In the rest of the box:
- string beans
- peas
- green onions
- a purple kohlrabi
- lettuce
- asparagus
- spinach
- beets
There might be a salad in the future for the beets and kohlrabi, and the string beans will be eaten my favorite way: raw. As for the other vegetables, I think I'm learning that I can't really anticipate what, exactly, I'll do with it. We're still working on the spinach, asparagus, and zucchini (and a little bit of bok choy) from last week. The zucchini and bok choy will last another day - we'll see what I do with them tomorrow. With that in mind, here's what was for dinner tonight, with more of the Fred's Bread from last night as toast:
Spinach and asparagus omelet
Serves 2
Unsalted butter for pan
Bunch of spinach
1 clove of garlic, chopped or put through garlic press
5 - 7 stalks of asparagus, cut into 1-inch pieces
3/4 cup sharp cheddar cheese, grated
5 eggs
Salt & pepper to taste
Melt 1/2 pat of butter in a non-stick pan over medium heat. Add garlic; saute for 30 seconds, and add spinach. Cook until wilted; put aside. Add another 1/2 pat of butter to pan. Saute asparagus in same pan until crisp-tender, adding some salt and pepper; put aside. Beat eggs, a generous pinch of salt, and a few grinds of pepper in a bowl; add to pan. Move egg around until mostly cooked; add cheese, spinach, and asparagus. Cover until top is firm. Serve immediately.
You could use olive oil instead of butter, but the butter adds nice flavor to the omelet. Adding the salt twice also layers the flavors a bit - so long as you're not going salt crazy (or using salted butter), it won't be too salty to eat.
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I've been mixing strawberries and rhubarb, adding some sugar, and heating to sauce consistency, cooling and tossing with plain whole milk yogurt. Tangy and sweet and refreshing.
ReplyDeleteAlexa, I should give you my haul of this week's rhubarb since you seem more excited by more rhubarb than me ;-) !
ReplyDeleteI should make something with the two together...perhaps a strawberry rhubarb galette
ReplyDeleteI would have said some jam or preserves. If you've never had strawberry rhubarb preserves, it's delicious!
Also, the omelette looks yummy.
Alexa
ReplyDeleteYou could think about making some soup from those fresh peas. I bought some myself this weekend at the farmers market and found a recipe on the food network website.
It makes a lot, so cut it in half if you need to. Would also freeze well since there is no milk in it. So even if you aren't ready to eat your peas, you could make the soup while they are still fresh and then pop it into the freezer.
Good Luck, Kimberley
Spring Pea Soup with Mint
1 tbsp butter or olive oil
1-1/2 cup chopped leeks (white and light green part only)
2 cup peeled and diced Yukon Gold potato
splash of dry vermouth
8 cup chicken or vegetable stock
3 cup fresh or frozen green peas
salt and pepper
sour cream or creme fraiche, for garnish
Directions:
Spring Pea Soup with Mint
In a large pot, heat butter or oil over medium heat. Add leeks and sweat, stirring often, until soft, about 6 minutes. Add potato, vermouth and chicken stock and bring up to a simmer. Cook until potatoes are tender, about 15 minutes. Add peas and sprigs of herb (tie them with a string to keep them together). Bring just up to a simmer, remove herbs and purée soup until smooth. Strain for a smoother soup (optional) then season to taste and serve immediately garnished with sour cream or crème fraiche.
Alternatively, this soup is lovely served chilled topped with baby shrimp, crab or chopped avocado.
This soup sounds amazing! I'm not sure I have enough peas to do it this week, though - it's more like a handful of them. I could possibly stretch it to a single bowl of soup, just for me...
ReplyDelete