Remember back when I told you all that I’m contributing a recipe each week to the newsletter of the CSA that my cousins are running? Well, it’s been going great! With all the traveling that I’ve been doing in the past month, I’ve been unable to really create new recipes with fresh ingredients they’re handing out, but I have been going through my recipe index to share past ones that use exactly the produce that they’re putting in those baskets. They’re all tasty and delicious, so I have to share them with you again! They’ve made frequent appearances in my kitchen and will continue to do so.
The first recipe I submitted actually WAS a new, original recipe to highlight spinach. The Italian Spinach and Tomato Egg White Frittata. It got rave reviews too! I’m a huge frittata fan and have made many other variations in the past year.
The next week I submitted a recipe to highlight garlic scapes that I found on another site (since I was traveling again). It was this recipe for Garlic Scape Hummus and it looked wonderful! It’s from The Spiced Plate. I’m a big fan of garlic scapes.
Week three led me to share my Warm Curried Beef Salad recipe to highlight their carrot crops. No other vegetable compliments the flavors of this salad better than a fresh carrot!
For week four I chose to highlight cabbage and shared this Food Republic recipe for Sweet and Sour Chinese Cabbage. In my life, I’ve only ever really had cabbage in random salads, soups or paired with corned beef. This recipe inspired me to buy a cabbage at the market a couple weeks later so that I could do something else to highlight it rather than just making it an afterthought again!
Southwestern Black Bean Salad highlighted green onions in week five. It’s not a huge part of the salad, but it’s definitely an important ingredient. This salad also highlights corn and tomatoes, both of which are in season right now (at least in my town!)
Last week I shared Spanish-Style Shrimp and Garlic to highlight both their garlic and zucchini crops. I LOVE this recipe! It’s especially wonderful when you use raw shrimp rather than pre-cooked shrimp. It turns out so succulent and bursting with flavor. I even bought some shrimp on Sunday with this recipe in mind.
This week I shared my recipe for Fried Rice with Prawns and Ham to highlight the carrots and onions. This is by far my favorite fried rice recipe. It’s full of flavor without being full of oil and the wild rice give it just a bit of nuttiness that blends perfectly. I also describe the best way to prepare it so that all the vegetables lend their flavors to the rice in the best way possible, so make sure to read it if you haven’t yet.
Now that the month of weekend travel is over, I hope to be able to come up with new and fun recipes with the vegetables that I’m getting from my own CSA – The Wingfield Farm. I’m splitting a half basket with my friend, Cass, and the amount is still plentiful. And I’m enjoying the selection much more than the CSA I belonged to last year! Yesterday we received our first basket and I got zucchini, onion, red potatoes, oregano, mint, basil, asian greens and a variation of chinese cabbage. That was just what I took. They also had yellow squash, dragon tongue beans, leaf lettuce and arugula. AMAZING! Last night I cooked up a semi-homemade meat sauce with the oregano, basil, onion and zucchini. Basically, you take this recipe for Mighty Meaty Spaghetti Sauce, use half the amount of meat it calls for and replace the other half with finely diced zucchini and a whole medium diced onion. Cook up the veggies for a couple minutes before you add in the meat and then right before you put in the sauce, put a dash of nutmeg in there. It’s incredible.
Okay, well, that’s all for now and don’t forget to enter to win the RWWF Love and Gratitude Box! The winner will be announced on July 10th!