Week three- broccoli and kohlrabi

We've been trying to use the grill as much as possible this summer. It feels like we haven't used it but a few times, but it's hard since we work evenings... we pretty much can only grill on the weekends. Grilling veggies is so easy and delicious, and goodness gracious, the broccoli is off the chain.

We recently tossed some cut up broccoli, kohlrabi, and onions with olive oil and salt and pepper then placed on the ceramic grill platter Phil got for his birthday. Once the vegetables get all charred and fragrant we know they're done, and we toss with whatever fresh herbs we've got out back. I think we used thyme in the above picture.

We grilled just broccoli last night and my goodness was it great. We didn't even use any herbs--just olive oil, salt and pepper.

Week Three

The weeks are just flying by! I'm blogging about week three already (I'm still behind, though... I just picked up the fifth week of veggies).

Week Three's bounty:
salad mix
peapods
broccoli
cabbage
zucchini
a weird squash that I don't remember the name of

And let me say, this produce has an incredible shelf life! We used some two-week old broccoli last night and it was so delicious. We grilled it, like we did a couple weeks ago; that's officially my favorite way to do broccoli.

CSA link

An article about what a CSA is and why it's good:

http://http://lifehacker.com/5819320/community-supported-agriculture-what-it-is-and-why-you-should-join

Week two- kohlrabi

Yum! Kohlrabi is great! It's taste is a little turnip-y and a little a little cabbage-y. It looks a little like a fennel bulb crossed with a turnip with a pretty thick skin. For this delicious lunch, I used my vegetable peeler to remove the skin, then somewhat thinly sliced the kohlrabi (as thinly as I could without a fancy gadget... just had to use my knife). I brushed a bit of olive oil on both sides of each disk, sprinkled with salt, pepper, and thyme, then baked 8-10 minutes a side at 425.

And there's more kohlrabi to come! Yes!

Week two- peashoots

Pea shoots are a pretty new veggie for me. I first got them last year at Trader Joe's as something different to add to salads and sandwiches at a time when I was kinda sick of alfalfa sprouts. Turns out I like pea shoots way more than sprouts, and more than actual peas, too. My favorite thing to do with pea shoots is to add them in at the end of scrambling up some eggs. By putting them in at the end they add a fresh taste and just a bit of crunch as well as a lot of vitamins.

Week two- salad mix and green onions

I don't have any pictures of salad greens and green onions from this week's share. You know what salad looks like, and that's what our salads have been looking like.

The onions I used in a couple different dishes. One was a pasta sauce in which I sauteed garlic and some of those green onions with some chopped up anchovies and added some crushed tomatoes. Added some basil and oregano from our garden, put it all over pasta. The other thing we did with the green onions was add them to ramen noodles. It was really good, actually. I recommend adding fresh green onions to ramen.

Week Two

Week two had some awesome treats! First off, I have to thank my brother for picking up my veggies this week, 'cause I was out of town.

Week Two:
kohlrabi
green onion
bok choy
salad mix
pea shoots

I love green onions (and white and red and yellow and whatever other color you can find), and fresh garden onions are the best. I also totally love kohlrabi and peashoots, so this week was really exciting for me.

The lettuce mix we get from the farm is proving to be really great. It's delicious and lasts a long time... this lettuce doesn't wilt!