CSA Meals - Week 3

Sometimes inspiration comes in the form of hearing what you already know from someone else. Two weeks ago, I experienced a renewed interest in my CSA after taking a cooking class called "Late Spring at the Farmer's Market" through the University of Richmond School of Continuing Studies.

The instructor gave us a few tastes of local and grocery store products to compare the difference between the two, which is more pronounced when they're sampled back to back. I'm already sold on fresh eggs, local strawberries, and turnips grown by someone I can talk to face-to-face, but it was the creamy, tangy, locally made goat cheese we had in class that re-opened my eyes about buying food at a farmers' market. Looking back, my meals during Week 3 seem much more interesting as a result.

On Wednesday, I prepared a salad with some of Week 2's kale, and massaged the leaves with my trusty Asian sesame dressing and lime juice. Sunflower seeds, corn, and edamame helped make the salad into a more substantial meal. That evening, I put together a penne, arugula and feta dish that turned into lunch on both Thursday and Friday.

Although it doesn't have anything to do with local produce, the encouragement I felt from my class led me to change my regular breakfast routine. I tried out a Martha Stewart recipe for breakfast quinoa, which was sweet and comforting. I'm not sure I'd want to eat it every day, but it was a nice switch from my usual wheat toast with peanut butter, and was very filling.

No vegetables were harmed during our Thursday night wine, cheese, and salami dinner, either, but the salami is local (to Harrisburg), and the round cheese and chutney were made within 100 miles of Richmond.

The dish I prepared in class was "Spring-to-Summer Vegetable Ragout Over Goat Cheese Grits," and I loved it enough to attempt it at home for some friends visiting from out of town (recipe below). I made a special trip to the St. Stephen's farmer's market for some extra vegetables, and picked up beautiful baby carrots and large, shelled peas. 

The ragout can be made with a variety of vegetables - we substituted edamame for peas in class - and in my opinion, the dish can be eaten any time of the day. I finished the leftovers for breakfast one morning, and they tasted completely appropriate as the first meal of the day.

A head of broccoli and a container of little cucumbers also found their way into my bag at the market, and I added them, with some peas, to a Thai-inspired noodle salad as part of Shannon's birthday dinner. Along with the noodles, we had arctic char from Yellow Umbrella that Davy grilled, and it was absolutely delicious.

On Monday, Memorial Day, I sauteed the curly kale with some garlic and red pepper flakes, and used some of it to make a frittata. Going with what seems to be the theme this week, I only took pictures before I did anything with the veggies. Luckily, they're pretty enough on their own.

To finish the week, I made another kale salad, this time with tuna fish, cannellini beans, cucumber, lemon juice, and olive oil. It's ideal for warm weather, and could also be used as a sandwich filling.

My trip to the St. Stephen's farmers' market was the first I'd made to a market during CSA season (outside of picking up my share). I'm really going to try to keep it up as we move into summer, and continue to branch out with local products other than what's given to me each week.



Spring-to-Summer Vegetable Ragout Over Goat Cheese Grits
Yields: 4 servings

For the Grits:
1 cup water
1 cup vegetable or chicken stock
1/2 cup stone ground white grits (coarsely ground)
1/2 T salt
2 t pepper
1/2 cup goat cheese
1 1/2 teaspoons lemon zest

1. Bring the water and stock to a boil
2. Add the grits, and stir with a small whisk. Skim off any floating husks and reduce the temperature to medium. Continue stirring for five minutes, or until the grits absorb the liquid.
3. Remove from the heat and cover with a lid, or wrap tightly with plastic wrap. Set in a warm area for 35 minutes - the grits will finish cooking by steam.
4. Add the salt, pepper, goat cheese, and zest, and stir to incorporate. Keep warm until ready to serve.

For the Ragout: 
1/2 cup shelled peas
4 oz small carrots
4 oz small zucchini or yellow squash
3 green or spring onions
3 cloves garlic
2 T olive oil
salt, to taste
1/2 cup stock or water
1 T chopped mint
1 T chopped thyme 

1. Cut the carrots and squash into quarters lengthwise and then into 2 in lengths. Cut the onions in two inch lengths, quarter, and set aside. Slice the garlic thinly.
2. Cook the garlic in the olive oil in a medium saucepan over medium high heat, until fragrant, about 1 minute. Add the carrots, onions, a pinch of salt, and the liquid. Cover and cook until the onions soften, about 3 minutes.
3. Add the squash/zucchini and cover. Cook until it softens, about 3 minutes. 
4. Add the peas and cook uncovered until everything is tender (2-3 more minutes). Stir in herbs, taste, and adjust seasoning as necessary.

Serve the ragout in bowls over the grits.

Pad See Ew

A few years ago, Davy and I went through an intense Thai takeout phase.  We lived within walking distance of four Thai restaurants, each of which emit tantalizing scents at all hours of the day, and we ordered food from our favorite place about once a week. We (I) still crave the spicy and fragrant food from Ginger Thai Taste, but don't go nearly as often as we used to.

My go to Thai dish is Pad See-Ew, and I came across a recipe for it a few months ago on Serious Eats.  When I was thinking about the ways to use the last bits of meat from a roast chicken, Pad See-Ew immediately came to mind.  

I gathered all of my ingredients in preparation,and chopped the chicken, broccoli and garlic.  

The broccoli went in first, since I didn't have to cook the chicken.

I added the other ingredients to heat them through, and voila!  Homemade Padd See-Ew.

My version was darker than the picture from the recipe, and I think I'd use a little less of the sauce mixture next time, or less dark soy sauce.  In general, I was very happy with this recipe, though I have a feeling it won't stop my desire for the occasional Thai takeout.     

CSA Meals - Week 6

I'm not sure how the past few weeks have been so busy and exhilarating, since we haven't gone out of town, but I don't know where the time is going.  


My efforts in Week 6 weren't so wonderful again, but I did manage to try a few new recipes.  


Since we knew we weren't getting anymore green beans, we decided to just eat them in their crunchy, raw state.  Our spicy salad mix was delicious, and it lasted longer than delicate greens in the summer normally do.  I ate it in salad form, as well as in a sophisticated sandwich that Davy made to use some of our nice salami and cheese from our antipasto night.   


The broccoli we got in our share was bright green, as you may have seen from my pictures last week, and didn't have a weird odor, like most of the broccoli I eat usually does.  We made a delicious macaroni and cheese from 101 Cookbooks, which called for broccoli-studded bread crumbs.  If you've eaten roasted broccoli, you know how sweet and nutty the florets turn after being baked on a high temperature.  That flavor definitely carried over into the casserole topping, and the incorporation of basil lifted the dish without overpowering the taste.  

I would wholeheartedly recommend this recipe to any mac and cheese lover, because it was decadent and hearty without that mild guilt that washes over me from eating an unhealthy children's food. I halved the recipe and omitted the squash for Davy, but we had the opportunity to try a more authentic replication of the recipe later in the week, and it was just as satisfying.

It's been so long since I made the food from this week that I've lost track of one of the recipes I tried with the napa cabbage.  It was basically a slaw with a warm dressing.  If I remember correctly, the dressing consisted mainly of pepper flakes, sugar, and vinegar.  The cabbage we got was absolutely beautiful, and I enjoyed this dish, but it didn't hold up well as leftovers, and was a bit too much for those who don't love spicy food.

Every once and awhile I'll notice a food trend that doesn't interest me or that, for some reason, I resist for awhile.  Raw kale fell into that category for several months.  I'm not sure what changed, although it may just have been a kale salad that was posted in the right place at the right time, and the fact that I had all of the ingredients to make it.  It may also have been that like everything we've gotten recently from Fertile Crescent Farm, the kale looked more vibrant than it does in the spring, and thus more appropriate to eat without cooking it. 


A kale salad is definitely worth trying, even if it's very simple, like the one I made.  I didn't bother with the mushrooms, and used pine nuts instead of walnuts, but I enjoyed the dressing, and the basic nature of the salad, which could be used as a base for just about anything.


I'll do my best to get a Portland post up soon, as well as a report about Week 7.  I'm still running behind because of Halloween, and a new addition to my Richmond family (Shannon's sweet baby girl!), but it's still comforting to be handed a bag of vegetables every week.

CSA Meals - Week 6

Most people are aware that mint is easy to grow, and that it's a highlight in mojitos and desserts.  What came as a surprise to me is that it can be a subtle and welcome addition to savory dishes, even in a non-jelly form. 


On Saturday, Davy and I grilled some extraordinary red snapper from Yellow Umbrella.  To accompany the fish, I made braised kale with onions and potatoes baked in parchment.  The potatoes were prepared based on a recipe from The Splendid Table's weekly newsletter, which they reprinted from At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom.  

It's a simple combination of new potatoes, butter, salt, pepper, and two mint leaves.  The mint contributes just a slight amount of coolness to the buttery potatoes, though they don't need much of an enhancement to be delicious.


Coincidentally, the other recipe I tried last week was also from The Splendid Table's weekly newsletter.  The "Salad of Beef with Lime, Chili, and Mint" appealed to me because of its similarities to my beloved rice noodle salad.  Its flavors are inspired by Laos, so there were some major differences in taste, but this salad is just as refreshing and wonderful in its own way.  


The mint and hot pepper balance each other, while the vegetables add crunch and sweetness.  I wasn't thrilled with the rice noodles I got (and I forgot to take pictures of the salad with the noodles), but otherwise I really loved this dish and want to make it again and again.  The cabbage from our share is tender enough to eat uncooked without tiring out your jaw, and the spring onions added just the right amount of bite to the meat.  

My only tip is to store the salad separately from the noodles so that they don't get too soggy.  And also, make an effort to try mint in a new way while it's growing (or taking over) in your backyard.  You won't be disappointed.

POTATOES IN PARCHMENT

Adapted from At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom 
(Enough for 4 people)

Preheat the oven to 375°F.

Clean approximately 24 very small new potatoes, and halve or quarter any larger potatoes. Place them on a large square of parchment paper on a cookie sheet.

Add 2 leaves of mint, a little salt and 2 tablespoons of butter to the potatoes. Fold the paper in half, and then crease the edges to seal the packet.

Let the potatoes cook for about 35 minutes.

SALAD OF BEEF WITH LIME, CHILE AND MINT INSPIRED BY LAOS

adapted from The Splendid Table weekly newsletter
Serves 4 to 6

Noodles:
• 1 pound wide or linguine shaped rice noodles
• 4 quarts boiling water

Dressing:
• 1 large garlic clove, minced
• 2 teaspoons grated fresh ginger
• 2 packed teaspoons brown sugar, or to taste
• 1/4 teaspoon each salt and freshly ground black pepper
• Juice of 1 large lime
• 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam)
• 2 tablespoons water

The Salad:
• between 3/4-1 lb. flank steak, seared on the grill then diced
• 4 scallions or spring onions, thinly sliced
• 1/3 cup fresh cilantro leaves, torn
• 2 jalapeños, minced
• 2 small cucumbers, peeled, seeded and cut into thick sticks
• 1 carrot, peeled and cut into sticks to match the cucumber
• 1 cup coarsely shredded green cabbage
• 1/3 tight-packed cup whole fresh mint leaves

Garnish:
• Lime wedges

1. Cook noodles according to box directions, and rinse with cold water when they're finished
2. Heat vegetable oil a saute pan over medium high heat and add the flank steak when it's hot.  Stir for a minute, add the onions or scallions, and continue stirring until the meat is cooked to desired doneness.  Turn off the heat and leave the pan on the burner.
3. Blend the dressing ingredients in another large bowl and toss with the vegetables.  Add the meat, stir to combine, and serve accompanied by a bowl of the rice noodles.
4. Take a small amount of rice noodles and spoon the salad over them. Squeeze on lime juice to taste.

CSA Meals - Week 2

If I can help it, I like to make one pot meals, or at least use multiple types of vegetables in one dish.  Surprisingly, Davy and I don't eat a lot of salads, even though they lend themselves to using a variety of ingredients.


Soup, on the other hand, is one of my favorite things to make and to eat, even in hot weather.  Last Wednesday I used the garlic scallions, kale, and broccoli rabe from our to make a vegetable soup.  Sauteed carrot and celery, along with the scallions, formed the base.  Once they were cooked through, I added a little wine, then homemade chicken stock, and petite diced tomatoes. 


I blanched the broccoli rabe separately from the soup pot, fearing that the bitter flavor would leach out into the broth.  The contents got a good hour or so to simmer together before I added the greens (broccoli rabe and kale) and a can of cannellini beans.  

I flavored the soup with some rosemary sprigs and parmesan rinds, but it still needed salt, pepper, grated parmesan, and oil to make it really tasty.


Thursday was the exception to the rare salad rule.  I was on my own for dinner, and decided to make use of the nice lettuce mix.  Pistachios, a hard-boiled egg, feta, and a sliced radish made the salad more interesting and substantial.    


I blanched the remaining greens, which consisted mustard greens, mizuna and a few other Asian varieties.  I froze about a quarter of them, and used the rest to lighten up a big bowl of sesame noodles (my uncle's recipe), along with frozen edamame.    

The turnips from Fertile Crescent Farm have been large and gorgeous this spring.  Normally I don't get excited about turnips, but I was intrigued when I realized I could mash them and then make them into cakes to pan fry.

As you can see, the cakes weren't overly sturdy, and I didn't do a great job of flipping them, but they were very tasty.  Despite the fact that they were cooked in butter, I still felt healthy eating them alongside of a salad.


We're left with some nice-looking radishes and some salad mix, but considering all of the extras Adam and Darbi have been giving us, I feel good about how many vegetables we ate in a week.  One dish dinners are a convenient and easy way to consume a lot of produce, even if you have to resort to a salad to do so.