A note about polls and more greens and radish recipes

We have received some feedback about the greens.  Some people love them and some people are not able to eat them all in a week.  We want to find out your preferences so that we can make any changes to the CSA food shares.  We do this through online polls.  These are VERY important to have people participate.  The poll on strawberries had fewer than 25% of the CSA members participate so it was not great information to represent the CSA members.  We would hope that 50% or more participate.  Please look for the greens poll on Thursday and vote.  It will be open until Monday evening.  See the greens recipes below.  Thank you to Alice for submitting her recipes!

Amy Hetager, CSA Blogger

Greens and Eggs from Alice

Alice used her spinach from 2 weeks and the kale for this recipe.  The greens do keep well in the fridge.  Use 2 or 3 garlic cloves cut up small, saute in pan add one batch of spinach, torn into bits and destemmed. Put lid over to cook down, When there is more room in the pan add kale (torn and destemmed) and then when that cooks down with lid on, add the rest of the spinach. For a good lunch I reheated some brown rice and added two scrambled eggs to the greens . YUMMY! It was also easy.  I had enough greens to freeze some for later use.

Radish a la French style from Alice

Radishes do keep in the fridge for a few days.  You can cut off the tops and bottoms, wash and place in a bag with a damp paper towel.
Take a loaf (baguette) of good French bread
Slice several radishes evenly
Add softened butter and salt to taste. Bon Apetit!

 

What I ate for dinner last night from Amy

I am usually good about eating the spinach, but what are the other greens and how should I cook them?  I had the bok choy and kale in my veggie tray and it was staring at me for a great recipe.  These are two greens that do not normally go together, but that did not stop me.  I had some other “fast” ingredients to make a stir fry.  Here is the recipe.

1/2 bunch of kale

1 head of bok choy

1/2 white onion

1 clove garlic

1 cup of shredded beef (I use the Trader Joe’s package because it is easy)

1 cup of mushrooms (I got the Trader Joe’s pre-cut package)

1/2 cup of snow peas

1 cup of brown rice (I use Trader Joe’s pre-cooked package because it is fast!)

Red chile sauce

Hot red chile sauce

Ginger sauce

Stove should be on medium with a large pan. Dice the onion and saute for 3 or 4 minutes.  Add garlic.  Wash, remove stems and cut the greens into slices.  The bok choy will include the bottom portion.  This will look like a LARGE portion of greens, but it will all cook down and not be noticeable in the dish.  Add the greens and sprinkle a little water on them with your hand.  Add salt, pepper and red pepper flakes (optional).  Add the mushrooms and snow peas.  When the greens are almost cooked down, push the veggies to the sides of the pan.  Increase the temp to medium high and add the beef.  I usually spread the beef around so that it will cook more quickly.  Add the rice and stir.  Add the sauces that you like. The whole meal took 25 minutes to create.  Enjoy.

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