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Posts Tagged ‘CSA box’

One of my least favorite parts of the CSA box is the kale. I like my greens raw, coated in olive oil and vinegar, so when the kale gets too leathery to simply toss into the salad spinner, I have to face cooking it in some manner. And I have NEVER liked cooked greens, no matter how much bacon, salt and cornbread were added into the mix.

A few fellow foodies suggested that I make kale chips, advice that I took to heart after sampling the dried okra at Earth Fare. Crunchy veggies instead of mushy greens? I’m in.

I followed a friend’s simple set of instructions:

Separate stems from leaves. Toss with olive oil to lightly coat and sprinkle on a bit of salt and pepper. Bake at 300 degrees for 20 minutes and let the chips cool on the tray for extra crispness.

The chips were pretty tasty when I tried them straight out of the oven, but when I sat down with them 20 minutes later in an ill-fated attempt to use them as a popcorn substitute while watching Butter (good movie, by the way), about half of them had wilted. Too much olive oil, maybe? Do you have to eat these within five minutes of their exit from the oven?

Anyway, no crunch = no popcorny goodness. So we’re back to Square One, where I make elaborate plans to steam the kale and stir it into quinoa and then pretty much don’t.

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My second 2013 Dennison’s Family Farm CSA box yielded the following:

  • Three onions: red, white and yellow. These went into a couple of really tasty stir-fries and a pan of delicious chicken fajitas.
  • Bell pepper: Sacrificed to the stir-fry.
  • Sweet banana peppers: Seeded and sliced to add crunch to summer salads.
  • Jalapeno and Serrano peppers: Currently waiting to be added to salsa.
  • Squash (Slick Pik, Zephyr, patty pan and zucchini): The base for the fabulous Baked Penne with Squash, Tomatoes and Basil that I wrote about earlier this week. Except for the zucchini, which was reserved for the best brownies in the world, which I will tell you about next week.
  • Cauliflower: I admit to having rarely encountered cauliflower except at salad bars. I tried this Cook’s Illustrated roasted cauliflower recipe¬†I found at Food Lush, adding in the optional chili powder for a little pizzaz. It was edible but uninspiring, and the leftovers were absolutely off-putting (I’m pretty sure leftover roasted cauliflower is the scent they add to natural gas so customers know when they have a leak). I’ll probably just wash, chop and save it for salad next time.
  • Broccoli: I think this was the first head of broccoli I’ve ever eaten that didn’t come from the grocery store. The fresh flavor was amazing. I ate some straight off the stem while I was prepping my photo, and the rest was truly the guest star in our stir-fries, outshining the protein and all other veggies.
  • Leeks: I am again perplexed by leeks, since I never really encountered them before. I used them as a substitute for shallots in the Baked Penne with Squash, Tomatoes and Basil, and they¬†definitely added a bit of bold flavor.
  • Cucumber: I forgot I had a cucumber in the crisper. I should probably slice it up for salad.
  • Green tomatoes: I have never understood the appeal of green tomatoes. Even when I’ve had really good fried green tomatoes, I found myself thinking, man, if only these had stayed on the vine a little while longer, I could be having an awesome sandwich. I put these aside in dismay and then wrapped them in a newspaper a couple of days ago in hopes of turning them into real tomatoes. I should probably go check the cool dark closet to see if they’ve transformed.
  • Chard: I have neglected my greens, yet again.
  • Basil: I used a lot of the basil in the Baked Penne with Squash, Tomatoes and Basil, and chopped up the rest for salads.

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