Weekly Blog on Grant Family Farms CSA - Week3

So I should have started this on week 1 - the first week of delivery, but i hadn't even started the blog yet so I think that I should get a pass!

This year I've taken out a small share from the Grant Family Farms through their CSA program. For about $20 per week, you get a delivery of fresh produce to a local pick up point. This will be a series of blog posts chronicling the weekly contents and various ways to use them.

This weeks farmers basket included: collard greens, curly kale, tucscan kale, kholrabi, rhubarb, spring beets, spring turnips, garlic scapes, cilantro, italian parsley, green lettuce, and red leaf lettuce.

The spring beets are sweet and tender - I recommend separating the greens from the bulb. Toss the bulbs in olive oil, salt and pepper, then roast the bulbs gently in the oven until you can run a knife through with little to no resistance. Let the roasted beets cool, and prepare the greens. Saute the greens in a bit of olive oil, butter, salt and a quick squeeze of lemon. Once the bulbs are cooled, quarter or half depending on size. Plate the greens, then the bulb quarters. Finish with a drizzle of aged balsamic, high quality extra virgin olive oil, salt and pepper. For an bit more pizazz add some crumbled blue cheese.

Every week has included another bunch of cilantro - so I've had to be creative to keep using it. A couple of ideas have been: Cilantro rice with lime, turkey burgers with cilantro, lime, cumin, diced green chili, finished with extra sharp cheddar cheese, cilantro and collard greens slowly braised with paprika.

I cooked the rhubarb down with a bit of lemon juice, sugar, whole star anise and vanilla. Once soft and starting to disintegrate, added quartered fresh strawberries. This compote can be served chunky with plain yogurt, or as a topping to many summer desserts. Alternatively you could blend and strain into a smooth sauce that would be perfect base for a light summer cocktail with either rum or vodka, then finished with a sprig of mint.

So far the kholrabi has been a bit of a mystery - my own research indicated that you could cook the greens, but my first attempt still rendered rather tough eats. Perhaps with a bit more time they would cook down like collards into a more silky and soft dish. The main head can be prepared in many ways - I tried peeling, cutting into wedges, tossing with oil, salt and pepper then grilling. This came out well - make sure you cook out all of the raw crunch though! I finished with a bit of high quality extra virgin olive oil, salt, pepper and a bit of chopped parsley.

The garlic scapes have been wonderful additions to various kale or collard greens dishes - just be careful to not overcook or you'll loose the flavor. Speaking of kale, my favorite method is super easy - olive oil, butter, salt, roughly chopped garlic scapes and a sprinkling of crushed red pepper in a saute pan. Melt the butter and let the peppers release their flavor into the oil. Add roughly chopped kale and stir to coat with the butter and oil mixture. You may want to add a bit more moisture to help the kale steam and cook down - either lemon juice or chicken stock works well. I recommend finishing with a bit of lemon to cut through the oil and maintain a nice light, fresh, clean taste.

Kale also worked well with a light summer pasta made with grilled chicken sausages, fresh tomatoes, parsley, onion, garlic and, of course, cilantro! Cook the sausages until browned on all sides, then remove and let cool. Deglaze the pan with chicken stock. Then saute the onions, garlic, red pepper flake and summer squash. While cooking the pasta, slice the sausages on bias. Reserve some of the pasta cooking liquids, and drain the cooked pasta. Return the cooking liquids to the pot and add the onions, garlic, summer squash, and kale. Cook over medium heat until the kale has cooked through. Take off the heat and add the tomatoes, cilantro, italian parsley, fresh mozarella and the cooked posta. Stir to combine, then finish with high quality extra virgin olive oil, salt and pepper to taste.

The lettuces have been super fresh and wonderful in a light salad finished with a freshly prepared vinaigrette. I shake most of my vinaigrette's in a squeeze bottle for easy dressing, storage and cleanup. My favorite vinaigrette is olive oil, lemon juice, dijon mustard, salt, pepper, minced shallot and a bit of white truffle oil to give it a bit more body. Lightly dressed greens in this dressing will always be a hit.

Good luck with your weekly basket and I hope that I've inspired you to try something new!