Hi everyone, Jess here. We just rolled in from our first camping trip of the season, and had taken with us most of these lovely fruits and veggies! When camping, I tend to cook simply, so you’ll see this week’s ingredients are used that way. Let’s get to it!
- Strawberries
- Strawberry Fool
- As-is
- Muddled into cocktails using Rhubarb Simple Syrup
- Crimson Rhubarb
- Rhubarb Simple Syrup (using the peels)
- Peeled and dipped in maple sugar
- Red Russian Kale, Curly Kale
- Chopped Greens in Stir-Fry Sauce
- Rainbow Radishes
- Bok Choy
- Chopped greens in Stir-Fry Sauce
- Strawberries
- Strawberry Fool
- As-is
- Muddled into cocktails with Rhubarb Simple Syrup
- Bok Choy
- Chopped greens in Stir-Fry Sauce
- Microgreens (Pea and Corn Shoots from Johnny Putt Farm)
- Munched here and there during lunches as-is (the little corn shoots are strangely addictive)
- Eggs
- Cheesy omelettes while camping
Day 1 of the share was just indulging on the freshest of the fresh. Massaged kale with strawberries and a simple lime vinaigrette. For those new to kale, massaging it breaks down that cabbagey texture and creates an almost hearty lettuce type mouthfeel.
The peels from the rhubarb simmered to make a lovely pink simple syrup. It’s such a quick thing to make, and adds a wonderful color, flavor, and elegance to many beverages.
In the interest of keeping it simple this week, I had sweet nostalgia with this one. Peeling rhubarb and dipping it in sugar as you chew it is like natures Lik-M-Aid Fun Dip. Do you remember Lik-M-Aid Fun Dip? If not, Google can help, it’s filed under “Old Time Candy”, right up there with Velamints. I grew up eating rhubarb this way, and now my kids also do. The rhubarb may be a shovel for the sugar at this age, but the flavor and appeal of the rhubarb sticks around when you get older too, so very worth it!
The reason I kept things simple this week was because we were off camping, it’s our annual post-strawberry-festival trip to the state reservation. There is something so special about waking up to the salt air breeze, popping the Muddy Water Coffee into the french press, and tossing fresh strawberries into your oatmeal.
To keep the vacation spirit going, I had pre-chopped and prepped this week’s greens into a big tub. The thing about greens is, the volume is almost always overwhelming, until you cook it and see how much it wilts down. This giant tub yielded 2 plates of wilted greens.
Mason jar #1packed for the trip had a quick stir-fry sauce from Genius Kitchen.
The camp stove griddle handled these greens almost like a wok, almost.
The sauce really worked with the greens, and were I not on vacation, I might have put in the extra step to make noodles to toss the greens with.
Mason jar #2 contained fresh heavy cream, which can be shaken until whipped cream is formed. Perfect for mixing with strawberries for the easy dessert Strawberry Fool.
I had returned home to find my radishes still resting in their bowl of water in the fridge, so those were quickly chopped and headed for a quick Spinach Dip this morning. I’ll be headed to the community garden to pull up the last of my spinach, which I’m sure has bolted in our absence.
That’s about it for my kitchen this week, but let’s hear about some of the delicious items you’ve been cooking!
-Mandy C. is looking forward to whipping up this Smitten Kitchen brine for her shredded summer veggies, Crystal R. tested and approved!
-Julie A. tried out this recipe for kale salad with pecorino and walnuts, also from Smitten Kitchen, and it’s converted a couple of non-kale lovers in the CSA!
-Crystal R. shared this fave for Sausage and Kale Pesto Pizza. Pesto makes a great use for the kale.
-Sharon M. shared a recipe for black bean and sweet potato chili which incorporates kale.
Serves 4 to 6
2 tablespoons olive oil
2 1/2 cups chopped onion
Three garlic cloves, pressed
2 1/2 cups 1/2-inch pieces peeled sweet potato
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and pepper to taste
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups chicken or vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped kale
In a large soup pot, add the olive oil and heat over medium-high heat. Add the onions and garlic and sauté until onions are translucent. Add in the sweet potatoes and spices, stir and add the rest of the ingredients. Cover, bring to a simmer and cook for 20 minutes or until sweet potatoes and kale are fork tender.
-Finally, Mira G. shared this recipe which several of you tried and said was great! Radish, Rhubarb and strawberry salad here we come!
That’s about it for our first share box of the summer, I look forward to seeing you back here today for the “Show” of the second pickup! Until then, enjoy this beautiful day!