Dirt Rich CSA - Week 2, 2019

 

Dirt Rich Farm delivered our second week of produce today! It’s only been a few days since our last CSA box because we moved the delivery day to Tuesday. So, we still have some produce in our fridge from the last delivery. That’s ok though because we’re really excited to be eating fresh and healthy - the more veggies we can consume, the better!

Here’s what we got this week:

 
 
IMG_6192-SM.jpg
 
 

2 bunches of spinach
1 head of tatsoi
2 bunches of green garlic
2 bunches of spring onions
2 bags of microgreens
2 bunches of kale

Since this week is heavy in tender bulbs and greens, we should note that a lot of these items are versatile and can make a wide variety of dishes - so instead of feeling any lack of variety, we actually feel like there are a lot of options for us. Spinach is great, of course, for salads, wilting into a variety of dishes, or use as sandwich toppings - but it also makes delicious pesto. We like putting pesto on pretty much everything - potatoes, mushrooms, pasta, and chicken are all good options or use it as a dip. I’m a little hesitant to share a pesto this week because once we have carrots I’m going to share a recipe for carrot top pesto - sooo good and a great use of the whole vegetable. But, what the heck, pesto is delicious.

 

 

Hazelnut Pesto Recipe

ingredients -

2 cups spinach, washed
1/2 cup basil
1/2 cup hazelnuts, crushed and roasted
1/4 cup parmesan, freshly grated
2 TBS lemon juice
3 roasted garlic cloves (green garlic works too!)
4 TBS avocado or olive oil
1/4 tsp Jacobsen’s kosher salt
1/8 tsp white pepper

Put all ingredients into a blender until it makes a fine paste. Add additional olive oil for a looser pesto.

 

 

Grilled and roasted spring onions are super yummy with just a little oil and salt before cooking. You can also caramelize them and put them on top of a protein for some added flavor. You can do the same with the green garlic (just add the two together). Both can be chopped and added to hashes or soups, too. There’s a lot of versatility with these - you can use them the same way you use a storage onion or garlic clove.

I confess, I bought some kale at the store not long ago (I didn’t know that the CSA was starting so soon). Kale is one of those things that I buy when I’m trying to eat with wellness in mind and, albeit with good intention, always seems to go limp our fridge. Now I have four bunches - two that need to be used as soon as possible. Its kind of ridiculous I let it go bad because kale is one of the most versatile greens imaginable. You can add it to a stir fry, soup, potatoes (roasted, mashed, whatever), pasta, grains, or (of course) make a salad from it.

Whatever you’re making, just add kale if you need to use it up or just want the added nutrients. I also like making my own kale chips for snacking. One little tip - if you freeze your kale prior to cooking, it will become tender more quickly.

 
Ash Baldwin