In this week’s share:
I’m excited about the purple potatoes, those tuberous amethyst beauties.
What’s less exciting is getting beets – again. Really, now, a girl can only do so much with beets before she grows tired of them!
In this week’s share:
Sadly, we didn’t have time to do anything fun with these veggies, and actually had to give some of them away. More photos and recipes to come in a few weeks’ time.
Here’s a little secret: I didn’t actually cook this dish. My better half did. 
(And all without supervision in the kitchen!)
I have to say, he really did a fantastic job with this classic preparation of swiss chard. Having not looked at the recipe thoroughly beforehand, I was blown away not only by the tender and velvety richness of these greens, but also by Habanero’s latent ability to cook. (Later on, upon closer reading, I noticed the two tablespoons of butter – not to mention the two tablespoons of olive oil – in the recipe, and I began to understand why we devoured most of this dish in one sitting.)
I smell a chef in the making… and I plan on reaping the benefits!
We actually accumulated two week’s worth of chard – so many CSA vegetables, so little time – and didn’t need to halve this recipe (from epicurious.com).
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with ½ tsp salt and ¼ tsp pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, ½ tsp salt, and ¼ tsp pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
In this week’s share:
Still looking for time to make a slaw with last week’s kohlrabi. *sigh*
I have a feeling there’s going to be a lot of salad for lunch this week. (Sorry, Habanero.)
In this week’s share:
It has been hard finding time this summer to consume all of our veggies – even only our half-share’s worth!
The boston lettuce will probably become a gift for a friend who’s in town for the summer and loves eating healthy and supporting local agriculture.
We actually didn’t take home any broccoli this week. The one broccoli crown we found in our share was so small that it would’ve been ridiculous to split with our share partners, so I just left it for them.
The sugar snap peas were too good to not eat raw – refreshingly light and crisp. (I just snapped off the stem top, peeling off the stringy fiber that runs down one side of the pod.)
As for the other veggies, here are some ideas I’ve had:
Escarole: I’d like to cook something with this (versus eating it in a salad). Perhaps a soup?
Scallions: Chinese-style scallion pancakes? Or maybe pair them with bacon in a cornbread?
Still trying to figure out what to do with the chard and kohlrabi. What would you do with these vegetables?