Wednesday, June 10, 2009

June 10, 2009
Strawberries!!! We’re excited to be able to offer them this year and hope you really enjoy them. As you see, we have been.

Expect June to continue to consist of a lot of greens. That’s simply what thrives in what has remained relatively cool, dry weather. The great thing about greens is that you can build a meal around them. Maryellen just had 4 such recipes published in the recent issue of Fine Cooking. You can find the following recipes in the June/July issue as well as being rotated on the magazine’s web site Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing, Pan-Seared Salmon with Baby Greens and Fennel, Grilled Steak with Pineapple-Ginger Dressing and Spinach and Artichoke Salad with Couscous Cakes and Feta. This really isn’t meant to be a shameless plug; they’re just in-season and relatively easy-to-make recipes that you can refer to and riff from. For instance, substitute the strawberries for the nectarines, since nectarines aren’t quite yet in season or substitute this week’s romaine for the spinach. We had the couscous cakes as a side dish this week but instead of using herbs we stirred in some of that spring garlic pesto mentioned in last week’s blog.

Storage tips:
To minimize our use of plastic bags, we aren’t packaging heads of lettuce. They come in your share as is. The lettuce really does need to be sealed somehow, however, so that it holds its moisture and, thus, structure. We’d recommend washing, spinning and storing in a salad spinner. Salad spinners do a great job of holding lettuces and other greens. We have one by Oxo that we like but also onced owned one by Zyliss that worked terrifically as well. If you don’t have a salad spinner, you can always clean and reuse the bags last week’s salad mix or arugula were packed in. You know, reduce, reuse…recycle.

What's in this week’s share:

1 quart strawberries
8 oz. mixed baby lettuce leaves aka “salad mix”
1 bunch Easter egg radish
1 large head of Romaine (perfect for Caesar Salad with or without grilled chicken)
2 bunches spring onions*
1 bunch spring garlic*

*The white portions of the onions and garlic are well suited when sliced to sautéing over medium heat until lightly golden. Or halve lengthwise and grill. We’ve been eating them with everything from eggs to last night’s dinner of gnocchi with wilted arugula (from last week’s share), Tongue of Fire shell beans (frozen from last year’s crop) and shaved parmigianno reggiano cheese.


Amy said...

Thanks so much - I'm so happy the CSA has started up again. It's a good excuse to start cooking. Here's a recipe - from a new Fine Cooking cookbook - that was in my inbox today. It would work for the spring onions and garlic, and eventually spinach. It looks good.

Jeannine said...

Can I please start eating at your house?