|Dear Daughter can take some good selfies!|
I am so sorry but three weeks into my CSA , while I am loving it... I had to let some of the veggies go. Those three little green aliens in the bottom drawer of my refrigerator, frankly, scared me and while I spent countless hours on the Internet (I have nothing else to do...seriously), I could not bring myself to devote any time to actually cooking these "things". When Friday's shipment arrived, I made the hard decision. The romanesco had to go and so it did.
Friday's shipment brought us a ton of veggies for this week: one head of cabbage, one bulb of fennel plus the fronds, three small beets, chives, curly kale. two small pattypan squash and two zucchini. I have my work cut out for me but I am ready.
Here is the plan:
Monday: Quinoa Asian Slaw: This will utilize part of the cabbage plus the rest of last week's green onions. I may also make stuffed pattypan squash.
Tuesday: Grilled Chicken Breast with either a Fennel and Apple Salad or a Fennel Gratin.
Wednesday: It is my birthday and I was just informed today that the family would be making dinner!
Thursday: Kale with Sausage and White Beans
Most of the zucchini is already gone - first in a simple zucchini carpaccio over the weekend - thinly slice the zucchini and layer on a plate. Dust with a little black pepper and some olive oil. Shave Parmesan and voila....really tasty and easy. Tonight, the remaining zucchini will be made into fritters to accompany our sirloin steak.
I have never had beets but Dear Daughter and Dear Husband both love them in salads so I made a quick pickled beet recipe this morning and will serve them as an appetizer tonight atop a salad made of arugula, walnuts and goat cheese.
I am a bit out of sorts. Yesterday, we saw a wonderful Omnimax film about D-Day. Narrated by Tom Brokaw, it was quite well done and I think we all learned something new. The film showed many panoramas of the Normandy region and it made me a bit homesick for France. This is the first summer in seven years that we have not spent time there and I miss it. Being back in Europe last week was such a wonderful experience and I think that we are all missing that life. We will adjust and weren't we lucky to have a little dose of it so soon after leaving.
Adapted from Simply Recipes
3-4 small beets, tops saved for another use
1/4 cup cider vinegar
1T olive oil
1/4 tsp dry mustard
Salt and Pepper to taste
Cover beets with water and bring to a boil. Then simmer for 30-40 minutes until you can pierce the beets with a knife. Drain and under cold water, peel the beets. Quarter and set aside.
In a small bowl, mix together the remaining ingredients. Add the quartered beets and let sit for at least 30 minutes before eating.