Wednesday, June 16, 2010

CSA Menu - Week 1


CSA Week 1

I reached in the cloth bag, pulling out a robust head of butter lettuce. The pale green leaves were layered perfectly in a rosette, like a green rose on steroids. Simultaneously the twisting stalks of garlic scapes entwined around my wrist like Medusa's hair, curling every which way, topped with a knotted pale green bud. I quickly subdued the scapes in the fridge drawer, and reached for the next vegetable offering from my weekly CSA share. Turnips and radishes emerged, perfect rounds of red and white, followed by robust stalks of rhubarb, and an assortment of potatoes. My neighbors and I are splitting a CSA order, which always seems like a good idea in the depth of winter, but come the heat of summer, a bag of veggies arriving in one fell swoop can seem a bit more overwhelming than awesome.

That's when I decided that I needed a plan. Each week I am going to create a menu around the veggies that arrive ( I'm sure that is not a novel idea) using a cookbook or other foodies' blogs.

I started with Field of Greens, by Annie Somerville. This book was gifted to me by the same neighbor that is sharing her CSA with us. It seemed appropriate to make the first meal from this book. Where do garlic scapes, potatoes, butter lettuce, spinach and rhubarb lead to in that cookbook?

To this very fine meal.

I am putting each recipe in a separate post, so click below to find recipe.

Butter Lettuce Salad with Radicchio, Grapefruit, Avocado, Pecans and Grapefruit Vinaigrette

Canneloni (I made manicotti) with Spinach, Goat Cheese, Walnuts and Roasted Garlic

Grilled Potato Salad with Chipotle Vinaigrette

Rhubarb Strawberry Crisp with Lemon Whipped Cream

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