Monday, June 28, 2010

week four

More greens this week... man oh man are we going to be a healthy bunch! You received head lettuces, two kinds of kale, french breakfast radish, a big bunch of cilantro, and a mix of dill, chives, and lemon & lime basil. I'm loading you up with recipes this week (thanks mostly to intern Danielle M.) so you can use up all these greens by the time we return on July 11 - remember there is no CSA pick up on July 4th.

Try a Swiss Chard and Leek Tart ( Danielle points out that you can use any combo of dark greens (insert kale here), and since leeks aren't in season just substitute bunching onions or garlic scapes.
And I haven't tried these but I think they sound fantastic - Creamed Chard with Spring Onions ( and Chard with Raisins and Pine Nuts (

And what to do with all those herbs? The answer is - pretty much anything. Even though we're growing cilantro all season, there never seems to be enough when the tomatoes and peppers come rolling in and everyone wants to make salsa. Like dill, cilantro freezes very well and that's a excellent way to preserve it - just chop it up and store it in a jar in the freezer. I use herbs all winter that way. I think cilantro leaves tossed in a salad gives it a great zingy flavor, especially if you chop a bit up with some of your lemon and lime basil and a few chives to mix with oil, white vinegar, salt, pepper, honey or sugar and a bit of lemon or lime juice for dressing. Another way I use herbs is for a little something I call "emergency dinner," when I don't have time or energy to really cook. I grab a big heap of whatever herbs are closest, chop them up, give them a quick saute in butter and mix with pasta. Sometimes I also saute onions and garlic, add some lemon zest, or add some cream and parmesan cheese for a heavier sauce. The options are endless - yay herbs!

And don't forget about those radish sandwiches, which are perfect in this hot weather. Check the blog posts from last spring for more ideas.

1 comment:

KO said...

I have used the cilantro in my egg salad and black bean & corn salad, and it's great. It also tastes great on the radish, cucumber & green onion sandwich - especially with chipotle mayo!