CSA 2014: Week 2*

Week 2

Week 2

Week 2
Pea Shoots!
Storage Tip #2

Week 2 Included:
Pea Shoots
Leaf Lettuce
Spinach
Radishes
Green Garlic
Scallions


This Week's Standouts:
Pea Shoots! A thing of beauty - tender leaves, tendrils, blooms and all. A nice, fresh change of pace -- in the raw for salads, sandwiches, and wraps and lightly sautéed to pop regular greens and old standards.
Green Garlic wallops such amazing flavor to anything and everything. Yes, it packs that garlic flavor but much richer, deeper and smoother than bulb garlic.

And here's how we used this week's produce...

If last week's theme was soup for the season's last chill, then this week's might be barbecue! A huge shoutout to our veterans this Memorial Day and every day--thank you!

2 Lettuce Wraps for Lunch
Overlap 3-4 large Lettuce Leaves for each wrap, line with chicken salad, Pea Shoots and grated carrot -- quick drizzle of olive oil, balsamic and hit of salt and pepper.
For chicken salad: 1 chopped grilled chicken breast , sliced Green Garlic, Scallions, celery, toasted sunflower seeds and just enough mayonnaise and Dijon so it sticks together. This acts as your mortar thats hold all your fixings in the wrap.

Snacks for Lunch / Hors d'oeuvres for Happy Hour
Radishes, trimmed and halved laterally, shmeared with hummus, a light crumble of goat cheese and a drizzle of olive oil.

Grits & Greens with Poached Eggs for Supper
Lightly sautéed Pea Shoots with sliced Green Garlic and Scallions served over creamy, savory grits and topped with soft poached eggs.
Mavenjoy Food Pick: Readyville Mill Grits - stumbled on these locally grown, organic grits doing genealogy research of all things -- turns out my great-great-great-great grandfather, Charles Ready, Sr. started this mill in 1812, and it continues today as a working grist mill. After over four decades of eating grits, I finally tasted the real thing and there is such a huge difference. If you find yourself near middle Tennessee, stop in Readyville and ask for a plate of corn cakes and take home some real-deal grits.

Slaw for Memorial Day Barbecue
Shredded cabbage, grated carrots, julienned Radishes, sliced Green Garlic and Scallions tossed with apple cider vinegar, olive oil, barbecue spices and a drizzle of hot sauce and honey (chill 2-3 hours) heaped on top of grilled Mountain Valley Farm beef brisket and a pour or two of homemade barbecue sauce.

2 Large BBQ Salads
Torn Leaf Lettuce, cabbage, chopped Green Garlic and Scallions, shredded carrots, chopped tomatoes, sliced Radishes, sprinkled with cooked kidney and navy beans and leftover beef brisket. Top with a vinaigrette like this mixed with a couple of spoonfuls of homemade barbecue sauce.

Triple Green Juice+++
Juiced a huge handful of Spinach, 1 cucumber, 1 celery stalk with leaves + 2 small apples + 1/2 lemon + 3 large Radishes for a bonus bite + radish is a potent detoxifier, digestive aid and super antioxidant.

Green Smoothies
Froze Spinach for future smoothies like this Smoothie Georgia Verde.
Mavenjoy Tip: Frozen fresh spinach leaves and other greens, berries and bananas make great quick and convenient smoothie ingredients.

Sautéed Greens
Sautéed Radish Greens with sliced Green Garlic and Scallions in olive oil and finished with salt and pepper.

2 Large Mediterranean Salads
Torn Leaf Lettuce, arugula, basil, sliced Scallions, Radishes, olives, chopped artichokes, roasted peppers, almonds, pumpkin and sunflower seeds ( if local buy seeds here, if not buy bulk seeds online). Drizzled with olive oil, balsamic and a sprinkle of sheep feta.

2 Veggie Chili Burritos
Lined each gluten free tortilla with a "row" of Amy's Spicy Chili, Lettuce Leaves, grated cabbage, carrots, Radishes and topped with homemade salsa and guacamole.



Mavenjoy Storage Tips:
1. Bag greens loosely with 1-2 unbleached, undyed paper towels in either a produce bag or other bag and store in fridge.
2. Stand anything with stems or shoots (e.g., scallions, radish greens, cilantro, parsley, etc.) in glass of water, tent a plastic bag over tops and secure with a rubber band, store in fridge (amazing how long they last!) -- except for basil, it stays fresh longer in a glass of water but not covered or stored in the refrigerator.

Mavenjoy Food for Thought:
What Farm to Table Got Wrong by Dan Barber, chef at Blue Hill at Stone Barns

*And once again...
Big shoutouts and gratitude to our lovely CSA farm this year, Sun Dog Farm and our pick up destination Blue Ridge Grocery. Give them your support and discover more local food sources to support wherever you live.

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