This week we got:
-More English pea pods
-Garlic with the stalk still very much attached and still very much 2.5 feet long. Still don't understand why they didn't hack it off, but I know 1000x less about harvesting garlic than a real farmer does, so hooray garlic stalk!
-Garlic scapes. Different than the stalk. These are the flowering parts. They look like curly, unopened flowers in the middle right
-Broccoli and cauliflower
-Head of lettuce
-Head of cabbage
You had me, and then you lost me at cabbage, CSA. Cabbage = not my favorite food, and not Nick's either.
Of course, raw peas on salad are always winners. I said last week I'd make something else with them, but that would require cooking and thinking and I'm just not there. We have a very errand heavy week (4 doctor's appointments and Nick's car is in the shop) which means I feel like I spend my life driving every day.
It's garlic. It'll get eaten when I'm good and ready.
I was surprised by how much I enjoyed these. I chopped them in 1/2 inch pieces and sauteed them with vegetable oil and a little sesame oil, added frozen pea/carrot mix, chickpeas, brown rice, soy sauce and egg and made a very hearty fried rice out of the mixture. It was great! The scapes had a distinct garlic flavor but they were easy to eat. They didn't have the bite of garlic cloves.
Broccoli and cauliflower
Yeah... so this week's variety was not quite as exotic as last week's. Broccoli and cauliflower will either be steamed or roasted and enjoyed en masse because they are wonderful. It's Tuesday and I still haven't followed through on this. Hmm. I've been looking at this recipe lustfully for months. Nick's not a cauliflower fan but he has consented to trying buffalo cauliflower because it's buffalo-flavored, and therefore delicious. Since I can't keep myself from staring longingly at buffalo wings whenever he gets them, and sadly dipping my celery in the extra sauce, I think these buffalo wings (heads? florets?) must be made. And soon.
Salads. Always salads. Considering organic greens at our local grocery are $8 for a week's supply, a head of lettuce is legitimate currency around here.
Oh cabbage. So meh. I've had recipes with cabbage in them before that were delicious, but I tend to pick actual cabbage out of my salads. When I saw this enormous head of cabbage, I was concerned. My mom offered to take it off my hands, but I figured I'd at least try and make something with it. I went with the easiest, least creative option (which seems to be the theme of cooking this week) and made vinegary coleslaw. I used a mish mash of recipes that all called for vegetable oil, vinegar, sugar and salt in various amount, which I poured over a thinly sliced head of cabbage, a red bell pepper, the leftover scallions that just won't quit, and a diced yellow onion. It was... coleslaw. Not my favorite, still, but fresh-tasting and a nice side dish for burgers. Don't look a gift cabbage in the... something. It did make a ton of slaw, so I gave about half to my parents. If I get more this week (deliveries are on Thursdays), I will not know what to do with myself.