Halloo! I have eaten all of my week one produce and most of week two's. Let's discuss.
Week One Wrap-Up
These are recipes made with items from week one's share that were made and/or eaten during week two. Though they "belong" in week one, they weren't completely blogged about in that week's post.
1. Grilled Garlic Scapes
Source: The blog A Cooking Life
Notes: I cut the scapes in halves or thirds, depending on length (after cutting off the flower end, as suggested in the recipe), tossed them in olive oil, salt, and a favorite pepper blend, then grilled them on my stovetop grill pan. They softened up and became pleasantly chewy and mild, like garlicky grilled asparagus. If you try this recipe, let them cook for quite a while. More black grill marks = more tender and more flavor.
2. Pickled Radish Leaves
Source: Japanese Country Cookbook, by Russ Rudsinski, via Chowhound.
Notes: These were odd. They didn't taste like much, even after several days soaking in the "pickling" mixture. Not bad, by any means, but not really worth doing, either. Please pardon the phone photo. My camera batteries ran dry, and I wanted to get this post up.
And now, on to the main event:
Week Two's Produce
3 Garlic with stalks
4 Bok Choy
1 lb. mixed kale/chard/collards (this should have been a 1/2 lb. I made an error in distribution!)
Recipes Made - Week Two
1. Dan's Famous Mexican Salad (x2!)
Source: Dan's brain.
Notes: On two nights in a row (the second because we were going to another house to eat dinner with 4 friends), Dan made a salad of CSA lettuce, onion, radishes, radish greens, avocado, black olives (the second of the two nights; they were a good addition), and croutons. What really made this salad memorable was the dressing he made of canned chipotle chiles blended with avocado, lime juice, olive oil, cumin, salt and pepper. It had a strong, smoky heat. I rarely eat spicy tossed salads, but this turned out to be a great idea -- so great we ate it twice.
2. Sauteed Bok Choy With Garlic and Onion
Source: I found a recipe for stir-fried baby bok choy on the internet, here, and adapted it.
Notes: I don't know if the bok choy I had qualified as "baby bok choy," but it was small. I sauteed it rather than stir frying, and added CSA garlic and onion. It was slightly too salty, and a little soupy (because I didn't measure my chicken stock), but it was good. I'd make it again, with a tad less soy sauce. I garnished the dish with sliced onion stalk.
3. Grilled Cheese Sandwiches with Tomato, Onion, and Prosciutto
Source: Dan's brain
Notes: The onion on these sandwiches was CSA onion -- sweet and crunchy. We ate them with grilled garlic scapes.
Items Remaining at the end of Week One
- 3 heads of garlic, with stalks
- mixed kale, chard, and collard greens
- a few radishes
Planned Recipe(s) for Remaining Items
1. Mixed Greens and Eggs
2. Raw Salad with Kale and Collards
3. Anything with garlic!
4. Radishes...? I'm not sure.
4. Radishes...? I'm not sure.
Final Thoughts on Week Two
I didn't manage to get everything in the share eaten during week two, and what I did eat only made 4 dishes, but I still consider this week a success. We fed 8 adults with our two Mexican salads, and 4 of us tried the bok choy dish. Nothing went bad, so I'll eat the rest of the greens and garlic soon, with the produce from week three (which I picked up today). What's your favorite way to eat mixed greens? Radishes?
Fruit starts in week three! Stay tuned.