For three weeks in July, I’m the fortunate beneficiary of a CSA vegetable share from Red Fire Farm in Granby, MA. While my friends P&R are out of town, they’ve challenged me to make use of their vegetables – and you know I love a challenge.
This week I picked up a box brimming with garlic, cucumbers, red cabbage, big yellow Ailsa Craig onions, Swiss chard, cilantro, basil, spinach, and two heads of lettuce – which I think are one red romaine and one Boston red. Time to roll up my sleeves and get cracking.
First up, I had to use some of last week’s share, so I made garlic scape fideos with spinach, tomato, and poached chicken, and ate it with some raw cucumbers (not pictured).
Next up, a simple summer sandwich of whole wheat naan spread with olive tapenade and cream cheese, stuffed with smoked salmon, lettuce, and cucumber.
Then I made Swiss chard rolls, which are sort of like cabbage rolls, stuffed with rice, ground turkey, onion, raisins, feta, and fresh herbs. (Used: Chard, onion, cilantro, and garlic.)
Lastly, I threw together a salad of julienned green cabbage, cucumbers, carrots, mint and basil over greens. Topped with spicy onion soba noodles and marinated sliced sirloin. (Used: Onion, cucumber, lettuce, basil, garlic.)
WEEK 1 CHALLENGE GRADES:
- Creativity: A- (can always do better)
- Taste: A- (needed to dress the salad better but got too lazy to make a vinaigrette)
- Keeping up with the bounty: C. I still had spinach, one onion, some lettuce, a head of cabbage, and a cucumber left to resolve.
Next week I’m gonna have to bring out the big guns and cook up a storm to make sure none of these precious vegetables go to waste! But I’m excited to take it on. Stay tuned!