Week #12 + some wonderful, easy recipes

Wheeew….. Summer has gotten away from me again… with vacations, yard work, gardening, mixed with a a little job hunting, I have neglected to document my CSA (I always think I can remember and come back to it… that just doesn’t work) …

Well I thought it would be a bumper crop this year and as I sit here drinking my coffee, surrounded by massive amounts of veg (peppers, tomatoes, potatoes, kale , lettuce, apples, kohlrabi) I am not wrong.  The inventory has backed up and for the past week, while the hubby is in England, I have been making myself eat fresh all week.  I have made a bit of a dent.  But as always there is some that goes to waste.  A CSA from Jubilee farm always delivers (except that one year… and well its Seattle … the sun only visits occasionally).

Here’s the bounty I received this week:

  1. nice big bag of fresh greens
  2. small, but still ample, bag of fresh basil
  3. lovely yellow tomatoes
  4. fennel
  5. bag of garlic bulks
  6. 3 yellow zucchini
  7. 2 large ?English? cucmbers
  8. onions (including one red)
  9. purple cabbbage
  10. apples
  11. huge, huge bunch of carrots
  12. 1 large bunch of dino kale ( i like this kale more that the white Russian since its easy to trim and has more greens )
  13. 2 purple kohlrabi

AND the recipes….

I think i mentioned that I “rediscovered” the Moosewood cookbooks… well I found The Enchanted Brocoli Forest and made this since it used up some of my potatoes, carrots, onions, tomatoes and celery.  It’s so delicious and hearty, yet somehow still magically light.  Perhaps because its vegan?

Galician Garbanzo Soup, Serves 6

  • 3 – 15oz cans Garbanzo beans (I used dried (2c), precooked slightly in a pressure cooker)
  • 4 1/2 cups water
  • 1 T olive oil
  • 2 cups chopped onion
  • 6 cloves garlic, minced
  • 1 small potato, diced
  • 1 med carrot, diced
  • 1 stalk celery, diced
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 2 tsp dry mustard
  • 2 tsp ground cumin
  • 2 tsp dried basil
  • black pepper to taste
  • cayenne pepper to taste
  • 1/2 cup peas (fresh or frozen)
  • 3 T red wine vinegar
  • 1 med ripe tomato, peeled, seeded & minced
  1. Puree 2/3 of the cooked (or drained and rinsed) garbanzos in a blender with 2c of the water. Set aside.
  2. Saute onion, 1/2 the garlic, potato, carrot and celery in olive oil on med heat in the bottom of your soup pot for ~10 minutes.
  3. Add the garbanzo puree, all the seasonings and the rest of the water. Simmer gently for ~ 30 minutes, stirring occasionally.
  4. Add remaining garlic, peas, tomato, vinegar. Simmer ~5 minutes. Enjoy!

Here’s a couple from the “Anne Marshall’s, The Complete Vegetarian Cookbook

Beet Salad, serves 4

I was a little leery of this at first; beets + mayo + egg??? But it was so delicious, so surprising and I have a new found love for dill as a spice.

  • 8oz (250g ) cooked beets, diced
  • 1/2 c mayo
  • 1 T lemon juice
  • 2 T chopped dill
  • 1 T French mustard
  • 4 hard-boiled eggs

Fold beets into mayo w/ lemon juice, dill ad mustard.  Shell eggs and cut into quarters lengthwise. Fold eggs into salad. Serve chilled accompanied by a crisp green salad and rye or pumpernickel bread.

Cucumber and radish salad, serves 6 – 8?

I did not have any radish so mine only served ~4.

  • 2 cukes
  • 1 T red wine vinegar
  • 1/2t salt
  • 1 bunch radish
  • 3T shredded dill
  • 1 small red onion, thinly sliced (optional)
  • 1/2c yogurt
  • 1/2c sour cream (i did not have this so just used yogurt)
  • freshly ground black pepper

Cut cukes into quarters, lengthwise, remove peal and scoop out seeds. slice thinly, place in a bowl and sprinkle with vinegar and salt. allow to stand for 30 min.
drain cukes and gently press out excess juices. place in a bowl, add all remaining ingredients and fold together. add pepper to taste. serve chilled.


Green Beans

Just found this great recipe to try :


Week #9 – plum city

  1. Lots (4 cartons) of plums
  2. collards
  3. tomatoes
  4. peppers
  5. 5 little romanesco’s
  6. head of lettuce
  7. 1 little zucchini
  8. huge head of cabbage
  9. carrots
  10. shallots
  11. tatsoi
  12. arugula

I love collard greens, but have not found a really awesome recipe yet.  I am guessing that it is just something that is handed down through the years. But if you are in PDX, Pine State Biscuits has some incredible greens!! I did however find this recipe which I think is delicious.  My husband was turned off by all the greens, but oh well, more for me!!



Week #8 – HOly tomatoes

  1. Tomatoes – 4 cartons
  2. ton of carrots
  3. beets
  4. 1 kohlrabi
  5. 1 little Romanesco Cauliflower
  6. 1 cucumber
  7. Collard Greens
  8. 1 huge romaine lettuce head
  9. bag of loose leaf lettuce
  10. 2lbs potatoes
  11. 1 bunch tatsoi
  12. yellow and purple wax beans

Kohlrabi Pickle

Currently I have a surplus of cauliflower, so while perusing for pickle recipes I found this recipe for a kohlrabi pickle.  Sounds like a great recipe for a condiment!! 


Use that Broccoli, Chard, Beet Green + Green Onion

Great, no fantastic, recipe for broccoli & green onions, Broccoli Parmesan Fritters from Smitten Kitchen, of course:

Note: We added one bunch of  green onions to the recipe and an extra egg – delicious!!

And another recipe for your chard, garlic and beet greens, Roasted Garbanzo Beans and Garlic with Rainbow Chard from another great blog I discovered this week, http://cultivatingsustainability.com/

Note: I used half beet greens and half chard and served with a dollop of yogurt.

Week #7

  • 4oz arugula (2 varieties)
  • 8 oz lettuce mix
  • shallots
  • 2 tomatos
  • broccoli
  • beets
  • kholrabi
  • 2 lbs greenbeans

Sweet & Sour Whatever w/ Vegetables

Made an amazing S&S Shrimp dish with lots of vegies adapted from this recipe.  Helpful Hints: Start the rice first, then combine the ingredients for the sauce for a bowl.  For the main ingredients, I cooked the shrimp first (5min) and then set aside in a main serving bowl and then lightly cooked the vegetables in a tiny bit of oil (10min) added them to the shrimp.  Finally I put the sauce in the same pan used to cook everything else an let it heat and thicken.

The sauce is key to the whole thing… meat and vegies are interchangeable and will only affect cooking time

Basic Sauce Recipe (if you don’t have pineapple juice don’t worry about subbing anything for it – it’s still yummy)

  • Juice drained from pineapple chunks
  • 1/2 cup water
  • 1/3 cup rice wine vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon table salt
  • 1 tablespoon Gluten-Free Soy Sauce Tamari

Vegetables I used:

  • green onions
  • onion
  • snap peas
  • mushrooms
  • green bell peppers
  • I coulda, shoulda used my broccoli and cauliflower




Grilled Romaine

Some of the heads of lettuce I have received this year are extremely hearty and I thought I would see how they would stand up to the heat.

Revel, does a wonderful grilled salad on top of their rice bowls that I thought I would emulate.


  • hearty lettuce (no wimpy leaves)
  • sea salt
  • olive oil
  • blasamic


  • Coat a large mixing bowl with olive oil
  • wash and dry the lettuce leaves and add to the bowl.  Using tongs, move the leaves around until they are lightly and evenly coated with the olive oil
  • add a pinch of salt and a dash of balsamic and continue mixing
  • Heat a skillet on the stove on medium high. Once hot, add the lettuce flipping and stirring around on the heat.  the lettuce will release some liquid in the bowl.  cook for 1 – 3 minutes until wilted.
  • remove from heat, plate and serve (I served mine with tomatoes, but rice would have been wonderful).

Here is another great variation on the grilled salad theme: http://shawnphillipsblog.wordpress.com/

Summer CSA 2012 – Week #6 – bumper crop!!

  1. Purple Kohlrabi (1/2lb) – I usually just eat these raw as a snack
  2. Bunch of beats + greens, with 2 giant beets and 3 little guys
  3. 5 little artichokes – boil and eat
  4. ~2lb bag of peas!! – eat raw
  5. beautiful head of cauliflower – roast or pickle
  6. 3 small heads of broccoli – soup
  7. Big bunch of rainbow chard – recipe below
  8. buch of green onions
  9. first bunch of garlic!! 
  10. OOOOOH first heirloom tomatoes
  11. huge head of lettuce
  12. bag of braising mix

wonderful and easy recipe for the chard.

  • onions or shallots
  • cherries or other fresh fruit
  • nuts; pecans, filberts or pine
  • rainbow chard


  • saute onions or shallots in olive oil w/salt and pepper 
  • add chard (washed, stems removed, and cut into 2-3″ pieces).  
  • add fruit cut into 1/2″ pieces
  • add a touch of balsamic vinegar
  • toast nuts and add to pan.
  • done – enjoy!!