CSA and Kale
Jun. 11th, 2012 07:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ashnistrikeLast week was our first full week with a farm share. We are splitting with our next door neighbors, but I was still a bit worried about my ability to iron chef a random assortment of vegetables every week. I am therefore pleased to report that we managed to cook and eat everything in exactly seven days, and that it was all tasty.
One item made me about as smug as I've ever been in the kitchen: the kale/chard mix of cooking greens. I've never cooked greens before in my life--I generally like my leaves raw, and S considers the usual run of cooked spinach and so forth horribly revolting. But you can't really leave kale uncooked. I had this sample of quick-sauteed cooking greens at Whole Foods two years ago... and I managed to reconstruct it: just enough peanut oil to coat the leaves, a couple splashes of soy sauce, sesame seeds, ground garlic powder, chili powder, and powdered ginger. (I know, but the point is to get as much spice stuck to the leaves as possible, and fresh won't have the same effect.) Leaves stir-fried just long enough to be moist and barely wilted. Delicious and crunchy and gingery, and S loved it. I win at cooking.
This week, I need 101 things to do with leeks, and I only have 50. Suggestions welcome! Also instructive anecdotes about kohlrabi.
One item made me about as smug as I've ever been in the kitchen: the kale/chard mix of cooking greens. I've never cooked greens before in my life--I generally like my leaves raw, and S considers the usual run of cooked spinach and so forth horribly revolting. But you can't really leave kale uncooked. I had this sample of quick-sauteed cooking greens at Whole Foods two years ago... and I managed to reconstruct it: just enough peanut oil to coat the leaves, a couple splashes of soy sauce, sesame seeds, ground garlic powder, chili powder, and powdered ginger. (I know, but the point is to get as much spice stuck to the leaves as possible, and fresh won't have the same effect.) Leaves stir-fried just long enough to be moist and barely wilted. Delicious and crunchy and gingery, and S loved it. I win at cooking.
This week, I need 101 things to do with leeks, and I only have 50. Suggestions welcome! Also instructive anecdotes about kohlrabi.
no subject
Date: 2012-06-12 02:25 am (UTC)If you need suggestions, my CSA has a list of veggies and member submitted recipes. Our Kohlrabi tends to be in season in the fall/winter, so I usually just peel it and toss it in vegetable soups. I like the flavor and it can usually be described as a mild broccoli/cabbage taste. Leeks are another thing that we get in the fall/winter here and as with the korhlrabi, it usually ends up in some sort of soup form, mostly leek&potato and veggie and then frozen for future meals, so this probably doesn't help much.
*hugs*
no subject
Date: 2012-06-14 01:16 am (UTC)