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Kelly J. Cooper

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First Farm Share Pick-up [Jul. 3rd, 2008|02:22 am]
Kelly J. Cooper
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We signed up with and were accepted into Farmer Dave's CSA.

Today we got our first pick-up: a huge head of red leaf lettuce and a huge head of green leaf lettuce, a bunch of radishes, a small bunch of swiss chard, a summer squash, two Kousa squash (Lebanese zuccini but smaller and more perishable than regular), one pickling cuke, and a smallish bunch of parsley. There were also a bunch of baby corn (still in the husks) which I ate raw because they were THAT tasty.

Pretty much the only thing that *I* can come up with recipe-wise is a salad. Plus something Middle Eastern with the Kousa. I dunno what to do with the swiss chard.

Any other ideas?

I know I've made a tasty chicken with sliced radishes recipe before, but damned if I can find it in any of my cookbooks. (It wasn't fancy, just chicken and sliced radishes and a few other steps... it was probably in Gourmet or Cook's Illustrated - I subscribe to both of those. But I do occasionally pick up Cooking Light and other random cooking magazines that look interesting, so it's not a sure thing... dammit. And Google isn't really helping.)

Thanks for any help!
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Comments:
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From: i_leonardo
2008-07-03 12:42 pm (UTC)
i make pesto with it: cook it down (a la spinach) then chop it up with nuts (almonds, walnuts) and cheese (parm or feta) and garlic. yum.
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[User Picture]From: miss_chance
2008-07-03 01:23 pm (UTC)
For the lettuce, I've got mostly "salad" too. For chard, what I do is cook it with a little garlic and olive oil and have it for breakfast with a sunny-side-up egg on top. But then again, that's what I do with just about every cookable green. :)
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(Deleted comment)
From: tb
2008-07-03 02:47 pm (UTC)
In addition to all the tasty cooked ideas above, you can shred young chard leaves into salads (assuming you like the taste). It also makes a good addition to rice pilaf or cous-cous or other starches, and tends to go well with sweet things like apples and raisins. I cut the ribs up into chunks and cook them a little longer before adding the shredded leaves.
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