As we were away last week, I gave our CSA share to my sister and brother-in-law, who were kind enough to watch the pups while we were away. They left behind the kale and turnips, which I braised last night to eat with some brown rice for lunch today – a little detox for the post-vacation transition.
Today, we picked up week 3!
In this week’s share:
- Red Beets
- Green Onions
- Collard Greens
- Water Spinach (??)
- Summer Squash
- Yellow Carrots
I’ll save the cherries for snacking and desserts and the lettuce will get used easily. But what about the rest? Here are a few recipes I found…
Beets: Beet, Goat Cheese & Pistachio Salad (I will admit to not loving beets. It’s about the only veggie I don’t love, but a recent trip to Bistro du Midi had a really nice beet & goat cheese salad, so I’m going to try this recipe this weekend.)
Roasted Root Veggies with Green Onions Added benefit: uses carrots & green onions too!
Green Onions: These are pretty young, not full scallions, and similar to chives, so can be used as a seasoning tool in almost anything.
Collard Greens: Probably not making any fried chicken this week (see last post), so what to do? How about serving these alongside some roast chicken or pork instead?
Water Spinach: Another new-to-us veggie! This is an Asian green and I found a fun recipe which I plan to make tomorrow night.
Carrots: Can be used in salads, for roasting, snacking, etc.
Summer Squash: Great for snacking, or grilled with a little oil and vinegar brushed on. Also, this looks yummy:
Peas: These could be added to pasta or rice dishes or served on their own. Fresh Spring peas are awesome!
As I’m still trying to detox a bit, tonight I modified this Risotto Primavera recipe to accommodate what I had and what I wanted.
I started by sauteing onions and carrots and then added brown rice, in place of Arborio. I only added sautéed summer squash, because I didn’t have zucchini or asparagus. And at the end, I added peas and some green onions. I finished with a touch of truffle oil and a small amount of Parmigiano.
Leftovers for lunch tomorrow!