This week’s share: kale, romaine, cilantro, basil, red and yellow onions, carrots, radishes, summer squash and zucchini, celery, peaches, plums, eggs
My two roommates and I have a Full Monty share. Since I wrote last season’s member diary, I’ve switched from freelancing to working full-time, so I’ve had less time to cook anything complicated. My roommates and I are all working 9-5 and use the share mostly for dinners, but we try to make enough for lunch the next day, too. All the greens and herbs in the season so far have been great for fast salads and simple preparations that still have a lot of flavor. The heat this weekend kept us out of the city and out of the kitchen, but here are some lighter things good for the summer weather (and one dessert for which I braved using the oven).
Pasta & a Salad: Sauteed onion, garlic (from previous week), zucchini, and basil to put on quinoa pasta, and a side salad with romaine, radish, and celery.
Mexican omelette with onions and cilantro, and side salad with romaine and radish
Sauteed kale with garlic scape (previous week), red pepper, and lemon, and mashed yams with lemon and cilantro, in my lunchbox for tomorrow.
For the kale, pull the stalks from the leaves and set them aside, then roll the leaves and slice them crosswise into thin strips. Trim the ends off the stalks and dice them. Heat a couple of tablespoons of olive oil in the bottom of a large pot and add a few cloves of garlic, or one scape, thinly sliced, and a few pinches of red chili flakes. Cook the garlic for about a minute, then add the stalks and sautee for two. Add the leaves and stir until they’re coated and let them wilt for a minute or two, then add 1 – 2 cups of water and simmer with the pot partially covered for about ten minutes, or until the water is cooked off. Add salt, pepper, the juice of half a lemon, and Braggs to taste. I cribbed the cooking technique from this recipe at Epicurious for kale with bacon, which also works well with tempeh or soy bacon.
Peach and plum cobbler
I’m gluten-intolerant and do a lot of my own baking, but I’d never tried a cobbler before, so I used a recipe by Karina at Gluten-Free Goddess; her site is a great resource for anyone with gluten and/or dairy allergies. I added the plums and halved the recipe for the fruit I had to work with, but used real egg and milk. It turned out great!
Southside CSA 