Archive for June, 2013

June 10th, 2013

Starting a new CSA season


I was quite excited to pick up our first share from a new CSA this year. Since we moved, I’ve really been missing the farmer’s market I used to go to every Saturday and all the delicious produce from the Garden of Eve. This year, we joined a CSA with Hesperides Organica. The letters the farmer has sent to members so far have been so nice, giving me that feeling of connection to where my food is coming from that I have really been missing the last few months. I thought I would share a few recipes using the produce in our first share. Here’s the list of what we received:

    • spinach
    • radishes
    • cilantro
    • green garlic
    • red Russian leaf kale (loose)
    • onions (from storage)

And here’s what I made:

Beef and Kale Frittata

Chop one onion and one large leek, keeping the green and white parts separate. Warm some fat in a cast iron skillet over medium heat. Sautée the onion and the white part of the leek until translucent. Add one pound ground beef and cook until browned. In the mean time, wash and tear up one bunch of kale. When the meat is brown, add one cup broth, the kale and the green part of your leek. Cover and simmer until kale is wilted then stir to combine. Beat 8 eggs and pour over meat and vegetables. Do not stir once the eggs are added. Cover and cook on very low heat until cooked through.

I make variations on this often, using the eggs, meat, onions and kale as a base recipe. You can add slow-roasted tomatoes, mushrooms, garlic etc. You can also substitute turkey or lamb instead of beef.

Garlic and Mushroom Rice

Cooking garlic and mushroom rice

Cook one cup of rice. Sautée about one half cup each of sliced green garlic and cremini mushrooms. Stir to combine. We ate this with baked salmon and steamed broccoli. This was a very quick meal to cook.

In case  you’re wondering what happened our Whole30 diet, yes we are still following a Paleo template! We’ve found that adding white rice to our meal plan once a week has been working well for us.

Spinach Salad with Cilantro-Raspberry Vinaigrette

Remove roots from a few bunches of spinach and roughly tear up the leaves. Cut one bunch of radishes into half moon slices and use a peeler to make thin carrot strips, with  two medium carrots. Dressing: Blend 1/2 cup olive oil, a handful of raspberries, leaves from one bunch of cilantro and a splash of apple cider vinegar (I use a stick blender).