Posts Tagged by tatsoi
|July 20, 2014||Posted by Sarah under 2014 CSA|
Last weekend I roasted up all those beets I had been saving and made a bunch of delicious meals from them, including a Beet, Fennel & Goat Cheese Salad. YUM!
I also made a great dish with all the Tatsoi a received last week. I sauteed them up with Prosciutto, Sun-Dried Tomatoes, Garlic & Canellini Beans. Toss in a bit of Parmesan at the end and you’ve got a great dinner!
Keira cooked her cauliflower with some sauteed onion, garlic and parsley. That’s looks tasty!
My goal this week was to take home things that I could move through fairly quickly since I am traveling next week. Keira took the Golden Zuchini and Radishes since I can’t eat those, and she also took the Scallions and Parsley since I already had those at home. I took the Fava Beans and then traded in the Bok Choy and Curly Kale for more Fava Beans. We also received 3 Onions and 30 Potatoes, so we split those up.
If you’ve every shelled Fava Beans, you know that you don’t get much out of those giant pods. It’s a lot of work, but in the end fresh Fava Beans are one of the most delicious treasures of summer.
I’m going to make both a puree and a succotash of fava beans and corn. Stay tuned for that next week!
And finally, I saw the most amazing garden statue at the farm this week. If anyone would like to help me save up $349 +tax to bring him home, I will forever be in your debt. We will name his Sexy Rexy and the HAT must be included… (Extra brownie points if you can name that movie reference…)
|July 13, 2014||Posted by Sarah under 2014 CSA|
The bitterness of broccoli rabe is a perfect pairing with salty italian sausage. Top it with some fresh, local ricotta cheese and you have a delicious meal!
Now I have to admit that I did not take into account the saltiness of the sausage and over-seasoned the rabe. I also added a sprinkling of Parmesan which led to a very salty meal. Things to remember for the future.
All the lettuce we had been receiving came in handy over the 4th of July holiday weekend at the parities Keira and I attended. Look at the delicious salad she made with her iceberg lettuce…definitely not your typical iceberg.
Week 6 of the CSA brought more of our favorite tatsoi and carrots, along with some new veggies like green beans, cucumbers and golden beets.
I swapped out the cabbage and one of the kohlrabi for 2 tatsoi and also took the carrots and golden beets. I’ve been saving all of the beets I’ve been getting to roast together…that will be happening this week!
Now that the farmstand is open, I’ve been supplementing my share with grape tomatoes, blueberries and other yummy veggies. Summer rules!
|June 13, 2014||Posted by Sarah under 2014 CSA, Connecticut|
The theme of June is definitely GREENS and I’ll totally cool with that 🙂 But before we look at week 2, I want to show you some of the amazing dishes Keira and I made from last week’s box!
Keira sauteed her broccoli rabe with hot peppers, made a bunch of yummy salads and a delicious looking white beans with escarole.
I also made white beans and escarole, but I added some bacon to mine because well, bacon. I also had a ton of salads, some roasted asparagus and sauteed tatsoi.
So if we didn’t have enough greens, we got a ton more this week! Gorgeous lettuce, kale, braising greens and broccoli.
Oh and it’s a fruit week so we got a gorgeous pint of strawberries. Sadly, I can’t eat them so Keira will get to enjoy them all on her own. I’m a little jealous 🙂
I’m having a big barbecue with B’s family this weekend so I swapped out a few things to get two heads of romaine to make a giant salad for everyone. Some shredded carrots, chopped chives from my garden and a lemon vinaigrette will be perfect on a warm summer day. Wish me luck…I’m going to need it!
|June 5, 2014||Posted by Sarah under 2014 CSA, Connecticut|
I am SO excited that the Community Sponsored Agriculture (CSA) program at my favorite place, Robert Treat Farm, started up again this week! This is the 3rd time I am taking part in the CSA and I am so looking forward to a summer full of fresh vegetables from right down the street!
If you’re not familiar with a CSA, it is when a farm offers what they call shares for a set amount of time. These are available to pre-purchase before the growing season and at Robert Treat they come in small, medium and large shares. Each week we get whatever is ripe for picking. So early in the season we’ll get a lot of lettuce and other greens. Later in the summer, we’ll get tomatoes, corn and squash. It’s an exciting surprise each week!
In the past I have opted for the small share which is 5 items per week and is plenty (sometimes too much) for B and I. However, it was getting a bit challenging as I’ve come across numerous food allergies of mine (squash, cucumbers, etc…) to eat all of the things we are given. So this year, my friend Keira and I decided to split a medium share which will work out perfectly! We can each pick the items we like best and I don’t have to worry about wasting the foods I can’t eat!
So here’s what we got for Week 1: asparagus, tatsoi, broccoli rabe, curly endive, green leaf lettuce, escarole, radishes, red leaf lettuce. Basically, ALL the leafy greens!
The cool thing about our farm is that they put out a display table with labels over all the items in the baskets, so if you’re not familiar with something you can see what it is. The farmers are also always around to ask questions about preparations or recipes for unfamiliar items as well.
Keira took home the green leaf lettuce, escarole, broccoli rabe and radishes. Can you believe the size of these things?!?
I took the red leaf lettuce, tatsoi, asparagus and swapped the curly endive for escarole. That’s another cool things about the farm…they have a swap table so if you don’t like something or would prefer more of one item, you can swap it out if it’s on the table.
Also this week, we were given a cheery tomato plant for our patio. Keira was nice enough to let me take that home and I promptly planted it outside.
Speaking of planters…check out how big my chives have gotten! I just love those purple flower on top 🙂
So for the next 16 weeks, I will be sharing my CSA experience with you. I’ll show you what we get each week and hopefully share some healthy recipes that I create with my veggies. CSAs are a great way to support your local farms and also ensure your family eats healthy on a daily basis. You can’t help but feel better when you have an abundance of fresh veggies on your plate! I hope it will inspire you to get out there and find some local veggies in your area 🙂