I have wanted to join a CSA for a few years, and this year, finally checked it off the list! If you don’t know what a CSA is, here you go. Also, you probably don’t live in Brooklyn or Oregon. Sorry about that.
We get our CSA (full veggie share, full fruit share, plus eggs, a canned item and wine. I KNOW) from Partners Trace Farm, which we pick up on Mondays at Huckleberry bar. Picking up farm fresh, sustainable produce while getting a drink? It’s like it was made for me. I LOVE that I get to hang out with the farmers, Amoreen and Tierney, who are awesome ladies, and make farm clothes look hot.
This week’s bounty:
- Collard greens
- Vulcan lettuce
- Turnips, with an insane amount of greens attached
- Summer squash
- Ho Mi Z Mustard greens (google thought I wanted Ho Chi Minh, which would be awkward to pick up in a bar)
- Cherries from Breezy Hill Orchard
- Bottle of Pinot Noir from Whitecliff Vineyard in NY
OMG so many green things to cook! I am loving the forced creativity though. I consider myself a fairly adventurous eater, but if left to my own devices I will eat nothing but brown rice, avocados, lettuce, and cake. Below is what I made last night (and had for lunch today). So f-ing good, people.
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese – recipe by Giada De Laurentiis from foodnetwork.com
Note: I took this straight from the website, but made a few changes. I used kale AND chard, don’t even worry about it. I didn’t have tomatoes, so I added a little pasta water at the end to keep it from drying out. I also used fresh mozzarella instead of pecorino. Enjoy!
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and pepper
- 8 ounces whole-wheat spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons freshly grated Pecorino cheese
- 2 tablespoons toasted pine nuts
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.