HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Greens, Greens, Greens on the Grill? Our 10th CSA Season begins!

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!

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