May 19, 2010: This week’s featured fruits and vegetables are: Spring garlic, head lettuce, Spring mix or baby spinach, herb, rhubarb, mushrooms and collards.
Just to clarify any content confusion for May 19, the item that looks like spring onion is actually garlic. A few folks may have received radishes instead of collards. Each box contained seven items.
Our Kensington site coordinator recommends two recipes from the New York Times: Asparagus Pesto and Seared Radish Crostini. Speaking of the New York Times, they recently featured a recipe and video for Rhubarb Crisp.
From farmer Pam:
SPRING GARLIC – I JUST LOVE TO SAUTE THE STUFF IN OLIVE OIL OR BUTTER & SMEAR ON BREAD – WOW – SOMETIMES I JUST EAT W/A SPOON – LOL
A GOOD SITE TO LOOK AT – RHUBARB.COM – YOUR LIFE WILL CHANGE – TONS OF GREAT RECIPES
Here is a wonderful website all about buying local, seasonal foods and recipes for them. Real People Eat Local.
Check out this Maryland Buy Local cookbook for elegant summer meals.
For everyday cooking with local produce, we recommend Farmer John’s cookbook. This is more than a cookbook. It is the tale of a multi-media farmer. Yes, he writes songs and made a documentary. Although he is in Illinois, his CSA has many of the same produce we have.
4 responses so far ↓
1 Stephanie // May 19, 2010 at 2:30 pm
Can’t wait to try the asparagus pesto and rhubarb crisp. But, does anyone have a great collards recipe?
2 Lynne Donaldson // May 19, 2010 at 6:53 pm
My husband is on blood thinners and cannot eat alot of greens so I plan to turn the collards into something not quite so healthy – bacon and pasta. I might even use the spring garlic in the recipe. http://www.epicurious.com/recipes/food/views/Fusilli-with-Collards-Bacon-and-Garlic-11640
3 Lynne Donaldson // May 19, 2010 at 6:54 pm
Any idea on how to use the 2 bags of chives – it is the only thing from last week I was having trouble using and now we have another bag too.
4 Tony // May 20, 2010 at 8:07 am
For the greens:
http://thefoodprojects.com/recipes/?p=28
Rick Bayless has a recipe for soft tacos that uses Chard, Collards, Mustard greens or spinach. It’s super-easy once you get the recipe down. I recommend using goat cheese.
As for chives; use large amounts in scrambled eggs (as the only flavoring), you can make chive biscuits, or chop and beat them into cream cheese for a bagel topping.
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