Are you ready?
I said, “Are!” “You!” “Ready!”
For round two of my CSA. That’s right. If you thought week one was exciting, well you better just strap on your seat belt and get ready for a ride because you ain’t see nothing yet!
Author’s Note: I am still in the honeymoon phase with my CSA, and when that ends (and it will end, usually around mid-September) I will come crawling back to you, begging you for ideas on how to freeze bell peppers and green beans…honestly, I still wince a little over the thought of green beans, and that was almost a year ago.
The past two weeks (yes, what you are about to see represents two weeks in the life of my eats) I have literally been cooking and freezing food like a mad woman. Now, it’s possible I was a touch mad before my CSA started. Let me tell you, it’s really elevated now. Like cuckoo for cocoa puffs, without all the artificial bullshit.
I picked up my second CSA share two weeks ago.
Week two netted us (going clockwise) two more big heads of lettuce, a dozen eggs, more green onions, strawberries (I can’t get enough), bok choy, garlic scapes, and a beefsteak tomato.
Three years ago, bok choy and garlic scapes would have scared the pants off of me. Or maybe I’m just comfortable being nude. Either way, I was thrilled to see both of them this week.
Before I share with all of you the delightful and delectable things I did with my produce, I have to say I’m a rock star. Now I normally hate to toot my own horn (snort), but I really outdid myself this time. Hopefully I can keep this pace up. I have to if I plan to be the victor in my summer long battle royale with my CSA (please say this the way Samuel Jackson does in Pulp Fiction; it’s important to me; you could even add the “with cheese”).
Let’s start with my current nemesis: the lettuce. For the past two weeks, we’ve gotten a pair of ginormous heads of lettuce and I’ll be honest, that’s a whole lot of rabbit food for just the Hubby and I, especially when you factor in the size of this stuff. It’s lettuce on roids, except it’s organic.
Now you know I love my salads, but when I photographed this week’s goodies, I had three and a half heads of lettuce in my fridge. That’s a little intimidating for some; not me though.
I laugh in the face my lettuce. Insert maniacal laughter here.
The salad, topped with my CSA strawberries of course, was great; the lettuce infused smoothie…not so much. I doubt I’ll be trying that one again, although never say never.
I decided to get a bit more creative.
I made lettuce wraps, which while pretty and conceptually an interesting idea, used a whopping three leaves of lettuce. That’s not cutting it when I’m going for bulk, so I opted to grill my greens instead. I tossed an entire head of lettuce on the grill and watched it shrivel down to a fraction of the original size.
I won’t lie to you; you know I never do. The grilled lettuce looked icky to me. The leaves seemed wet and almost slimy. I would have pitched him (and lost the point and this entire week to my CSA), but my mother-in-law suggested we try him. After all, we had come this far. So we did, and it was really good, especially when topped with blue cheese, green onions, and dark cherry balsamic vinegar. I will be doing this again.
My beefsteak tomato went into this black bean, corn and cilantro salad, which ultimately got stuffed into my face, by way of my lettuce wraps.
I got jiggy with the green onions. Typically (read just last week) I toss them into anything and everything: salads, soups, eggs, the above black bean and corn salad. I wanted to do something different this time, so I did.
I made these Cheddar Puffs with Green Onions, and they were fantastic. They were light and airy on the inside, which means you could eat five without even knowing it. Yeah, that happened. I’m not ashamed. ♫ “I’m big like a pickle and I’m still getting…”♫ Sorry green onions bring out The Humpty Dance in me.
I got even crazier (than the humpty dance; as if) and made this Blue Cheese and Green Onion Tart. Not only did I use my CSA eggs, but this thing was killer. The flavor combination of the blue cheese and green onions was spot on awesome, and I can’t wait to make this again. You serve this with a salad and a potato or three, and you’ve got yourself two dinners.
I could probably stop here and declare myself the winner, but remember that rock start comment from above. Yeah, that’s me because I made Garlic Scape pesto with my scapes, and then I used it to top my tortellini, in my scrambled CSA eggs, and to make Jenn’s Pesto Veggie Dip, whereby I proceed to dunk all my veggies and make my taste buds sing, apparently The Humpty Dance.
The bok choy went on a glorified and veggiefied pizza, and it was delicious. I didn’t have any of the green beans (shudder) the pizza called for, so I used broccoli instead. Worked like a charm.
I don’t think it’d be right if I didn’t end this post with a little dessert, so let’s talk about the strawberries (which I could do endlessly). Some of them made their way into last week’s Strawberry Rhubarb Upside Down cake, while some of them jumped into a bowl of vanilla ice cream, only after they had spent the better part of a day getting all wet and juicy. That’s a whole lot of foreplay, but the payoff is worth it.
It almost seems silly to say it, which wouldn’t actually stop me from saying it, but I don’t have any week two produce left (excluding what’s in the freezer), so therefore I WIN…this week. To see what happens in the next round (Does my produce deliver a fatal blow? Or do I continue to Humpty Dance all over its ass?), you’ll just have to come back and see for yourself.
Today’s post is linked up with Gastronomical Sovereignty, In Her Chucks and Jessie Bear’s Together Tuesday. Head on over to their sites to see other people’s veggies, without the old school hip hop. I’m also linking up with Laura’s Strange But Good because I grilled lettuce and then ate it. That’s pretty fucking strange in my book. Sorry, my CSA brings out the sailor in me.
What have you been doing with all your produce (tell me, I love this shit!)? What’s your favorite way to use up lettuce and green onions? Have you ever worked with garlic scapes before?