You are going to eat a lot of salads this week. For those of you who miss the abundance of greens during high summer when eggplant and tomatoes are cranking but greens are scant, we make up for it this time of year! If greens tend to sit around in your fridge just glaring at you every time you open the door, here’s how I would approach them: the arugula and lettuce should be eaten raw as salads, so you don’t even need to be creative with those, just have a salad every day this week! The arugula is already washed, so all you have to do is take a handful from the bag, and you are 50% of the way to a meal or snack. When I get home from the farm and I’m starving, before I indulge in something that would be less good for me than salad (even farmers love chips and cookies and bread and mozzarella…), I make myself go straight for the bagged baby greens, either the spicy salad or arugula. My favorite go-to salad this time of year is arugula, sliced apple, crumbled bleu/Gorgonzola/goat cheese, or even cheddar, topped with a very simple dressing of olive oil, red wine vinegar, balsamic vinegar, salt, and pepper (I don’t even make dressing ahead of time, those ingredients live on my kitchen counter at all times and I just drizzle them one at a time right on top of my arugula-cheese-apple creation and mix them all together, a little practice and you’ll get very good at the ratios). This is such a satisfyingly sharp, salty, and sweet salad that I never tire of in the fall (you could add nuts, seeds, hard-boiled egg, chicken, avocado, etc if you wanted to make it more of a meal salad). If you chop and wash the head lettuce today when you get your box home, you might be more likely to get to it this week just like the bagged arugula, because the hard part of washing and chopping is already done. The lettuce will be great as a chopped salad with the cherry tomatoes and radishes. Now, for the greens that could be used raw or cooked - spicy salad and Italian kale - I’d probably choose to cook them since there are other abundant salad greens in the box this week. The spicy is a mix of baby mustard and Asian greens with just a little punch when they are cut as babies. The half pound bag in your box this week will diminish to a quarter of its volume after a quick saute or steam, and would be a great side to any meat, fish, or pasta dish (or any of the spaghetti squash recipes listed below). As for the kale, I usually just include it in whatever else I would be making - roasted vegetable medley, scrambled eggs, quiche, frittata, soup, a pasta dish, etc. And, remember that kale is also great on the grill, it becomes smokey and crispy, and is a faster way of making a traditional baked kale chip (both recipes are listed below, along with a few other suggestions). If you love kale then I don’t have to tell you that you can use it as a base for your meal - sauteed with garlic and olive oil and topped with…a fried egg? Served with rice and beans? As a vehicle for soy sauce for you salty condiment lovers out there!?
Whatever you decide to make, we farmers hope you enjoy this week’s box, and that you’re loving this glorious September weather. We sure are!
This week’s box:
Spicy Salad Mix (great as a salad or a very quick - less than a minute - steam/saute)
Wheat Berries or Whole Wheat Flour
Open in U-Pick (all areas open for picking are marked with a blue and white stake)
Herbs (chives, mint, oregano)
Bread Share: Carissa’s Salty Soured Pickled Rye
Fruit Share: Your choice of beach plums, peaches, and apples
Cheese Share: local selection
Spaghetti Squash Buffalo Chicken Casserole (it might look weird, but trust us it’s delicious)