CSA Week 3 Recap

So, here we are on Friday, and last week's share has been fully consumed- yay! We're ready for more...

Last night's dinner made quick work of the remaining greens (kale and a lot of spinach). Greens with Potatoes is a great recipe for any kind of greens you have on hand. I found it in Deborah Madison's Vegetarian Cooking for Everyone one year when we received tons of mustard greens from a previous CSA farm. It's essentially a nicely seasoned but quite rustic vegetable hash, and it's oh-so-good. Even seemingly large amounts of greens cook down pretty small, and you can pretty much use any kind of greens you want- kale, mustard, spinach, chard. Here it is in the process of being hashed on the stove:



And here's the weekly recap of how we ate our share:

• 2 heads looseleaf lettuce- Salads! Brown Rice and Goat Cheese Cakes over greens with snap peas and bell peppers, and lots of dinner salads

• 1/4 lb. arugula- Orecchiette with Raw Arugula and Chickpea Salsa

• 3/4 lb. spinach- some into the Asian summer rolls, the rest into Greens with Potatoes

• 1 bunch kale- Greens with Potatoes

• 1 pint snow and sugar snap peas (mixed)- snow peas went into Asian summer rolls; sugar snaps were part of the Brown Rice and Goat Cheese Cakes meal

• 2 1/2 quarts strawberries- ate them one by one; they were so good that any doctoring for recipes seemed like overkill!

This week's recipes:
Asian Summer Rolls with Peanut Dipping Sauce
Brown Rice and Goat Cheese Cakes
Chilled Fresh Pea Soup
Orecchiette with Raw Arugula and Chickpea Salsa
Greens with Potatoes