I have always been a pretty picky eater but I WANT to do better. I WANT to like strange vegetables and other foods that make people seem adventurous. So I convinced my boyfriend to buy into a community share of vegetables from a local farm with me and I am committed to let as little of this go to waste as possible by working to cook and at least sample every vegetable in my share each week. As a further level of commitment, I’m going to share with you what I make, what I liked and didn’t like, and what I would do differently. I will also link when possible to share the recipes I use!
New shares of the CSA come each Tuesday evening so I will try to update on the previous weeks share by Thursday or Friday each week.
I will also rate each recipe/vegetable on the following ribbon scale –
Here is what was in my share for the week of May 28:
What I Made:
CSA Ingredient Used: Rhubarb
These were amazing! The sour cream in them made them so rich and cinnamon pairs so nicely with the rhubarb.
NOTE: due to the sour cream these really don’t keep for much longer than a day so if I had to do it again I would make them before going to an event so I didn’t have to throw any away. 😦
Recipe link is on my Pinterest board “Community Share Cooking here. (And if you want to follow H&H Flower Farm on Pinterest that would be awesome – I am going to be curating some pretty fantastic boards there regarding beekeeping, gardening, landscaping, farming, decor and cooking!)
CSA Ingredient Used: Lamb’s Quarters + Green Onions
Never heard of Lamb’s Quarters? I hadn’t either! They are a spinach-like leafy green that you can actually forage for! Some people consider them a weed but they were an awfully delicious weed…
I used the Lamb’s Quarters and Green Onions to make a quiche. This entire concept was new to me and it took me quite a bit of time to prep but next time I think I will be able to time out baking the pie crust with prepping the other ingredients a bit better.
Being the naive chef that I am I assumed that a 9″ cake pan would work the same as a pie pan. It does not. However, this did not in any way impact the flavor of the quiche, it just made the sides of my crust not keep their shape. I quickly remedied this issue for the future by purchasing 2 pie pans for $1 each and a rolling pin for $3 at a local flea market over the weekend.
I got this recipe from the cookbook provided by the CSA.
I dried the oregano for later use. I had a lot of oregano so I decided to try 2 different methods of drying to see what worked best.
Method #1: Microwave
FAIL. This did not work like the Pinterest post I followed said it would at ALL and it smelled terrible. I eventually got some of it to dry after several minutes but I threw it out. There is just way too much variance in microwaves to be able to say for certain what will work and what won’t. I will not be trying this method again.
Method #2: Oven
This worked exactly as the post I followed said it would and was completely low maintenance (post can be found on my Pinterest board here). The gist is to heat the oven to 200 degrees, turn it OFF, and then stick the oregano in and basically forget about it. I went back an hour-ish later and it was done! It now sits happily in my cabinet waiting for use. I will be using this method for drying a lot of herbs for sure since I don’t have the luxury of a good area to hang them to dry.
Leafy Green Salad
CSA Ingredient Used: Radishes + Green Garlic
Nothing fancy here. I made two separate types of salad – Spring Mix Greens from Aldi + Radishes and Italian Mix Greens from Aldi + Green Garlic to make great side salads with something different in them for me than just greens. Easy blue ribbon!
Nothing fancy here either. Carrots are delicious and help you see in the dark. We just ate them.
Turnip Green Dip
CSA Ingredient Used: Japanese White Turnips (Just the greens)
This was delicious! I based it off a recipe I found on Pinterest (linked on my board here) but I made enough changes that I am sharing my version below. My boyfriend LOVED this dip. Warning: it is pretty salty. I might adjust it a little bit next time. We served it as our side to bison burgers. SO GOOD!
Turnip Green Dip Recipe
– 3 bags of Tuscan Gardens Bacon Pieces from Aldi
– Chopped Turnip Greens (2 – 3 cups worth)
– Olive oil (1 tablespoon-ish)
– 15 ounce jar of 4 Cheese Alfredo Sauce from Aldi
– 8 ounce package of Cream Cheese, cubed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/3 cup grated Parmesan cheese
– Tortilla chips
– Preheat oven to 350°
– Grease a 2-quart baking dish
– In a large skillet cook turnip greens in olive oil over medium heat
– Add the alfredo sauce, cream cheese, salt, pepper and garlic powder. Cook until the cream cheese has melted and the mixture is bubbly
– Stir in the bacon pieces
– Transfer the mixture to the baking dish and bake 25 minutes.
– Remove from oven and sprinkle with Parmesan cheese.
– Service with tortilla chips.
I still have my turnips left to use but I have them preserved in plastic in the fridge for now until I figure out what to do with them. I’m feeling a stir fry in my future…
I hope you have enjoyed the first week of my journey. I definitely had a LOT of fun and I can’t wait to do it again with my next share!