July 4, 2009 - Week 1

This week's CSA box from La Milpa Organica Farm contained the following items:

Cucumbers
Zucchini
Beets
Big bag of cooking greens
Big bag of salad greens
Radishes
Green onions

I also purchased these items from the farmer's market:
Corn
Green beans
Broccoli
Mushrooms
Eggs
onions
garlic
tomatoes

************************** The Recipes **************************

Frittata:

Turn on broiler to high. Heat olive oil in a small saucepan (the pan will be transferred to the oven so make sure it’s oven safe). Add some red pepper flakes to infuse the oil. Sauté onions, garlic, and mushrooms for a few minutes. Add 2 large handfuls of cooking greens, chopped. Cook until vegetables are tender. Scramble 3 eggs in a small bowl and season with salt and pepper. Mince 2 garlic cloves into the eggs. Add the eggs to the saucepan. Sprinkle with grated parmesan cheese. Transfer to the oven and let finish cooking under the broiler for a few minutes until eggs are set.

3 Vegetable Dinner:

On a small sheet of aluminum foil place a pat of butter, an ear of corn, and sprinkle with salt and pepper. Wrap tightly and cook on grill for 10 minutes.
Blanch green beans in salted water. Remove from boiling water and submerge in ice water. On a larger sheet of aluminum foil drop drained beans. Drizzle with olive oil, salt, and pepper. Wrap tightly and cook on grill for 5 minutes.
Boiled beets for 30 minutes and then removed skins. Slice thinly, drizzle with olive oil and a fig and vanilla vinegar. Season with salt and pepper.

Zucchini Bread:

Made a loaf of Zucchini bread. This used up about 2 zucchini's. It's going fast so may need to make another loaf.

Lots of Salads:

In our salads this week we are using the salad greens, carrots, green onions, tomatoes, radishes, and beets.

Breakfast with greens:

Add a small amount of water to a small saucepan. Bring water to a simmer. Add a large handful of cooking greens and cover for 2 minutes. Remove lid. Crack an egg over the top of the greens, season with salt and pepper, cover and cook again until egg is cooked but yolk is still runny.
Serve with a piece of zucchini bread.

Pasta with Broccoli:

Bring 6 cups of water to a simmer and add 3 vegetable bullions cubes and dissolve well (or just use 6 cups of vegetable stock, also bring to a simmer).
Heat 2 T of olive oil in a large saucepan. Add red pepper flakes to oil if desired. Chop ½ onion and add to saucepan, cook until translucent. Add 3 garlic cloves, chopped. Add I head of broccoli (including stems), cut into small florets and stems cut into small pieces. (I sometimes add peas and carrots as well). Season with salt and pepper. Cook until broccoli is just barely tender. Pour stock into saucepan with vegetables and add 1 pound whole wheat spaghetti pasta broken in thirds. Stir well so pasta doesn’t stick together. Cover, reduce heat to low and cook for 20 minutes stirring occasionally. Grate parmesan cheese over the top and serve.