CSA Diary: Week Six

What I Got:

• Cabbage
• Garlic Scapes
• Kale
• Sugar Snap Peas
• Swiss Chard
• Yellow Squash
• Zucchini

What I Made:

• Zucchini & Swiss Chard Bulgar Mix: Sauteed onion*, garlic scapes, carrots*, zucchini and Swiss chard, then mixed with cooked bulgar. Then topped with shredded Parmesan and ranch dressing.
• Zucchini & Swiss Chard Omelet: Sauteed finely chopped green onions*, garlic scapes, zucchini, yellow squash and sugar snap peas with olive oil. Added eggs until cooked. Added Swiss chard until wilted. Seasoned with salt & pepper and topped with cheddar cheese, pepperjack cheese and canned tomatoes. (You may have noticed by now that I like canned tomatoes...)
  
• Ramen Noodle Salad: Mixed lots of chopped cabbage with a package of crushed oriental-style ramen noodles. Mixed ramen noodle seasoning packet with olive oil and a bit of soy sauce to drizzle on top. Would have added almonds if I had them.
• Kale: TBD
  

*From the Clintonville Farmer's Market

CSA Diary: Week Five

What I Got:

• Beets with Greens
• Cabbage
• Garlic Scapes
• Kale
• Mint
  
• Swiss Chard
• Sugar Snap Peas (not pictured, as I ate them immediately upon arrival)
• Yellow Squash
• Zucchini

What I Made:

• Taco Salad w/Bulgar: Sauteed grated zucchini & yellow squash with taco seasoning, minced onion & red pepper flakes. Added garlic scapes, kohlrabe greens and kale. Mixed in some canned tomatoes, Morningstar Grillers Crumbles and bulgar. Serve warm or cold.
• Chickpea & Greens Skillet Concoction: Sauteed garlic scapes, swiss chard and beet greens with olive oil. Tossed in artichoke hearts, chickpeas, canned tomatoes and Meadow Maid's feta cheese (from Worthington Farmer's Market). Added smoked sea salt (from Whole Foods) and oregano to taste.
• Cabbage Salad: Toss together chopped cabbage, mixed nuts, olive oil, balsamic vinegar and soy sauce. Super simple and refreshing, but stay away if you don't like cabbage or nuts, because they are certainly not masked in this one!
• Beets: They make great presents.
  

CSA Diary: Week Four

What I Got:

• Garlic Scapes ♥ ♥ ♥
• Kohlrabe (with Greens)
• Sugar Snap Peas
• Swiss Chard

How I Used It:

• Faux-Italian Skillet Concoction: Sauteed garlic scapes and kohlrabe with pizza seasoning and minced onion until tender. Added kale and kohlrabe greens, then topped with canned tomatoes and mozzarella cheese.
  
• Swiss Chard & Feta Quiche: Sauteed swiss chard and garlic scapes. Cooled and squeezed out excess water, then mixed with 6 room-temperature eggs, 2 cups unsweetened soy milk and 1/2 a brick of Meadow Maid's feta cheese. Poured mixture into pre-baked pie crust, then baked for 40 minutes at 350°F.
• Sugar Snap Peas: Easy. Dip peas in blue cheese dressing and devour.
  

CSA Diary: Week Three

What I Got:

• Spinach
• Escarole
• Green Leaf Lettuce (or Romaine?)
  
• Kale
• Field Greens

How I Used It:

• Spinach: Tossed in a salad with olive oil & red wine vinegar dressing, salty pepitas from Trader Joe's and dill cheddar curd from Blue Jacket Dairy.
• Spinach & Mint: Cooked up a box of Near East's Toasted Pine Nut Couscous, then mixed in half a can of pineapple and a bunch of chopped mint. Cooled to room temperature and served over a bed of spinach. (Thanks, Lynn for the idea!)
• Field Greens: Topped with cajun-seasoned peanuts and blue cheese dressing.
  
• Escarole: Sauteed with olive oil, minced onion and red pepper flakes. Tossed with spaghetti, artichoke hearts, a bit of mushroom broth and Meadow Maid's feta cheese (found at the Worthington Farmer's Market.)
• Kale: TBD