Winter CSA: Week 5
Well just when we thought winter was starting we get a string of days above freezing... Welcome to climate changed December I guess.
Salad mix
Mustard greens (green wave & red giant varieties)
Kale & Collards mix
Stir Fry greens (mature & zesty arugula and asian greens greens)
Hakurei (salad) turnips - these are one of my most favorite items. Highest sugar content of any turnip. Slice these and put them on a raw salad along with their good greens... or saute them, stir fry them, roast them... Endless possibilities. I add them to my scrambled eggs, omelette, or quiche as well.
Carrot
Black Spanish round radish
Salad mix
Mustard greens (green wave & red giant varieties)
Kale & Collards mix
Stir Fry greens (mature & zesty arugula and asian greens greens)
Hakurei (salad) turnips - these are one of my most favorite items. Highest sugar content of any turnip. Slice these and put them on a raw salad along with their good greens... or saute them, stir fry them, roast them... Endless possibilities. I add them to my scrambled eggs, omelette, or quiche as well.
Carrot
Black Spanish round radish
Labels: CSA
posted by shannon at
Saturday, December 01, 2012
1 Comments:
Another recipe using ingredients from week 4 and 5:
Maltagliati soup with garbanzo beans, prosciutto, greens and vegetables
In a 6 quart stockpot or larger, combine the following:
1 prosciutto bone (ask a deli such as Zingerman's or use a ham hock in place)
2 cups dried garbanzo beans
28 oz tomato sauce
vegetable or chicken stock to cover
4 garlic cloves, chopped
1 onion, chopped
1 sprig rosemary
1 sprig sage
pepper to taste (don't add salt if using prosciutto; check later and adjust if necessary)
parmesan rind
Bring to a simmer and cover, barely simmering, for several hours until beans are nearly cooked through.
Remove prosciutto bones/meat and remove meat from bone, dice, and add meat back to pot.
Add:
4-5 cups winter vegetables, diced (I used a large rutabaga and half a large kiri squash, skinned and seeded, but turnips, potatoes, beets, carrots, radish etc. would work)
Bring back to a simmer and cook till vegetables are nearly cooked through, then add:
a large bunch of hearty greens, diced (I used the entire bag of kale and collards mix)
8 oz pasta
Before serving, taste and adjust salt, remove stems from the rosemary and sage and the parmesan rind. (Fair disclosure: I didn't use the parm rind, but my husband suggested it after and next time I will.)
My book "Pasta Italia" informs me that "maltagliati" means "badly cut" and refers to pasta that didn't turn out so well. If you make pasta, use any not-so-perfect pieces here. The crumbly bits of lasagne noodles work, and of course, any pasta will work just fine. The recipe here is inspired by several in "Pasta Italia," which is a wonderful cookbook if you can locate it.
By
Anna, At
12/06/2012 11:58:00 PM
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