Wednesday, July 15, 2009

Tantre farm share, week 8

Bottom row: yellow zucchini, cucumber, basil, mint, garlic, arugula, kohlrabi
Top row: onions, snap peas, new potatoes, green beans, beets, carrots, broccoli, red oak lettuce, red leaf lettuce, rainbow chard

Whew! Love the variety but because of Art Fair, I had to park kind of far from the market and my arms were sore by the time I lugged the packed share box and the two additional bags back to the car.

Menu plan for the week:
  • Breadcrumb crusted (yellow) zucchini with chard
  • More calabacitas with the rest of the yellow zucchini--can't get enough of this.
  • Two weeks ago we had a snap pea revelation. I've always eaten snap peas raw; the only time I'd cooked them was as a steamed side for a salmon dish and they were just ok, nothing to write home about. But we've had so many peas the last couple of weeks that I had to try something else and was motivated to try a simple saute: snap peas, unsalted butter, chopped spearmint, black pepper and fleur de sel. Super simple but the combination is amazing! I made them as a side with grilled lamb chops and the peas were what Brian and were raving about. So this week not a single pea will escape my saute pan.
  • Tonight I'm using some of the garlic to make a batch of spicy peanut sauce, some brown rice, tofu and whatever vegetables I can lay my hands on (definitely some broccoli, carrots, green beans, yellow zucchini).
  • Vietnamese-style steak salad: lettuce, mint, basil, onion tops and shredded carrots with grilled steak, rice noodles, chopped peanuts and nuoc cham
  • Anyone have a recipe for kohlrabi pickle or slaw? I'm thinking of something sort of Asian with rice vinegar, maybe a little sugar...
  • The lettuce with roasted beets, walnuts and orange vinaigrette with an onion, chard or beet tops, broccoli, basil and feta quiche.
  • New potatoes will be boiled and then topped with a little dill
  • I bought a couple of extra cucumbers so that we could have my favorite beer snack this week.


Librarymama said...

Hello, fellow Tantre person!
My husband (who does most of the cooking at my place) did make a really yummy asian-style kohlrabi pickle this week. I shall see if I can get him to give you the recipe.

I made salad nicoise starring the green beans and new potatoes from the share last night, and that went over well.

Librarymama said...

Ok, here's the recipe:

Quick Pickled Vegetables:

1 lb vegetable
1 Tbs pickling salt
1/2 tsp Sugar
1/2 tsp dark sesame oil
1 Tbs Soy Sauce
1 Tbs rice vinegar

Wash, peel, and slice as thinly as possible the vegetables

Place veg in colander, and salt, tossing and squeezing every few minutes for 15 to 30 minutes, when no more liquid comes out of the vegetables, rinse well in cold water

Place veg in a bowl

Toss with remaining ingredients. Serve quickly, as it does not keep well.

Librarymama said...

Oops... forgot to mention that this is from _How to Cook Everything_ (1st edition) by Mark Bittman