Here Is The List
Sweet young tender broccoli shoots. “eat the leaves too”
last of this years peppers
big bag of mixed lettuce
beets with nice greens on em too
bunch of tiny green onions
Romanesco, I think I love you.
Here is the deal. The romanesco are coming to a head. But not all at once. Lakeside boxes got all we had this week. Next week, we will put romanesco in as many of the drop site boxes as we can. That does not take care of all the bi weekly folks though. After next week, if you did not get a head of romanesco, click the contact button on the blog and subject the email, “I WANT MY ROMANESCO”
Your name will go on the romanesco list. Don’t be shy. It is ok. This is what CSA is about. Trying new things.
Here is a great way to eat romanesco. steam it and put a little butter and lime on it.
Minor organ transplant
Woody the chipper donated his functioning pull spring coil to big red this week. Woody has been around a long time. We rarely use him because we have moved on to better ways to manage brush. He has not given up the ghost yet, but he would if we asked him too. Thanks woody.
Water boarding a gang of dirty beets
Cranberry Spinach Salad
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Cilantro Lime Dressing
Makes 1 1/2 cups
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
1. Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
1 1/2 tablespoons olive oil
1 large onion, cut into 1/4-inch slices
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1/2 cup chicken broth ( or veggie broth)
1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
1 pinch salt
12 corn tortillas
1 cup crumbled queso fresco cheese
3/4 cup salsa
1. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth (or veggie broth), Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
2. Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.