My title should be no surprise to anyone who eats seasonally. It seems with the exception of strawberries, radishes, and garlic that Spring means green foods.
While I have been feeding my family from the farm share for quite some time I can only speak to CSA farms in two states, Virginia and Ohio. [Where the military winds blow us next may continue to broaden my horizons--I'd love to get back to Hawaii now that I've got more local food skills in my toolkit.]
I started with a plan for all these greens. For the salad mix I cobbled together a mini salad bar of our favorite toppings (frozen peas, shredded carrots, olives and plenty of crumbled cheeses). I've made up some salads in a jar for work and home, since it's too easy to skip a salad if there's enough other food and I don't feel like pulling out containers. Cassie has a terrific 101 on Salads In A Jar here.
For the spinach I knew it would go straight into smoothies. We all enjoy the combo of PB, banana, spinach and vanilla yogurt in a smoothie. I've added both milk and water along with ice and prefer milk--but it's still good when we're out of milk. I base my simplified smoothie recipe off Meghan's Peanut Butter Chocolate Smoothie.
Since we have a fancy pants grill [which is probably basic to someone else, since I still make ice in ice cube trays--I'm easily impressed by technology] I knew I'd be throwing the farm share on the grill. I started off slowly this week with a simple grilled bok choy side dish to go with our grilled fish. It was novel, kept the kitchen cool, the kids ate it and I was reminded how far my picky eater has come. You can find the recipe here.
On the blog this week I spent an afternoon updating my Visual Recipe Index by Ingredient. I'm glad to say I'm all caught up [as of Sunday afternoon at least]. I even added a Grilling section to my dropdown recipe index.
Thing is, I keep seeing terrific recipes from other bloggers who eat from their farm share, and since I want my recipe index to be a comprehensive resource for folks like us, I'll be expanding my index to include links to others.
As for my posts, I combined green garlic from the farm share with green garbanzo beans from a local spice shop in this fun appetizer. It is great on its own and a wonderful addition to a summer sampler plate. You can see the recipe here.
One way I deal with the influx of greens is to change some of them into sauce when possible. Arugula pesto is tasty on a variety of foods from pasta to pizza and keeps for months in the freezer. I got the basic recipe from a cookbook purchased from our 2nd CSA in Virginia, Blenheim Organic Gardens. That cookbook, Farmer John's Real Dirt on Vegetables, is a great resource. For this pasta I used a jar of my arugula pesto, some marinated artichoke hearts, and my current cheese obsession--burrata. The recipe is here.
Until next time!