This week we wanted to share with you our CSA prep routine. It took us a while to figure this out. At pick-up we bring a few large reusable grocery bags, and a bunch of small white plastic ones to sort our greens and keeps the larger bags cleaner and drier. We used to just stick the white bags in the fridge, but you can’t see what you have. In the summer we like to be outside working in our yard, or going for walks, or see friends and family. Life gets busy, and while our intentions might be to make a beautiful salad, it can be hard to be inspired and make it happen when all of our beautiful produce in hidden in white plastic bags. What works best for us to treat CSA pick-up as a date. When we get home, now we unpack everything. We work together washing all the greens, spinning, chopping them or de-stemming them, and sorting them in large glass and clear plastic containers. We have one for kale, spinach, bok choy, lettuce, and a salad mix (lettuce, spinach and salad greens.) We can see everything, and making a salad is super quick and easy. * One exception: we have a killer recipe for a grilled romaine salad. If you want to make that this week, don’t wash and chop that yet. It also makes it really convenient to throw some greens in a smoothie for extra nutrition, which brings us to our first recipe.
There are lots of ways to make these. Here’s the one I made for us today after a long walk with our dog this morning. This serves two people. The measurements aren’t exact, I just estimate.
- 1 1/2 cups yogurt (We like to get the Stonyfield Organic with Whole Milk Plain -its really creamy)
- a large handful of frozen fruit (today we had frozen cherries)
- I juiced some carrots this winter and frozen then into ice cubes. I threw a few of those into the blender.
- about 1 cup of spinach. This didn’t affect the taste at all. You could probably do up to 2 cups. (You could also use kale. Kale has a stronger flavor, so about 1 leaf per serving at the most. Also, just use the leafy part, not the stem.)
- 1/2 tsp vanilla (optional)
- a Tbsp honey (optional)
- a good sprinkle of chia seeds (added after pouring into the cup – I don’t like when they stick to the inside of the blender.)
If you’re using fresh fruit instead of frozen, you’ll want to use some ice cubes. I also added a little bit of water because it was really thick and that helped it blend much better. This makes a great breakfast, snack, or even a mildly sweet dessert.
- 1 bunch of raw kale, deveined and chopped (We think the curly leaf variety is better for this, and the flat leaf is better for kale chips)
- 3-4 medium sized apples (Pink ladies are recommended, we often use fuji), chopped
- the juice from 3 medium limes
- 1/3 cup of oil (a mix of olive oil and coconut oil is recommended)
- 1 bunch of cilantro, chopped
- 1-2 cloves of garlic, minced
- 1 Tbsp honey
- 1/2 tsp salt
- 1/2 tsp pepper
- Blend the lime juice, oil, cilantro, garlic, honey, salt and pepper.
- In a large bowl, mix the kale and apples.
- Pour the dressing over the salad and toss.
Kohlrabi and Cheese – Two WaysWe’ve heard rumors that we might expect a kohlrabi in the share this week. If you’re a CSA veteran, that probably doesn’t phase you, but to a newby, they can be kind of intimidating. They are sort of alien-like green bulbs. They taste a lot like the stem of broccoli, and we think they are delicious with cheese. (Last week we posted about how to make chips from the kohlrabi leaves, we highly recommend you give them a try.)
First Variation: Raw Kohlrabi
- Peel the kohlrabi (with a vegetable peeler) until the tough outer layer has been removed. Slice into 1/4″ thick slices. Enjoy with thin slices of your favorite cheese on top. We think white cheddar pairs well. What a great snack.
Second Variation: Roasted Kohlrabi
This recipes calls for 4 kohlrabi. You could make a smaller batch, or supplement with chopped potatoes. These are basically kohlrabi fries. If you cut them into smaller pieces, roasted kohlrabi would also be a delicious addition to a salad. Check out a recipe here.
- 4 kohlrabi, peeled
- 1 Tbsp olive oil
- 1 garlic clove, minced
- salt and pepper to taste
- 1/3 cup grated parmesan cheese
- Preheat oven to 450 degrees.
- Slice the Kohlrabi into 1/4″ thick pieces and cut in half. Toss in a bowl with the oil, clove, salt and pepper to coat evenly. Spread evenly on a baking tray for crispy kohlrabi, or in a glass baking dish for softer results.
- Bake 15-20 minutes, until browned, stirring occasionally to keep them from getting too crispy/burnt. Sprinkle with parmesan cheese and bake about another 5 minutes.
- 6 ounces spinach, chopped ( about .37 lbs)
- 3 large eggs
- 1 onion, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup bread crumbs
- 2 large garlic cloves, minced
- 1 tsp olive oil
- 1 tsp red pepper flakes
- 1/2 tsp salt
- any bun or bread of your choosing (optional)
- Saute the onion and garlic with the oil in a pan, until slightly caramelized.
- Add chopped spinach to a large bowl. Add salt, pepper flakes, cheese, eggs, and sauteed onion and garlic. Mix well.
- Add the bread crumbs. The mixture should start to thicken up. The eggs will help to keep the form when you start cooking as well.
- Add a small amount of oil to a frying pan and medium heat. Divide the mixture and form into five patties and place them in the pan.
- Cook the burgers for 3 minutes on each side, twice, until the golden and crispy on the outside. Serve warm.
If you are planning to make this – DO NOT WASH AND CHOP THE LETTUCE AS SUGGESTED ABOVE. You’re going to want to grill that whole head of lettuce.
- 1 large head of romaine lettuce, with stem end attached
- 2 portobello mushrooms, or a handful or bay bellas, button, etc.
- 1 head of broccoli, chopped into small florets
- 1 to 1 1/2 cups cooked chickpeas, drained and rinsed
- 1 avocado, halved and pit removed
- 1/2 red onion, sliced 1/2″ thick
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Sea Salt
- fresh herbs, garlic, cheese (optional)
- Heat your grill over medium.
- Cut the romaine in half, lengthwise. Wash and dry the leaves, being careful not to break them from the stem.
- In a bowl, toss the the broccoli with a drizzle of oilive oil and sprinkle of salt and pepper. Toss to coat. Spread on a grill pan with chickpeas.
- Grill for about 5-10 minutes, stirring a few times. The broccoli should be lightly charred, tender yet crisp.
- While broccoli and chickpeas are cooking, lightly oil, salt and pepper the avocado, onion, and mushrooms.
- Grill the onion for about 3-4 minutes per side as well as the mushrooms. Remove from the heat and turn your grill down slightly around 300-325* F or just under medium.
- Place avocado on the grill, cut side down and grill for about 3 minutes – you will see grill marks.
- Brush the romaine lettuce with a light coating of oil. Grill with cut side down for about 2 minutes, flip, and grill another 1-2 minutes, until slightly wilted and grill marks appear on both sides.
- Serve as is, or chop the lettuce first. Add a squeeze of lemon juice over the leaves, fresh herbs, parmesan cheese, or chopped nuts. You could add a little more oil and balsamic vinegar for a dressing as well, or use a dressing of your choice.