Oops. Actually, double-oops. Not only am I a little late with this week’s CSA update but I didn’t even get a picture of what we got this time. I can tell you what we got, though:
- swiss chard
- tat soi
- bok choy
- escarole, which I skipped because we still haven’t finished last week’s
I left a lot of the cooking a little late last week, so there’s been a lot of meals with combined stuff from both weeks. I’ve got 2 heads of bok choy pickling in the fridge and 2 bunches of kale washed have been washed and oven-dried and set aside for some sort of take on this. Some of the other greens have been sautéed for side-dishes here and there. Most of the chard has been turned into pesto. The kohlrabi, including greens, made a lovely curry the other night. We gave lamb burgers a shot and, aside from the fact that they really were begging for a slice of red onion and a slab of melty feta, they were pretty amazing. Half the turnips have been sliced and roasted with a little smoked paprika and topped with cheese. The lettuce and escarole have become salads but that’s really the least exciting part of the whole endeavor.
I think the most exciting new thing I’ve tried so far is grilled bok choy. The farm sent out a recipe last week. We don’t have a grill but the grill pan on the stove top did just fine. The stocks just softened a little and the leaves got a bit brown and crispy. I brushed it with a little olive oil, salt and pepper. It was delicious. I don’t know what makes the difference, but cooking it this way really mellowed out that leafy green bite. Definitely trying this one again.
Still plenty of greens to get through though. I think it’s time to start blanching and freezing!
So, no pictures of the CSA but I have captured a little bit of this year’s gardening experiments. I was encouraged enough by how I didn’t totally kill everything I tried to grow on my porch last year to sign up for a spot at the community garden this year. I’ve got some tomatoes, celery, peppers and lavender going over there.
On opening day at the garden a lot of folks were digging up last year’s leftover plants and offering them up to whoever wanted them. I brought home some mint, or at least I assumed the person who said it was mint was correct. It was basically a ball of roots about 8 or 9 inches wide with some sticks and the tiniest little leaves coming out. I took it home and stuck it in a planter and 2 weeks later it looked like this:
Today, about a month later, it looks like this:
I also got some massive chives that were starting to blossom. I’ve got those blossoms steeping in some vinegar and a few big handfuls of the mint steeping in some rum. I think infusion is becoming one of my favorite techniques for dealing with food excess.
I don’t know what I’ll use the vinegar for. I’ve got a bag of limes just begging to be turned into syrup, though, and those should pair up nicely with the rum, don’t you think?