I was a very busy beaver on Tuesday when I picked up our latest CSA box from Pinckney’s Produce at the Glass Onion. I had yoga class after work, then stopped by to pick up the box, then zipped home to lay everything out and see what I got. Here’s the bounty:
- 3 heads lettuce
- 2 bunches mustard greens
- turnips with greens
The sheer volume of produce seemed greater than our first few boxes, and I was slightly concerned that we wouldn’t be able to eat it all. Again, I can’t freeze any of it for later, because we’re moving at the end of the season. This week was an Iron Chef challenge for sure!
I quickly hopped on the computer and looked for beet, turnip, and cauliflower recipes I’d bookmarked, made a grocery list, and zipped to the store to pick up what I’d need for the week. Several of the recipes I’d chosen had prep work I could get done while I had a night to myself that would make the cooking quicker later, so I did what I could: washing and slicing, roasting cauliflower and beets, carmelizing onions, and cooking a broken-down chicken. This will make for quicker, delicious meals later in the week that I otherwise wouldn’t be able to make on a weeknight when starving after work.
In addition to all that advanced prep work, I made myself a stir fry for dinner using the broccoli, radishes, and some carrots I had on hand. I think a lot of people think of radishes as garnish, or perhaps a tasty appetizer, but they’re really a great, zingy addition to stir fries and other dishes. I still had some ginger on hand from a marinade I made a while ago, so I whipped up a sauce for my veggies using grated ginger, pressed garlic, sesame oil, honey, soy sauce, sriracha, and a squeeze of lemon juice. Served over rice, it was a very tasty meat-free meal.
Wednesday I used the beets I had roasted Tuesday night to make Roasted Beet Risotto. After reading the recipe’s reviews, I made a few changes, adding garlic and sauteeing my garlic and onions in butter instead of oil, adding some rosemary, using more salt and pepper. It turned out pretty good, and though I’m not a huge beet fan, I’m glad to have found one way I like eating beets. We ate our risotto with a side salad featuring the lettuce, radishes, and some carrots with an oil and white wine vinegar dressing.
Wednesday I also made a pie with the strawberries, but I wasn’t crazy about it and I can’t find the recipe now. If I do find a good strawberry pie recipe (if we get strawberries again), I’ll be sure to share.
Thursday I used the cauliflower I’d roasted and the onions I’d caramelized to make the Smitten Kitchen’s cauliflower and caramelized onion tart. Think of this as a quiche with fewer eggs. Actually, all you need to think about is this: it contains 3 kinds of cheese, and CARAMELIZED ONIONS. Make it. (One nice thing about eating less meat is having money to buy nice cheeses to make things that contain THREE KINDS OF CHEESE!) I made mine in pre-mae pie shells, and they turned out great. We ate our tarts with a side salad featuring the lettuce, radishes, and carrot.
Friday night Jon was working and I ate leftover tart.
Saturday I used the chicken I’d cooked on Tuesday to make a pot pie featuring the turnips and turnip greens. I mostly followed this recipe, using onion instead of leeks and shallots, and adding garlic (3 cloves. I’m a garlic fan.). In addition, I didn’t make a traditional pie crust. Normally, I confess, I top my pot pies with Bisquick biscuits. However, I didn’t have enough Bisquick, so I turned to another quick biscuit recipe I got from another Jezebel commenter a few years ago. They only have two ingredients!
- 1 2/3 c. self-rising flour
- 1/2 pint whipping cream (heavy cream also works)
- Combine ingredients and knead
- Gently roll out to 1/2 to 3/4 in.
- Cut with biscuit cutter (or, use a wine glass as a biscuit cutter! it’s what I do!)
- Place on ungreased cookie sheet.
- Bake at 450 for 12-15 minutes.
Instead of rolling out the dough and cutting it, I just patted it flat with my fingers and placed it on top of the pot pies. Way easier than hauling out a food processor to make a normal pie dough. And the final result was very tasty.
Sunday morning, I got up and made myself a frittata with one bunch of the mustard greens, using swiss cheese left over from making the tarts. I’m not a big fan of mustard greens, but making them (or greens of any sort) into a cheesy frittata is a great way to make them tolerable. I don’t have to love every item I get in my CSA boxes, but I do make it my goal to find at least one way I’m willing to eat each item.
Monday I had leftover pot pie for lunch AND dinner, and there are still two servings left. I also had one bunch mustard greens and one head of buttercrunch lettuce leftover. Not having Jon here for 3 days this week sure makes it hard for me to get all of the CSA veggies consumed! He comes home on Thursday, but I’m leaving on Friday for the weekend, so I’m planning to give away much of what I pick up tonight to coworkers. If I can’t enjoy the deliciousness, at least I can share it!