombucha, and perhaps a mint julip.

Cheers!

CSA_Week 1_May 9

Well, it's that time of year again.  Woo Hoo!  I'm so excited.  I just received my first box of produce from the Lancaster Farm Fresh Cooperative.  I was not planning on blogging about the share this year, until a friend mentioned that she does not want to purchase a share since there are too many vegetables in general in a box and that she does not know how to prepare some of them so they go to waste.  I felt like it was a sign from God that I am supposed to get back on track showing people how to maximize their share since the point is that it is not too much produce in one box.  If people aim to have a vegetable based diet for prevention of chronic disease, they should be consuming at least the amount of produce is a "small" share weekly. My husband, Mike, and I purchase a medium share and supplement with additional produce from the farmer's market as needed.  

This week, we received: arugula, butterhead lettuce, romaine lettuce, green mustard, red scallions, rhubarb, and white mushrooms.  We are using the lettuce to make salads supplemented with items from the salad bar at Whole Foods for quick dinners after work.  The green mustard was sautéed with garlic and olive oil, finished with a splash of fish sauce, and served over tri-color quinoa as a side to our broiled wild sockeye salmon.  This morning, we had scrambled eggs with pan seared mushrooms and spring onions.  Tonight, we are going to have arugula sautéed with garlic and olive oil over ravioli from Talluto's in the Italian market.  See, not so hard to use up a box of vegetables.  Quite delicious actually.  

Through the weeks of the CSA season, I will be linking to recipes from food bloggers that I have come to love.  I hope that you are able to approach your CSA share with excitement rather that dread and that you take pleasure in how good your body feels when you fuel it with delicious, healthy food.

Cheers!