CSA Week #4
This week, Marc had to pick up the CSA since I was out of town, so I didn't get a picture of it. But you have that lovely picture above to look at! This time around, my CSA picks up on Saturday and not on Wednesday, and I find this works out really well. I get to put this blog post up, and then immediately go get the new one. And I'm often invigorated to work with it, because I just blogged about it. A perfect cycle.
I find that I'm more interested in making salads than I used to be. I think it's because everyone in the house is on a fitness kick, and eating salads feels like a healthy thing to do. Also, my immersion blender makes it easy.
I took the spinach, wilted it, and put it in some barley that I made to eat as a side dish with sandwiches.
Roasted the spring onions and the zucchini. Cooked some farro up, scooped the roasted veggies in it, added some tomato, yogurt, and the basil.
Took the kale and chopped it with the grating mechanism on my food processor. Made a dressing with a touch of olive oil, red wine vinegar, some lemon, a touch of tahini, and some wasabi and red pepper flakes (as well as salt and pepper). Tossed it with parmesan cheese. I actually made this all about half an hour ahead of time and put it in the fridge so the dressing had time to soak into the kale.
The zucchini had grown a little sad and wilted, making it no good for steaming or sautéing, but I realized I could use it in a sauce. So I made a marinara and let it soak with it for a long time. Marinara is basically crushed tomatoes, bay leaves, onions, garlic, salt, pepper and a little sugar or honey that is simmered for an hour. I added the broccoli and herbs from the garden—basil, parsley and oregano.
I made a dressing with the dill, some balsamic vinegar, some white wine, lemon juice, a touch of honey, wasabi, salt, pepper, and some olive oil. I used the immersion blender to get the dill really pureed. I made a salad with the lettuce and some of the blueberries (I’d eat some—and all of the raspberries—as a snack earlier), and used this as dressing.
Vegetarian, because of the inevitable sprinkle of parmesan cheese. But otherwise, vegan.