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CSA Cooking- Week 1

June 11, 2010

Greens are in as we start out the CSA season, and I am a huge fan of sauteing anything in garlic.  Hence, CSA greens sautéed in garlic (surprise!).

This recipe can handle quite a bit of variation – have fun!

Start with a chopped onion and/or several minced cloves of garlic, dropped into a heated pan with 2 tbsp butter and/or olive oil.  Salt and pepper to taste.   Saute on medium until tender as the onions turn clear.  I used 3 turnips and a bunch of arugula.  Add the chopped turnip first, cook for 3-5 minutes, then add the chopped turnip greens and arugula along with 1/3-1/2 cup apple cider vinegar (or whatever other vinegar you have).  Cover and allow the greens to steam for a few minutes, until wilted.

Toss and serve, perhaps with some Parmesan cheese…

Cooking up those CSA veggies!

In addition to the aforementioned dish, we also fixed up some other local goodies.  Salad with CSA lettuce and radishes from the backyard, sausage from our CSA meat partners, and grilled portabello mushrooms topped with olive oil, balsamic vinegar, and green olive spread.  A little trick of the trade- scrape out the gills of the mushroom before you add all of the seasoning, and it won’t be so watery when it cooks up.    Big difference and totally worth it!  You can also see on the right some canned goods- dill pickles and zucchini pickles from last season.  The pressure is on to finish stuff up so we can make more!

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