CSA Box - 08 April 2008
Sorry for the late update this week, I've been rather busy. I know you all hold your breath waiting to hear about my vegscapades. =P
Here we have: Chard, Asparagus, Lettuce (red & green), Carrots, Green Garlic, Spinach, Radishes, and Dill
I'm thinking about using the dill in a bread this weekend, but if not, I'll make an herb butter out of it, which will keep nicely in the freezer. Or possibly a yogurt-dill dip for the carrots and radishes in a three birds, one stone sort of thing. Bread or butter may be the fate of the green garlic as well, if it doesn't get used soon.
And our new cast iron dutch oven is just sitting there begging to be used for the infamous no-knead bread of intarweb fame, so adding those to homemade bread or herbed butter is pretty likely. Yum!
Last week, that large bunch of oregano became a simulacrum of pesto, which was weird and a little bitter, though still strangely tasty when fresh, and mellowed out some when leftover. Lettuce and carrots went to lunch-time salads. Chard, spinach and aspargus were cooked lightly with olive oil and garlic for various dinners. Leeks are still in the fridge awaiting their fate, which is as yet undecided.
Here we have: Chard, Asparagus, Lettuce (red & green), Carrots, Green Garlic, Spinach, Radishes, and Dill
I'm thinking about using the dill in a bread this weekend, but if not, I'll make an herb butter out of it, which will keep nicely in the freezer. Or possibly a yogurt-dill dip for the carrots and radishes in a three birds, one stone sort of thing. Bread or butter may be the fate of the green garlic as well, if it doesn't get used soon.
And our new cast iron dutch oven is just sitting there begging to be used for the infamous no-knead bread of intarweb fame, so adding those to homemade bread or herbed butter is pretty likely. Yum!
Last week, that large bunch of oregano became a simulacrum of pesto, which was weird and a little bitter, though still strangely tasty when fresh, and mellowed out some when leftover. Lettuce and carrots went to lunch-time salads. Chard, spinach and aspargus were cooked lightly with olive oil and garlic for various dinners. Leeks are still in the fridge awaiting their fate, which is as yet undecided.