Week 1

This week there will be kale, baby chard, lettuce, garlic scallions, and a choice between salad turnips or radish.

Salad turnips taste similar to a radish without the spicy bite radishes have. They can be used sliced in a salad or cooked in a stir fry.

Baby Chard is good to eat raw mixed lettuce or other salad greens. It can be cooked by at this size I would recommend placing baby chard in a salad.

Garlic Scallions are immature heads of garlic. In the fall when we plant garlic(which is planted by the clove so that one clove of garlic grows one garlic head) we sort the cloves and the smaller cloves are used to produce garlic scallions. They have a less potent garlic flavor than mature garlic. I have been known to snack on them raw. Garlic scallions can be used wherever garlic is used or in place of onion scallions.

Kale is the ultimate leafy green (well in my opinion). The name of this leafy green is intimidating to most, but don’t be scared off The possibilities are endless with kale. It can be used anywhere from a raw kale salad, cooked with eggs, braised and added to a pasta sauce.

Which lead me into the first recipe. This is an open ended recipe every ingredient isn’t required to make this dish delicious. Don’t want shrimp use chicken or some other meat or no meat at all. Want to keep the carbs low use a spaghetti squash instead of pasta.

Kale and Spaghetti

Kale

Roasted Red Pepper

Garlic Scallions

Mushrooms

Chicken Broth

Shrimp

Spaghetti (we used a spaghetti squash)

Parmesan or Asiago Cheese

Cook the spaghetti as directed on the box. While the spaghetti is cooking dice the mushrooms and saute with either a little olive oil or a little chicken broth over medium heat(make sure the pan is large enough to accommodate the entire meal) about 2 minutes. Take the stems off the kale by holding the stem in one hand and the leaf in the other and gently pulling until the stem is separated from the leaf, chop in large or small pieces whatever you desire. Add a quarter inch of chicken broth to the pan with the mushrooms. Bring to a simmer and add the kale and shrimp stirring occasionally if the broth runs out before the shrimp is finished cooking add more broth. Slice the garlic scallions and dice the roasted red pepper.  When the shrimp is cooked add the roasted red pepper and garlic scallions cook for about one minute remove from heat and stir in cooked spaghetti. Place in a dish and top with shredded cheese. Enjoy!

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Next week we may be looking at cucumbers in the CSA share 🙂

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One thought on “Week 1

  1. Pingback: CSA 2016 Week 8 – The Pumpkin Farm CSA

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