(The first two are borrowed from the CSA cookbook we’re selling, Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce)
Bok choy cooking tips
Wonderfully Easy Pasta with Kale
1/3 pound penne or farfalle pasta
2-3 tablespoons olive oil
1 small onion, diced (or green onions)
2 or 3 garlic cloves, minced
½ pound chopped kale leaves (or one whole bunch)
salt and pepper
Bring 6-8 cups salted water to a boil; add pasta and cook until tender. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic, and cook until tender. Add the kale and sauté until wilted. Drain the pasta and combine it with the onions, garlic, and kale. Season with salt and pepper and serve immediately. Makes 2 main servings or 4 side-dish servings.
Big Green Salad
(or ‘How to eat lots of veggies in one meal’)
a Casey & Katie ‘original’ recipe
Basically, a Big Green Salad (or BGS) is an enormous salad with lots and lots of toppings. It’s fast, easy, tasty, and uses a lot of vegetables. We eat this a lot in the summer when it’s too hot to cook; we’re tired; and we have vegetables coming out of our ears. It’s endlessly flexible, but here’s an example, using this week’s share:
Use the spinach, arugula, and turnip greens to arrange a large bed of greens on each plate (cover the plate!). Thinly slice or chop into bite-sized pieces: green onions, radishes, kohlrabi, turnips, and peas. Arrange on top of the greens, piling high and deep. Add any special substantive extras you might enjoy, such as cubes of cheese, dry chunk tuna, sunflower seeds, or cooked bacon. Drizzle your favorite dressing over the top (we love Annie’s Goddess dressing, but ranch is also good). Serve with slices of hearty bread and butter.
Voila! You’ve eaten all but two of this weeks’ share items! And you certainly now deserve dessert.
