CSA COOKOFF: WHAT CAME IN OUR FARM SHARE & HOW WE USED IT
It was so sweltering this week, I wanted to get the farm share into the crisper as quickly as possible. And then, once the veggies were safely tucked in, I couldn’t bring myself to haul them back out into the heat for a picture. The upside is that the photo above, shot peering down into the fridge drawer, cools me off every time I look at it. Ah, sweet relief.
1. Collards: Went into couscous, along with sweet potatoes, chickpeas, onion, cumin, curry, lemon juice, and merguez, for night 1 of our camping trip. More on that below.
2. Lettuce: Salad. Cold, refreshing salad.
3. Kohlrabi: Julienned with carrots for a slaw dressed with honey, lime juice, olive oil, and mustard. We ate this alongside this week’s featured recipe, below.
4. Summer squash: Grilled squash and shrimp pizza, with basil from the backyard.
5. Parsley: See this week’s recipe.
6. Pea tendrils: These got eaten too fast for a photo, but we sautéed them with garlic and tossed them in with takeout lo mein.
7. Strawberries: These guys got some love on HOMEGROWN’s Facebook page—maybe the sweetest, most delicious strawberries ever. Thanks, World Peas!
THIS WEEK’S RECIPE:
SRIRACHA EGG SALAD
We went canoe camping with some friends for the Fourth of July weekend, and despite careful menu planning, it seems all of us—grandchildren of children of the Depression—were worried about not having enough food. We brought extra everything. Thanks to a hardboiled egg surplus, we came home with almost as many eggs as we had left with three days before.
Solution? Egg salad! But not boring old egg salad. Something fun. Spicy. I hit the interwebs for help, assuming the current deviled egg revival would yield some zesty results. But here’s a head scratcher: There aren’t as many egg salad variations out there as you might expect. So, my partner in cooking concocted this version on the fly. Thank goodness for American ingenuity. And for sriracha.
» 6 eggs
» ¼ to ½ cup mayo, to taste
» 1 to 2 Tbsp sriracha, to taste
» 4 green onions
» 2 Tbsp parsley, roughly chopped
» salt and pepper, to taste
Put the eggs in a large stockpot and add cold water to cover them by 1 inch. Bring the pot to a boil, cover it, and remove it from heat. Let it sit 12 minutes or so before transferring the eggs to an ice bath. Let them cool until they’re easy to handle. Peel and roughly chop the eggs into a large bowl. Add mayo, sriracha, green onions, parsley, and salt and pepper. Mix gently. Serve on toasted bread. 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!