Friday, June 28, 2013

CSA Week 3: Almost didn't happen!

Everything from last week got cooked! Yay!

I went with my friend Abigail to the Cloisters Tuesday afternoon, but when I left, both downtown trains from there were running with serious delays.  For a while I thought I wouldn't make it, and my share partner Chris was unavailable.  I'm usually one of the first to pickup at 5:30, but this week I only made it with 10 minutes to spare before it closed at 7:30!

This week's share included:
  • Romaine Lettuce
  • Red Russian Kale
  • Swiss Chard
  • Bok Choy
  • (One pot of cilantro) swapped for more Bok Choy
  • Kohlrabi
  • Broccoli
  • Scallions
  • Garlic scapes
Cooking occurred on Wednesday instead of Tuesday this week, both due to my train issues and because Chris and another friend, Maria, came to dinner on Wednesday. I made sauteed Kale and a new version of the lettuce soup from 2 weeks ago.

The basic lettuce soup recipe is still this one.  I used regular garlic instead of green, and scallions instead of onions.  I also cooked the rice longer, because it didn't get all the way cooked last time so the leftovers from the bottom of the pot had lots of little gritty bits.  Fully cooked rice plus less liquid in the end made for a thicker soup, but it was still really good.

My favorite recipe of the week is definitely White Bean and Garlic Scape Hummus.  Abigail pointed me towards it; it is filling and awesome.  I'm actually eating it with pita bread as I type this post. The recipe was simple and called for ingredients I had around; I used lime instead of lemon juice because my roommate left one behind when she left for the summer.

I boiled half the broccoli last night, and let the rest go.  There weren't any good specimens by the time I got to pickup, and this one was ok but wasn't going to last any longer.  Chris took bok choy and chard, and I've still got bok choy and kohlrabi to cook this weekend.  Anyone have good suggestions for Kohlrabi?  I haven't ever cooked it before.


  1. Kohlrabi -- aka, space alien vegetables.

    Like many root vegetables, if you peel it and slice it thin (or julienne it), then fry it up with a bit of oil, salt, possibly garlic, and perhaps some sausage, it comes out really yummy. (Same recipe for turnips and sweet potatoes).

    1. I took your advice for the oil, salt, and garlic, and combined it with a roasting recipe I found elsewhere, and it turned out really good! Kind of like home fries but with more flavor.