Tuesday, April 20, 2010
Reconnecting with CSA
I'm all bundled up in my husband's giant bright red alpine weather coat, jeans filthy from this morning's job, wet from the rain. Merry Elkins, whom I haven't seen in nearly a decade (since my PR days) discovers the CSA pick-up point and asks "what's this?". OMG! It's YOU! Small world... I think Merry's joining the CSA. Cool! Funny how paths cross in life...
Later, Jodi shows me pictures of a gorgeous salad she'd made at her brother's last month. The salad was tossed with arugula flowers. She'd sent the pics to her pal, Alice Waters, who understands the beauty in such things. Alice is coming to LA on Saturday for a book-signing BTW. She is signing copies of her new book "In the Green Kitchen" at Lost & Found.
Here's what Farmer John had for us at the Beachwood Canyon pick-up today: (Thank you for taking all those bags of soil away!) You rock!
arugula (strip the stems of leaves, flowers are edible too)
curly mustard greens (pictured above)
green chard (see previous post for recipe)
chamomile (dry the flowers in a paper bag)
butter lettuce (peeps are loving this!)
red and golden beets
baby bok choy
turnips (try steaming them)
Here's a recipe from Lauren at Nuttri-Savvy.
Hope the info. I sent was helpful (Calcium, Magnesium, Vit D for healthy bones). My husband - an 'intuitive chef' came up with this recipe and it's healthy & green:
Mizuna & Chard saute
1 bunch of mizuna
1 bunch of green chard
1 young garlic clove minced
1.5 TBS olive oil
1 tsp apple cider vinegar
1 medium turnip shredded
In a large pot saute young garlic in 1 TBS olive oil, add mizuna and chard and cook until just tender. In a processor, shred turnip. Add cider and a half TBS of olive oil. Plate mizuna and chard with shredded turnip mixture on top. Enjoy a healthy, delicious serving of leafy greens.
Nutritional info: cal 70, fat 3.5g, sodium 350mg. carb 7g, fiber 3g, protein 3g
Lauren O'Connor, MS, RD
Thank you Lauren,