Weekly Blog on Grant Family Farms CSA - Week5

Its week 5 of the Grant Family Farms CSA - and the produce keeps on coming!

This week's take includes:

• Peas
  
• Red Leaf Lettuce
  
• Kohlrabi
  
• Spring Onions
  
• Snap Peas
  
• Swiss Chard
  
• Collard Greens
  
• Radishes
  
• Broccoli
  
• Curly Parsley
  
• Beets
  
• Spinach

So how do you use all this fresh produce? Well, the answer is only limited by your own creativity. So far I've made scrambled eggs w/ spring onion, parsley, peas and cheddar cheese. I sauteed the onions in butter, until softened, then added the peas and parsley. After the peas were just cooked through, i removed to a side dish, then scrambled the eggs in the same pan. Add the vegetables and cheese before the eggs are set and serve!

I also made a tort with collard greens and swiss chard. The tort was modeled after the Torta Pasqualina found in the Saveur Cooks Authentic Italian cook book. Make a simple tart dough of flour, water and olive oil. Then portion into 6 pieces, use three pieces and roll to create a layered bottom. Mix blanched swiss chard and collard greens with cream, parmesan and ricotta cheese. I also added some saffron for a bit of extra flavor. Fill the tart with the greens, then create small indentations and fill w/ eggs. Finally, roll the remaining three pieces of dough, and layer one by one with melted butter brushed between. Seal the dough on all sides but leave one small part open - then blow air in between the layers to create a beautiful puffed top. Bake until the custard is set (about 140), then remove and let cool before slicing.