CSA COOKOFF: WHAT CAME IN LAST WEEK’S FARM SHARE & HOW WE USED IT
1. Lettuce: See this week’s featured recipe, below.
2. Basil: Ditto.
3. Cabbage: Slaw, along with the bok choy (number 4).
4. Bok choy: Ditto.
5. Black raspberries: An afternoon snack for me and my dog.
6. Cucumbers: See this week’s recipe.
7. Summer squash: Double-grilled squash and potato pizza, with pesto and cherry tomatoes from the backyard. (First we grilled the squash and potato; then we grilled the dough.)
8. New potatoes: See number 7.
THIS WEEK’S RECIPE: AVOCADO TUNA UNROLL WITH PISTACHIOS & PESTO
Proof that sometimes two wrongs can make a right: A couple of my hang-ups collided in an explosion of awesomeness this week. Wrong number 1: As much as I love a good salad, I have a mental block against treating it as a dinner entrée. This might have something to do with spending so many years in climates where winter lasts nine months. A crisp salad when it’s 20 degrees outside? No, thanks. I need insulation. Pork belly. Rutabagas. In summer, however, I’m willing to reconsider.
Wrong number 2 is that I’m a bit of a hoarder when it comes to specialty preserved goods, whether we’re talking my own home-canned tomato sauce or a souvenir jam bought on vacation. I’ve probably let candied jalapenos from Texas and Dijon mustards from Wisconsin see the way, way back end of their shelf lives, simply because I hate using up sentimental foods. This week the item in question was a tin of tuna from a trip to the Azores. (Just how long ago that trip was, I’d rather not say. Use your imagination and then add a year.)
A farm-share-fresh salad seemed like the perfect solution to both of these quirks. Creamy from the tuna and avocado, crunchy from the pistachios and cucumber, it reminded me of a deconstructed sushi roll, and it hit the spot on a hot summer night. Speaking of spots, it also cleared a space in my pantry long occupied by tuna, which means I’m due for a trip to the grocery store. Or the Azores.
Feeds 2 well:
» 1 head of lettuce, washed and pinched
» 1 large cucumber, washed and sliced into thin coins
» ½ avocado, sliced
» 1 bunch basil, washed
» 2/3 cup olive oil
» 2 Tbsp lemon juice
» Salt and pepper to taste
» ¼ cup pistachios, plus more for garnish
» 1 can of sustainable chunk tuna (Can your own!)
Put the basil, olive oil, lemon juice, salt and pepper, and ¼ cup of the pistachios in a food processor and blend until you’ve got a loose pesto. This is your salad dressing. Combine all of the other ingredients then top with the dressing.
Toss gently. Eat ravenously. Happy farm sharing!
CSA Cookoff is an ongoing series devoted to putting farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment or photo and share the farm share love!