May 27 - 31, 2012

In the Box:

Asian Greens - Mizuna - W
Arugula - R
Broccoli - Freeze
Carrots - Su, M, R
Chard - Freeze
Escarole - Su, M
Fava Beans - W
Kale - T
Lettuce - Su, M
Strawberries - lunches
Turnips - T

In the Fridge:

Green Garlic - W
Leeks
Lettuce - Su, M

Beets - Pickle
Fava Beans - W
Broccoli - Freeze

Groceries:

Romano Cheese
Shallots
Cream
Lunch food

Menu:

Sunday: Lasagna, Salad, Bread; TODO: Spin all salad greens, Pickle Beets
Monday: Grilled Sausage, Salad; TODO: Prep and freeze broccoli, prep and freeze chard
Tuesday: Turnip Casserole (takes 20 min prep, 1 hr baking), Kale stuffed Chicken, Puree Rest of Kale for Smoothies
Wednesday: Steamed Favas, edamame style; Sushi Rice, Mizuna Stir Fry
Thursday: Risotto with Italian Sausage & Arugula

Recipes:

Finnish Turnip Casserole (Lanttulaatikko)
from justvetegablerecipes.com (modified to suit CSA box veggies)
serves 6 to 8

6 C diced turnips [again, probably no need to peel, just trim tops, tails, and any blemishes]
1/4 C fine dry bread crumbs
1/4 C cream [avoid "Ultra-pasteurized" - and get organic if you can!]
1/2 tsp. nutmeg
1 tsp salt
2 eggs, beaten
2 tbsp. brown sugar (optional)
3 tbsp. butter

Cook the turnips until soft (about 20 minutes) in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in nutmeg, salt and beaten eggs. Combine with the mashed turnips. Add the brown sugar (if using) to the beaten eggs before adding to turnips. Turn into a buttered casserole dish, dot the top with the butter, and bake in a moderate oven (350 F) for 1 hour or until lightly browned on top.

http://cavemanstrong.com/2011/02/paleo-kale-stuffed-chicken/

Mizuna or Tatsoi in Coconut oil with Soy and Garlic
This one I made up! - Debbie

I discovered coconut oil for cooking; this healthy saturated tropical vegetable oil contains large quantities of lauric acid (which is also found in mother’s milk; strong antifungal and antimicrobial properties) and is stable and can be kept at room temperature for many months without becoming rancid. [For more information about this, and lots of other good information, I recommend a book called “Nourishing Traditions – the cookbook that challenges politically correct nutrition and the diet dictocrats” by Sally Fallon.] Anyway, the other thing I like about it other than its healthy qualities, is the fragrance and flavor it adds to stir-fried veggies!

So, have your mizuna or tatsoi washed and standing by (a little water still clinging is good). Melt a spoonful of coconut oil in a large skillet or wok over medium-high heat (it smells great!); crush a clove of garlic into the fat and stir/sizzle a few moments, then add the greens and stir-fry until they have mostly wilted. Splash in some soy sauce and stir-fry until wilted to your liking. Turn off heat and hold until you’re ready to eat. This is so good!

http://www.myrecipes.com/recipe/risotto-with-italian-sausage-caramelized-onions-bitter-greens-10000001714564/