Here’s what’s expected in our Spring week 2 shares:
(Shares may vary slightly depending on field/garden conditions)
Half share: Kale, Lettuce (double portion), Spinach, Chard, Cilantro, Green onions, Mizuna or sunflower sprouts
Full share: Kale, Lettuce (double portion), Spinach, Beet greens (double portion), Cilantro, Green onions, Mizuna or sunflower sprouts, Broccoli greens, Pea shoots, Microgreens, Onion scapes, Chard, Dill, Asparagus or extra kale
Blessing Falls CSA Spring 2016 Week 2 – Full Share
Here’s a super easy, family favorite recipe! You can use your greens in this recipe and it’s easily adapted to include almost any veggie or herb! Add onion or onion scapes for some extra flavor too!
Sausage and Penne Pasta
Ingredients:
1 box Penne Pasta
1 package Eckrich sausage links
1 Tablespoon crushed garlic
1 Tablespoon olive oil
1 bunch Swiss chard or kale
grated Parmesan cheese (optional)
Directions:
Cook and drain pasta. Meanwhile, slice sausage and brown in skillet with olive oil and garlic. Wash greens and tear into smaller pieces if necessary. Add greens to sausage a little at a time (they will cook down so you can continue adding more). You may need to add a little more olive oil as you add the greens. Add sausage and greens to pasta. Salt to taste. Sprinkle with Parmesan after serving.
Here’s a note on using onion scapes:
http://eatingrichly.com/what-are-scapes-and-how-do-i-cook-them/
One of our CSA member families posted several recipes they enjoyed with last week’s share (see our Facebook page). All recipes serve 2.
Greens w/ bacon & apple:
Swiss chard & beet greens
4 slices of bacon
1 Gala apple
1 small red bell pepper
1 small onion
Fry the bacon, drain it (not completely). Sautee bell pepper & onion w/ bacon. Add sliced apple, chard & beet greens, cook until greens are soft but not mushy.
Baked kale w/ garlic & parmesan
Kale
Olive oil (about 1 Tbsp)
1/4 c shredded parmesan
1/4 c grated parmesan
1/4 c minced garlic
Tear kale into small pieces. Toss kale w/ olive oil. Add garlic & cheese, mix thoroughly. Spread on cookie sheet (might want to use parchment paper). Bake at 400 until kale is crispy and cheese is starting to brown (15-20 minutes), stirring every 5 minutes (optional, but it does even the cooking).
Grass Fed Ground Beef & sprouts warm salad
Sunflower sprouts
Mizuna
2 green onions, chopped
8 oz grass fed ground beef
2 tsp seasoned salt (or other seasoning mix)
2 oz soft cheese (I used Laughing Cow, but goat cheese would work well)
2 Tbsp raspberry vinaigrette dressing (I use Ken’s Lite Raspberry Walnut)
Brown ground beef w/ your seasoning. Cut cheese and mizuna into bite-sized pieces. Toss all ingredients. Eat it immediately so you get the alternating hot and cold.