Simple, Good and Tasty

Some good suggestions here.

Good site

Sitting here enjoying some kohlrabi, thinking, "What am I getting from this?" Which, admittedly, I should have been thinking all along, but am keenly aware of now that there's a little one to think of. But, clearly, everything is on the internet, so I looked it up. I love the charts on this site:

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2466/2

And, you'll notice, kohlrabi is VERY good for you in many ways :-). And no bugs...

Judge me if you want...

Okay, so I know the whole point of the CSA is the chemical-free local food. And I'm all for it. And even though I know ALL food comes from the ground, from nature (okay, REAL food), sometimes things happen that still bother me. Today, I was going to go ahead and use that cabbage for a salad for lunch. I cut into it to find a big, fat (we're talking over an inch long and about a centimeter in diameter) green worm living in there. Living. As in, he's been living in my fridge for the last week. Super worm! Wrong though it may be, I was completely grossed out. I took the cabbage and its inhabitant directly to the compost bin. But I plucked Mr. Worm off before pitching it in the bin. I did throw him over the fence, in case he had any vain hopes of getting into my garden.

I had spinach and carrots in my salad instead. Conversation starter?

getting though the box...

A note on storage:

Maybe everyone already knows this little trick, but I like to store basil and some other herbs the same way you would with flowers, re-cut the stems and place in a little fresh water, then store out of direct sunlight. I just took this photo this morning, and the basil looks as good as it did when we got it. (6 days now) Still has farm dirt on it!

With lettuce, I've noticed that I sometimes won't finish the head before it goes bad, simply because I hate washing lettuce so much. (not sure why...) But I love salad, so I needed to find a better way. I got a salad spinner a while back, and now I wash the whole head at once, spin, then place a kitchen towel in the outer container of the spinner and dump in the lettuce. This keeps it fresh for at least a week, sometimes longer. The only downside is that the salad spinner takes up a huge portion of fridge space, so that can be problem when there's ton's of csa veg to fit in there!

I did that this week, and I still have lettuce that looks great. My mistake was assuming I could do the same with the baby greens... they didn't hold up nearly as well, maybe just from being so delicate?

Also, my scallions have completely wilted within about 2 days both weeks... anyone have better luck with those?

Here's one of my CSA dinners:
I usually favor one-pot dinners pretty strongly, but the csa has forced me to work a little harder for my meals! This one had three pans on the stove:

brown rice

tempeh: similar to book club night, i marinated it in lime, soy, a touch of honey, and pepper, then pan fried it with olive oil

veg: olive oil, added garlic, then tossed in mushrooms, chard*, broccoli*, and salt for a quick saute, pulled it off the stove and added scallions* and a little lemon juice.

I topped the meal with a little sprinkle of sunflower and pumpkin seeds, just for a little crunch and added protein, although this meal had plenty already. Used three csa items, including the chard which was my favorite find on thursday, and mushrooms that were about on their last leg!

Also this week, I made the kohlrabi about the same way as last time, tossed with olive oil, vinegar, salt, pepper, and this week garlic greens. (much better pairing than savory!) This time I hid them in the back of the fridge for about 3 days before pulling them out, and they were super crunchy and delicious!

accidental leftovers at the end of the week: napa cabbage, turnips, and lettuce. I meant to make a slaw with the cabbage, hopefully will do that tonight, the turnips should be fine for a few more day I think, and the lettuce was a big disappointment... I kept wanting to eat it, but didn't have stuff around the house to add in for a tempting salad, and I didn't want to buy anything at the store, cause I had so much veg at home! ...a vicious cycle I will have to work harder on next week!

I think one of my problems is getting the box on thursday, and then following that up with a busy weekend that involves eating out too much... then somethings are wilted by the time monday comes around and I have the chance to cook! Last week we gave away a few whole bunches of things, and this week only partial ones. I find it's a lot easier to cut out a little of the variety, so I have less things to worry about cooking, and can keep the whole bunch of the things I really want!

Hi all.

I've been eating better since the CSA started, but I've failed to take any photos.

In general cooking, I tend to cook a starch (quinoa, wild rice, pasta, lentils, brown rice, etc.) and then add whatever I have around to the cooking water so I end up with a completely cooked meal in around 20-30 minutes. Then I add cheese and some sort of sauce...salsa, spaghetti, white sauce, etc. I'm lazy, what can I say? This worked well with the broccoli, turnips, greens, scallions and garlic scapes. The rest I ate raw or it still sits in my fridge.

I've also run out of olive oil, and started using coconut oil instead. I had it around to make lotions and it doesn't seem that different so far.

I discovered a cheater secret to refreshing veggies when they wilt. I'm sure you all know this, but soaking limp greens in a bowl of cold water (after cutting off the ends) refreshes them if they aren't too far gone. I saved some Napa Cabbage yesterday and it was delicious.

Anybody have any favorite (easy) salad dressing recipes? So far I've been only doing pepper, oil and balsamic vinaigrette.

Here's my salad...

I realize I probably have more time on my hands now than anyone else ('cept maybe Molly), so please excuse my frequent posting.

But here's my beautiful summer salad for dinner. It included:
the CSA trout (which I find weird and my husband found yucky) lettuce
CSA broccoli (which I blanched and cooled first; highly recommend this when using "raw" broccoli in salad)
FM chicken
store bought avocado
store bought raspberries
store bought granny smiths
and the dressing I made with lemon juice, olive oil, champagne vinegar, and the CSA parsley

Quite yummy, and I now love anything that can use three CSA items in one recipe. Funny, how after two weeks, it's already somewhat of a chore to use it all. And I know it will only get worse. But I ALSO know how good it is for me (and baby!).

Asparagus: In Season and Better Than Viagra

Asparagus: In Season and Better Than Viagra | Simple, Good and Tasty:

"So how does asparagus do its thing? According to traditional Indian medicine, asparagus increases... circulation. Ahem."

Week 2

Here it is, almost week 3, and I'm the first to post about week 2's box? I thought there'd be all kinds of things floating around on here :-)

Well, I was out of town until Sunday, and only the green onions suffered Patrick's care. He didn't put them in the fridge because on my handy guide, "onions" are listed as counter, not refrigerator. I pointed out that "GREEN onions" are also on the list, but under refrigerator and he apologized. This is minimal damage, though, so no big deal.

I have so far used about half of the stuff in these ways:
Kohlrabi salad: tossed sliced kohlrabi with apple cider vinegar, mayo, and pepper. Yums.
Snap peas: snack. Didn't even wash them. Sorry, baby.
Sauteed greens: butter and olive oil (yes, both!) with garlic and onion, sautee 45 seconds, add white wine and chard and turnip greens, sautee until wilted and half of liquid is reduced, then add 1 tbsp lemon juice and 2 tbsps fresh parm. Even the husband loved them. They were served with wild rice and grilled pork chops.

Tonight, I plan on making a chicken salad for dinner with the different lettuces, parsley in the dressing, and broccoli (with non-CSA products chicken, feta, and raspberries). Should be tasty.

Then tomorrow I have book club. Doesn't look like I'll use all of this week's stuff before getting next week's. This stuff is hard to keep up on!

Dinner

Like Molly, I thought to take a picture of my CSA dinner. The broccoli of course, the turnips with the potatoes (which I roasted at 375 with olive oil and the summer savory for one hour, giving them a very yummy taste and texture; even my husband loved them), and there's summer savory inside the chicken. I know the majority of you are vegetarians, but for Angie's sake: the chicken (and almost all my meat now) came from Bar 5 at the St. Paul Farmer's Market. Delish!

Radish question

In my oven right now: turnips roasting with new potatoes and Summer Savory. I will add the SS to my chicken when I cook that in 45 minutes or so. However, my question is not about our CSA produce. It's about radishes. Yesterday at the FM, I bought a bundle of radishes with my new potatoes to make a delicious potato salad for a lovely picnic. However, our picnic was cancelled (or rather, postponed, due to the weather), so I didn't make the salad. Thus, potatoes for supper (slipped the turnips in there to get my husband to eat them). But what to do with the radishes... I like them okay raw. I can eat maybe one or two. But they only sell them in bunches! I have 12-15 of them. So, I ask you smart ladies, "What do you do with radishes?"

(Also, we will eat the broccoli with dinner, and I plan to have both the kohlrabi and the kale as part of my personal lunch tomorrow, since Pat cares not to eat either of those. Off to a great start with the CSA fare!)

How To Store Produce Without Plastic

How To Store Produce Without Plastic :: Fake Plastic Fish | Live Life With Less Plastic

Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Corn‐ leave unhusked in an open container if you must, but corn really is best the day it’s picked.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Week One at our Place

We didn't get a chance to touch any goodies until this afternoon.  The good thing (or bad, depending on how you look at it) about the early shares is that there isn't an abundance of things to get through.  In fact, we made a serious dent in one grazing session.

I woke up at 1:30 pm and was starving to the point of being light-headed, after having been at work since 7 am Friday morning.  We chopped up the broccoli & kohlrabi and ate it raw with old-ass ranch dip mix.  Then we baked up some chips using the kale and kohrabi greens.  That is our standard way to quickly go through kale. Although, I found this kale recipe we might need to try. 

After we make it to the store, salad for dinner tonight.  We'll also probably try the summer savory in some wild rice later (from Chris).

So far, the only thing I have made with the vegetables are photographs, but I like to do this with each portion as a kind of seasonal record. We'll dig in over the weekend, and I'll share recipes then.

Box one:
- rosemary plant
- broccoli
- dino kale
- scallions
- kohlrabi
- purple top turnip
- summer savory
- spinach

Two recipes of the past to share:

- Kale and White Bean Soup: a success. Utilizes the kale and rosemary. Made for Meryl and Shawn, who seemed to think it wasn't too bad; even my vegetable-averse husband consumed it!
- Potato, Turnip and Carrot Gratin with Garlic-Herb Bechamel Sauce: a failure, due to over-use of vegetables and under-use of bechamel. This is probably a much better late fall or winter recipe.

kohlrabi

I don't know about everyone else... but this was the biggest surprise in my box this week. Some thing I've never had and have no idea what to with provides the biggest inspiration!

I was so excited about our first week's share, but really exhausted last night so that putting everything away seemed like enough work. I wish I had cooked and eaten the broccoli though, it looked so amazing yesterday, but is already starting to look a bit wilted and old :(

After researching kohlrabi online briefly, I decided not to peel it. This is mostly out of laziness, but also because I have heard that purple colored produce is super high in antioxidants, and because I don't mind a little tough skin. Halfway through, I realized that the skin is by far toughest closer to the bottom, so if you are generous when chopping off that end, the skin's really not a bother.

Then I tossed them with olive oil, vinegar, salt, and pepper for a simple "refrigerator pickle". Assuming that things that grow together must taste good together, I threw in some finely chopped summer savory, just for fun. (another treat I had yet to experience)

They already make a fine snack, but should improve in flavor with time. Supposedly they should stay fresh and crunchy for up to a week, but I don't think they'll last long enough for me to find out!

I reserved the greens, which I plan to mix with the kale whenever I use that. My favorite way to eat those tougher greens is to blanch them (saves me from washing!) then a quick saute with olive oil and garlic, then add a splash of soy sauce. Yum! Best served with brown rice.

So excited about getting new things every week! I tend to get in ruts with buying the same produce week after week, so this is really great! ... I do have to admit though, I was sorta hoping for some lettuce and asparagus. But I imagine the lettuce is so labor intensive, and doesn't shelve well, that it doesn't make sense for them. And asparagus needs at least a year or two to get settled in so maybe they didn't plant that one. Those are just the things that come to mind as the really early spring veggies...

Dinner Time!

Our first CSA-infused meal:

1. Spinach* Salad (with kohlrabi* and pear slices)
2. Coconut Curry (with summer squash, broccoli*, red bell peppers, carrots, and scallions*)
3. White Rice
4. Asparagus
5. Dessert (not pictured): fresh pineapple

*from the CSA

I don't follow recipes, I make stuff up as I go along and throw things together. I hope that doesn't mean I'm kicked off this blog! What I can do is try to describe what happened in my kitchen.

1. Spinach Salad

I washed the spinach and pulled off any long ends. I washed and peeled the kohlrabi and sliced off the nub on both ends. Then I sliced it very thinly and cut it into small bite-size pieces. I washed the pear and left the peel on, slicing and cutting it into similar shapes. This made for an interesting eating experience because they looked similar but their textures and tastes were very different.

For a dressing I combined white miso, mustard, a sizeable amount of mirin, and a splash of soy sauce. A guess at portions... 2 Tbsp miso, 1 tsp. mustard, 3-4 Tbsp mirin, soy sauce to taste. I wanted a thick dressing that would cling to the washed and still wet (unspun) spinach. When I had the consistency I wanted I tossed it into the spinach and kohlrabi until evenly distributed. Then I gently folded in the pear slices and sprinkled sesame seeds on top.

2. Coconut Curry

I washed and cut veggies as I went along. I heated at least 2 Tbsp toasted sesame oil in a pan and tossed the sliced carrots in first. Usually I'd start with garlic and ginger but we're out of both! Then I added the broccoli and stirred until evenly combined. Next the summer squash and red pepper. Stirred it all but didn't let anything cook too long. I added two cans of coconut milk, cause I like a lot of it. Also at least 1/2 cup dry unsweetened coconut flakes, maybe more. Maybe 2 Tbsp green curry paste and 1 Tbsp sugar. Usually you do the coconut milk and curry paste separately from the veggies so you don't end up with chunks of undissolved curry, but I've never had trouble with the green kind when I stir it well. With red I follow the rules. I let that all simmer for a few minutes--until the veggies were softened but still held texture--and then I added soy sauce to taste.

3. White Rice

This was made in my magical rice cooker. Oh, happiness!

4. Asparagus

I washed and cut off the stumps but left them long. I heated at least 1 Tbsp coconut oil in my cast iron pan (every meal I've ever made employs the cast iron pan, that and the kettle are fixtures on my stove). I let the spears roll around and get generously salted until they were done.

5. Pineapple

Just cut up and consumed... so ripe and delicious.

cream of asparagus soup

I know our shares don't start for another week or so, but in anticipation, I thought I would share this seasonal recipe. I use vegetable broth instead of chicken, and Meryl, for vegans, would a normal substitute for milk be silk and for butter the margarine you use?

The first time I had cream of asparagus soup was at Good Earth, one of my favorite restaurants in the Twin Cities. They served it with a squiggle of sour cream on top--delicious!

This is one of my favorite soup recipes, and I got it from Cooking Light. (Even though it's late spring, I truly love, love, love soup. I hope, potentially, we start this space as a CSA-recipe swap, but maybe even start focusing on sharing seasonal recipes in general!)

For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 3 cups (1/2-inch) sliced asparagus (about 1 pound)
• 2 cups fat-free, less-sodium chicken broth
• 3/4 teaspoon fresh thyme, divided
• 1 bay leaf
• 1 garlic clove, crushed
• 1 tablespoon all-purpose flour
• 2 cups 1% low-fat milk
• Dash of ground nutmeg
• 2 teaspoons butter
• 3/4 teaspoon salt
• 1/4 teaspoon grated lemon rind

Preparation

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).

CALORIES 112 (28% from fat); FAT 3.5g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 6.7g; CARB 13.4g; FIBER 1.1g; CHOL 13mg; IRON 0.6mg; SODIUM 765mg; CALC 152mg

Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.

CALORIES 131 (23% from fat); FAT 3.4g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 7.3g; CARB 18.3g; FIBER 1.3g; CHOL 13mg; IRON 1.5mg; SODIUM 759mg; CALC 178mg