I’m ready this summer to take my CSA head on! I want to document as many of the recipes as I can, so that other’s can see the amazing, delicious meals that can come from your local farm. I also want to document my downfalls. My goal this season is not to throw anything away! This is my fourth year with a summer CSA and I’m ashamed to admit how much has gone to waste over the years.
I’m armed with experience and determination this year to try it all! No excuses!
This year I’m splitting a full share with a friend, so we will have more variety in our veggies because instead of 4/week we’ll have 8! My first week was a smashing and delicious success, not only for my ability to cook the food, but may family’s ability to eat it!
This week I discovered how truly amazing beets are! In the past I have cooked the bulbs only and discarded the stems and leaves, but no more!!! I vowed to use the entire beet!
My first delicious dish was a stir-fried rice with grilled salmon and a kale salad! Did I actually use kale and beets in the same dish? Ha, yes!
So in oder to get some inspiration for this dish I polled my Facebook friends. My sister actually inspired the salad idea…thanks Kathleen.
A “massaged kale salad” with roasted beets, sliced radishes, honey goat cheese, dried cranberries and walnuts. Oh my mouth is watering just describing the salad I made because it was that good. I had never heard of massaged kale, so I googled it and watched a you tube video to learn how to “massage” kale. It was so simple. I shook a little salt on the washed and cut leaves and then rubbed the kale between my fingers. I think it didn’t take more than a minute or so for the kale to become soft and dark green, much easier to eat! Next I sliced my beets and tossed them with a bit of olive oil and roasted them in the oven at 400 degrees for 30-40 minutes. I shaved the radishes into thin slices (a veggie I had thrown away in the past) and once the beets were roasted both radishes and beets were tossed with olive oil and balsamic vinegar. Added the veggies and topping to the salad and that’s it!
Next for the stir fry I made… I thoroughly washed and cut the stems and leaves of my beets. This is where I love having a salad spinner, makes the job so much easier. I chopped up a half an onion and sauteed the onion with the chopped up stem from the beets in coconut oil (ooooh, I love anything in coconut oil!). I added some baby portabella mushrooms and let all of the ingredients cook down. Next I chopped up the garlic scapes, these long curly green veggies that come from my CSA and are actually the immature flowers of the garlic plant. Chop them up like a green onion and they taste like a milder version of garlic. I added about 3 full scapes worth to my stir fry. I finally began to slowly add the leaves of 4 beets into the stir fry. I say slowly because as they cook down a bit I began to add more. These cooked for an additional 5 minutes or so and then I added 2 cups of cooked brown rice with a bit of olive oil and water so it wasn’t too sticky. The stir fry cooked for another 10 minutes or so to let all of the flavors really come together.
Finally my husband came some and grilled up some salmon, dinner was served. Amazingly, my husband (not a veggie lover) has seconds and my 3 year old ate salad stir fry and salmon and told me it tasted “good”. Now, that’s success!