I've spent a bit of time this weekend cooking and eating my CSA share. I like to do this a couple of time a season -- cook and eat the same share that my shareholders got. It provides me with good information about the quantity (does a share fit in the fridge?), menu possibilities (can I create a couple of easy meals with it?) and amount of work it takes to prepare the veggies. Spinach, kale, turnip greens and bok choy have been steamed, sauteed, stir fried and/or thrown into a big batch of macaroni and cheese. Lettuce, arugula, radishes and hakurei turnips created some great salads. My husband was away (running a marathon in record time!) so I did what many shareholders do when faced with too much food: I shared veggies and a meal with my neighbors.
Max, 6, declared that the radishes weren't too spicy. He ate raw bok choy like a rabbit and seemed to like it cooked in stir fry, too. Tjaden, 9, less enamored of my vegetables that Max, inhaled his stir fry and then turned his attention to vegetable-free dessert, which somehow got smeared all over his face. Rob, father of the boys and cook of the meal, educated me about chia (salvia hispanica). He sent me home with a bag of chia seeds to eat and possibly cure everything that ails me.
Fresh vegetables taste even better when prepared and eaten in good company. Hope you are all enjoying good food and good company this weekend!
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Just picked up my share and had two questions for Gretta or anyone else who knows more about veggies than I do - first - do you eat the yellow flowers on the Asian greens? And second - do you eat radish greens or not? I've been eating turnip greens, and pretty much every other kind of green that came on the end of a vegetable we've gotten, but the radish greens look a little fuzzy and prickly and I'm just not brave enough without someone telling me to do it! What do all you CSA-ers do with radish greens?
ReplyDeleteThanks, Joce