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