CSA Week 2

Every Thursday for the next 18 weeks is going to be like a mini Christmas for me! It's CSA pick-up day at Long Meadow Farm in West Gardiner. It's still very early in the growing season here in Maine, but the goods are so yummy!

Today was sunny and gorgeous so the drive out to the farm was especially nice! When I arrived at the share house my basket of veggies was overflowing with spring crops; baby beets with the greens, swiss chard, a normal sized head of leaf lettuce, sugar snap peas, and kale! There was also a promise of carrots coming soon!!

This is pretty much identical to what I got last week, so I'll have to come up with some new things to make this week. I'll certainly make a big tossed salad (I still have more than half the head of lettuce from last week) and probably bring it into work to share. I'll make another batch of the Kale and Chickpea stew that I made last week, too. BUT, that still leaves me with more kale, beets, beet greens, swiss chard, and sugar snap peas to use this week. I'll likely add the sugar snap peas to my sweet and sour tempeh stir fry. I was thinking about making beet chips, or roasted beets and potatoes. I would like to do something different with the beet greens and swiss chard but not really sure. Here are a few ideas, thoughts?

Swiss Chard Frittata I'm thinking I could add in some beet greens as well.

Swiss Chard and Chickpeas Again, I'd throw in some beet greens and probably substitute orzo for the rice.

Swiss Chard, Onion and Cheese Enchiladas STOP THE PRESSES! We may have a winner here! I <3 mexican flavors and this looks like it would reheat really well (hello! leftovers for lunches)!

Which of the recipes above should I make with my swiss chard and beet greens?

Greens and Eggs

CSA share week 1

I'm learning (quickly) that when you are the only vegetarian in the house and you are part of a CSA you'll be eating A LOT of greens!! I picked up my first CSA share last Thursday, it included: kale, beets with the greens, sugar snap peas, swiss chard, and a ginormous head of red leaf lettuce. My head was spinning with ideas about what to make with all this awesome stuff.


Greens and Eggs

Huge Ass Salad!

I made a HUGE ASS tossed salad (and I still have more than half the head of lettuce left)! I could literally feed a dozen people with this salad, but alas, it will just be me eating it (and possibly some co-workers). Sunday, I made a fabulous kale and chickpea stew with vegetarian chorizo (this recipe will be going into the regular rotation). Tonight I made use of the beet greens and swiss chard in a saute with garlic and topped with feta (made locally by Pine Land Creamery). I served my sauteed greens with over-easy eggs and toast. Have you ever noticed how bright and vibrant local eggs are compared to their grocery store counterparts? The picture doesn't do them justice (because I use have a crappy camera), but the yolks are ORANGE! And they taste sooooo much better.

Look at the SIZE of this lettuce!

I still have beets and sugar snap peas (and the rest of the HUGE lettuce) to eat, AND I'll get another delivery on Thursday!!

Do any of you do a CSA? What goodies are you getting and what are you doing with all that yummy produce?