Tag Archives: white beans

CSA #5: Greens’n’Beans!

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!


Fresh basil

Potatoes!


More Swiss chard (coupled with last week’s bunch, look for this in our featured CSA recipe this week – just at the bottom of this article)


Radishes (more white bean, radish, and pea pod salad?)


Onions (uncured, so we were warned that they would go faster than store-bought. Not a problem, we’ve already used two out of three.)

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

Ingredients
– 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.

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A Tale of Two Salads


Between having guests over on Friday evening, going to a picnic on Saturday, and our usual Sunday brunch-at-home, I feel like I’ve been spending every other hour of my weekend in the kitchen. Which, at least some weekends, is exactly how I like to be spending my time.

I don’t like going empty handed to any function, especially a picnic, so I thought I would whip up two cold salads and then cross my fingers and hope that they would remain tasty even after surpassing room temperature in the outdoor heat. I really need to invest in a proper cooler and cold packs if I’m going to be traveling with food. Luckily for this time around, both dishes survived the mugginess.

The first salad I made was a white bean, radish, and pea salad that was a modified variation of a member-submitted recipe on Chow. The radishes we had gotten in our first CSA had long since been devoured but we still had the half pound of pea pods. Everything else was simple stuff that I had on hand, substituting vegan cream cheese for the recommended tablespoon of yogurt.

The second salad was an improvisation based on both an orzo salad they commonly serve at Zenith and a suggestion from Mike on what to do with all the CSA garlic scapes we had received. The result was a garlicky pesto salad with a touch of oregano. I think it could have used more black pepper, but it was still pretty good. The recipe works the same whatever kind of pesto you want to make, so go with whatever you have on hand. Want an added crunch? Throw in about a half of cup of pine nuts. For non-vegans, a little Parmesan really gives this salad an extra boost of flavor.


White Bean, Radish and Pea Salad

Ingredients
– One shallot, minced
– 1 tsp apple cider vinegar
– 3 tsp lemon juice
– 1 tbsp vegan cream cheese
– 1 tbsp extra virgin olive oil
– 1 15 ounce can navy beans, drained and rinsed
– 3 –  5 radishes, thinly sliced
– 1/2 pound pea pods, cut in bite-sized chunks
– 2 tsp dried dill
– Tablespoon fresh tarragon, finely minced (optional)
– Salt and pepper

– In a bowl, combine shallot, vinegar, oil, lemon juice, and vegan cream cheese. Toss the veggies and herbs in the dressing. Add salt and pepper to taste. Mix until well combined then chill for at least an hour.


Orzo with Garlic Pesto

Ingredients
– Half pound of garlic scapes, chopped
– 2 tsp fresh oregano
– 3/4 cup extra virgin olive oil
– Garlic pepper seasoning (to taste)
– 1 pound orzo, cooked as directed on box
– 3 tomatoes, cut into bite-sized chunks
– 1 zucchini, cut into bite-sized chunks

– In a food processor or blender, process the garlic, oregano, and olive oil until smooth. Add the garlic pepper to taste. Toss pesto with orzo, tomatoes, and zucchini, until pasta and veggies are well coated. Allow to chill for at least one hour.