Because Anthony’s the Prospect Park CSA treasurer, we get a full share of veggies every week for free, in addition to the fruit and egg shares we purchased. Most couples we know who participate just get a half share, as the CSA veggie output is quite high. Nonetheless, it’s a fun challenge to try and do interesting things with the greens that fill our fridge each week. I based this recipe off a similar New York Times recipe that uses asparagus.
1 Tablespoon olive oil
2 cloves garlic, diced
3 scallions, white and light green parts diced
1 bunch spinach, washed and destemmed
a dash of heavy cream or whole milk
2 Tablespoons fresh parsley, roughly chopped
1 Tablespoon parmesan cheese, shredded
hot sauce, to taste
salt and pepper to taste
1 lemon, cut into wedges
Heat the oven to 300 degrees F.
In a small cast-iron skillet, saute the garlic and scallions in olive oil at medium-low heat.
After a couple minutes, throw in the spinach and saute until wilted, then turn off the heat.
In a separate bowl, beat the eggs, then add the cream/milk, parsley, parmesan, hot sauce, salt and pepper.
Add the egg mixture to the skillet, and gently mix.
Place the skillet in the oven and bake for about 20 minutes, until set but still a little bit jiggly in the center. Let cool for 10 minutes before serving.
Serve the skillet-baked eggs in wedges, drizzled with olive oil and a slight coating of lemon juice.
The final product looked like this:
Verdict: garlic, parmesan, spinach, eggs, and hot sauce make an excellent combination. I will definitely try this again, with different combinations of CSA veggies.
Two weeks into our CSA and we are inundated with greens. Which is great, because it forces us to eat them. It also forces us to find things to do with them!
When our first week’s kale started to get a little yellow, I needed to find a way to cook it all quickly. Hence, my first foray into kale chip making. I used this recipe, with a couple of alterations.
kale, washed, dried, and cut or torn into small pieces
1 Tablespoon olive oil
1 teaspoon salt
crushed red pepper flakes, to taste
The process is quite simple. First, you preheat the oven to 350F. Then, once the kale is prepared, you toss it with the olive oil, salt, and the crushed red pepper flakes, and lay them down on a cookie sheet. (The Allrecipes recipe I used recommended lining the cookie sheet with parchment paper. This seems like a very good idea, except we don’t have any. I think I may buy some the next time I remember while at the store). Finally, you bake them for about 10 minutes, taking care not to let the chips burn.
This is how I laid the kale out. If you know how to make kale chips, you’ll see I made a classic rookie error here: letting the kale pieces touch each other. As I learned, this was a bad call, as the kale ended up cooking unevenly: the kale touching other kale stayed green and moist, while the kale laid out separately started to burn.
At any rate, a cook who insists on perfection the first time she prepares a dish is probably a cook who never learns anything new. Though the texture was hit-or-miss, the resulting chips tasted great, tasting somewhat like a potato chip, though with an earthier, more bitter flavor.
I served them with homemade bean burgers. All in all, an excellent kale dish to add to the repertoire.
“Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more greenhouse gas reduction than buying all locally sourced food.”—
Interesting analysis, but they’ve set up a false dichotomy here: why does it have to be one or other? Less meat + eating local ftw.
A garlic scape is the delicious early-season offshoot of a garlic plant. The scapes form curly, green tendrils that shoot out from the ground and must be plucked from the growing garlic bulbs in order to ensure their further growth. They have the additional advantage of being completely delicious, kind of a cross between a scallion and a milder version of mature garlic.
Um, here are some pictures of Anthony and me modeling garlic scapes. I’m sorry:
Yeah, we’re that cool.
OK, anyways, we only had two scapes, which is not a ton of scapes to work with (I’ll put another scape recipe I made recently up here soon that used more scapes). Therefore, I decided their best use would be in a scape pesto salad dressing.
1/4 cup walnuts
1/2 cup olive oil
juice of one good-sized lemon
salt and pepper
To make the dressing, I chopped the scapes and crushed them and the walnuts with a mortar and pestle, the whole while cursing myself for having been too lazy to get out the food processor, which really would have been a better choice to shred the scapes. Live and learn. Anthony also helped once I got sick of crushing the scapes by hand.
After breaking down the scapes and walnuts, I added the olive oil, lemon juice, salt, and pepper. I served this over a salad I made with CSA-supplied lettuce and radishes, as well as shredded parmesan.
Here’s a picture of what this looked like:
And here’s the whole meal, complete with gallo pinto (Nicaraguan rice and beans), ceviche, white wine, CSA strawberries, and cat. (We didn’t eat the cat).