I'm so excited! The CSA I'm hosting here in Northbrook is finally underway! Northbrook is a new location for this farm, so we have a slightly shortened season which allowed them to get their logistics down. Last night we got our first delivery!
So, what did it include? Potatoes, Kale, Beets, Baby Leeks, Turnips, Flat Leaf Parsley, Broccoli, Rainbow Chard, Basil, Baby Onion, & Oregano were all tucked neatly in my bag.
Here are some pictures and ideas of what I plan to do with them. Thought this would be helpful for anyone shopping at farmers markets or buying seasonal produce as these are all in season now. And, if you're local and interested in this CSA, there's still time, just let me know!
Potatoes
I love red potatoes! As a side dish they are awesome boiled then just tossed with garlic, olive oil, salt and some chopped parsley. Kids will love the teeny tiny ones!
Kale
How about some kale chips? To make the, wash and dry the kale and chop into 1-2 inch pieces. Toss with olive oil and salt. Bake in a 375 degree oven for about 15 minutes or until the kale is crispy. Yum! Kids love these too!
Beets
I think this week I'll simply boil the beets (about 20 min), peel and slice. Once cool I'll top them with a little olive oil and balsamic vinegar than sprinkle with goat cheese... Makes an awesome side salad!
Baby Leeks and Onions
So this is one of my very favorite breakfast recipes using leeks. Sunday morning strata, mmm mmm good!
Turnips
I have to admit, turnips don't often make my weekly grocery list. After a quick google search, I think this recipe for beer braised turnips sounds good. I'll probably substitute the butter for olive oil to make it a bit more healthy.
Broccoli
So many options for broccoli! Maybe this week I'll try it steamed and tossed with pasta? To do, sauté cooked broccoli with olive oil and garlic. Add a little white wine and/or lemon juice. Toss with whole wheat pasta and top with parmesan.
Rainbow Chard
These delicious and VERY nutritious greens are great steamed and tossed with oil, lemon, salt and parmesan. Annie loves them and will often ask for more!
Fresh Herbs
Basil, Parsley and Oregano- so many uses! You can use fresh herbs in all recipes in place of dried. Try 1 Tbs of chopped fresh for each tsp dried.
I love my CSA! Getting such a fun variety of veggies each week is like a mini adventure- its fun deciding what to do with them all!
Last night we used one small onion with the broccoli and kale. Sauteed with a little olive oil and salt. I did actually toss in a little white wine to steam them a bit, but I didn't like the taste of the wine with the vegetables...I should have known. I usually don't care for things cooked with wine. I guess I just like my wine straight up! Still, the vegetables were fresh and yummy and the kids ate them up! Thanks again for organizing!!!
ReplyDeleteLove CSAs! Great ideas...I need to have some beet with goat cheese this week now.
ReplyDeleteDon't forget the beet greens themselves! I boiled the beets tonight for me, then I sauteed the greens in a bit of olive oil, garlic, and one of those baby leeks. Sprinkled on salt, pepper and parmesan when it was all done, and the kids FOUGHT over them! They actually (I kid you not) FIST-BUMPED when I pointed out the row of beet (greens) in the garden. I'll chalk this up as points for when I have my next parenting fail.
ReplyDeleteP.S. I tried that recipe for beer-braised turnips tonight. I don't know if the beer was too dark, or the turnips were too old - my husband asked if they were turnips at all! Silver lining: I used the carrots from last week in the recipe along with the turnips. And THOSE actually turned out okay.
ReplyDelete