"Axe-Murderer" Salad...and other tries this week!

Okay - now that I have your attention! We have had some interesting results from this week's garden CSA haul. The winners were:
- Harukrei turnip and strawberry salad: thinly sliced turnips over raw, torn up turnip greens. Inspired by this basic recipe http://www.examiner.com/cooking-in-portland/hakurei-turnips-from-top-to-bottom. But, since we had no tomatos, we added strawberries for the sweet, acidic element and substituted bottled Italian dressing since we were low on time. DH and I thought it was great...DS actually served himself more and asked when we would have it again!

- Mixed-veggie stir-fry: featured napa cabbage, kohlrabi sliced, kohlrabi greens, harukei turnips sliced, sugar-snap peas, scallions, and garlic scapes from the CSA (and carrots and some left-over skirt steak - to pacify DS, who is not a big stir-fry fan.) Everything came out great except the kohlrabi greens - overcooked, maybe?

- Massaged Kohlrabi-Green Salad w/ Peaches: Much like the massaged kale salad from two weeks ago, but with kohlrabi greens and, well, peaches...the greens were much better this way, and DS served himself more of this one as well!

- "Axe-Murderer" Salad: a basic slaw of thinly sliced napa cabbage, thin-sliced carrots, and grated beets, dressed in a light vinagrette of equal parts honey and rice wine vinegar whisked with salt, pepper, and enough oil to make it all work.

Okay -- that one takes some explaining! No, there is no recipe or website linked to "Axe-Murderer" salad...the name was inspired by the terrific purple, oozy mess which results when one attempts to grate a beet. Now I have absolutely zero experience with beets in their natural state...and almost no experience with beets whatsoever. I will own the fact that, as we cruised the CSA line and encountered the largest bunch of beets on the planet staring at us I gave a shudder, thinking "great...who the heck wants beets?" But, I kept reading how beets are sweet and go great in slaws and salads, so I concocted this all by myself. I went into the act of grating beets in a very naive way...to look at them, they seem hard and dry, and I assumed that they would be as easy to manage as potatoes. They are, in fact, the wettest veggie I have ever wrangled! Advice to those who want to grate beets is cover your workspace (and yourself) in as many layers of protective garb as you can muster - I had beet-splatter all the way up my arms, in my hair, and on my glasses! (I can only assume that beets are vibrant and full of life, and are very reluctant to give it up just so I can make a slaw.)  DS approached the table and stated: "Ewwwww...BEETS! (read: "I have never tasted a beet and have no desire to try something that purple...ever.") After one bite, we received two thumbs-up from the anti-beet grump...that's good enough for me!

Only "eh" result of the week was a braised kohlrabi with spinach side-dish...grated kohlrabi root sauteed with onion, butter, and tossed with fresh basil. Not bad...but not great. Much like sauerkraut, but with no "sour" factor.

I hope to do a better job of photo-logging the next bunch of items...sometimes I just end up covered in veggie parts and the camera isn't on my mind!

Meat and (not) Potatoes

It is CSA day here in the 'burbs, and we are ready for round two. The verdict on our first two weeks in the veggie CSA is a resounding "yum" combined with a healthy dose of "oohh...should have put that in the crisper drawer..."

We managed to consume about 75% of the veggies that we received from our first visit, in spite of the fact that we were on vacation (read: eating mass quantities of restaurant fare) for much of the two weeks.The Chinese cabbage head and the scallions were left to their own devices on the lower shelves as the drawers were full, and I now know that leafy greens can't survive that way. Bummer. But, the kale in the drawers was very nice even after a full week, and sauteed up with the summer squash and some shrimp to make a pretty tasty pasta toss. So...we'll be looking forward to consuming this week's bounty: more harukai turnips, garlic scapes, scallions, Napa cabbage, and sugar snap peas (insert happy dance of yumminess here!), as well as new items like bok choy leaves, kohlrabi, zucchini, and the largest beets I have ever seen. Like "use-as-a-deadly-weapon" large.

Our other new adventure - our meat CSA membership - started officially last Friday. (No pictures yet, as a bag of frozen meat isn't nearly as photogenic!) Meat pick-up was in the evening, after dinner, so we were eating and chatting about what we might get in the shipment and DS asked how far it was to the meat farm...when we responded about 90 minutes, he gave a deep sigh, looked at the clock, and proclaimed that he wasn't sure we could make it there before it closed. (Oops...forgot to tell him that the farmers deliver to a local shopping center -- he seemed very relieved that the whole trip would take about 10 minutes total!)

We arrived at the shopping center and all looked at each other, wondering how this pickup worked. We noticed several families coming and going with silver-looking carry bags, and entered the store which was hosting the deliveries - a fancy-schmancy wine tasting and gift shoppe (fully deserving of an extra "-pe.") We walked to the back and met Beth, our farmer, who promptly shook our hands, asked our names, and entered us in her database on her IPad: farm-fresh meets high-tech! Beth dug through one of her three huge wheely-coolers and handed us our very own silver carry bag full of frozen meat and a dozen fresh eggs...when DS mentioned that he had never had fresh eggs she warned us: "When you crack them, the yolk will look orange, and it will be ball-shaped - it won't spread out!" When we got home we unpacked two pounds of ground beef, one pound of ground sausage, three fryer chickens, a pack of New York strip steaks, and a pack of pork chops. Bummer that it all had to go into the freezer for vacation!

As we eat our veggies and meats this week, I will be logging some pictures and some recipes, and will post the results...here's to fresh, sustainable eating in the 'burbs!