We joined a CSA a few months ago and have been patiently waiting on our first harvest. Today was the day!! First off, this is the CSA we joined: Eden's Organic Garden Center. And THIS is something they were just involved in. (Sounds pretty awesome, right? Anyone who wants to go next year just let me know!) We toured it first to meet the owner and to see where our food would actually be coming from. It's in Balch Springs, which is actually where I work. (It's on the same street as my school even.) But, she delivers to The Green Spot every Saturday, so that is more convenient for us to pick up at.
Anywho... today we received this HUGE squash,
(have you ever seen anything so big?)
eggplant, peppers (3 different kinds), mustard greens, mizuna, and sweet potatoes. Tonight we made this for dinner:
Sauteed Mizuna and Orecchiette
3/4 pounds dry orecchiette (ear-shaped)pasta or pasta twists
1/4 cup extra-virgin olive oil
1 pound mizuna, bare stem ends trimmed off and yellow or bruised leaves discarded,coarsely chopped
1/4 teaspoon crushed dry hot red chilies
About 1/2 cup freshly grated parmesan cheese
In a 6- to 8-quart pan on high heat, bring about 4 quarts water to boiling. Add pasta and cook, uncovered, just until tender to bite, 6 to 10 minutes. Meanwhile, place a 5- to 6-quart pan over high heat and add oil. When oil is hot, add mizuna. Stir until leaves are wilted, 2 to 4 minutes. Drain pasta well and pour into a warm, wide bowl. Add mizuna and lift pasta with 2 forks to mix. Sprinkle with chilies and parmesan cheese; mix again. Makes 5 or 6 servings. Per serving: 346 cal.; 13 g protein; 13 g fat; 46 g carbo.; 173 mg sodium; 6 mg chol.
**I added about 3 tbs. fat free milk and 1 lb. Italian sausage to it... yummy. And, we do this same recipe on a pretty regular basis with asparagus rather than the mizuna. It's super good.***
(have you ever seen anything so big?)
eggplant, peppers (3 different kinds), mustard greens, mizuna, and sweet potatoes. Tonight we made this for dinner:Sauteed Mizuna and Orecchiette
3/4 pounds dry orecchiette (ear-shaped)pasta or pasta twists
1/4 cup extra-virgin olive oil
1 pound mizuna, bare stem ends trimmed off and yellow or bruised leaves discarded,coarsely chopped
1/4 teaspoon crushed dry hot red chilies
About 1/2 cup freshly grated parmesan cheese
In a 6- to 8-quart pan on high heat, bring about 4 quarts water to boiling. Add pasta and cook, uncovered, just until tender to bite, 6 to 10 minutes. Meanwhile, place a 5- to 6-quart pan over high heat and add oil. When oil is hot, add mizuna. Stir until leaves are wilted, 2 to 4 minutes. Drain pasta well and pour into a warm, wide bowl. Add mizuna and lift pasta with 2 forks to mix. Sprinkle with chilies and parmesan cheese; mix again. Makes 5 or 6 servings. Per serving: 346 cal.; 13 g protein; 13 g fat; 46 g carbo.; 173 mg sodium; 6 mg chol.
**I added about 3 tbs. fat free milk and 1 lb. Italian sausage to it... yummy. And, we do this same recipe on a pretty regular basis with asparagus rather than the mizuna. It's super good.***
I'm so excited to see what else we get week to week. And for the recipes that will follow!
Why can't we go this year? Are all tickets sold already?
ReplyDeleteSounds yummy! I liked that part of the CSA the most - forced me to try new recipes!
ReplyDeleteIt already happened. We're too late :(
ReplyDeleteOh, I just re-read the invite. They just had one at Eden'd Gardens. This one must be a new one set for Dec. 5. It's at a different place. I'll go.
ReplyDelete