Wednesday, June 06, 2007

Because I will not stop talking about my fabulous CSA

Ah, going beyond the salad days of summer to the collard greens and kale days of good intentions. On our first two CSA shares, we've been able to mow through them because you could just make a salad and gotten rid of all of your share. And with the herbs we've been picking, we just either make an herb dip or grind it all up as pesto. But with the collard greens, kale and swiss chard, you have to make an actual DISH out of them. The thing about greens as opposed to salads is that they are actually pretty filling. Halfway through the week, we need to figure out what to do with all the greens.

Auntie Em came over Saturday and we brainstormed some ideas for what to do with what's left in your CSA vegetable bin. And really, what's left in the bin is the green because I made croutons Sunday and ate salad every day this week. I do need to make a trip to Whole Foods and get champagne and sherry vinegar because my vinaigrettes are getting boring. As a change I've been thinning my dill dip with lemon juice to turn it into a salad dressing. Here's list of things that you can use up your CSA share on:

Stir Fries

So three weeks in to the CSA program here's what's been a hit:

Bok Choy
Garlic Scapes

Here are the misses:

Collard Greens
Swiss Chard

Overall we've eaten everything in our share so far and this is where the rubber hits the road - figuring out what to do with the greens.

1 comment:

culimerc said...

I love greens, mostly with bacon or country ham, and hell what doesnt taste good with that.

Recipe for Collards;

wash and rough chopping collards; set aside.

chop clove of garlic +/-
Dice med onion
dice 2-4 slices of Bacon or country ham.

Have cup of chic stock and 1/2 stick butter on hand

saute bacon until mostly done.
Add onion, sweat till translucent
add garlic,

once all is sweated. add greens, stir on heat until all is wilted.

Add 1/2 cup stock, 2 Tblsp butter. pinch of salt (remember how much bacon you used)

Low simmer for 15mins. Checking every so often for moisture and doneness. Its done when its tender. this is not a "quick" recipe, this is good old southern cooking