Kim Hulse

CSA, week 2

Kim Hulse
CSA, week 2

The second week's CSA box is unloaded and in my kitchen!  

Another week of beautiful spring greens, plus a couple of crunchy things to keep it interesting.  The medium box this week has: rainbow chard, scarlet kale, green dandelion, red leaf lettuce, sugar snap peas, red cherriette radishes and RASPBERRIES!  

I made crispy pork thai lettuce wraps for dinner tonight, using this recipe.  I modified it, using the radishes in place of the cucumbers and the red leaf lettuce in place of the butter lettuce.  I used ground pork from Heritage Meats that I got with my box through the Terra Organics webstore, and mint and basil from my garden (didn't miss the cilantro, though I'm sure it would have added great flavor).

The cooler, rainy weather expected over the next couple of days reminds me of one of my all time favorite soup recipes.  I've long since memorized the recipe, and can't even for the life of me remember where I first encountered it.  So, here is my freestyle version:  remove the stems from the chard and cut into 1/2" pieces.  Chiffonade the leaves of the chard.  Saute a chopped onion in a good amount of butter (maybe 1/4 cup), then add the chard stems.  After a minute or two, add the chard leaves.  When slightly wilted, add 1 quart chicken broth.  Bring to a boil, add 1 cup uncooked rice and reduce heat to low.  When rice is cooked, remove from heat.  To serve, ladle into bowls, top with grated parmesan and chopped parsley to taste.

Italian Dandelion greens can be a challenge for some folks to use up.  If nothing else, add a handful to your morning smoothie (see last week's post for a recipe).  Dandelion is part of the chicory family, has a slightly bitter taste, and is chock full of vitamins and cleansing properties.  Try sauteeing it with some garlic and olive oil.  Add a jar of diced tomatoes and top with parmesan cheese.

Kale chips are a favorite with my three little ones.  Chop the kale into bite size pieces, toss with olive oil, salt and pepper.  Spread out on a cookie sheet and place in a 400F oven for about 10 minutes.  Check regularly until the desired crispness is achieved.

I think the peas and raspberries are perfect as snacks on their own, but give me a shout if you need some suggestions on how to use those up, as well!

Next week we look forward to a few less greens and the addition of carrots, beets and fava beans!  In a week or two, we'll be adding herbs like fennel, basil and parsley.  We will also see cucumbers, spring onions and garlic very soon!

Happy eating!