Week 5 Share

Asparagus, 1 lb ($2.99)                                          Swiss Chard, 1 bunch, ($2.99)
Bok Choy, 1.75 lb, ($1.64)                                      Kale, 1.25 lb, ($2.11)
Red Leaf Lettuce, 0.5 lb, ($0.75)                            Scallion, 1 bunch, ($0.66)
Parsley, 1 bunch, ($0.99)                                        Strawberries, 1.5 lb, ($4.56)
Fresh Dill Plant ($2.49)                                           Kohlrabi, 1 lb, ($3.99)

Total Share Value = $23.17

Kohlrabi??  Here I have my first CSA WTF moment.  I have never cooked with, or even heard of kohlrabi. To the internet!

The name is German, meaning "cabbage turnip" which, I suppose is kind of what it looks like.  Kohlrabi grows above ground and is in the same vegetable family as cauliflower, broccoli and kale, and  is quite nutrient rich.  Both the bulb and the leaves are edible, so I'll have to come up with some way to use them both.  I should note that the $3.99 price I gave it was a bit of a guess based on what I found online.  Not a big surprise that my local supermarket doesn't sell them.


Swiss chard is another new one for me.  I pass by it all the time at the grocery store, but have never cooked it.  Very exciting to have two vegetables that are new to me to play with this week!


Finally, a quick status update on the Week 4 share.  You'll recall I received two very large bunches of lettuce (red leaf and romaine) and using them up in ways other than salads has proven to be quite a challenge.  Only some of the romaine is left (full disclosure; I did give away half of the red leaf), but I've got some ideas on non-salad ways to use it.  Luckily it is holding up quite well in the fridge.

Penne with Sausage and Arugula

This tasty pasta dish was a great way to use a lot of arugula all at once.  We actually wished there was more once the leaves had wilted down to the little bits you see in the picture. The share provided only half of what the recipe called for and I will definitely use the full amount if I make this again.

Here is the link to the recipe. I modified it a bit by using turkey sausage instead of pork.  Don't skip the toasted bread crumbs, we tasted the pasta with and without them and the crunch they add is a really nice textural element.

Share contents used:

All of the arugula

Scallops with Spinach and Beans

A quick one for tonight. Canned beans cooked with garlic, onions and spinach make for a hearty accompaniment to some fresh sea scallops.  Serve this with a crisp side salad lightly dressed with oil and vinegar to give yourself an acidic bite in between the rich mouthfuls of scallops and beans.

Share contents used

All the spinach

A few of the red leaf and romaine leafs for the side salad

Ingredients
1 tbs olive oil
1/3 cup onion, minced
1 clove garlic, minced
1 can white beans (14 oz), rinsed and drained
4 cups baby spinach
1 lb large sea scallops
Salt and black pepper to taste
1/2 tbs olive oil

1/2 tbs butter
2 tbs fresh lemon juice

Preparation
Heat the oil in a medium saucepan over low heat. Add the onion and garlic; saute until the onion is soft and translucent, 2 to 3 minutes. Add the beans and spinach and continue to cook until the beans are hot and the spinach is wilted. Cover to keep warm.

Heat the 1/2 tbs oil and butter in a large skillet over medium-high heat. Rinse and dry the scallops and season with salt and pepper on both sides. Add the scallops to the pan and sear the scallops for 2 to 3 minutes per side, until nicely browned.

Before serving,  season the beans with salt and pepper, then divide among your plates and top with scallops. Drizzle with the lemon juice and serve immediately.

Grilled Asparagus

I could not let asparagus season go by without putting them on the grill.  This simple preparation like this is arguably one of the best ways to enjoy these tender spears.  Grilling gives the best flavor, but roasting in the oven is a good alternative when the weather isn't cooperating.

Last night the asparagus from week 4's share went on the grill to serve as a side to some marinated grilled chicken kabobs. I used a plain preparation, which I've written out below along with two of my other favorite ways to prepare them.

Plain
As easy as it gets.  Trim, wash and toss on the grill over medium high heat.  This is all about letting the asparagus flavor shine, so cook them only long enough to get some good grill marks, 5 minutes or so, turning once. Serve immediately with a pinch as salt if desired.



Olive Oil & Herbs
Trim and wash the asparagus, then toss with olive oil, chopped fresh thyme, salt and pepper. Cook as directed above.  I love the fragrance and flavor that thyme adds, but just about any herb could work here.  Just use your imagination!




Butter and Garlic
Melt unsalted butter (1 tbs per pound of asparagus) and mix with crushed garlic.  Toss with the asparagus to coat then season with salt and pepper.  The butter will cool and stick to the asparagus, trapping the garlic against it.  I recommend this preparation only with the grill because it allows most of the butter to run off as the asparagus cooks.  Doing this on a sheet pan in the oven will result in your asparagus sitting in a pool of butter.

Strawberry Strawberry Cheesecake

No, that's not a typo in the title.  This fantastic cheesecake has strawberries in the cake as well as on it.  The recipe was provided by Bon Appetit, and the labor by my wife.  Thanks sweetie!

Here is a link to the recipe. The sugar was reduced by a quarter cup and the taste did not suffer one bit.

Share contents used:
All the strawberries that escaped my daughter's stomach.