Our winter CSA from In Good Heart Farm began this week. We’ll get a share every other week through mid-March, and boy oh boy was it a good haul.
Last week, I roasted beets that I had peeled and chopped into wedges. After they came out of the oven, I tossed them with a balsamic vinaigrette, shaved pecorino cheese, parsley, chives and orange segments, juice and zest. They were delicious. But, they were even better when I piled a bunch of them over chopped avocado. Wowsa. I am having that for lunch again.
For the greens, I’m going to wing it and sauté them or follow this simple recipe from Simply Recipes. We’ll either have them as a side for dinner or maybe I’ll put them in a quesadilla with some feta cheese for lunch. If you have an idea for a beet greens quesadilla, I’d love to hear it.
Kale and sweet potatoes
We’re having this tonight—caramelized sweet potato and kale fried wild rice from Iowa Girl Eats alongside one of our favorite recipes, chipotle salmon. Can’t wait.
Purple top turnips
I’m not yet a huge lover of turnips, except for little Hakurei salad turnips. Maybe Ree Drummond (aka The Pioneer Woman) can help me out with her turnip gratin recipe—garlic, chicken broth, heavy cream, butter and two cups of Gruyere might just do the trick.
If I have time and if I’m in the dip mood, I’m going to make this Southern-style white bean and collard dip recipe from Cooking.com. I may add some Greek yogurt to thin it out a bit so I can have it on chips.
Parsley and cutting celery
We all know Italian parsley. Whenever I have a bunch of Italian or flat-leaf parsley in the frig, it gets added to all kinds of dishes.
But cutting celery is new to me so I went a-googling and found a good description from the Brockman Family Farming blog. As you can see above, it looks a lot like flat-leaf parsley. The Brockman blog says:
“In any recipe that calls for celery, you can use cutting celery instead and get much more flavor in your finished dish. It is particularly good as the base for any soup or stew that starts with the magic mirepoix–onions, carrots, and celery.”
I just have to remember I have it so it doesn’t get lost in the vegetable drawer.
The last time I had a head of Napa cabbage I made a really strange slaw with grated sweet potato and dried cranberries, and, yeah, don’t ask, it wasn’t a good idea, colorful but meh. This time I’m going to try making an Asian-flavored dinner salad with chicken, something like this grilled ginger-sesame chicken chopped salad from Cooking Classy.
Lettuce and spinach
One word, salad.
What would you do with any of these ingredients?
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