Fresh vegetables

The One Straw Farm CSA began this week. My fridge is full of beautiful greens: chard, collards, romaine, curly lettuce, red lettuce and spinach. Dinner last night was a huge, huge salad made with a mix of the greens, seasoned by a homemade dressing. Thank you, Food Network, all of my couch potatoing has paid off, since I knew I could make a light dressing using vinegar, olive oil and mustard.

A pint of strawberries was included in the week’s produce. I haven’t had strawberries that good since I was a child, picking them out of Poppop’s garden. They were incredibly flavorful.

I’m not sure I’ll use all of the greens before next week, though, so I must hunt up some recipes that I can freeze. Anybody have any favorites for chard or collards?

6 Comments

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6 responses to “Fresh vegetables

  1. I’m jealous — the one and only CSA in my area fills up practically on the stroke of midnight on January 1st, so I missed out again this year on eating locally on a large scale.
    Somewhere I have a recipe for Swiss chard lasagne. I’ll see if I can dig it up.

    • Mmm, lasagne. One of my comfort foods is Stouffer’s vegetable lasagne. It’s lazy of me and probably unhealthy, but yummy.
      Does your local CSA fill up so quickly because it is very good, or do you think it is just the lack of competition? Or both?

  2. Chard is good in curried vegetable dishes, just make sure you cook the chopped stems long enough for them to be tender. You can also add it to soups, or saute chard with garlic. Again, cook the chopped stems first (I speak from experience) before adding the leaves.

    • Thanks for the suggestion…and the tip. Since I haven’t cooked it before, I probably would’ve dumped everything in the pan and once, and ended up with tough stems.

  3. For some reason bloglines isn’t updating your posts for me, so I’m late reading this. Today I found out that I like cooked radishes. Nice! Kinda like a weird cabbage. All our strawberries, however, have been lost to the Wisconsin flooding. Boo. I’m looking forward to reading what you wind up getting.

    • I don’t think I’ve ever eaten cooked radishes. Mostly I see them used as garnish, carved into pretty shapes.
      The crisper drawer is full…again. I must find more recipes for chard and kale.

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