- 1 bunch of amaranth
- 1 pot of pea shoots
- 1 bunch of onion scapes
- 1 bunch of mustard greens
- 2 bunches of beets
- 1 bunch of kale
- 1 bundle of rhubarb
- The amaranth is going into callaloo, a Trinidadian soup traditionally made with amaranth (callaloo) leaves, chilies and coconut milk
- The beets are for borscht, hot or cold, depending on the weather
- The rhubarb will become a chutney to be served with some pork chops (see below)
- The kale will go alongside those chops
- The mustard greens are getting sliced thin and are to be served as a salad
- Not sure yet on those pea shoots - maybe in a stirfry, maybe over some poached eggs ... hmmm. They're in a pot, so I can cut what I want and let the rest keep growing.
Also this week I picked up my livestock share. This is a one time pickup and as it is a "mixed" share, I got beef, lamb and pork cuts. For those who are curious, my share totaled 13.5 pounds and contained:
- a huge rib steak (ribeye-ish)
- a beef short rib section (1 3/4 lbs.)
- pork chops
- pork kebabs
- bacon
- ground beef
- ground lamb
- bulk pork sausage
- breakfast sausage
- lamb sausage
- I made kale pesto (kale)
- I stuffed squid tubes with mustard greens and chickpeas (mustard, onions)
- We dined on a luxurious Swiss chard gratin (chard, beet greens)
- I quick pickled the beets and sautéed the amaranth and used them on a Niçoise-style salad (beets, amaranth, chive blossoms, lettuce)
- The herbs and chive blossoms were sprinkled over salads and dishes as garnishes.
- The lettuces went into a lot of green salads.
This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from Arrowhead Farm, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share.
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