Posts Tagged ‘greens’

Week eight: got leeks

Monday, July 26th, 2010

Vichyssoise

Leeks mean one thing, vichyssoise.

  1. Salad greens.
  2. Arugula.
  3. More carrots.
  4. More onions.
  5. My lagniappe: baby leeks.

Week seven: more of the same,

Monday, July 19th, 2010

This week’s haul is almost identical to last week’s except for grape leaves. I preserved these for later, canning-style.

  1. Salad greens.
  2. Braising greens.
  3. More carrots.
  4. More onions.
  5. My lagniappe: grape leaves.

Week six: pickles!

Monday, July 12th, 2010

Pickles

Finally a significant portion of the share was not greens. These babies just begged to be pickled, asian-style, in the manner of David Chang.

I use a brine that is slightly adapted from the vinegar pickle recipe in the Momofuku cookbook, consisting of 1 cup hot tap water, 5 Tb sugar, 2 Tb salt, and 1/2 cup rice vinegar. Combine water, sugar, and salt, stir to dissolve, then add vinegar. Place sliced vegetables in clean jars and cover with brine. Refrigerate. Pickles are ready within a few days, and improve for a week after that.

  1. Salad greens.
  2. Braising greens
  3. More carrots.
  4. More onions.
  5. Beets!
  6. My lagniappe: arugula.

Week five: greens onions

Wednesday, July 7th, 2010

Onions

The usual suspects, with beautiful onions making a new appearance.

  1. Salad greens.
  2. Braising greens
  3. More english peas.
  4. Carrots.
  5. Onions.

Week three: greens and some baby vegetables

Saturday, June 19th, 2010

Greens are still the thing, but relief is on the horizon.

  1. Salad greens.
  2. Braising greens.
  3. A handsome bunch of baby vegetables: beets, turnips, and carrots.
  4. Sugar snap peas.
  5. My lagniappe, herbs: mint, thyme, and sage.

I cooked a strip of bacon, sautéed the baby vegetables in the fat, added stock to almost cover, and reduced until barely a glaze. Topped with the bacon, crumbled – delicious.

Week two: greens mostly

Wednesday, June 16th, 2010

I picked up the share early Saturday morning. A very atmospheric scene with threatening weather and Boulder Creek very high.

  1. A big bag of mixed salad greens.
  2. An equal amount of beautiful spinach.
  3. More killer turnips, very small ones this time.
  4. Radishes! Small and luminously beautiful, they are already gone but were indescribably delicious.
  5. My lagniappe: snap peas. As sweet as candy, only a few made it into a salad – the rest were devoured immediately.

Nothing fancy this week, there is a wedding to contend with! I imagine all of this will end up in salads, but we might have to fob off some of the greens to unsuspecting relatives to avoid waste.

Week one: greens, glorious greens

Monday, June 7th, 2010

As is well-known, early season at most Farmer’s markets means greens. And more greens. Black Cat Farms assembles the CSA shares beforehand, but each week there is a little lagniappe, an empty bag to fill with anything that is available.

The first CSA share:

  1. A large bag of beautiful “mesclun,” a diverse mix of various salad greens. Including beautiful edible flowers.
  2. A similar quantity of mixed braising greens.
  3. Non-greens! Killer white turnips.
  4. My lagniappe: arugula.

The four beautiful turnips were clearly doled out to a greens-weary audience, but the greens are quite abundant; it will be a bit of a challenge for 2-3 people to eat it all in a week.

I was happy to pick up the first dozen eggs of the season from Wisdom’s Natural Poultry, and that suggested Oeufs de Meurette for dinner. Perfect with roast turnips. And a big mixed-green salad, of course!

Still greens. And more greens. Turning tide.

Monday, June 16th, 2008

One of the rewards of following a farmer’s market is to begin to understand when produce truly comes in season in your area. I was surprised to learn that spring and even early summer is still all about greens in Colorado, with only a few other vegetables making an appearance before mid-June. Now this is slowly starting to change, and things are about to get a lot more interesting.