Thursday, June 28, 2012

CSA Share Week 3

Another scrumptious (as Greysen would call it) week of healthy eating.  We were out of town for a few days, but still managed to get the most from our farm share.  We used everything except for the radishes, beets and turnips, which are on hold for next week when we might have more of them.  These root vegetables keep for a while in the fridge, as long as the greens are snipped off.  

Week 3 bounty:
Photo courtesy of Scotch Hill Farm, Broadhead, WI
Sugar snap snow peas
Oregon Giant snow peas
Spring Onions
Lettuce Mix
Easter Egg Radishes
Beets - Chioggia and Bulls Blood
Hakurai Turnips
Garlic Scapes
Cream cheese from goat milk

Meal #1:  basil, oregano, garlic scapes

This is always a hit at our house.  I used the basil and the oregano to make this batch of pesto and it was just as delicious.  

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 #2: snow peas (sugar snap and oregon giant), garlic scapes, spring onions
This should have been a hit even with the kids, but somehow they didn't enjoy it.  Maybe it's the heat, because Allen and I certainly enjoyed it.  It tasted just like my mom makes it.  And we thought crumbling the cashews on top would make it fun.  Our picky eaters picked the cashews off and ate the rice.  It was a great use of the peas and I'm already looking forward to eating the leftovers.

Stir-fry/fried rice with Snow Peas and Chicken

8 - 10 ounces snow peas (we used sugar snap and oregon giant)
1-2 tablespoon canola or olive oil
1 tablespoon diced garlic scapes
1/4 teaspoon salt, or to taste
1 - 2 tablespoons soy sauce, to taste

2 large chicken breasts, but into bite-size pieces
6 servings of cooked brown rice
Rinse the snow peas and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the chicken.  Cook until they appear fully cooked on outside, then add snow peas and salt. Stir-fry briefly, then add the soy sauce. Stir-fry for another minute and then add the cooked rice to mix and serve. (Total stir-frying time for snow peas is about 2-3 minutes.)  

Meal #3: goat cheese, lettuce

We had leftover bottom round roast from last week, so I made this to add to the meal. It would probably have paired better with pork, but it was good just the same.
Goat Cheese Apple Walnut Pasta
2 cups ditalini pasta or small elbow macaroni
1 tablespoon butter
1 large apple - peeled, cored and diced
1 cup chicken broth
4 ounces creamy goat cheese
1/2 cup chopped toasted walnuts
2 teaspoons chopped fresh thyme
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside in a large bowl. Melt butter in saucepan over medium heat. Stir in apple; cook and stir until golden around the edges, about 3 minutes. Stir in chicken broth and increase heat to medium high and simmer 2 minutes. Reduce heat to low. Stir in goat cheese, 2 tablespoons at a time, to apple broth mixture, stirring well to incorporate after each addition. Remove from heat. Mix apple and goat cheese mixture with drained pasta until combined. Stir in walnuts, thyme, cayenne pepper, salt, and black pepper.  * Recipe by Chef John at

Meal #4: lettuce, radish/turnip/beet greens
Frozen greens cubes
The greens were washed and I broke off the long rigid stems to toss.  I put the damp greens in a covered pot on a low setting until the cooked down.  Then I put them in the Magic Bullet (added water as needed) and pureed them.  Put spoonfuls into ice cube trays, when frozen I put the cubes in a ziploc bag.  We will use the cubes as needed in sauces, soups or even in scrambled eggs or omelets.  

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