So much stuff that I couldn’t fit it all in one photo.
First the lettuces:
Red romaine, green leaf lettuce, escarole
|Clockwise from left back: escarole, red romaine (in bowl) and green leaf lettuce (front).
Then the rest of the veggies:
Broccoli rabe, scallions, snow peas, salad turnips, and one summer squash.
|Clockwise from left: Parslet, scallions, summer squash, bok choi, broccoli rabe, snow peas and salad turnips.
There’s going to be a lot of salad for all of the Fourth of July parties this weekend!
I’m going to make another batch of escarole soup to share with the family. Yum.
Washing all of this is a big project! Chris is horrified, so I do it and clean it up before he sees it.
Check out the mess on the tablecloth from sorting, and the dirt in the bowl just from rinsing the green leaf lettuce! Eeeew.
Delicious! I love escarole soup. 🙂
2 tbsp evoo
2 garlic scapes, diced small
1 large carrot, shredded
1 large stalk celery, sliced thinly1/2 large head escarole, washed and cut into large pieces
1 box (32 oz) chicken broth (or vegetable broth), can add extra broth or water as desired
rind of pecorino romano
1 can cannellini beans
Saute garlic scapes (or 1 garlic clove) in oil until fragrant. Add carrots and celery, salt and pepper to taste. Cook until celery becomes slightly transparent. Add escarole and stir. Cook until wilted. Add broth, beans, pecorino rind and simmer 10 minutes or until flavors blend and beans warmed through.
Delicious the next day. I made it Thursday night and we didn’t eat it until Friday. I threw in some leftover rigatoni on Friday, but I like it better without the pasta. Delicious.
Makes 3 large meal-sized servings or 4 normal servings.
Used three items from the CSA, purple kohlrabi, salad turnips, and parsley. Also used a few carrots and later added some shredded napa cabbage that Cary brought to Mom’s (after photo was taken).
The slaw is really refreshing. Taste of kohlrabi is unusual, slightly like broccoli stems, slightly more pungent. I really liked it, Chris not as much. The cabbage improved the look (more green) and it felt more like slaw.
- 1 purple kohlrabi, julienned
- 2 salad turnips, julienned
- 3 carrots, julienned
- 5 large leaves napa cabbage, shredded
- handful parsley leaves, chopped
- rice vinegar
- apple cider vinegar
- 1 tsp dijon mustard
- pinch sugar
- salt, pepper
Mix all and let marinate for a couple of hours in the fridge. Yummy.
Week #2 veggie pickup day…
Lots of greens again,
|(click to enlarge)
Clockwise, starting with the white bulb things:
- Salad turnips (can be eaten raw, grated into coleslaw, tastes like a mild radish, or cooked, greens too)
- Purple kohlrabi (raw, grated into coleslaw, tastes like mild broccoli stem
- Broccoli rabe (I don’t like this, but Chris does… I’m determined to try to cook it)
- Cilantro (another veg I’m not fond of, but I’m going to use it to make Tom Yam Goong and Salsa)
- English peas
- Escarole (looks like green head of lettuce with white insides)
- Red Boston lettuce (center)
Yay! I’m going to make escarole soup tomorrow night while Chris is out (so that we can eat it for dinner on Friday). I’ll make coleslaw with turnips and kohlrabi for Saturday lunch, and the rest we can use for weeknight dinner sides. Mmmm.
Any veg heads that feel like stopping by are welcome to eat a veggie meal with us any time! Hint hint. 🙂
Last Wednesday our CSA [Community Supported Agriculture] farm share began. I managed to throw my back out at work on Tuesday so I didn’t think to take photos of the veg when it arrived and couldn’t sit long enough to update anything until today, but week 1 was great. I wish there were more veggies!
We have only a half share. Last week we received:
- 1/2 large head heirloom red-spotted romaine (Forellenschlus, “troutback” in German)
- 1/2 bunch spinach with red stems
- 1.5 cups sugar snap peas
- 4 large red radishes
- 1/2 bunch arugula
- 1/2 bunch tatsoi (also known as spoon mustard)
- 9 garlic scapes (also known as green garlic, just the stem that grows above ground on garlic– if you cut it off in Spring the garlic bulb below ground will grow larger as the energy isn’t taken away towards the flower)
|garlic scapes (above)
We’ve finished everything except for the parsley and have just three garlic scapes left. Just in time for tomorrow’s next CSA pick up.
How was it used?
- I made a huge salad for our Sunday Father’s Day bbq with the romaine and spinach and thinly sliced radishes (also added cukes, cherry tomatoes and kalamata olives)
- We snacked on the snap peas like candy…. mmmm
- Chris and I had my favorite arugula salad, just arugula with fresh lemon juice, evoo, and shaved pecorino romano
- I used 5 of the garlic scapes in a yummy (and garlicky) cannellini bean dip for a Friday Father’s Day party for Phil. 2 cans cannellini beans, evoo, 5 scapes, salt, pepper, fresh lemon juice, all pureed in the food processor. Great on crackers, bread sticks and bagel chips. 🙂
- Tonight Chris made rigatoni with tatsoi and peas. It was delicious, but we wished we had more tatsoi. I know they call it spoon mustard, but it didn’t really taste mustardy at all to me, just mild like baby bok choi. When it was raw it tasted like broccoli stems to me. He sauteed the tatsoi with evoo and one grated garlic scape, and added a little chicken broth. Then we gave it a good dose of grated pecorino. Delicious!
|rigatoni with peas and tatsoi and lots of pecorino 🙂
It’s easy to eat veggies when you get great stuff like this. Can’t wait for tomorrow’s pickup. I’ll be sure to get a photo of the lot before I eat it all next time. 🙂