I love harvest day! You might have to remind me of this in the deadly heat of summer, when we are picking 120 lbs of tomatoes each day, but I love it. I love the gathering of good green things, the anticipation of what I can fill your baskets with the following week, and spending my time thinking of what recipes you might like to try with the different kinds of produce.
Last night’s rain made for long, tedious washing, but we couldn’t have asked for a nicer day to do it. This will see us nearing the end of the greens-intensive share baskets, as baby cucumbers are forming, squash and beans are blooming, and tomatoes are setting fruit. Next week I hope to add onions, more napa cabbage, and possibly baby carrots. Enjoy your greens now, though, as the heat of summer will make the lovely lettuce bolt and turn bitter.
CSA Share Baskets:
- bok choy
- chard, rainbow lights
- garlic scapes
- lettuce, mesclun mix
- lettuce, red romaine
- napa cabbage
- snow peas
To use a number of your share basket goodies this week, try out:
Spicy Napa Cabbage Slaw w/Cilantro Dressing: http://www.epicurious.com/recipes/food/views/Spicy-Napa-Cabbage-Slaw-with-Cilantro-Dressing-243168
(try substituting garlic scapes for the scallions)
Giant Crusty and Creamy White Beans w/Greens
1/2 lb. medium or large dried white beans, cooked
3 T butter or olive oil
sea salt & pepper
1 onion, coarsely chopped
4 cloves garlic, chopped
7 big leaves chard, cut into wide ribbons and 1-2 stems cut into 1/2″ pieces
Freshly grated Parmesan
Heat butter/olive oil over medium-high heat in biggest skillet you’ve got. Add beans to pan in single layer (or do in 2 batches). Stir to coat with oil, then let sit long enough to brown on one side, about 3-4 minutes, before turning to brown the other side (another 3-4 minutes). The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Add onion and garlic and cook 1-2 minutes, until onion softens. Stir in chard and cook until wilted. Remove from heat and season with salt and pepper. Drizzle with a bit of top-quality olive oil, and sprinkle with grated parmesan.
Serves 6-8 as a side dish, but the 4 of us eat it as a main dish.
It is possible to substitute canned beans, but it won’t be the same. You can’t get them crusty on the outside and creamy on the inside. If you cook them too long, they’ll turn to mush. So,instead, cook up the onion and garlic, push to side and add beans; cook until golden. Then add greens and cook until wilted.