Week 9: Pretty in Pink Brine

The last week of July finally brought the first Napa cabbage,  a healthy amount of corn, and an assortment of other vegetables including beets, green peppers, potatoes, green beans, eggplant, summer squash, cauliflower, and tomatoes. Andrew and I were a bit of a mess. He was still playing eight shows a week downtown and was about to take off for two weeks to  play at a summer festival in California. After the festival, we would have just a week before our wedding, which was in Vermont (we thought this would be a good idea last October when we started planning it). In his last few days in town, we tried to get done everything that he needed to actually be present for, like finding him shoes and a belt for the wedding, agreeing on a design for our Ketubah, making sure he had a valid driver’s license so he could, you know, get on an airplane, and also discussing our personal beliefs about marriage. Cooking vegetables started to seem like a secondary priority—which, it seems, is why pickles were invented.

Pickled Turnips

While digging through various vegetable bins searching for vegetables to destroy, I unearthed some turnips lurking in the bottom of the refrigerator, leftover from week 4. Turnips are challenging because they’re not very good to eat. Last year Andrew turned them into a beautiful soup from Alice Waters which tasted okay but was actually kind of bitter if we were honest. This year, I investigated pickling them instead.

As it turns out, pickled turnips are standard in Middle Eastern Food, and I’ve been eating them for years every time I get a combo plate from the Lebanese restaurant right up the street. It never crossed my mind that I was eating pickled turnips, because they’re bright pink. Evidently this is because you add a small amount of chopped beets  to the pickle,  for the sole purpose of making them pink.

This recipe is from David Lebowitz. You make a brine that’s 1/2 cups water, 3 TB salt, and 1/2 cup white vinegar – something halfway between a lacto-fermented pickle and a vinegar pickle. Then they sit out at room temperature for a week.


They were delicious, among my favorite pickles yet.

CSA ingredients used: turnips, part of a beet.

Other ingredients used: water, white vinegar, salt, garlic

Pita with Eggplant

One of Andrew’s proudest triumphs last year was sahib, a eggplant stuffed in pita dish from Ottolenghi’s Jerusalem. When we made it last year, Andrew loving crafted everything from scratch, including the pita bread, and then finished everything on the grill. This all happened when I was out of town, and I got back in time to only have a taste. This year I was actually around for it, but we had maybe 20 minutes to cook, so we bought pita, tabouli, and tahini sauce from the local middle eastern market, and quickly fried the eggplant.




CSA ingredients: tomatoes, eggplant

Other ingredients used: egg, pita, tabouli

Corn Chowder Salad

Next up, I had found a recipe for Corn Chowder Salad  over at Smitten Kitchen. It sounded weird, but it checked all of the boxed. It used up lots of corn, it used up a bunch of potatoes, and it contained some protein to boot. I made it as sort of a late-night fried bacon snack, which I think is important to always have around. You fry up 4 slices of diced bacon and then remove the bacon but leave the fat. Then you fry 1 lb diced potatoes, and 6 ears of corn in the bacon fat. The recipe calls for red peppers; I only had green peppers and decided to add one of them. Green peppers are one of the few vegetables we’ve never really come up with something to do with. I was hesitant to include them, but decided that frying them in bacon fat was probably as good as it was going to get.



Once everything is cooked, you mix the fried vegetables, the bacon, and 1/2 cup cider vinegar.



Sadly, no picture of the final product, just random vegetable components. It was pretty good – the cider vinegar was a nice touch and as expected, green peppers fried in bacon fat are not too bad.

CSA ingredients used: potatoes, corn, a green pepper

Other ingredients used: bacon, apple cider vinegar

Spicy Soba Noodles with Shiitakes

In years past, we’ve made most of our Napa cabbages into kimchi (when I wasn’t making imprudent decisions about cabbage rolls). However, we still have a half gallon mason jar of kimchi in the refrigerator from last year, and I think it’s actually still good too.

Lots of recipes for cabbage will call for, like, a cup of it. This is not even remotely cool. Under what circumstances does a person have a cup of Napa cabbage sitting around? Anyway. While bitterly rejecting recipes for Napa cabbage, I came across this recipe for Spicy Soba Noodles with Shiitakes from Smitten Kitchen that called for an entire 8 cups. I was sold.

First you make a sauce: you mix together 1/3 cup water, 1/3 cup soy sauce, 2-3 tsp Gochujang (Korean pepper sauce), and 1 TB brown sugar.

Then you toast 3 TB sesame seeds and set them aside. Saute 2 TB minced ginger and 1 TB minced garlic in oil for 30 seconds, and then add 10 ounces of sliced shiitake mushrooms and cook for about 6 minutes. Then reduce the heat to medium and add 8 cups of sliced Napa cabbage and 3 sliced scallions.

8 cups of Napa cabbage turns out to be about a quarter of it

While this is happening, you cook 10 ounce soba noodles in a pot of boiling salted water. You’re also supposed to cook a cup of frozen edamame in the water with the noodles. I had frozen edamame, but didn’t read ahead enough to realize I was supposed to cook them with the pasta, so I left them out entirely.

Once the noodles are done, drain them and combine with the cabbage and mushroom mixture, the sesame seeds, and the sauce.

This is not a very good picture. It was pretty dark out by the time we finally ate.

CSA ingredients used: napa cabbage

Other ingredients used: soba noodles, Shiitake mushrooms, scallions, soy sauce, brown pepper, Gochujang, sesame seeds, ginger, garlic.

Spicy Dilly Beans

At this point, the green bean situation was getting out of control and it was pretty clear that we were not going to sit down and eat 3 pounds of green beans. Last year I had done a vinegar pickle with them which I wasn’t super fond of (though my 18 month old nephew apparently ate an entire jar for dinner over Christmas last year), but this year I decided to try again with a different pickle recipe.

This recipe for spicy dilly beans is from Serious Eats. You trim the beans, which is pretty time consuming when you have 3 lbs of them. Then you fill 5 pint jars with a clove of garlic, a teaspoon of dill seeds, and a teaspoon of red pepper flakes each. The brine is 2 1/2 cups of water, 2 1/2 cups of white vinegar, and 4 TB salt.


These are going to be really spicy

I filled them all up, and then they went in a boiling water bath for 10 minutes.

CSA ingredients used: all of the green beans

Other ingredients used: garlic, red chile flakes, dill seeds, water, vinegar, salt

Next: Week 10, in which I’m all alone to obsess about tablecloths


Week 8: Elotes FTW

As predicted, the Week 8 box was….large. We had green cabbage, summer apples, corn, a truly massive quantity of broccoli, cauliflower, more carrots, more green beans, fennel, and more red currants. And a head of lettuce.

I had been waiting for the green cabbage for months. We’d been craving homemade sauerkraut since I had tried to make it last November and it got all moldy and we had to throw it out, and we had a brand new fermentation crock as a wedding present, along with fancy pickle weights that would theoretically prevent that from happening again.

Homemade Fermented Sauerkraut


Moldiness aside, Sauerkraut is a actually easy to make. You cut up the cabbage and put it into a large bowl (or a fermentation crock, if you happen to have one!). You add about 3 TB of salt and knead it every 15 minutes for the next few hours, until you’ve produced enough liquid to cover the cabbage. In years past, the cabbage has sat in the refrigerator for a week or two before I get around to using it, making it pretty dry. This time I made it immediately, but I still didn’t get enough liquid out of it to cover the cabbage completely, so I made a brine of 1 cup water to 1 tsp salt and covered it with that.


The trick is to get the cabbage to stay underneath the level of the water, and it wants to flat to the top. This recipe from Serious Eats recommended using some of the outer layers of the cabbage that you wouldn’t want to eat and putting those on top, and then putting the weights on top. It works like a dream!

The only downside is that this isn’t ready for 3 – 6 weeks.

CSA ingredients used: Green cabbage

Other ingredients used: water, salt

Pork Lettuce “Wraps”

The lettuce seemed like the next priority. We had some left over country-style pork chops   from the week before, and Andrew suggested that we make little lettuce rolls using some of the corn, sliced pork, leftover rice, and a dipping sauce.

The dipping sauce is 1 cup water, 1/2 cup sugar, 1/2 cup lime juice, 1/3 cup fish sauce, and 2 minced garlic cloves (It made way, way, more than I needed.)


I broke off the biggest leaves of lettuce and assembled them with sliced pork, corn, and rice.



It immediately became clear that these were going to be impossible to eat, much less dip, because the lettuce leaves were not particularly inclined towards being rolled up. I gave up and threw everything together to make a salad instead, albeit one that had rice in it and a dipping sauce as dressing. It was a bit weird, but it got the job done.


CSA ingredients used: lettuce, corn

Other ingredients used: pork chops, rice, water, garlic, fish sauce, lime juice, sugar

Grilled Elotes & Summer Squash Tacos

While musing about what to do with the first corn of the season that was properly celebratory, I came across this recipe for Elotes, or Grilled Mexican Street Corn. The picture at the top of the recipe was, shall we say, persuasive. It seemed a little indulgent to light the grill just to cook some corn, so we decided to grill the summer squash (from Week 6) and make tacos with a recipe I found at the blog Cookie and Kate.

While Andrew was lighting the chimney, I made the cheese mixture for the corn. It’s 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 cup feta cheese, 1/2 tsp ancho chile powder, 1 clove of minced garlic, and 1/4 cup of minced cilantro. Once the corn comes off the grill, you coat the corn with the topping, squeeze lime and chile powder over the top, and go to town.

These were unreal. They were among the best thing I’ve ever tasted, which I suppose based on the contents of the cheese mixture shouldn’t be shocking. After fretting while making them about how they would taste as leftovers, we devoured all five ears between the two of us in about two minutes.


CSA ingredients used: corn

Other ingredients used: mayonnaise, sour cream, feta cheese, cilantro, garlic, chile powder.

The squash turned out okay too, but had nothing on the corn.  We put the grilled squash on flour tortillas and ate it with black beans, tomatoes, and an avocado chimichurri (2 tsp lime juice, 1 cup parsley, 2 cloves of garlic, 3 TB olive oil, 1 TB water, red pepper flakes, and a little bit of cilantro.) We didn’t have quite enough parsley, and I decided to compensate by adding a bunch more garlic. This was less than brilliant; avocado chimichurri sounds like a great idea but it was so garlicky as to be almost inedible.

CSA ingredient used: summer squash

Other ingredients use: tortillas, tomatoes, black beans, avocado, lime, parsley, garlic, olive oil, water, red pepper flakes, cilantro

Buddha Bowl

Having used up most of the fun ingredients, it was time to turn my attention to the cauliflower, carrots, and broccoli. I decided to get some tofu and make Buddha Bowls for Andrew and I to take with us to our various weekend engagements.

I baked the tofu, which was sort of fun. You have to press it for a bit to get the moisture out before you chop it up and throw it on a baking sheet to bake for 25 minutes in a 400 degree oven.


After that, I steamed carrots, cauliflower, and broccoli and added them to the bowl along with rice. The sauce was a peanut sauce from Brand New Vegan: 1/2 cup soy sauce, 1/2 cup water, 2 cloves of garlic, 1 TB rice vinegar, 1 TB hoisin sauce, 1 tsp sriracha, 1/2 tsp chile garlic paste, 1/4 tsp ground ginger, and 1/3 cup peanut butter. It all went together in a saucepan and cooked for a few minutes until it was thickened.

I did not succeed in taking a picture of the buddha bowl itself, which is a shame, but this recipe is highly recommended.

CSA ingredients used: carrots, cauliflower, broccoli

Other ingredients used: rice, tofu, soy sauce, garlic, rice vinegar, hoisin sauce, sriracha, chile garlic paste, ginger, peanut butter.

Red Currant and Apple Chutney

By the end of the week, we’d used up almost everything except the fruit. We briefly entertained the idea of making a pork chops with an apple currant chutney, but upon remembering it take an hour and a half to make chutney, we decided to cook our pork chops and just eat them, and make chutney to have on something later in the week.

You slice up an onion and cook it for a bit in olive oil, and then let it caramelize (for 45 minutes or so). In a separate saucepan, you add three or four apples that have been cored and chopped and some red currants, and and 1/4 cup water. You simmer them over low heat for 30 minutes, and then add the onions, 1/4 cup of brown sugar, and some salt.

It tasted pretty good! I even had it a few times on its own as a snack.

CSA ingredients used: red currants, apples, and onions

Other ingredients used: olive oil, water, brown sugar

Next: Let the pickling begin

Week 7: The Calm Before the Corn

The Week 7 box arrived at a moment in the summer crop cycle where it’s easy to become lured into a false sense of security. Spring is over and the massive quantities of leafy greens have dropped off, and the summer vegetables have started to arrive, but they are still cute and tiny. This week we had broccoli, cauliflower, baby Yukon potatoes, bok choy, red beets, carrots, raspberries, blueberries, summer squash, and English peas.

However, I was wary. I knew those beets and broccoli were only going to get bigger. In fact, there was likely a Napa cabbage sitting in the field right now with our name on it, growing larger and larger by the day, until it would at last break free and take up residence on the entire bottom shelf of our refrigerator.

We had made a curry pretty recently and neither of us exactly felt like it, but when I came across this recipe for Aloo Gobhi in Serious Eats that used the potatoes, the cauliflower, the peas, the carrots, and the onions, I couldn’t help myself.  Using 5 CSA vegetables in one dish is about as good as you can do without resorting to the black arts (or buying a $500 juicer).

Aloo Ghobi


First, you make the masala. It’s 1 TB grated ginger, 2 minced garlic cloves, a handful of cilantro, 1 tsp red chili powder, 1/2 tsp turmeric, 1/2 tsp salt, a pinch of cinnamon, and a pinch of cloves. You pour in a half a cup of water and puree it until it’s smooth.


Next, you add 1 TB canola oil to a skillet and set it over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin, and 1 clove of minced garlic. Cook it for about a minute, and then add 1 thinly sliced onion and cook for another 8 minutes.


Once the onions are soft, turn the heat up a bit and add a can of diced tomatoes (these were supposed to be fresh tomatoes, but we didn’t have any and I wasn’t about to buy any when we were about to be up to our ears in tomatoes). Then comes a handful of potatoes and some carrots. This cooks for 10 minutes or so, until the potatoes are soft.

Once the potatoes are soft (it was closer to 25 minutes for me), the masala mixture goes in to the skillet along with 1/2 cup water and some cauliflower. Turn the heat to low and simmer for a while. At the very end, the peas and a handful of cilantro go in.

I ate it over rice with yogurt, and we had a giant container of leftovers for the next four days too.


CSA ingredients used: cauliflower, peas, potatoes, onions, carrots

Other ingredients used: garlic, cilantro, cinnamon, cumin, ginger, red chili powder, turmeric, salt, mustard seeds, a can of tomatoes.

With the next few night’s dinners taken care of, I decided to try to do something with the leftover currants from the previous week. In the index of the King Arthur Flour Whole Grain Baking cookbook, I found exactly one entry for currants, in the form of Oat and Currant Scones.

It should be clear to any regular reader of this blog that our interest in food is purely epicurean and we would never purposefully cook something healthy.  However, we are fans of the King Arthur Flour Whole Grain Baking Book. I don’t tend to enjoy particularly sweet desserts, but I’ve found that I enjoy most of the recipes in this book. The only downside is that after cooking from it for a bit, you have about 12 different types of flour in the house.

Oat and Currant Scones

Per usual, this recipe had a vaguely ridiculous ingredient list, but we had accumulated everything on it for some previous purpose. I assembled white whole wheat flour, all purpose flour, baking soda, baking powder, eggs, buttermilk, old-fashioned rolled oats, milk, vanilla, sugar, and oat flour. Oat flour, it turns out, is oatmeal that you put in the food processor for 30 seconds.


The bourbon was not part of the recipe.

To get started, you preheat the over to 375 degrees and line a baking sheet with parchment paper.

Whisk together 3 ounces of white whole wheat flour, 3 1/8 ounces all-purpose flour, 1 5/8 ounces oat flour, 1 3/4 ounces sugar, 1/2 tsp baking soda, 1/4 teaspoon baking powder, and 1/4 tsp salt in a large bowl. Using a pastry blender, cut 1 stick of butter into it until the texture resembles bread crumbs.

Then you add the currants and the oats and stir it around gently, trying not to smoosh the currants up too much.


Mix together an egg, 4 ounces of buttermilk, and 1 tsp vanilla extract in a separate bowl. Pour it quickly into the dry mixture and stir it around a bit.

Dump the dough out on a floured work surface (more floured than my work surface would be recommended…) and knead it a few times. Divide it in half, and then pat each half into a disk that’s about 1/2 inch thick and 6 inches in diameter. Divide each circle into 6 wedges.


Transfer then to the baking sheet, brush the tops with milk, and sprinkle some coarse sugar on the top. Bake them until they’re puffy and golden brown, about 22 minutes.


CSA ingredients used: currants

Other ingredients used: white whole wheat flour, all-purpose flour, oats, sugar, baking soda, baking powder, salt, butter, an egg, buttermilk, vanilla extract, milk

Stir-Fried Sesame Bok Choy

By the end of the week, we’d used up almost everything except the boy choy. We made it as a side to go along with country-style pork chops. This recipe is from the New York Times.


Prep the bok choy by cutting it into 2-inch pieces. Combine 1/4 inch chicken broth, 1 TB rice wine, 2 tsp soy sauce, and 1/4 tsp cornstarch and set it aside.

Heat the wok (we’ve been doing this on the grill; directly on the coals) and stir-fry 3 garlic cloves and a 1 inch piece of ginger for 10 seconds. Then add the bok choy, sprinkle with some salt and some sugar, and cook for 30 seconds. Stir in the cornstarch mixture and cook another minute, then sprinkle with 2 tsp of sesame seeds and serve.


CSA ingredients used: bok choy

Other ingredients used: sesame seeds, soy sauce, cornstarch, garlic, ginger, rice wine, chicken broth

Next: Here comes the corn!

Week 6: Ful Medamas Fail

The Week 6 box brought fava beans, english peas, raspberries, currants, golden beets, carrots, Swiss chard, sweet potatoes, broccoli, and sweet Vidalia onions. I also took a truly horrible picture of it, complete with unappealing trails of raspberry goo. My excuse is that I picked up the box on the way home after a day of teaching summer camp in which a child managed to set the classroom microwave for 95 minutes and no one noticed, and someone else stepped on a firecracker. I was pretty tired.


Sweet Potato Curry with Swiss chard

My first project was to make a curry with the sweet potatoes and the Swiss chard. I searched all over the internet for recipes, and ended up choosing this one, mostly because again I already had all of the ingredients at home. It’s from a blog called the Minimalist Baker, and I substituted Swiss chard for kale.

You put a tablespoon and a half of grapeseed oil in a frying pan (In a weirdly self-indulgent act, I actually picked this up from Trader Joe’s instead of just using olive oil. It actually made the cooking process very pleasant!). You sauté 1 shallot, 2 TB grated ginger, 2 TB minced garlic, and a minced Thai red pepper for a few minutes. Then add 3 TB of red curry paste and a large sweet potato that’s been peeled and cubed.

Add two cans of coconut milk, 1 TB maple syrup, 1 1/2 tsp ground turmeric, and a pinch of salt and bring it to a boil. Simmer from 5-10 minutes (I think I did closer to 15) until the sweet potatoes are soft. Then you add 2 cups chopped Swiss chard, 1/2 cup roasted cashews, and the juice of one lemon. It simmers for a few more minutes, and then it’s ready!

IMG_0354.JPGCSA ingredients used: sweet potatoes, Swiss chard

Other ingredients used: garlic, ginger, Thai red pepper, red curry paste, coconut milk, maple syrup, ground turmeric, salt, cashews, lemon

Ful Medamas

Next up was the fava beans. Andrew was very excited about them and suggested I make ful medamas, which I had never heard of but everyone else seemed to think was delicious. I poked around a bunch of recipes and ended up sort of deciding to follow all of them at once, since general consensus in all recipes was that it was incredibly easy. One recipe told me to soak my fava beans overnight, which I dutifully did. If I read the fine print on the opposite page, it would have been obvious this was only for dried fava beans.

Fresh from a nice overnight soak

Once I figured out I didn’t need to cook them for two hours either, I became significantly more optimistic. I shelled them and put them in boiling water for about two minutes, and then peeled off the inside skins.


Then I mushed them up with some lemon juice, a TB olive oil, some cumin, and salt and pepper. There were only about 3 spoonfuls of food, and it didn’t even look remotely like the picture. One of the recipes also recommended serving them with bread and a fried egg, which seemed like a good idea considering this was supposed to be my dinner.


This is not even remotely what any of the pictures online looked like. Here’s what it’s supposed to look like:

Ful Medamas
This guy’s turned out great, and he didn’t even use a recipe

Or this:


CSA ingredients used: fava beans

Other ingredients used: bread, egg, cumin, lemon juice, olive oil

It’s worth exploring fresh fava beans further, but it seems likely that this dish is one of the few instances where you do a lot better with the canned than the fresh.

Spigarello Returns

As mentioned last week, I had a bit of a surprise the first time I bit into spigarello. I decided to try again, this time with a recipe. The internet has very, very few spigarello recipes. Serious Eats, our usual go-to, yields nothing, and NY Times cooking has only one entry for it. We ended up using this one.

You blanch the spigarello leaves and then drain them in a colander, trying to get them as dry as possible. Then you heat some oil in a frying pan and return them to the pan to brown a bit. Then you add a tsp minced shallot, a tsp minced garlic, and a few red chile flakes. Squeeze a little lemon juice and some honey over the top and they’re done. We had them with salmon and rice.

The browned parts were really nice, and the honey made a big difference, but even after all that they were still quite bitter.

CSA ingredients used: spigarello

Other ingredients used: salmon, rice, lemon, olive oil, honey, salt, pepper

Red Currant Cheesecake

At the end of the week, we still had a plate of gorgeous currants sitting in the refrigerator. We didn’t really know what to make with currants other than scones, but our friend Ben was coming over for dinner and it made more sense to make a dessert than an afternoon snack. Also, I had a sudden craving for cheesecake. Cheesecake is secretly one of my favorite desserts, but I rarely indulge in it because other people seem to find it unhealthy, or something.


This recipe was from Organic Life. You start with two cups of crumbled ginger snap cookies, with you mush together with 2 1/2 TB sugar and 5 TB butter. Then you press it onto the bottom of a greased 9-inch springform pan. You make it in a 350 degree oven for about 10 minutes, until the mixture is crispy and brown. Reduce the oven to 325.


Next, in an electric mixer you mix together 12 oz goat cheese (really), 8 ounces cream cheese, and 1/2 cup buttermilk for 4-5 minutes until it’s smooth and fluffy. Gradually beat in 1/2 cup sugar and 4 eggs one at a time. Add the zest and juice of one lemon. Pour half of the mixture into the springform pan, add 1/4 cup red currants (we added 1/2 cup and could have stood to have more in there. Come on, Organic Life. It’s a red currant cheesecake.) Then you pour the rest of the batter on top and add some more currants.


To make this, you have to stick the springform pan inside a roasting pan. In order to prevent water from seeping in, you wrap the base of the springform pan in silver foil. Then you pour enough water into the roasting pan to come 2/3 of the way up the springform pan.

The cake cooks for 1 hour and 20 minutes, and then has to cool for about 2 hours before you can eat it.


CSA ingredients used: red currants (about half of them…stay tuned for scones next week…)

Other ingredients used: goat cheese, cream cheese, buttermilk, sugar, butter, ginger snaps, eggs, lemon

Next: Week 7!

Week 5: The Kale Imposter’s Tale

The Week 5 box arrived on a perfectly gorgeous day, and since we were in the process of grilling some chicken thighs on the back patio we decided to have it pose for its picture outside.

We had strawberries, sour cherries, head lettuce, romaine, spigarello (more on this later), beets, carrots, more fennel, white onions, and more sugar snap peas.

Side note: The small bunny who lives amongst the ferns in our backyard became very curious and came out of his hole to sniff the romaine, only to be frightened away when I came running with my camera.

Caesar Salad

The lettuce was also our first priority, and we grilled up a bunch of chicken legs to eat along with one of our favorite dressings, a fancy version of a caesar dressing from Jean- Georges Vongerichten. This dressing is basically crack. You mix 4 TB lemon juice, the zest of 2 lemons, 1 TB red wine vinegar, 1 clove of minced garlic, a minced anchovy, a teaspoon of mustard, an egg yolk, some chile flakes, and 2 oz parmesean cheese together in a food processor, along with 3/4 cup of canola oil. Then you add 1/2 cup of olive oil. The original recipe calls for kale, a serrano pepper, and mint. We made the kale version (tragically using grocery store kale…) for a potluck the day before, but saved enough dressing to use a few times again with our CSA romaine.

CSA ingredients used: romaine

Other ingredients used: lemons, mustard, anchovies, red wine vinegar, canola oil, olive oil, egg, parmesan cheese.

My next project was the spigarello. Looking at it, I became completely convinced that the farm had given us lacinato kale instead. I even had some leftover lacinato kale which I held up against this vegetable. They looked identical.

I decided to make Smitten Kitchen’s parmesan broth with white beans and kale. We’d been saving up parmesan rinds in the freezer for several months to do this, we had this kale, and I was reaching the point in summer where the idea of eating anything remotely heavy was deeply upsetting. I even had some leftover beans from the previous week’s pot pies.

Parmesan Broth with White Beans and Kale

I doubled this recipe. To make this, you first boil 1 LB of parmesan rinds, 12 cups of water, 2 large onions (in my case 4 little ones), 6 cloves of garlic, and 1 tsp peppercorns in a large pot for about an hour. Andrew reminded me that the parmesan tends to form a sticky mess on the bottom of the pot and take hours of scouring to clean up, so I wrapped the cheese in cheesecloth to simmer away.

It worked like a dream and the pot came away clean. In an unusually clairvoyant move, I decided to assemble only enough of the soup for one serving. I poured some of the broth into a bowl, added a half a cup of white beans, and chopped up some of the lacinato kale which I added raw to the hot broth.


After I took my first sip it became clear that the greens I had added were not, in fact, kale. The spigarello didn’t wilt in the broth, like the kale does. And, it was is so bitter that it made my cheeks hurt and my teeth ache. I fished it out, finished the soup without it, and decided to throw the rest of the parmesan broth in the freezer for the time being.

CSA ingredients used: onions, a few stalks of kale spigarello

Other ingredients used: parmesan rinds, white beans, black peppercorns

Beet and Lentil Salad with Feta

I selected this recipe after getting home from a gig at 7:00 or so one Saturday night, which is not usually a good time to start planning dinner. However, it was one of the few things I could find to cook that had a pretty interested ingredient list that I actually already had. In addition, it used up the CSA beets, the beet greens (major bonus points, usually forgot about those until they’re beyond hope) CSA fennel, and CSA onions. Sadly, I was too out of it to take any pictures. But here’s how you make it:

Cut the beets in half and put them in a 400 degree oven cut side down along with a TB olive oil and some salt and pepper. Roast the for 25-30 minutes or until they’re soft, which for me took about 45 minutes.

Meanwhile, boil the little baby lentils in water for 35 minutes until they’re al dente. Once they’re done, they have to get drained and spread out so they’ll dry.

While all of this is going on, heat 1 TB oil on the stove. Add an onion cut into 1/4 inch moons and some sliced fennel, and cook until they’re browned and fragrant, about 15 minutes. Then slice up the beet greens and add them, then cook for another 8 minutes or so. These vegetables get added to the bowl with the lentils. Once the beets are cool, you peel them and slice them up into little chunks, then add them to the bowl as well.

Now you make a simple dressing: 3 TB mustard, 1 TB honey, 1/4 cup balsamic vinegar, salt, pepper, and some dill. This dressing goes over the lentil mixture, and you add some crumbled feta and you’re good to go.

The original recipe calls for a fried egg on top. I didn’t have any, but I bet it’s excellent.

CSA ingredients used: onions, fennel, beets

Other ingredients used: lentils, mustard, honey, balsamic vinegar, salt, pepper, dill


Sour Cherry Galette

Nothing says love of country, even terrified-lying-awake-at-night-for-the-last-six-months love of country like cherries pie. For July 4th, Andrew used Stella Parks’ recipe for cherry pie to make a sour cherry galette. To make the dough, you whisk 8 oz flour, 1/2 ounce sugar, and 1 tsp kosher salt together in a bowl. Then you cut 2 sticks of butter into little 1/2 inch cubes and toss it with the flour mixture. With your fingers, you smoosh each butter cube until it’s flat. Stir in 4 ounces of cold water, and then knead the dough against the sides of the bowl until a shaggy dough forms.

Roll the dough out into a 10 x 15 inch rectangle. Fold the 10 inch side in towards the center, and then fold the other side in like a book. Fold in half once more until you have a little block, then cut it in half.

Then you roll out one of the halves onto a floured surface. For the filling, Andrew halved the recipe because we were only making one little galette. You take 1 LB of pitted sour cherries, and mix them together with 1/2 ounce lemon juice, 1/2 cup of sugar, a half a teaspoon of salt, and 3/4 ounce of tapioca starch.

The filling went into the middle of the dough, and then the edges were rolled over. It went into the 400 degree oven and cooked for 1 hour.


CSA ingredients used: sour cherries

Other ingredients used: flour butter, sugar,  salt, tapioca flour, lemon

Cherry galette aside, it was not a super successful week for either planning out or implementing recipes. However, we did manage to eat the entire massive head of romaine over the course of about 6 separate salads, which felt like a major accomplishment.

Next: Week 6!


Week 4: Pot Pie-A-Palooza

The Week 4 box arrived containing strawberries, raspberries, sugar snap peas, turnips, red onions, fennel, cilantro, baby lettuce, and Swiss chard. We made a few simple salads out of the fennel and the baby lettuce, and being fairly exhausted, we were determined to pick simple recipes for the week for everything else. In a shocking turn of events for readers of this blog everywhere, that didn’t actually happen.

Beef Stir-Fry with Sugar Snap Peas

We chose a simple beef stir-fry for the sugar snap peas. It involves making a marinade and a sauce that are largely the same thing, but not quite. To make the marinade, You take 1/2 tsp salt, 1/2 tsp sugar, 1 tsp rice wine, 1/2 tsp sesame oil,  and 1/2 tsp cornstarch and combine it with a pound of flank steak, thinly sliced against the grain.

For the stir-fry sauce, you mix 2 TB dark soy sauce, 2 TB rice wine, 1/4 cup chicken stock, 1/4 cup oyster sauce, and 2 TB sugar, 1/2 toasted sesame oil, and 1 tsp cornstarch. Then you heat some vegetable oil in a wok, stir-fry half of the beef for about a minute, set it aside, and cook the other half of the beef.


Then you wipe out the wok and add a pound of snap peas, follow by 2 minced garlic cloves, 2 tsp ginger, and a minced scallion. Then return the beef to the wok, and add the sauce and cook it until it’s thickened and everything is coated, about a minute.

We served it over rice and it was delicious. I’m not a huge fan of sugar snap peas, but covered in sauce and slightly browned they were exactly what I wanted.

CSA ingredients used: sugar snap peas

Other ingredients used: beef, soy sauce, sesame oil, oyster sauce, rice wine, cornstarch, sugar, salt, chicken stock, rice

Pancetta, White Bean, and Chard Pot Pies

While looking for creative things to do with Swiss chard (Andrew, for reasons incomprehensible to me, doesn’t like to eat it), we came across a recipe from Smitten Kitchen for little pot pies. This is a prime example of a recipe that I became completely convinced was a great idea, only to discover that it was in fact not a great idea at all. My reasoning was that after week of weather in the high 80s and 90, suddenly it was 60 degrees in Chicago and we should take advantage of this by using our oven. If it had been 40 degrees in Chicago, this probably would have been a great idea. Also, I was completely charmed by these cute pictures of little pot pies, and very excited that I happened to have baking dishes of the appropriate size.

Luckily, I had enough sense to break the project out over several days.

The first step was to make the dough. For this step, you mix 2 cups of all-purpose flour, 1/2 teaspoon of table salt, and 13 TB butter together in a large bowl using a pastry blender (I was excited to discover we had one of these, although I’m sure I’ve tried to throw it out 1000 times on some kitchen purge or both before Andrew stopped me). You’re supposed to mix this all together until it looks like couscous (??). In another bowl, combine 6 TB sour cream, 1 TB white wine vinegar, and 1/4 cup of water. Stir everything together until it forms a dough, wrap it in plastic, and put it in the refrigerator.

The next day I made the filling. To do this, you heat 1 TB olive oil in a large frying pan. Add 4 oz diced pancetta and cook it until browned, about 10 minutes. Remove the pancetta using a slotted spoon and let it drain on a paper towel. Then add a diced onion, some diced carrot, and a few diced celery stalks to the pan filled with pork fat. After about 8 minutes, add a garlic clove and cook for another minute. Then add the thinly sliced Swiss chard and cook for about 3 minutes. Pour everything into a bowl, add the pancetta to the bowl, and put it all in the refrigerator for when you’re ready to assemble everything.

Having done all of that, it was starting to get warm again and we definitely did not feel like baking or eating pot pies. At a certain point it became clear the weather was just going to keep getting hotter, and I needed to just make them and put them in the freezer for October.

Saturday night I finally assembled the pot pies. First you make a roux: melt 3 1/2 TB butter in a saucepan. Add 3 1/2 TB flour and mix it around. Cook the roux for a bit until it starts to get some color. Then add 3 1/2 cups of chicken broth one ladle-full at a time, stirring to incorporate it before you add any more. Once all the broth is in there, you can bring it to a boil and let it reduce for about 10 minutes. Add the white beans and the bowl of vegetables and pancetta from before.

Now you split the mixture evenly between four oven-proof bowls. Then you split the dough into four parts, roll it out, and put it over the pot pies.


I left them out while I was waiting for them to cool before putting them in the refrigerator, and when I came back into the kitchen I discovered that a cat had decided to help himself to some.

Odin expressed an interest in the chicken broth, pancetta, butter, and sour cream specifically.

CSA ingredients used: Swiss chard, onions

Other ingredients used: flour, butter, sour cream, white wine vinegar, pancetta, carrots, celery, chicken broth, white beans.

Ultimately, I did end up making one and eating it, mostly because I didn’t have anything else to eat and I was ravenous. It was undeniably delicious, but also somewhat overwhelmingly rich – the sour cream in the dough along with the thicker-than-average homemade chicken broth made it so that I could only eat a few bites before I was full. I did have it for lunch for the next two days.


Mojo De Cilantro

Amazingly, the cilantro (which we forgot about) survived an entire week in the refrigerator, something I have never known grocery store cilantro to do. As I was heading out to a party (my bridal shower, actually) I made a quick cilantro sauce to bring along (tacos were on the menu). The sauce is 4 cloves of garlic, a bunch of cilantro, 1/4 tsp cumin, 3/4 tsp salt, 1/2 cup olive oil, a few TB water, and a splash of sherry vinegar (I used white wine).

CSA ingredients used: cilantro

Other ingredients used: garlic, cumin, salt, olive oil, water, white wine vinegar

I couldn’t say what it tasted like because I ate it on tacos along with a bunch of other things, but it sure was beautiful.

Lime Pickled Red Onions

We were running low on our pickled onions from earlier in the summer and also vegetable drawer space, so I decided to make a new batch. For these, I used lime juice instead of vinegar. You slice up some red onions, cover them with lime juice, add 1 1/2 tsp of salt and let them sit in the refrigerator for at least an hour. When you take them out, they’re pink!

CSA ingredients used: red onions

Other ingredients used: lime juice, salt

Next: Week 5


Week 3: Lettuce Entertain

The arrival of house guests at the end of June made large-scale cooking projects basically impossible. I did, however, manage to finish off the remains of the previous week’s box on a 90 degree day using our new blender and the last few bulbs of green garlic and onions. This recipe for cold garlic soup is from Cucina Fresca, a great summer cookbook since it consists entirely of cold or room temperature recipes, including a bunch for cold soup, they only thing I have felt like eating the last three weeks. The authors also have an instinctive understanding that soup should also include sour cream, heavy cream, or both.

Garlic Soup

First, dice up a few onions onions and some garlic and saute them in a few tablespoons of olive oil. Then you add a medium baking potato (peeled and sliced) and 4 cups of chicken broth and bring it to a boil. Lower the heat and simmer everything until the potato and garlic are soft. After that, the mixture gets pureed in a blender and refrigerated until it’s cold. Then you add a cup of heavy cream and 2 TB sour cream. The only downside is that it takes a while for it to get cold in the refrigerator.

CSA ingredients used: onions, garlic

Other ingredients used: oil, potato, chicken broth, heavy cream, sour cream

Week 3

The next day, the Week 3 box arrived, as well as Andrew’s parents.

Strawberries, cherry tomatoes, English peas, onions, radishes, kale, mustard greens, two heads of lettuce, spinach

As it turns out, having a few extra people in the house makes using up a CSA box significantly easier. Instead of plotting out creative, labor intensive ways to cook and preserve vegetables, with four people we could just…eat them. We had a series of lovely salads over the next few days using the head lettuce, the radishes, the cherry tomatoes, and the english peas. Andrew made another batch of Prune’s buttermilk dressing which lasted us the entire week.

CSA ingredients used: lettuce, tomatoes, pickled onions (from week 1), radishes, peas

Other ingredients used: eggs

By the weekend, we were mostly out of salads and I started to get to work on the other vegetables. Spinach, arugula, and mustard greens were left. The arugula I made into another portion of salsa verde from the previous week, to use for slathering on various proteins. For the mustard greens, I decided to make one of our favorite easy pasta recipes.

Penne with Green Olives and Feta (and mustard greens)

First you make a gremolata: chop of 1/4 cup of Italian parsley and mix it with a minced garlic clove and the zest of one lemon. Set it aside.

Next, bring a pot of water to a boil. Add the mustard greens and and cook for about 3 minutes, then drain them. Bring the water back to a boil and add 12 oz penne. Cook it until it’s al dente and drain, reserve 3/4 cup of the pasta water. Add the pasta back to the pot, and mix in 1/2 cup of feta, 1/2 cup green olives, the mustard greens, and a few tablespoons of olive oil. When you’re ready to eat, the gremolata goes on top.

The mustard greens from the box were very…potent, both in their peppery flavor and their ability to turn the pasta water jet black.

It was actually really cool looking. The pasta, on the other hand, came out of the blackish cooking water looking distinctly unappetizing:


Luckily, it tasted just the way it was supposed to.

CSA ingredients used: mustard greens

Other ingredients used: penne, feta, olive oil, green olives, Italian parsley, lemon zest, garlic

Next: Week 4!