Well, better late than never. I've found Chowhound to be a great source of recipe, ideas and laughs over the years. I think you don't even have to register until you want to post something, but I hope to see lots of you here! These are some of the things I've been making with Turtle Bay CSA goodies in 2011.
Week 2 – June 14, 2011
Ground pork w/ bok choy, garlic, ginger, sesame oil, soy sauce, celery, carrots, edamame
Week 3 – June 21, 2011
garlic scapes, uncooked baby turnips, roasted beets, sautéed greens (with of red swiss chard, turnip greens, beet greens, kale), cooked in two batches depending on need
w/ cooked lentils, feta cheese, toasted pine nuts (added, but not necessary) & mustard vinaigrette (garlic scapes, vinegar, Dijon, a little caraway, & oil)
Week 4 – June 28
Week 5 – July 5
Mostly used these veggies for a BBQ that weekend…
Week 6 – July 12
½ napa cabbage, chopped fine; sweet onion; garlic scapes; grated carrots; also chicken thighs sliced really small. cooked in peanut/sesame oil, then tossed w/ long Chinese noodles (preferably rice), cilantro and one cup of sesame dressing (garlic [scapes], tahini, sesame oil, rice wine vinegar, soy sauce, lime juice, a little red chili paste, a pinch of sugar, a little fish sauce. Could also include a tsp of Colman mustard, w/ water added enough to make a paste, but let sit for 10 minutes before adding to rest of sauce). Didn’t do, but would be good topped w/ chopped peanuts or sesame seeds.
Doesn’t need to be served really hot
Week 7 – July 19
Pasta with swiss chard, onions & goat cheese
12 oz papardelle or fettucine
2 T olive oil
1 red onion (used incredibly sweet onion from CSA)
4 garlic cloves (used the last of my garlic scapes)
½ pint of grape tomatoes, cut in quarters (only because I had them).
2 bunches swiss chard (ribs chopped separately from leaves; I also used some beet greens)
¼ c basil
Zest from a small lemon
Could also add some toasted pine nuts at the end.
4 oz goat cheese
Cook the pasta, reserving one cup of pasta water when draining.
Heat the oil in a large skillet over medium-high heat. Add garlic, onion, veggie ribs, tomatoes (would be good to throw these in in the next step, but my husband only likes his tomatoes cooked). After they’ve cooked for a few minutes, add the leaves and cook until wilted. Season w/ S&P.
Mix the goat cheese into the hot pasta, then add the veggies, basil, lemon zest, pine nuts and pasta water as needed. Serve immediately.
Ken & Maryellen’s onions were so incredibly sweet once they were sautéed I was picking at them like candy!
A variation on a recipe from Real Simple May 2011