More CSA Recipes, cut for pictures.
Swiss chard stuffed with rice salad: Carefully remove stems from leaves of swiss chard. Reserve. Take leaves and heat briefly in a pan (I used a little water to make them wilt) and the remove when slightly limp. Cut up swiss chard stems into tiny pieces, and sautee with spring onion bulbs, baby garlic, oil, salt, pepper. Add chopped spring onion tops (like scallions), stir, place a small spoonful on the leaf. Top with basmati rice. Drizzle with a little balsamic (or rice vinegar would have been better), and wrap gently into parcels. Serve warm or cold (I liked them cold; I ate them like a relatively messy burrito). Display (optionally) with a radish flower. :)
CSA ingredients: All of the veggies except the rice.
Strawberry soda: Puree squishy or funny-lookin' strawberries. Fill a goblet halfway or so. Eat pretty/non-squishy strawberries. Marvel at the flavor. Top off the goblet with seltzer (to taste), stir gently, and then drink. Very refreshing! Next time I may try adding some mint or something, or make a strawberry soda/vanilla ice cream float!. CSA ingredients: Strawberries.
Pasta and Broccoli Rabe: Sautee spring onion, garlic, one leftover collard green leaf {optional :) }, oil, salt, pepper. Put in a bowl with frozen sweet corn (home-frozen local corn this time; shoepeg next, probably), top with freshly grated parmesan cheese.
CSA Ingredients: Broccoli Rabe, collard green, onion, garlic. Sweet corn was home-frozen from last summer, local but not CSA.
Grilled Veggies: Grilled Bok Choy, Beets, and Turnips. Not a whole lot of explanation here; rub with oil, grill over indirect heat (post-char) until tender. CSA Veggies: All
Thai-inspired peanut sauce: This was intended for the Bok Choy, but it was good on the fish too. In a blender, puree lemon balm leaves, soy sauce, sesame seeds, honey, water/oil to thin as needed, peanut butter, cayenne pepper, scallions (whole, in chunks), baby garlic bulb... I think that was it. Pretty good! Next time, mirin or white wine might be added (none in the house when I made it), smooth peanut butter, and lemon juice rather than lemon balm, since both the color and texture would be improved with the last two. This was sort of a seat-of-the-pants thing, since the original sauce (everything up to the peanut butter) was a minor disaster, being inedibly salty despite not using all THAT much soy sauce. This turned out fairly well in and of itself, though, so I may do it again. CSA stuff: spring onions, spring garlic.
Baked Tilapia: Bake two frozen tilapia loins on a bed of garlic leaves (too tough to eat), covered, at 350 for about 40 minutes. The garlic flavor is very, very delicate and I think was a bit overwhelmed by the sauce, but hey, it's a good way to get rid of the top parts, I think.