L to R: Swiss chard, lettuce, baby salad greens, radishes, peas, kohlrabi, and basil.
This CSA basket is similar to last week’s, with swiss chard replacing the kale, and kohlrabi replacing the spring onions. I was so excited to have another 2 pounds of peas that they are featured in both dishes again this week, cooked and raw.
There was a lot of leftover Macaroni and Cheese in the refrigerator (both homemade and from a box-can you tell which is which???), so the three of us split it among us, and I made two vegetable sides to accompany it. On the plate you see a Green Vegetable Sauté, with the Swiss chard, basil, and peas from this week, plus kale and spring onions from last week and some bok choy from another farm. I also added fresh ginger and soy sauce to give it an Asian spin, and a bit of white wine vinegar at the end for some needed acidity. Greens can sometimes be bitter, and these were on my first taste, so I added a little water and let them simmer in it for just a few minutes, and the bitterness was gone. Everyone gobbled this right up.
Here is a very simple salad, made with grape tomatoes, raw peas, finely diced kohlrabi and radishes, all mixed together with extra-virgin olive oil, white wine vinegar, salt, and pepper, and allowed to sit for a few minutes. The lettuce/salad mix is topped with this lovely, fresh, lightly seasoned salad, and there is no need for any more dressing. This was a very refreshing salad on a hot, humid day.
So there you have it, another episode of Hacked! Chef of Steel is in the books. Have some fun with the season’s best flavors, and I’ll see you soon on the Road.