CSA 2015: Week 5

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).

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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.

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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:

Ingredients:

  • 6 (or so) oz of chard
  • 2 ½ cups of flour (I used 1 cup whole-wheat)
  • 2 eggs
  • 1 egg yolk

Directions:

  1. Steam the chard and then process them.
  2. Add two eggs and one egg yolk along with 2 ½ cups of whole-wheat flour
  3. Process everything until you have a smooth lump of dough
  4. Knead dough for 10 minutes
  5. Let dough rest for 1-2 hours
  6. Divide into 10 pieces
  7. Roll out each piece to a very thin consistency (we should have made our dough even thinner)
  8. Fold dough onto itself and cut with a knife into strips
  9. Allow strips to dry on a cookie sheet (more detailed instructions for this part in link)

DSC03867 DSC03887 I used two more eggs to make some chocolate chip cookies. I made strawberry “freezer jam” inspired by this recipe. I halved the recipe, so we’d have some extra strawberries to snack on.

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And, since we had some strawberry puree left over, we also had strawberry lemonade… with vodka.

DSC03885 I sautéed the asparagus in grapeseed oil with fresh garlic, salt, and pepper.

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And we ate the lettuce without fanfare.

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