This Week’s CSA
The share this week includes cabbage, peas, swiss chard, salad mix, zucchini, purple haze carrots, beets, Caribe potatoes, onions, chives and lemongrass. Depending on supplies, folks will also receive some basil or marjoram.
Fresh lemongrass will store for 2-3 weeks in your refrigerator. If wrapped well, lemongrass can also be frozen for up to 6 months.
A perennial grass of tropical Asia, lemongrass with its fibrous leaves contains citral, the flavor component of lemon rind. When crushed, bruised, or cut, the long stalks release a fresh lemon flavor with peppery notes. Lemongrass is a common ingredient in Thai, Malay, Vietnamese and Indonesian food, which means it goes well with basil, chilies, cilantro, coconut milk, ginger, garlic, rice noodles, beef, seafood, and pork. To use whole in order to flavor a stew or curry, remove the two outer layers and bruise the stalk; remove large pieces before serving. If the lemongrass is intended to be eaten as part of the dish, slice into very fine rings starting at the bottom and moving up until the stalk is too tough to cut. Smaller pieces can also be put into a food processor or spice grinder to pulverize the stalk. Searching ‘lemongrass’ on Saveur magazine’s website, will give you several recipe ideas, a video on how to tie a lemongrass knot, or how to make a syrup for sweeter purposes.
Zucchini Frittata with Marjoram
Courtesy of Deborah Madison Vegetarian Cooking for Everyone
1 1/4 pounds zucchini, coarsely grated
salt and freshly milled pepper
3 tablespoons olive oil
1 large garlic clove, minced
1 tablespoon chopped marjoram, basil, or chives
1/3 cup freshly grated Parmesan or dry Jack
Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20-30 minutes. Rinse briefly and squeeze dry.
In a 8 to 10 inch wide skillet (non-stick or a well-seasoned cast iron pan works best), warm olive oil over medium-high heat. Add the zucchini and cook stirring often, until it’s dry and flecked with gold in spots, about 6 minutes. Transfer zucchini to a bowl and wipe out the pan.
Preheat broiler and adjust rack 4-6 inches below broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, fresh herb and cheese. Add the remaining oil to the pan and when it is hot, add the eggs to the pan. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they are sticking, loosen them carefully with a thin rubber spatula. The thicker the frittata, the more slowly you need to cook it so that it will cook through without burning. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4-6 inches under the broiler to finish cooking the top. Remove and invert the frittata onto a serving plate.