Week 23

WEEK 23:

• Daikon radish
• Eggplant
• Lettuce
• Pea sprouts
• Peppers
• Radishes
• Tomatoes

Daikon!

RECIPES:
to come tomorrow . . .

Week 21

WEEK 21:

• Collard greens
• Eggplant
• Flat leaf parsley
• Jalapeno peppers
• Lettuce
• Pea sprouts
• Pears
• Poblano peppers
• Radishes
• Sunflower sprouts
• Tomatoes

RECIPES:
Millet pilaf with almonds and feta
- parsley (and use Goatsbeard feta!)
Rigatoni with eggplant puree
- eggplant
Hot Chile grilled cheese
- peppers
Pasta with greens & tomato sauce
- collard greens
Pear cake
- pears

Week 8

Week 8:

• Basil
• Beets
• Cilantro
• Cucumber
• Dill
  
• Garlic
• Pea sprouts
• Tomatoes

RECIPES:
Beet ravioli
- beets
Corn Dip with Tomatoes and Basil
- tomatoes, basil
Cucumber dill wheat berry salad
- cucumber, dill
Chicken curry in a hurry
- cilantro

Week 1: the first and the last

Today is a very exciting day - not only is it the first pick up of the CSA season but it is also my last day of surgery! I am just not cut out for the OR. I am meant to be in the clinic talking to people all day and delivering a baby now and then. Plus, the hours were so bad these last two months I have hardly cooked (and sometimes hardly eaten) at all and I miss it so much. I am happy to get back into the kitchen and back to eating better. The other exciting thing about the end of surgery is that it marks the beginning of my fourth, and last, year of medical school. This is going to be a good season!

Week 1:

• D'Avignon French Radishes
• Red Choy Bok Choy
• Mixed Baby Lettuces
• Arugula
• Pea Shoots
• Garlic Scallions
• Strawberries

RECIPES:
Spring salad with radishes and pumpkin seeds
- baby lettuce, arugula, pea shoots, radishes
Baby bok choy with sweet chili sauce and garlic
- bok choy
Strawberry arugula salad with ricotta
- strawberries, arugula

Week 4

• Asparagus
• Purple lettuce
• Green and curly lettuce
• Napa cabbage
• Pea sprouts
• Turnips
  

Apparently there is a bit of a lull in the growing/harvesting season this time of year but I still think we're eating pretty well and there are lots of things to look forward to that will be coming in the next few weeks!
RECIPES
Japanese Pizza
-cabbage, chives (from last week)
Pea Sprouts and Noodles Stir Fry
-Pea sprouts
Pancetta and Arugula Pasta
-Arugula (from last week)
Soba Noodle Salad with flank steak
-cabbage
Grilled Asparagus
-Asparagus

Pea sprouts and Noodles Stir Fry
Sesame oil
Garlic
Ginger
Crushed red pepper flakes
Soy sauce
Oyster sauce
Pinch of sugar
Chinese wheat noodles (I used udon)
Pea sprouts

Saute garlic and ginger in oil. Add red pepper flakes, soy sauce, oyster sauce and sugar to make a sauce. Add cooked noodles. Blanch pea sprouts in left over boiling noodle water for 30 seconds then add to noodles and stir. Thin sauce with noodle water as needed.

Pancetta and Arugula Pasta
(From "50 great pasta sauces" by Pamela Sheldon Johns)
1/4 cup extra virgin olive oil, plus 1 tablespoon for tossing pasta
4 ounces pancetta, diced
1 onion, diced
1 pound fresh or dried pasta
3 cups arugula
Sea salt and freshly ground black pepper to taste

1. In medium saute pan, heat 1/4 cup olive oil over medium high heat. Saute the pancetta and onion until golden brown. 5 to 6 minutes. Set aside and keep warm.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and toss with the olive oil.
3. Add the arugula to the pancetta and cook over medium heat, stirring, just to wilt slightly. Season with salt and pepper. Turn the pasta into a warmed serving bowl, toss with the arugula mixture, and serve at once.
Serves 4.

Soba Noodle Salad with Flank Steak
(From "Clean Eating" May/June 2009)
4 oz. soba noodles
1 lb flank steak
2 tsp olive oil
1 cup Napa cabbage, shredded
1 cup carrots, shredded (I left out the carrots since I'm allergic to them and they aren't in season right now anyways . . .)
1 cup fresh bean sprouts
1/4 cup fresh cilantro, chopped
3 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tsp fresh ginger, minced
2 tsp sesame oil
1/2 tbsp sesame seeds

1. Cook noodles according to package directions.
2. Slice steak across the grain into strips (about 1/4 inch thick by 2 inches long). Heat oil in a saute pan over medium-high heat and cook meat for 5 to 6 minutes or until no longer pink in the middle; drain, set aside.
3. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro; add steak strips.
4. Prepare dressing: in a small bowl, whisk together all dressing ingredients; pour over steak and toss gently. Let steak cool and, for best flavor, refrigerate for 2 to 3 hours before serving; salad can stay refrigerated for up to 4 days.

Week 3

• Arugula
• Chard
• Chives
• Lettuce mix
• Pea sprouts
• Spinach
  
• Strawberries
• Turnips

RECIPES:
Wild Fried Rice
-Pea sprouts
Apple and Walnut Salad
-Lettuce mix and arugula
Penne Rosa
-Spinach

I am planning to make the Garlicky Greens from week 1 with the chard again because it was delicious!

Apple and Walnut Salad
Salad mix
Arugula
Green apple, chopped
Candied walnuts
Feta cheese
Balsamic vinaigrette

Penne Rosa
(this is my attempt to copy a recipe from Noodles & Co. - I think it's easier to eat more spinach when it's wilted, and we have LOTS of spinach to eat)

1 tablespoon butter (or olive oil)
2 cloves of chopped garlic
1/2 cup chopped onion
1 14.5 oz can of petite diced tomatoes
Crushed red pepper flakes
Salt to taste
1 cup heavy cream (or soy milk)
Spinach
Feta cheese
Penne pasta

Heat butter/oil in skillet over med heat. Add garlic and onions and cook until onions are translucent. Add tomatoes and crushed red pepper flakes and cook 3-4 min. Add salt to taste. Transfer contents of skillet to food processor. Add cream to food processor and puree. Wilt spinach. Combine sauce, spinach and penne. Top with feta cheese

How to Roast Beets (From the NYTimes)
Preheat the oven to 425 degrees.
Cut the greens away from the beets, leaving about 1/4 inch of stems.
Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish).
Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes.
They’re done when they’re easily penetrated with the tip of a knife.
Remove from the oven and allow to cool in the covered baking dish.
Cut away the ends and slip off the skins.
Roasted beets are wonderful on their own or simply dressed with a vinaigrette, and they will keep for five days in a covered bowl in the refrigerator. Best not to peel them until you plan to eat them.

Week 1

First delivery of the season!

• Radishes
• Lettuce mix
• Spinach
• Pea sprouts
• Chard

Recipes:

Garlic Soba Noodles
-radishes and spinach
Garlicky Greens
-chard
Radish Top Soup
-radishes and radish greens