Week 5 - June 23, 2011

With everyone out of the house except me last week, there wasn't a lot of cooking going on then when they got back, we all went to Pennsylvania for the weekend.  Here are the goodies from the last share.

Kohlrabi

Carrots

Beets

Green Onions

Red Russian Kale

Lettuce

Basil

Savory

Fennel

Chives

Week #4 - June 16

Some new things for the season in this week's share!

Turnips
Chinese cabbage
Beets
Green onions
Lacinato kale
Lettuce

I need to find some things that keep well as leftovers or ways to freeze them since it's jut me around he house for a big part of the week.

Kohlrabi Hash Browns

Here's a recipe we tried last night that tasted really good! 
http://www.jennifersanborn.com/2009/08/kohlrabi-hash-browns/

The towel that you dry the kohlrabi with will have a lingering odor the next day even if it's left outside to dry :)

Asian Sugar Snap Peas

Technically an appetizer, but we had it with dinner last night along with steaks and a salad (with our CSA lettuce and snow peas, among other toppings).  It tasted great but will probably use a little less olive oil next time.  They still kept some of their crunch and tasted great. 

Asian Sugar Snap Pea Appetizer
http://allrecipes.com/Recipe/Asian-Sugar-Snap-Pea-Appetizer/Detail.aspx

Week #3 - June 9, 2011

This week's share was broccoli, kohlrabi, turnips, green onions, swiss chard, lettuce (and lots of it), and cilantro.  We're still working on last week's lettuce so it's going to be a lot of salads this week although we did bring some to my in-laws this weekend.  You can only eat so many salads!

Salads and kale chips

It's been a little busy this week so we've been enjoying all the great lettuce from last week in salads with broccoli, kohlrabi, and radishes over the fresh lettuce and arugula.  We picked sugar snap peas and snow peas on Monday so the girls have been munching on those as a snack. 

I tried kale chips again and they turned out a little better this year but I think they still need some work.  If anyone has any suggestions for something different, let me know.  Preheated the oven to 400 degrees.  Mixed season salt with olive oil and tossed with bite size pieces of kale.  Baked in the oven for about 10-12 minutes until some of the leaves started looking a little brown. 

Stir fry is sounding good for tonight!

Dill & Salad

A picnic on Thursday and Tae Kwon Do testing on Friday meant that we didn't get to enjoy any of our veggies until today.  But the lettuce mix made a great salad before our evening bike ride/date night and the dill is all frozen away in cubes.(http://www.preservingyourharvest.com/FreezingDill.html)