And now it’s time for…

…our weekly CSA haul! It’s yet another bountiful late summer week:

The haul, before we split it with our partners

 

Chinese broccoli

amaranth

TOMATOES!!!!!

Kohlrabi - our CSA partners got this

We got the cukes, garlic, and cherry toms

 

 

 

 

 

 

After we split our share it was dinner time. We started with a little raw appetizer:

The orange ones were so sweet and tomato-y! I’m always excited when I can taste actual “tomato-ness” and not just mushy water when I eat a tomato.

We hadn’t thawed any meat or planned any other protein source, so we winged it with an impromptu menu of canned salmon sandwiches garnished with fresh CSA cukes and lettuce and a Chinese broccoli and eggplant stir-fry. We got to chopping:

 

I can't believe we have fresh garlic!!

and ended up with this:

This meal was a rousing success. I love canned salmon but Trent does not, so I usually just have it for lunch occasionally. With the addition of the cukes and lettuce, though, he was into it.

I tried to photograph the salad I made this morning for my lunch later today, but every time I pushed the “take picture” button my camera shut itself off! Ack! Has this ever happened to anyone? I’m really hoping if I leave it alone it will fix itself. Blogging would be rather difficult without a camera.

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CSA Goodness

We’re clearly in the midst of summer bounty – I wish we had a cornucopia to display all the beautiful veg we got this week.

Swiss chard, Chinese broccoli, beets, SWEET CORN (mostly unpictured because it wouldn’t fit), potatoes, carrots, more delicious summer squash, and green onions.

I got right to work stir-frying the Chinese broccoli, which is a member of the brassica family and is sometimes called Chinese kale. It looks almost exactly like collards and tastes a little like kale/collards. I modified a recipe that came in our newsletter to make this:

Here’s what I did:

1) Sauteed 2 cloves of garlic in sesame oil until they started to soften.

2) Added about 1/4 cup of roughly chopped peanuts and cooked those for a little bit

3) Added a few teaspoons of soy sauce and a spoonful of sambal oelek (garlic chili paste)

4) Added the roughly chopped bunch of Chinese broccoli and cooked until it was bright green and a little wilt-y.

This was really good. Just a tad spicy, with some sweetness from the well-done garlic and a nice crunch from the peanuts. Nothing better than a quick and delicious recipe! Speaking of which, I could go for some banana softserve right about now…

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