This is our last CSA share from In Good Heart Farm until the New Year. I’ll have to get myself out to a farmers market when our produce cupboard starts going bare. Here’s what I’m thinking about doing with my bounty.
I already used the bag of baby rainbow chard by simply sautéing them with onion and garlic in bacon fat that was leftover from a recipe soon to be revealed.
But, if I still had chard, I would make one of my go-to chard recipes, which, now that I think about it, I haven’t made yet this season: Braised Rainbow Chard with Dried Cranberries from Serious Eats.
The next time Jim pulls some venison from the freezer, I will pull out a rutabaga from the root cellar (aka the closed off so unheated guest room) and make Potato and Rutabaga Gratin from Saveur. Look at that ingredient list – don’t you love gratins? Notice that the amount of Gruyere is not specified. Grate grate grate until your heart’s desire!
I’ve used kohlrabi in a few different warm dishes, and I’m thinking, after a week (or more) of holiday indulgence, a salad will hit the spot. Especially this one from Things I Made Today with kohlrabi, apple, scallions and walnut.
We’re boring when it comes to broccoli. We put raw little florets in our salads and we roast large florets in the oven with garlic, red pepper flakes, lemon zest and parmesan cheese. It’s time to mix it up with Broccoli Parmesan Fritters from Smitten Kitchen.
Italian (or Flat-Leaf) Parsley
Are you a curly- or flat-leaf parsley person? I’m flat-leaf all the way. It tastes greener and more interesting than curly-leaf parsley. A few sprigs of flat-leaf parsley were in the bag of radishes in our CSA share. Maybe I have enough to make the Cabbage and Parsley Salad from the French Revolution blog – simple and refreshing.
Here’s a different take on creamed greens – a dish that I have made a few times lately – from The Kitchn, Smoky Creamed Kale. The “smoky” comes from smoked paprika, one of my favorite spices.
If we’re not in the mood for creamed kale, I would love to have these Creamy Mushroom and Kale Quesadillas from the Eat, Live, Run blog for lunch. The “creamy” in this case comes from Monterey Jack cheese and creamed cheese.
Radishes and Red-Leaf Lettuce
We received lots of little watermelon radishes and regular radishes for our salads this week, and a huge head of red-leaf lettuce. Salads made with supermarket lettuce cannot compete with salads made with farm fresh lettuce. Farm lettuce is an entirely different caliber. So good you might just want to skip dinner and continue eating salad all night.
That’s all for me until after Christmas. If you need help figuring out what to make for the holidays, check out my Christmas and Holiday Recipe Roundup. And if you’re scrambling to find something quick to make for dinner, I’ve got your back there too with Quick Dinners for December Nights.
I wish for you and your loved ones a very Merry Christmas and Happy Hanukkah.