Kim Hulse

In The Kitchen

Kim Hulse
In The Kitchen

With CSA season fully upon us, it's time to get serious in the kitchen again.  

Every week, I get a box packed up for my family just to see what it looks like, and think about ways to use up everything that comes in the share in a week.  This week's medium box (sorry, I forgot to take a photo - will do better at that for future weeks!) came with some beautiful asparagus, scarlet kale, rainbow chard, white salad turnips, cherriette radishes, sugar snap peas and romaine lettuce.  

For dinner tonight, I sliced up some of the radishes, turnips and peas and tossed them with some lime juice and salt for a crunchy, fresh salad.  Then I cooked some chorizo from our neighbors at Dropstone Farms, sauteed some onion and green garlic with the rainbow chard and scrambled some eggs from our chickens.  Between two of our kids and Dan, we have baseball/t-ball/softball every weeknight in the spring, so dinners are fast and simple, but that doesn't mean they can't be healthy and delicious!

Some of the dishes I plan to make with the remaining items from this week are: roasted asparagus lightly tossed with olive oil and salt and pepper.  Put them in a 400F oven until cooked to your preference - sometimes I like them just warmed, other times I like them crispy; caesar salad using this dressing that my kids love; and breakfast smoothies with the kale (see below for my standard recipe).  Kale is the one green I need to have on hand all the time, not just for smoothies, but roasting, sauteeing, soups... everything.

Smoothie Recipe

2 cups water (you can also use coconut water or juice)

2 cups fruit + 1 banana

1 cup (or more) kale, spinach, etc

3 tablespoons flax meal/hempseed/coconut flour