Wednesday, June 27, 2012

CSA Share Week 2

Already late on week number two, but I worked all last weekend out of town and had to catch up now!  We have managed to consume or pureed and cube freeze everything but the cream cheese.  We will find a use next week.

Week 2 bounty:
Photo courtesy of Scotch Hill Farm, Broadhead, WI
Sugar snap peas
Bok Choi
Garlic Scapes
Bibb Lettuce
Red Wave Lettuce
Lettuce Mix
Assorted greens
Cream cheese from goat milk

Meal #1: asparagus, garlic scapes, lettuce

Risotto d'asparagi
1 pound asparagus, trimmed and cut into 2-inch pieces (we cut them tiny for tiny mouths)
7 1/2 cups chicken broth 
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked Arborio rice
1 cup dry white wine 
1 tablespoon butter
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Place asparagus in a large saucepan; add 1/2 in. of water.  Bring to a boil.  Reduce heat; cover and simmer for 3 minutes or until crisp-tender.  Drain and set aside.  In a large saucepan, bring broth to a boil.  Reduce heat; cover and maintain at a simmer.  In a large heavy skillet, cook onion in oil over medium heat until tender.  Add rice and stir to coat well; cook 3 minutes longer.  Add wine and cook until absorbed.  Stir in 1 cup simmering broth.  Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth.  Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes.  Rice should be slightly firm in center and look creamy.  Add asparagus; heat through.  Remove from the heat; add the butter, Parmesan cheese, salt and pepper.  Serve immediately.  * Recipe by Stephanie Marchese at

Meal #2: sugar snap peas, garlic scapes, lettuce

We had snap peas, chicken and Trader Joe's whole wheat naan and a salad.  Oh so delicious!
Sugar Snap Peas
Cooked them in a frying pan for approximately two minutes with diced garlic scapes and a bit of soy sauce. Kids both loved them.
Dry Rub for Chicken or Turkey
We had a whole chicken in the freezer, so we put this yummy rub on and grilled it with a beer inside the bird. It was delicious! 1/4 cup brown sugar, packed 2 tablespoons chili powder, 2 tablespoons paprika, 1 tablespoon cumin, 1/2 teaspoon cayenne pepper (can use more), 1 tablespoon garlic powder, 3 teaspoons mustard powder, 2 teaspoons salt, 2 teaspoons black pepper.  Mix all spice ingredients together. Rub onto chicken (use as much of the rub as desired, use lots or use a little. Cover the chicken then place in the refrigerator for 6-24 hours. Grill as desired.* Recipe by Kittencalskitchen at

Meal #3: basil, garlic scapes, lettuce

Kid-friendly meal - I used some Stellina pasta (tiny stars) and mixed the fresh pesto with it.  The kiddos devoured it like most would mac 'n cheese.  Followed by the salad.  Even the kids have been eating it - they love the fresh lettuce.

Basil-Walnut Pesto
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.  Blend until thoroughly combined. Add Parmesan and butter (if using) and blend 5-10 seconds more. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta. Serve over pasta with bread and salad.* Recipe by dahlia at

Meal #4: radishes, garlic scapes, bok choi
This roast is delicious!  We've made it a number of times and it's always great.  I added chopped bok choi in the last hour, then cooked some brown rice and served the veggies and sauce over the rice.  I think if I did it again, I would saute the bok choi separately to keep it's crispness.

V's Crock Pot Bottom Round Roast
3 lbs boneless bottom round roast
1 tablespoon Dijon mustard (didn't have any, so I used mayo)

1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 cup dry red wine
2 cups beef broth
1 large onion, coarsely chopped
2 large carrots, coarsely chopped (also added radishes)
Kosher salt and freshly ground black pepper
Place chopped onion and carrots in bottom of crock pot. Season all sides of the roast liberally with the kosher salt and ground pepper. Place roast on top of onions and carrots, fat side down. Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast. Set crock pot to low and cook for 3 hours. After 3 hours, turn the roast onto one side and cook for 20 minutes. After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again. Cook for about 2 more hours usually 6 hours total. The roast is done when it shreds easily with a fork. (Cook time can vary depending on size of roast and size of crock pot.) You can remove meat, add a bit of cornstarch to thicken sauce to gravy. Also, mushrooms are a wonderful addition.* Recipe by VLizzle at

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