This CSA share is very green. There are beet greens, kale, two types of lettuce (butter and deer tongue), scallions, two types of squash (magda and zucchini), pickling cucumbers, basil, parsley, and dill. I had never had deer tongue lettuce before, so I was intrigued. Part of the fun of being in a CSA, after all, is trying new foods. I sampled a leaf, and found it tender but toothsome, with a mild, pleasant flavor.
Just in time for this first small batch of pickling cucumbers, I received the latest email from The Unorthodox Epicure with a small-batch refrigerator pickle recipe that promises to taste like The Boy’s favorite pickle for burgers and chicken sandwiches.
I whipped those out yesterday, and now they wait, doing that refrigerator-pickle thang that they do. They need a few days to pickle up, and then I’ll let you know how they turned out. The recipe has add-ins like onions and carrots, but my jar was filled to the brim with pickles, so I just went with that. It’s just as well, because The Boy would not care for the onion flavor that would have resulted.
I want to come up with some fabulous salads for these two special lettuces; I have frozen the kale from the last two shares, so maybe I’ll do something else with this batch, along with the beet greens. I have shrimp, chicken, beef, and pork in the freezer, and a block of Vermont Sage Cheddar that would be great in a cheese sauce. Hmm, the wheels are turning; I’ll let you know what I come up with. Until then, be just a wee bit adventurous, and bring home some produce you’ve never brought home before. Check cookbooks and The Internet, and find out what people are doing with it, and get on with it yourself. See you soon.