Thank you to everyone for helping to make the first week of our Bnai CSA an outright success! It was wonderful to see everyone, get a chance to shmooze, and meet our wonderful farmer, Eric. I should also not forget the wonderful produce we picked up on Wednesday!
Dan and I thoroughly enjoyed this week's crop. It was a lot of greens but we made it our mission to use every last bite. So far we've been successful: We used the carrots, kolrahbi, and napa cabbage in a stir-fry. The mustard greens (who knew I loved mustard greens!) went into a delicious bean and tomato dish. Dan used the spinach last night to make an egg, spinach and feta creation (the name escapes me now but I did my job for that meal - enjoyed and cleaned up after). The shallots have gone into everything we've made this week. I've been working my way through the mesclin salad. We did, however, learn a very valuable lesson: use the veggies quickly! The only thing we didn't get to use has been the lettuce head. I'm sad that we are letting something go to waste but it allows for two things - food for the compost bin and the chance to do better next week!
If you have a chance, share the ways you used your week's share of veggies by either posting a comment here or visiting the "recipes" tab and sharing your creations. Thank you, Scott, for adding your awesome looking coleslaw recipe! I can't wait to try it!
Thank you to everyone for your patience last Wednesday. This is the first time that Bnai Abraham is doing a CSA. We don't expect to get it perfect the first time but we appreciate everyone's willingness to help make this as good an experience as possible. If you have thoughts or feedback about the pick-up, please let Nan and me know. This is all a work in progress - but it's wonderful to do this with our community.
I look forward to seeing everyone in just two days! Please note: June 8 is Shavuot, so there will be no pick-up that day. We are working with Melody and Eric to choose another time to do a pick-up. I will let you know as soon as we have that date set. If you are not available on that date, please let me know and we will keep your veggies in the fridge at the synagogue until you come to pick them up.
Happy local eating,
Dena
With my cabbage, I made a deconstructed stuffed vegetarian cabbage dish (I guess you could just call it a casserole) adapted from one I found online:
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1 onion, chopped
1 cup basmati rice
1/4 teaspoon ground pepper
1 teaspoon Hungarian or smoked paprika
2 cups vegetable broth
1 small head cabbage, finely chopped
1 (14 ounce) can diced tomatoes
1 package seitan
1 bay leaf
1/2 teaspoon salt
Directions:
1. Preheat oven to 350 degrees F. Heat oil in a large pan. Add onion and saute until translucent, but not brown. Add rice and saute for 5 minutes.
2. Add all remaining ingredients. Stir well. Cook on stove top for about 5 minutes and transfer into a small rectangle glass pan.
3. Bake for half an hour, or until done.