CSA week 3 was the first indication that there would be more than just greens for us this summer in our farm share. Rationally, I knew that would be the case, but with the retarded amount of rain we’ve had it seemed like greens would be the only things not getting decimated by over-watering. So in the farm share this week we had 1 zucchini, broccoli rabe, a few tiny beets, a few radishes, some kale, bok hoi, arugula, lettuce, garlic scapes, peas and snow peas. The following is where it all ended up:
1. Peas, zucchini, garlic scape + radishes – The photo above is where these 4 ended up. I made a quick pasta sauce by adding the peas, chopped zucchini, garlic scapes and thinly cut radishes to a pan with some olive oil and a white onion (chopped). I softened all the veggies just a touch and then added about 1.5 cups of chicken stock, a pinch of red pepper flake and some chopped parsley & basil from the yard. Cooked the sauce down a bit while the pasta boiled. Added a generous sprinkle of grated parm when I was ready to eat.
2. Beets + Mixed lettuce – Ended up in a salad. I roasted the beets and removed the skins, added to the greens along with some pistachios and a quick lemon vinaigrette.
3. Arugula – added to a mixed greens salad
4. Snow peas – served raw as a snack
5. Bok Choi & kale – boiled for about 5 minutes and then drained and sauteed with garlic and olive oil + pinch of salt for about 8-10 minutes
6. Broccoli rabe – one of my favorite vegetables – cleaned the lower stems off and boiled the rabe in salted water for about 8ish minutes. Transferred the rabe with a spoon right from the pot of water (you want some rabe water in your saute pan) into a pan which had olive oil and lightly browned garlic. Cover and simmer on low with a pinch of salt for at least 8-10 more minutes until soft. We toasted some yummy crusty bread, added the rabe on top + some grated parm and it was an awesome awesome snack.