Yes, it's that time of week again, and the CSA fairy has left me a box full of beautiful fruit and veg. In this week's box we have:
- Asparagus (1 pound)
- Mixed baby lettuce (12 ounces)
- Rainbow chard (1 bunch)
- Lacinato kale (1 bunch)
- Minneola tangelos (6)
- Beets (3 plus greens)
- Treviso (1 head)
- Fuji apples (6)
- Russet potatoes (1.5 pounds)
- Nantes carrots (1 bunch)
I'm a bit pressed for time today, so I just did one picture where the produce is more or less thrown together in a pile. I'll download it later this evening (hopefully--like I said, pressed for time, and I can't find my transfer cable).
So what am I doing with all this delicious goodness?
Asparagus: half roasted tonight, half in risotto tomorrow (with a simple salad and roasted bone-in chicken breast). I am SO looking forward to the risotto.
Lettuce: salads, as always.
Chard: I'm trying something out tonight, and it's in the oven as I type this. I'll blog about it if it's good.
Kale: I'll probably do a version of one of my favorite pasta dishes, which calls for broccoli but would probably be great with kale as well. And for the rest (since it's rather a large bunch), maybe just sauteed with some garlic and pancetta.
Minneolas: for eating! Maybe I'll use a couple for juice, but mostly for eating.
Beets: to the fam, as usual.
Treviso: in all likelihood, a redux of the delicious pasta and leek dish from this weekend. Yum!
Apples: eating. Fujis are traditionally my favorite eating apple, although last week's Pink Lady apples might have stolen that title.
Potatoes: no idea yet. The others are keeping well in the fridge, so I might hang onto these until I have occasion to use them.
Carrots: probably for eating and for salads.
All for now! Stay tuned for a picture.
7 comments:
I like Gala apples quite a lot, but Pink Ladies are great too. As long as it is CRISP and firm.
No Red Delicious in my house.
I haven't had a Red Delicious in years. What's the point?
We are having risotto tonight, too -- a chicken and lemon one. I've got the chicken broth going right now . . . I can smell it. I have been in a risotto groove, lately. It would be nice to have some fresh asparagus! It's not in season here yet, and is being flown in from places like "darkest Peru!" We'll just have some salad with it.
I haven't had a Red Delicious in years. What's the point?
We are having risotto tonight, too -- a chicken and lemon one. I've got the chicken broth going right now . . . I can smell it. I have been in a risotto groove, lately. It would be nice to have some fresh asparagus! It's not in season here yet, and is being flown in from places like "darkest Peru!" We'll just have some salad with it.
I suppose I might eat a Red Delicious if it were the only piece of fruit I could possibly find... but that's about it.
Chicken and lemon risotto sounds great! I was thinking about adding some lemon zest to my asparagus risotto to brighten up the flavor a bit.
Do you have a particular asparagus risotto recipe that you use? We were actually planning on making some risotto this weekend (with lemon zest).
Sapna - I just did my regular risotto recipe (butter, shallots or onion, rice, dry white wine if I have it, broth, parmesan cheese) and added some parboiled asparagus pieces (2" long, peeled if they were too thick) near the end of cooking. I was going to add lemon zest, but it turned out I didn't have any lemons. Oh well!
Thanks! I think we'll be sticking to that basic recipe!
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