CSA Weeks 1 & 2: Back to the greens

Summer! Forget Memorial Day. Despite the calendar and no matter how freakishly cold or hot it is, the first CSA pick-up of the season marks the beginning of summer for me.

Last week in the first installment, I brought home a light and chlorophyll-packed bag of greens:

-Kale (I scored an extra from the new swap box)
-Broccoli
-Napa cabbage
-Spring garlic (I think that’s what it’s called. It’s juicy and hasn’t hardened yet)
-Salad mix

I came home and took moody portraits of the garlic.

Then I chopped it up, removing the tough outer layers but not bothering to peel the cloves.

Obviously since I had a pile of kale that and the garlic were going to go together. Per usual. I do love kale.

Kale!

This week remained green.

-Red leaf lettuce
-Spinach
-Popcorn
-Rainbow chard
-White turnips (with greens)
-Garlic scapes
-Basil plant (Which reminds me, the poor thing is languishing on my sink waiting to be replanted. Drat.)

I figured I’d use up as much as I could in one meal, so I decided to cook the chard and turnip greens and serve them over pasta dressed with scape pesto.

I am always amazed by the grit that comes off nice field-fresh greens. Proof of local rain storms!

I zoned out while making the pesto, and forgot to add in parmesan. I kept thinking, “this is bland and not quite like pesto,” but I didn’t clue in to the missing element until I was serving the pasta. Oops! Well, that kept it a bit lower fat, right? If you try this, add a good amount of grated parmesan. Anyway, I chopped the scapes just enough to throw them in the cuisinart, and added a bunch of walnuts and enough olive oil to make everything blend and get to the right texture. A bit of salt and pepper, and voila!

(Adding an extra handful of walnuts with the seasoning)

For the greens, I cooked the chard stems for a minute or two, then added the chard, then the mustard greens, and a dash of chicken stock.

Bacon and feta on top gave much-needed creamy/salty/savory flavors. (I cooked the lardons first, and used the same pan/bacon grease for the greens.)

Enjoy the hot weather! We have a busy week coming up, so I’ll probably check back in next Thursday. BTW, I’m now blogging at Fit Pregnancy’s website every Thursday, chronicling my preparations for the baby from a nursery/gear perspective. Check it out if you’re so inclined!

32 thoughts on “CSA Weeks 1 & 2: Back to the greens”

Well whaddaya know, I made pesto with my scapes, too! And I didn’t have plans for it, so I just keep eating it spread on toasts. Yum. I used the turnip greens and spinach (which I grabbed instead of chard) to make a savory pie (it’s on my blog). Have you tried the popcorn yet?

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