CSA Week # 2 Logan’s Square

Well, we had a little rain but, more importantly THE TRACTOR IS FIXED! Blessings to Mr. Joe Ardito for helping me with that 6 hour ordeal.
I’ve already tilled new areas for more carrots, greens, and other things.
Here is what’s in the “box” thi week:
Greens Mix(Arugala, Russian Kale, Swiss Chard, Spinach and Komatsuna)
Stirfy with Choi, garlic, collards and parsley
Onion with Baby leeks
Carrots(parmex, a specialty type, tastes tender and sweet)
Carrot Greens, you may juice or dry them for later use in soups or for topping pastas, rice???
Carrot: & SpinachBRAISED CARROTS WITH CRISP SAGE (wonder if you could use dill instead?)

Fried sage works on two levels to make these carrots spectacular: First, the leaves’ crisp texture offsets the carrots’ tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
1 lb or more carrots, c;hopped
Spinach or other grrens chopped
1 cup M’s veggie brother or chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes.Add Greens at end and fry briefly. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

Carrot-top-soup recipe

1 C black-eyed peas, soaked overnight
1/2 C dried split peas
1/2 C pearl barley
3 quarts water
1 T saute liquid
1/2 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only, stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 C green beans, broken into 1=D3 sections
1 large potato, unpeeled, diced
1/2 bay leaf
1/4 tsp. thyme
1/4 tsp. tarragon
1/4 tsp. savory
1 tsp. salt
dash pepper

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20
and water and simmer until the beans are tender, about 45 minutes.

2. In a skillet heat the saute liquid. Add the onions and
saute, covered, 10 minutes or until the onions begin to brown. Turn off
the heat under the onions and pour about 1/2 C of the bean cooking water
into the skillet and mix well.=20

2. When the beans are cooked, add the onions and all the other
ingredients to the bean pot and cook another 30 minutes, or until the
vegetables are tender. Serve in large soup bowls with generous servings
of fresh whole wheat or black bread.=20

Leek Omlette or tofue recipe(change as necessary 1 12-inch Arabic round flat loaf
250 gram Mori Nu lite Tofu
250 gram frozen spinach
150 gram leek
100 gram fresh mushrooms
paprika powder
lemon juice (fresh or concentrate)

Preheat oven to 450F and pre-bake the loaf for about 4-5 minutes on a
baking sheet. Thaw spinach and drain thoroughly. Wash mushrooms and cut
them. Cut leek into small pieces, rinse and drain them. Get a pan and
use a fat free non-stick cooking spray (or just a bit water) to saute
leek pieces until they are soft and lightly brown. Remove from heat and
put leek in a mixing bowl, add tofu, and spinach and puree. Saute
mushrooms and add to the mixture. Add pepper, salt, paprika powder and
lemon juice to taste and put this mixture over the loaf. (It is supposed
to look like a spinach pizza). Bake it for about 20-30 minutes. Enjoy!

Green Eggs???
This Italian interpretation of a low-fat vegetable omelette simplifies the cooking process by oven-baking, rather than completing it on the stove-top.


1 teaspoon low-fat dairy-free spread
3 cloves garlic, crushed
1 small leek (200g), sliced thinly
400g button mushrooms, sliced thickly
200g greens or spinach leaves chopped finely
2 eggs
6 egg whites
½ cup (125ml) skim milk
1/3 cup (40g) coarsely grated low-fat cheddar cheese


Preheat oven to moderately slow.

Oil deep 23cm-round cake pan. Line base with baking paper.

Melt dairy-free spread in medium frying pan; cook garlic and leek, stirring, until leek softens. Add mushrooms; cook, stirring, until mushrooms are just tender. Add spinach; cook, stirring, until spinach just wilts. Drain off and discard any liquid.

Using whisk, combine eggs, egg whites, milk and cheese in large bowl; stir in vegetable mixture.

Pour egg mixture into prepared pan. Bake in moderately slow oven about
30 minutes or until just set. Place frittata under hot grill until browned.

Tip: Use Swiss brown mushrooms as an alternative tasty mushroom.

Serving suggestion: Serve with a salad of sliced tomatoes and shredded basil

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