CSA: What We’re Eating Lately

I just received the weekly newsletter from Teresa at Heartland Family Farm and it looks like we’ll be getting more kohlrabi, zucchini, Swiss chard, spinach, and green onions, with Napa cabbage making its first appearance of the season. So I thought I’d post about a few of the dishes we’ve made lately in our ongoing attempt to eat our weekly share.

Sauteed spinach

Sauteed spinach

One of the things to know about spinach is that a seemingly large amount cooks down to a reasonable portion. Here we sauteed two weeks worth of spinach with some onion and garlic and added a little soy sauce at the end. We served it with some grilled green onions (also from our share) and marinated grilled pork loin.

Strawberry smoothie

Strawberry smoothie

We still have strawberry ice cream made from strawberries we received in a previous share, so this week’s strawberries were used in two ways. I’ve been packing yogurt in Juliana’s lunch bag and alternating between adding blueberries and strawberries. And now that the weather is warmer, I like to have a smoothie for breakfast after I walk Miles, our dog. My smoothie building technique is to start with some yogurt in the bottom of the blender, followed by some ice, then berries and banana, more yogurt, more berries, and sometimes a splash of soy milk and/or a squeeze of lime juice. I’ll riff on this, of course, with fresh mint, honey, pineapple, whatever we have on hand. A smoothie is a great way to get your daily dose of fruit and yogurt.

Swiss chard quiche

Swiss chard quiche

Juliana loves quiche, so I decided to surprise her with a Swiss chard quiche for dinner the other night. I made a double recipe of pie dough: half was chilled, rolled, and baked, and half is still sitting in the fridge. While the dough chilled, I caramelized some chopped onion for about 40 minutes on medium-low heat until it was dark and sweet. I sauteed the Swiss chard in olive oil with a little garlic. I layered the onion and Swiss chard in the baked crust, then added four eggs beaten with 3/4 cup of whole milk and 1/2 cup of grated Parmesan cheese. I sprinkled more Parmesan on top and put it in the oven at 325F for 30 minutes. At the end, I fired up the broiler to brown the top. The caramelized onions really made this dish; without them I probably would have used some herbs to give the dish more flavor. We had this with a simple salad, thereby using some of the spring salad mix from our share.

Quiche and salad

Quiche and salad

 

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