This week we are getting:
# Asparagus
# Green Garlic
# Chard
# Salad Mix
# Spinach
# Radishes
# Sugar Snap Peas
# Tokyo Turnips
We still have spinach, some salad mix, kale, and fennel in the fridge as well. I’m trying to figure out meal planning for the week.
We have (in the freezer) chicken, different kinds of sausage, and several cuts of beef.
We have cheese (cheddars mostly, but also some parmesan), eggs, pasta, and rice of several kinds.
Of course there are other things in the house but those are the biggies. Any suggestions?
My dad used to do this thing with chicken on a bed of asparagus with cheese melted on top. If that’s not too high fat for your preference, I definitely recommend it.
*grin* We do high fat ’round here.
Did he bake it?
I think he baked the chicken ‘n’ cheese, and steamed the asparagus, that’s how I seem to recall it being. I know he liked to do it because it was something he could set a timer for a generally ignore while he helped me and my brother with homework.
And yay high fat! 😉
A Year in a Vegetarian Kitchen by Jack Bishop :]
http://www.amazon.com/Year-Vegetarian-Kitchen-Seasonal-Friends/dp/0618239979/ref=sr_1_1?ie=UTF8&s=books&qid=1240630530&sr=8-1
I really can’t say enough good things.
It’s on my long-term interested in purchasing it list but I’m trying to do a year without buying books.
Library? Used book store? Borrow from a friend? For the short term, to copy down a few recipes for now, maybe.
from Debs
Krissy, are you starting to keep a recipe book? Glenn had one and I thought pffft, I don’t need one, the four or ten recipes I know I know by heart and by eyeballing things that my mom taught me. But he suggested it so I started, and it worked really well, especially for tweaking things to your own kitchen and the heat and time from your oven and such, and it’s good for copying down from other people’s recipe books too.
Course, I also keep a computer file full of online recipes which is a bit more handy. But it’s not as nice to have a computer on hand when you’re cooking, than a flat notebook.
I love pasta chard and cheese. I usually use feta, but I could see cheddar or parmesan. Basically, saute onions in the bottom of a pan, add a bit of water (1/8 inch suffices), throw in pile of shredded greens to steam down. Then mix in the cheese and anything else you like and toss with the cooked pasta. Reheats well and I like it cold too. I’ve added sun dried tomatoes and pine nuts before. The peas would likely be nice in there, particularly with the fennel.
I have only one dish I like turnips in. And that’s mostly because they’re mixed with enough sweet potatoes and heavy cream that anything would taste good. It’s pretty involved though, so I make it about once a year. They could probably work in a stew with the beef, though that’s working off of very old flavor memory since I haven’t had beef in something like 15 years.
Green garlic can be minced and added to dressing on the salad mix if you like the bite of raw garlic. Green garlic is a bit milder.
Our standard meal when we want food in a hurry and don’t feel like doing much is rice with scrambled or fried egg on top. We usually season with a nori and sesame seed thing that every Asian food store has. I’ve used (at various times), sage, rosemary, curry, cayenne, salt, pepper. Works with brown rice too if one is trying to go with more whole grain. Occasionally gets half of a meatless sausage cut up and mixed in too. Obviously, you’ve got the regular type.
This all sounds really fabulous. Thank you so much! We’ve done pasta with chard a couple of times and it is really wonderful. I think it is funny that before the farm share I had never even heard of it and now I eat it a lot and like it a lot. 🙂
And it grows mostly year round here, which is nice. I have one that keeps putting up suckers and continuing.
The pasta thing works with most greens, so it’s great for using up the piles we get from the student farm CSA. Kale…I’m still working on that. I have a bean and kale soup from Moosewood that isn’t bad.
websites from Deb
both of these have good choices where you type in your ingredients and it gives you lots of recipes with what you’ve got. hope it inspires?
http://www.recipematcher.com/index.php/search/match/
http://www.supercook.com/
Re: websites from Deb
Gracias chica.
A long-time staple dinner for me was grilled chicken, served with steamed asparagus or spinach (with a little butter melted on top). The sugar snaps would steam up nicely, too.
Cutting up the asparagus or the sugar snaps, and sauteing them with the chicken and garlic might be interesting.
I slice up radishes to go in my salad. Other than that, they’re just snacky things around my house.
Chard I’m not familiar with. Just hasn’t ever been part of my kitchen. I’d be curious to learn more about it.
Turnips have never been high on my list. Is there something about Tokyo Turnips that would make them different from the regular old turnips?
And a non book related list of relevant recipes….
http://www.writerguy.com/deb/recipes/keyingred.html
You can look them up by key ingredient. It’s our CSA’s recipe database.