csa share 02/24/11

by Stacy

I’ve been doing a lot of “assembling” lately. My cooking has been limited to batches of whole grains, beans, and breakfast. I spend 10 minutes in the morning combining ingredients mad scientist-style from the fridge, hop in the car, head to work, and come home again at midnight.

Truly, it is a glamorous life I lead.

But our CSA marches on! I’ve been loving the salad greens lately. I rinse and spin them dry so I have several salads worth already clean and dry. Add a few handfuls of chickpeas, nuts, dried fruit, and a bunching onion if I have it. Oil, vinegar, mustard, and salt go in a small plastic tub that I can shake and pour at work.

This week has some new goodies, though. Let’s start with the greens, shall we?

csa share 02/24/11

Salads have really been hitting the spot for me lately, but I’ve had a hankering to make veggie burgers on my day off and I like to add a few leaves of lettuce.

You probably can’t tell, but this is a much smaller Savoy cabbage than the behemoth from two weeks ago. I’ve been eyeballing this recipe if I can manage to get myself to a cheese department.

Chard I used to dread, now I get confused when I’m out of it. Chard everywhere and every way.

csa share 02/24/11

Braising mix used to confound me simply due to the huge sack we receive. Now I love it; chop it roughly, toss it in a skillet with a slick of oil, a handful of diced onion, let that heat a minute, then add two eggs (beaten for a lazy frittata, or poached and on top) for a hearty breakfast.

The squash is sizable and is destined for roasting.

Parsley goes with everything.

Rapini, also known as broccoli rabe, is new! Suggestions are welcome.

csa share 02/24/11

Celery is one of those foods that is shockingly flavorful when it’s not the watery grocery store variety. I love it in stir-fry or adding a small dice to my grain salad lunches for crunch.

Fennel sneaks into all sorts of dishes, but I might grab some phyllo dough and triple dip: hortopita uses fennel, chard, and parsley!

csa share 02/24/11

Last but not least, some colorful root veggies. Nothing is jumping out at me, but that’s what my bookshelf full of cookbooks is for, no?

With record-setting “cold” temperatures in SoCal this week and some real rain, I’m looking forward to my Monday off so I can warm up the kitchen again! Maybe the sun will come out so I can take some photos are share with you.

What have you been cooking lately? What’s in season where you live?

{ 3 comments… read them below or add one }

Paige February 27, 2011 at 5:48 pm

My latest cooking adventure was pumpkin black bean veggie burgers. Yum!


birch February 27, 2011 at 7:38 pm

Oh, we got broccoli rabi last year! It’s yummy! It’s just greens that taste somewhat strongly of broccoli. Use anywhere yo use cooked greens. The flowers/stems will need more than wilting, but leave them crunchy. I thought it was a little too strong to eat uncooked, though.


PharmaFoodie (aileen) March 1, 2011 at 6:00 am

Broccoli raab is great – I blanch it in boiling water for a minute, then saute it in olive oil, garlic and red pepper flakes, served as a side to pasta. I think it’s the Italian preparation but I may just be deluding myself on that.


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