CSA June 18, 2014

This Week’s CSA

Your CSA box will include:

Napa cabbage                         head lettuce                            green (uncured) garlic

napa cabbagelettucegreen garlic

 

 

 

 

 

dinosaur tail                        red Russian kale                         spearmint

kale-dinosaur_02red-russian-kalespearmint

 

 

 

 

Storage Notes

The greens and herbs can be stored in a plastic bag in the crisper drawer of the fridge.  Keep the garlic plant intact until you’re ready to eat the cloves. (As long as the plant is intact, it will continue to dry down: once the leaves and stalk are brittle, you’ll have a “cured” garlic bulb that you can cut off of the plant stalk and store as normal garlic.)

Usage Notes

Napa cabbage makes a great addition to wraps, soups, slaws, and stir-fries. Kale is a tasty addition to soups, casseroles, or even simply sautéed as a side dish. Fresh, “uncured” garlic is moister than the usual “cured” garlic, but can be crushed, baked, diced, etc. just like normal garlic. And my favorite use for spearmint is in mojitos, but it can also be dried and used as a tea.

Recipes

Lacinato Kale and Ricotta Salata Salad

source: Epicurious

Makes 6 servings

3/4 to 1 pound lacinato kale (also called Tuscan kale or dinosaur kale), stems and center ribs discarded

2 tablespoons finely chopped shallot

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

4 1/2 tablespoons extra-virgin olive oil

2 ounces coarsely grated ricotta salata (1 cup)

Working in batches, cut kale crosswise into very thin slices.

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

Makaria Farm’s Roasted Garlic Bulb Decadence

source: Makaria Farm

Roasted garlic is AMAZING. We spread it on bread. You can also add it to mashed potatoes. We roast lots of bulb at once, then keep the extras in the fridge for easy snacks.

Cut the top and bottom off of your garlic bulbs (fresh or cured).

Place the garlic bulbs into a baking dish.

Drizzle olive oil over the bulbs, then season with salt and pepper or whatever you think is tasty.

Cover the dish and bake for 45-60 minutes at 350-degrees, until the cloves are soft like butter.

Serve with good-quality bread and a spreading knife. Butter is optional.

 

 

 

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