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Ingredient Sun Jun 12 2011
Hungry Hungry Hipster: CSA Week 2
Hey, you. Can I tell you something? Last week, those greens and asparagus I got? I haven't eaten them. Well, I had a few handfuls of the lettuce (the stuff that didn't freeze in my stupid work refrigerator, that is), but the asparagus remains in a shallow glass of water in the fridge, and I have my fingers crossed that the cooking greens will be edible sometime this week.
But! I have an excuse! I'm in the middle of moving. Between the packing and the cleaning and the painting I can't say I've had any motivation at all to cook up a big meal. And that heat and humidity last week certainly didn't help.
But this week I've got high hopes. And I'll show you why:
L-R: portobello mushrooms, more green garlic, black beans, lettuce, turnips (w/ greens), radishes (w/ greens)
Thankfully the beans will keep for a good long while, although they will likely make it into a black bean and garlic salsa I'm trying to perfect from my favorite eatery in my college town, Casa Nueva. I really need to get up from this computer and trim and wash the greens from the turnips and radishes, because if you leave them on, the roots themselves will drain the moisture from the leaves and then you won't be able to use both. So, I'll cook down the turnip and radish greens into some sort of stir fry or side, marinate the portobellos briefly in balsamic with garlic and some herbs then grill 'em, and use the lettuce, turnips, and radishes in a salad. Or maybe I'll slice the radishes thinly and eat them on some nice bread spread with a creamy cheese (like goat or Boursin).
I've just gotta get the rest of my pots & pans over to the new place and get cooking. Wish me luck!
mrchrisdonovan / June 19, 2011 12:03 PM
Back in my hometown we must preserve and protect every calorie that comes from our soil; we never know when Winter will force hunger to our bellies. Summer's abundance must become Winter's store. There, we are all sons and daughters of the soil.
Years ago, before the Time of Remembering, a fusarium wilt blighted the whole of the land and only those who knew the secrets of food alchemy survived. My grandfather was apprenticed to an apothocary that lived reclusedly at the edge of town and was able to steal off with this recipe that helped our lineage to survive.
Now I'm fat and lazy and never visit that god-awful place. I use grandpa's stolen formula whenever I have too much in my CSA.
I present to you: Grandpa's Stolen Pickled Eggs and Roots recipe.
I just made a jar yesterday in time for a rockin' 4th of July party, come on over if you can make it, Jen.