In this week’s share:
The curly cress has a peppery flavor and leaves that resemble a cross between curly and flat-leaf parsley. It adds a nice spicy bite to some otherwise mundane salad greens!
In this week’s share:
The first squash of the season has arrived, and it’s tiny – about the size of a baseball. I’m excited for more autumn crops to arrive.
In this week’s share:
I’ve never cooked with fennel before, and am excited to experiment with it this week! No idea what to make yet, though.
I’m also looking for some inspiration for the dill. The collard greens might simply be sautéed in bacon drippings. As for the cabbage, I’ll admit I find it intimidating, and have no idea what to do with this massive leafy sphere. (Hopefully one of my friends will “adopt” it and make good use of it.)
Lately, roasting has been my preferred way of preparing vegetables for a quick dinner. It’s so simple that recipes and measurements aren’t really necessary. It also works especially well for some of the vegetables we’ve gotten recently in our CSA share: carrots, broccoli, and white salad turnips.
Preheat oven to 350°F. Cut vegetables into pieces of similar width, and toss them with salt, pepper, and a generous amount of olive oil (enough to coat the vegetables). If desired, add several pinches of red pepper flakes, rosemary, or another herb/spice.
Line a roasting pan (or baking sheet) with aluminum foil, then place vegetables in pan in a single layer. Place in center of oven and roast, turning vegetables every 10 minutes, until they are tender and lightly browned, about 30-40 minutes. Serve immediately.
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.)