Today’s CSA Box – Week of April 23, 2018

*Click on produce above for more information and Recipes

Recipe of the Week

Greens with Chickpeas

Adapted from Molly Wizenburg @ Orangette

ingredients

About 1-1/2 pounds of greens from your box (the bunched greens are about 1-pound)

3 Tablespoons olive oil

1 stem green garlic, trimmed

1/2 medium yellow or red onion, minced

1 can (15-1/2 ounces) chickpeas, drained and rinsed

salt

1-1/2 teaspoons freshly squeezed lemon juice

soft goat’s cheese (optional)

instructions

Trim the central ribs from the greens for later use (or discard).  Remove any large stems from the spinach if you are using spinach.  Wash the greens in a pan of water and drain them in a colander.  Some water will cling to the leaves and that is what you want.  Stack your greens up and slice them into 1/4 inch wide ribbons (no need to chop spinach).  Set aside.  In a 12-inch skillet, warm the olive oil over medium heat.  Add the garlic and onion, and sauté until the onion is soft and edging towards translucent (5 – 10 minutes).  Add the chickpeas and stir.  Add the greens, season well with salt, and stir and fold gently to blend.  You can add the greens in batches if you have trouble fitting everything in your pan at once (it’s a lot of greens!)  Cook, stirring occasionally, until the leaves have wilted enough that you can cover the skillet.   Cover (you can use tin foil if you don’t have a lid), lower the heat to as low as you can, and cook for about 15 minutes.  Remove the pan from the heat and stir in the lemon juice.  Top with a good soft goat’s cheese.  This is great as a side for sausages or pork chops, or on top of a crusty piece of toast!

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This Week's CSA Box

Veggie Tips

 

Artichokes: These are flower buds, with wonderful edible hearts and practically no ‘choke’ (the fuzzy center in some varieties). The easiest way to cook artichokes is to steam or boil them.  You can slice off the top which mostly just consists of the leaf tips, and remove the small leaves at the base.  The stem is usually delicious. Rinse the artichoke in running water by opening up the leaves a little. Place the artichokes over boiling water in a steaming basket, cover the pot and cook for 25 to 35 minutes, depending on the size.


Asparagus:  The asparagus season is a fleeting Spring phenomenon.  We look forward to it and it is gone so soon.  Our season is winding down — there will only be asparagus for a few more weeks, especially with the hot weather that is upon us. 


French Breakfast Radish


Green Garlic: A bit milder than bulbs of garlic, and a wonderful substitute, you can use the entire stalk.


Loose Chard:  a generous portion, 3/4-pound! The chard can be used in the Recipe of the Week.


Red Russian Kale: Our archive of recipes for Kale and Chard are in the Greens section. If you are in the mood for soup, the Tuscan Bean Soup is good and you can use the greens in your box and substitute the garlic for the onion.  You can also use the Red Russian Kale in the Recipe of the Week.


Lettuce:  See our News From the Farm blog.