I can’t believe I haven’t blogged since last Wednesday! A lot has happened since then. I started the weekend excited to have no plans and spend time away from the computer. I ended the weekend…
Yes, Matt proposed this weekend, at the top of the lovely stairs pictured above. I can’t believe we’re getting married!
The kicker? Matt planned a surprise trip to Vegas THIS weekend! He has never been and wanted to do something special for us to celebrate our engagement. We leave on Friday, right after work!
I don’t know how I’ll be ready in time, but who cares?! I’m going to Vegas!
I picked up week one of my CSA subscription last Thursday. They reuse all their boxes, so I emptied everything into my bag and hauled it home. Here’s what I received in one share:
- Two kinds of lettuce
- Bok Choy
- Garlic scapes (use like garlic!)
- Mixed salad greens
- Quart of strawberries
Amy from Three Rivers warned us that we’d have a lot of greens for the first few weeks and she was definitely correct! As soon as I got home, I started processing the greens.
I washed everything, then put the salad mix into our salad spinner. The other greens I dried and wrapped in paper towel, then put them in plastic baggies (that I will reuse next week).
I am certainly eating well with all this produce. I’ve eaten a salad with every meal so far, and the radishes, broccoli, and garlic scapes invite plenty of experimentation.
One of the most interesting things I’ve done with the veggies so far is to sauté the radishes.
The Sauce Magazine recipe stated to sauté them with butter but after making BLT’s for lunch, we had plenty of bacon grease to use instead of butter. First, I sliced them with a mandoline. You can also chop or dice!
I then sautéed them in about 2 tablespoons of grease for 3 minutes. I added about 1/4 cup of stock, then cooked that down over medium-high heat until the liquid was gone. I took it off the heat, added 2 tablespoons of butter, and a sprinkle of parsley and scallions.
They certainly aren’t pretty, but they were delicious!
I also made a quick batch of kale chips. Cook chip-sized pieces sprayed with olive oil and sprinkled with salt at 375 degrees for about 15 minutes. That’s it!
More to come, including beer-braised greens!
Question: What would you do with all these greens? I need more ideas!