Wednesday, June 8, 2011

Week 2, June 8 CSA

   The  box this week includes:  1 lb of spinach, 1 lb of yellow summer squash, 1 bunch of green onions, 1 bunch of green garlic, 1 bunch of lacinato kale, 1 bunch of dill, 1 head of escarole.  The full shares also get: 1 lb of zucchini, 1 lb of broccoli, and 1 bunch of beets.
   Lacinato kale tastes similar to curly kale.  It needs a little longer cooking to get tender.  It has the added benefit of more vitamin A and calcium.  I like kale best just steamed to tender and then sauteed with a couple cloves of garlic in olive oil.  The escarole is a bitter green commonly used in soups.  If you like bitter salad greens, the heart is great in salad and the outer leaves great for soup or the dish in the recipe below.  We enjoy the tender summer squash sauteed in olive oil with an onion, salt, and pepper, and fresh dill.
1 head escarole, chopped
3 cloves garlic, minced
olive oil
1 head escarole
1 can white beans (cannelli beans are best)
grated parmesan cheese
salt and pepper to taste
crushed red pepper

1. saute the garlic in olive oil til lightly browned.  add the escarole.  let saute until wilted (about 5 mins).
2. add the white beans and spices.  let cook til warm and well combined.
3. grate parmesan over each potion and eat warm. 

2 different heritage wheat varieties we are trialing for bread flour

1 comment:

  1. this is my favorite way to eat spinach:
    4 servings

    1 medium onion, chopped
    2 T olive oil
    6 garlic cloves, chopped
    2 t minced ginger
    1/2 t each ground coriander, turmeric, cayenne, garam masala
    1/8 t ground cardamom
    2 lbs spinach leaves, chopped
    1 c low fat greek yogurt
    1 t kosher salt

    In a 6-8 qt pot, cook onion in oil over medium heat until softened. Add garli and cook another couple of minutes, then add the ginger and spices and cook until fragrant, 1 – 2 minutes. Working in batches, stir in the spinach until it wilts, about 5 minutes. Remove from the heat and stir in the yogurt. Serve with steamed basmati and naan.