It’s been a rough week. Other than my brief trip to Jose & Tony’s on Monday, eating-wise it’s been a week of scraps, leftovers, and retreads. It hasn’t all been bad, of course – burnt out by Wednesday, I took my partner to Thai Cuisine, where yellow curry with mock duck soothed my weary soul – but until the weekend, I hadn’t really had a chance to relax, to spend time in my kitchen, to write.
It was another great week for our CSA, however. No homemade preserves in this bundle, but a few welcome surprises, such as fingerling potatoes, hot peppers, and a big stalk of fresh garlic. If I can convince my partner to plant it instead of eat it, we might be able to start that garden sooner rather than later.
On a side note, but related to produce: It seems like everyone’s personal gardens are starting to burst with product. In the upcoming weeks I’d like to feature recipes that are of use to my gardening friends, so if you’ve got more zucchinis or tomatoes or basil etc than you can handle, drop me a comment and let me know what kind of recipes you’re in need of. If you just feel like getting rid of your produce, you can make sacrificial offerings at my address. We take all forms of vegetables, fruit, and cookies.
Now for this week’s yield!
As stated above, this past week didn’t exactly afford me a lot of kitchen time, but the CSA has been a significant help in not going hungry. Thanks to two straight weeks of Swiss chard and well-timed purchase of navy beans, I made an easy dinner for our post-family July 4th evening.
Beans and Greens
- 1 lb Swiss chard, kale, or spinach, or green of choice (the amount can vary, but a pound is recommended)
- 1 small onion, chopped
- 1 15 oz. can navy beans, drained and rinsed.
- 2 tsp garlic pepper
- 1 tsp dried basil
- 1 tbsp extra virgin olive oil
- Heat oil in medium-sized pot, then saute onions until tender. Throw in the greens (feel free to tear them into whatever size you desire), add the garlic pepper, and cook at low heat for five minutes.
- Once the greens are looking tender (but not completely soft), add the white beans and basil. Cover and cook at very low heat for up to twenty minutes.