This week we got: a big, beautiful bunch of dinosaur kale, a half bunch of scallions, 5 stalks of asparagus (it was really hard to split that), a head of lettuce, 6 eggs, 4 ½ pint boxes of strawberries, and a bag of chard (the other couple we share with didn’t quite eat all their greens last week, so we got extra).
This week was a more creative week than other weeks, because I have more energy. Classes are over, finals have been graded, and now I just have to do the research side of my job. I made a warm kale salad with shallots, scallions, garlic, sugar, olive oil, goat cheese, and pine nuts, inspired by this recipe.
I got adventurous and made homemade pasta, which used all the chard and three eggs. This was adventurous for two reasons: (i) I don’t have a pasta maker and (ii) I couldn’t find a specific recipe for chard or scallions, so I used a recipe for spinach pasta. Cook’s Illustrated has a plan for homemade pasta without a pasta machine: use a rolling pin and a sharp knife.
Here’s what I (er, we, since I got Scott to help) did:
- 6 (or so) oz of chard
- 2 ½ cups of flour (I used 1 cup whole-wheat)
- 2 eggs
- 1 egg yolk
- Steam the chard and then process them.
- Add two eggs and one egg yolk along with 2 ½ cups of whole-wheat flour
- Process everything until you have a smooth lump of dough
- Knead dough for 10 minutes
- Let dough rest for 1-2 hours
- Divide into 10 pieces
- Roll out each piece to a very thin consistency (we should have made our dough even thinner)
- Fold dough onto itself and cut with a knife into strips
- Allow strips to dry on a cookie sheet (more detailed instructions for this part in link)
And, since we had some strawberry puree left over, we also had strawberry lemonade… with vodka.
And we ate the lettuce without fanfare.