Last week, I talked about our first CSA box. In some ways, it was a success; in other ways, we dropped the ball. It was an awesome learning experience.
Since it’s so early in the season, most of our take involved lettuces. We didn’t tend to and prep the produce quickly enough, so some of it went bad. I put the chives and lovage into some water, but the lovage turned quickly and I wasn’t able to use it. Lesson #1: Fresh produce goes rotten quicker than even the fresh grocery store produce. I kind of knew it already, but naively lost track of time.
It doesn’t mean that we didn’t use lots of the lettuce, the chives, radishes (still looking for some more recipes for those), green onions and Swiss chard.
Sauteed Swiss Chard with Parmesan and Lemon
2 Tbsp. bacon drippings
1 Tbsp. butter
1/2 small onion, diced
1 Tbsp. garlic, minced
1 bunch Swiss chard (separate ribs/stems and chop; chop leaves separately)
splash white wine
1 Tbsp. lemon juice
2 Tbsp. grated parmesan (or more)
salt to taste (optional)
Heat bacon drippings and butter in saute pan over medium-high heat. Add onion and garlic and cook about one minute. Add chard’s ribs/stems and white wine; cook about 5 minutes. Add rest of leaves and cook until wilted. Add lemon juice and sprinkle with parmesan.
Would be great with a sprinkling of red pepper flakes or crumbled bacon.
This week’s box includes: more salad (not nearly as much), including “head lettuce”, frisee, arugula, and spinach; broccoli, broccoli raab, salad turnips, bok choi, and spearmint.
Things are getting interesting now! The ones I’m most excited about figuring out will be bok choi (I assume I’ll be making stir-fry at some point), salad turnips and spearmint.
I was lucky enough to get a list of the week’s take before heading to the grocery store tonight, so my meal plan includes a beef gyro type thing. I’m hoping the tzatziki I make will be improved by the mint. Plus, I’d like to try fresh mint tea. *fingers crossed*
I had never heard of salad turnips before, either, but have found that they can be eaten raw and are on the sweet side. So, we’ll be using them in salads, and I may finally make some homemade hummus to try dippin’.
Now, to use up these radishes…