Yep, it's that time again. I seem to have actually learned from my past experiences and admitted that even a half-share is entirely too much for one person.
So I'm splitting the share with my friend and fellow knitter, Sarah. Our haul today included: kale, red and green chard, beets with greens, arugala, red-leaf lettuce, curly cress and strawberries. Tiny, almost unbearably sweet strawberries.
Curly cress was another exciting addition. Not only have I never eaten it, I didn't even know it existed before today. Pretty, isn't it? It kind of looks like curly parsley, but it's actually a salad green with an intense peppery flavor, like super-charged cracked-out watercress.
This is what a CSA is all about. Gorgeous food, picked at the peak of ripeness and freshness. The eating, it will be good.
I think I've even narrowed down what I want to eat. My standby kale recipe is this one: White Cheddar Polenta with Sauteed Greens and Garlic Portobellos, and it's brilliant. Though I may branch out and try Risotto with Tuscan Kale and Toasted Pumpkin Seeds instead. And I'm certainly not ruling out Red Potatoes with Kale, Avocado and Feta either.
For the beets, I'm thinking Red Beet Risotto. Because even beets can be palatable with enough cheese on top.
Mmmmm....
4 comments:
Heck, I just like saying "curly cress."
Just ogling all the types of produce at markets and farm stands is a treat in itself. I used to work at a farm and although I was stationed in the bakery, my trips to get zucchini and rhubarb for the loaf breads were a highlight.
Also, I may have had a crush on one of the produce workers.
Definitely make a beet risotto. I made one from the New York Times (I think the recipe came out last fall/winter) which was AMAZING.
Nice pictures! I am so excited for the veggies, tomorrow night - risotto!
Oh yum. I'm in CSA bliss this year, too.
Post a Comment