LJWorld.com weblogs Eat Your Vegetables
Cooking away the CSA, week 5: Greens, greens everywhere
It is FINALLY 80 degrees. And mid-May. And sunny.
And all those things mean summer is right around the corner — as underlined by the fact that I bought a dozen or so herb starters this weekend for my container garden. Including three kinds of basil, aka summer in a leaf.
But before the basil and those delightful tomatoes that go with it, we're in the thick of greens season. Both at the CSA and the Lawrence Farmers' Market.
In last week's CSA bag, we received red lettuce, green onions, garlic chives, carrots, spinach and pesto. A very good, very green mix.
At this point in the local growing season, my hubby begins dreaming of anything that isn't green (the carrots made him so happy), so we have to get a bit creative in how we use our veggies.
So, I made some green juice using some of our spinach.
Admittedly that isn't very creative when we're talking about my wheelhouse. To that end, I also made a salad that I totally forgot to document (food writer fail).
But we used most of our veggies and several of our Farmers' Market veggies in a chef's choice egg version of the Kitchen Sink Tofu Scramble featured in week 2.
The hubby and head chef mixed four eggs with several handfuls of veggies, including CSA spinach, carrots, garlic chives and green onions and then added in store-bought extras like red pepper. Then he topped it off with CSA pesto or salsa and some cheese.
What'd we get this week? Asparagus(!), spinach, green onions, whole-wheat flour, mustard greens and salad mix.