Contents:
Rhubarb-1 bunch*
Bok Choi-1 bunch
Chinese Cabbage-1 head*
Red Leaf Lettuce-1 head
Romaine Lettuce-1 head
Spring Time Kale-1 bunch
Mustard Greens-1 bunch*
Mizuna-1 bunch*
Garlic Chives-1 bunch*
Oregano-1 bunch
* = first time using. Technically I've cooked with mustard greens before...from a bag, frozen. So I'm not counting it
There was a small part of me that hoped that I'd be able to live solely off this CSA share, but there is a lot I'll want to pick up to supplement. I may have too many ideas :)
* = first time using. Technically I've cooked with mustard greens before...from a bag, frozen. So I'm not counting it
There was a small part of me that hoped that I'd be able to live solely off this CSA share, but there is a lot I'll want to pick up to supplement. I may have too many ideas :)
It'll be all salad everything for the lettuce and kale most likely. But for the new guys, here are some thoughts and non-bagged pics:
Rhubarb - Tart red veggie, usually used in desserts and jams. So excited for this, I've always wanted to try it, though wish I'd gotten more. This lovely rustic tart recipe from smitten kitchen seems my speed and requires minimal ingredient investment. Also you cook them straight from the freezer so there's no pressure to eat 10 in a few days.
Chinese Cabbage - aka Napa Cabbage. Used a lot asian cuisine- I see a super tempting recipe for dumplings, but I'm thinking kimchi! Or both- there is a lot of it. Found a nice kimchi recipe on CHOW- tho will probably omit the shrimp. It's got a slightly higher ingredient investment cost- and it may take some hunting to find that chili powder.
Mizuna - Japanese green- often compared to mustard greens or arugula, though milder. Can be eaten raw or cooked- I may try it with some lettuce in a salad and/or in stir fry recipe with Bok Choy (bonus for using another CSA veg!). Speaking of which...
Bok Choy - so. freaking. much. I've roasted the baby version of this before and loved it. Will probably try something similar with this big guy.
Oregano - nothing is springing to mind specifically for this (a friend suggested a lot of pizza!), but I so seldom use fresh herbs. Have to use all of it.
Garlic Chives - It's like chive with a hint of garlic. Or a mild scallion. Another Asian veggie. I could use it in the kimchi- (oh hey! there's buchu kimchi which uses this instead of the cabbage)- or to showcase it make an omlette or garlic chive pancakes.
Mustard Greens - I've had an aversion to the flavor of mustard since I was little but recently started coming around to it in a big way. Want to try it in something cooked (maybe just a simple saute) and raw.
Tonight will be my first serious night of cooking in the new place. Sooo excited!
Rhubarb - Tart red veggie, usually used in desserts and jams. So excited for this, I've always wanted to try it, though wish I'd gotten more. This lovely rustic tart recipe from smitten kitchen seems my speed and requires minimal ingredient investment. Also you cook them straight from the freezer so there's no pressure to eat 10 in a few days.
Chinese Cabbage - aka Napa Cabbage. Used a lot asian cuisine- I see a super tempting recipe for dumplings, but I'm thinking kimchi! Or both- there is a lot of it. Found a nice kimchi recipe on CHOW- tho will probably omit the shrimp. It's got a slightly higher ingredient investment cost- and it may take some hunting to find that chili powder.
Oregano - nothing is springing to mind specifically for this (a friend suggested a lot of pizza!), but I so seldom use fresh herbs. Have to use all of it.
Garlic Chives - It's like chive with a hint of garlic. Or a mild scallion. Another Asian veggie. I could use it in the kimchi- (oh hey! there's buchu kimchi which uses this instead of the cabbage)- or to showcase it make an omlette or garlic chive pancakes.
Mustard Greens - I've had an aversion to the flavor of mustard since I was little but recently started coming around to it in a big way. Want to try it in something cooked (maybe just a simple saute) and raw.
Tonight will be my first serious night of cooking in the new place. Sooo excited!
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