To start the season, I don't think I could prep you any better than your fellow member Emily Akins. Her Edible Kansas City article, Sharing: How I Found My Way to CSA is full of excellent advice (like a reverse grocery list). It hits on how to get into the rhythm of having a CSA feed you.
This week the rhythm is greens. Fresh or cooked, we feel that they are all at their best this spring. You can make greens a main dish, or work them into just about anything. Tonight's recipe for carbonara with greens is a good example, working vegetables into your diet by adding them to an otherwise vegetable-less dish.
Carbonara with Greens
Ingredients1/2 bunch of greens
2 green onions
1 cup diced bacon, ham or salami
1 tbsp olive oil
1 tbsp vinegar or lemon juice
1 tsp salt
1 lb pasta, cooked
1 cup shredded cheese
Method Trim the stems off the greens. Chop and mix with chopped salami and green onions. Add to pan with heated olive oil and sauté for 3 minutes. Add greens and cook for 2 more minutes. Add half the pasta (save the other half and make this dish again). Mix the eggs, cheese and cracked pepper in a bowl. Toss with pasta and heat until eggs are set. Serve with garnish of green onion tops and the remaining grated cheese.
|Fold greens leaves in half to easily trim stems|