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taylweaverSo here's hoping this shows up on facebook without funny formatting...
Halfway through my second CSA share, but may not get to eat much more of it, since I am leaving tomorrow evening for some family time, and won't be back until Tuesday. But here's what I have done so far:
First, some leftovers from Share #1:
Dish #1: Turnip green chips
Results: I only had a few turnip greens left that hadn't turned yellow. I tore them up into small pieces, put them in some oil on a tray in the toaster oven, added some salt, and left them in until they stopped sizzling. They were a bit burnt, but still tasted good. I have a feeling this would be tricky to reproduce in larger quantities, though.
Dish #2: Shnitzel with cilantro, Version 2
Results: I found a better way to get the cilantro to stay on the chicken. Instead of putting it into the egg mixture, I sprinkled it on after the egg and before the matzoh meal, so each piece got a lot more of it - though only on one side. Once again, it worked really well.
And now, on to Share #2:
Dish #1: Poached eggs on a bed of sauteed broccoli greens
Results: This worked really well. The greens taste like broccoli, and I think I sauteed them without any seasoning. They also went well with the eggs. Still haven't had a chance to test my intolerance to broccoli, but I now know I can eat the greens. And they are yummy.
Dish #2: Kale sauteed with garlic
Results: Yes, I used real garlic this time, and yes, you were all right. It tastes better that way. I also got rid of what was still good from the previous bunch of kale, so this also used some Week 1 greens.
Dish #3: Salad made with lettuce, cucumber and apple
Results: the sweetness of the apple cut the bitterness of the lettuce for me - either that, or the lettuce was just less bitter this time. This salad worked well. I've been eating it with my lunch all week.
Dish #4: curly endives blanched, then sauteed with garlic powder and salt
Results: yes, I got lazy with the garlic. I used real garlic in the other dish I ate that night (see Dish #5). This dish tasted better cold than it did warm. I think next time, I'd try it without the salt, since I think that enhanced the bitterness. Overall, not yet a fan of curly endives.
Dish #5: penne pasta cooked in the water from the curly endives, then cooked baked ziti style with tomato sauce, muenster cheese, sauteed zucchini and garlic, and basil put on top at the end
Results: Really yummy, and while I don't usually use penne (I usually use macaroni), it worked really well for this dish.
Dish #6: sauteed tatsoi
Results: I tried it without any seasoning because I'd never eaten it before, and I think I like the flavor. It would also probably work well with garlic. Nice to meet another green I like - especially because I'd never heard of this one before.
Dish #7: "pizza" made on a whole wheat pita, with tomato sauce, sauteed zucchini and kohlrabi with garlic (and salt and pepper), muenster cheese, and basil added at the end.
Results: I don't think the basil went with the kohlrabi, so I wouldn't add it next time, but the rest of it worked okay. Apparently, I can eat kohlrabi. It tastes a bit like broccoli - except that, unlike broccoli, it seems I can eat it.
Dish #8: sauteed kohlrabi greens with garlic.
Results: these were yummy. I even ate the last few bites later in the evening.
What I have left:
- cilantro (from share #1!)
- some basil
- broccoli (now without greens)
- some curly endive
- 2 zucchinis - plus a bit of the third
- beets (and beet greens)
- one cucumber
- some kale
- a small amount of lettuce
What I actually finished:
- tatsoi
So... a lot left to eat, and not so many opportunities, because I am going away. That will be the challenge. (Some of it will be going away along with me, I think...)
On the plus side, I have a sense of what I want to do with all of it. It's just a matter of finding the time...
Halfway through my second CSA share, but may not get to eat much more of it, since I am leaving tomorrow evening for some family time, and won't be back until Tuesday. But here's what I have done so far:
First, some leftovers from Share #1:
Dish #1: Turnip green chips
Results: I only had a few turnip greens left that hadn't turned yellow. I tore them up into small pieces, put them in some oil on a tray in the toaster oven, added some salt, and left them in until they stopped sizzling. They were a bit burnt, but still tasted good. I have a feeling this would be tricky to reproduce in larger quantities, though.
Dish #2: Shnitzel with cilantro, Version 2
Results: I found a better way to get the cilantro to stay on the chicken. Instead of putting it into the egg mixture, I sprinkled it on after the egg and before the matzoh meal, so each piece got a lot more of it - though only on one side. Once again, it worked really well.
And now, on to Share #2:
Dish #1: Poached eggs on a bed of sauteed broccoli greens
Results: This worked really well. The greens taste like broccoli, and I think I sauteed them without any seasoning. They also went well with the eggs. Still haven't had a chance to test my intolerance to broccoli, but I now know I can eat the greens. And they are yummy.
Dish #2: Kale sauteed with garlic
Results: Yes, I used real garlic this time, and yes, you were all right. It tastes better that way. I also got rid of what was still good from the previous bunch of kale, so this also used some Week 1 greens.
Dish #3: Salad made with lettuce, cucumber and apple
Results: the sweetness of the apple cut the bitterness of the lettuce for me - either that, or the lettuce was just less bitter this time. This salad worked well. I've been eating it with my lunch all week.
Dish #4: curly endives blanched, then sauteed with garlic powder and salt
Results: yes, I got lazy with the garlic. I used real garlic in the other dish I ate that night (see Dish #5). This dish tasted better cold than it did warm. I think next time, I'd try it without the salt, since I think that enhanced the bitterness. Overall, not yet a fan of curly endives.
Dish #5: penne pasta cooked in the water from the curly endives, then cooked baked ziti style with tomato sauce, muenster cheese, sauteed zucchini and garlic, and basil put on top at the end
Results: Really yummy, and while I don't usually use penne (I usually use macaroni), it worked really well for this dish.
Dish #6: sauteed tatsoi
Results: I tried it without any seasoning because I'd never eaten it before, and I think I like the flavor. It would also probably work well with garlic. Nice to meet another green I like - especially because I'd never heard of this one before.
Dish #7: "pizza" made on a whole wheat pita, with tomato sauce, sauteed zucchini and kohlrabi with garlic (and salt and pepper), muenster cheese, and basil added at the end.
Results: I don't think the basil went with the kohlrabi, so I wouldn't add it next time, but the rest of it worked okay. Apparently, I can eat kohlrabi. It tastes a bit like broccoli - except that, unlike broccoli, it seems I can eat it.
Dish #8: sauteed kohlrabi greens with garlic.
Results: these were yummy. I even ate the last few bites later in the evening.
What I have left:
- cilantro (from share #1!)
- some basil
- broccoli (now without greens)
- some curly endive
- 2 zucchinis - plus a bit of the third
- beets (and beet greens)
- one cucumber
- some kale
- a small amount of lettuce
What I actually finished:
- tatsoi
So... a lot left to eat, and not so many opportunities, because I am going away. That will be the challenge. (Some of it will be going away along with me, I think...)
On the plus side, I have a sense of what I want to do with all of it. It's just a matter of finding the time...
