Posts Tagged ‘garlic scape’

Week 3: June 7-14

June 22, 2008

Week 3 was when the season really got going.  The most local market opened and then, days later,  our CSA started drop-offs.  Luckily our farmer also has a farmstand at the market, so we were able to ask him for predictions and shop at the market for things we would not get from the CSA that week.  He predicted lettuce, so we didn’t buy any.  Then he didn’t include lettuce in the drop-off.  So we bought some romaine at the later-in-the-week market. 

The only vegetable we bought at the weekend market was bok choy, for more stir-frys. I had finally, the week before, figured out how to cook tofu the way I like it.  I’ve been vegetarian for well over a decade, so you’d think I’d have figured out sooner how to cook tofu.  Nope.  The trick is this:  brown the tofu in an un-oiled non-stick pan.  No oil.  Let it sit, triangular slabs arranged in a single layer over medium-high heat, until that side is browned.  Then flip them over and do the same to the other side.  The triangles might stick to each other a bit.  When the second side is browned, then add oil and garlic, or a sauce (either bottled or home-mixed).  Then add whatever vegetables. 

In our CSA share, we received arugula, mustard greens, spinach, and pea tendrils (stems, leaves, and some flowers).  We ate a lot of the pea tendrils raw, a bizarre curly finger food.  Since there wasn’t lettuce, the spinach became spinach salad, with feta, olives, and balsamic vinaigrette.  Some of the arugula became a different salad, with blue cheese and balsamic vinaigrette. 

The rest of the arugula and the rest of the pea greens, wilted by the end of the week, went over pasta.  My husband brought home some garlic scapes from a co-worker who had surplus.  He chopped up and sauteed the garlic scapes, arugula, and pea tendrils in olive oil, seasoned with lemon juice, cayenne, basil, and oregano.  We tossed it with pasta and shredded parmesan cheese.  Yummy!

The mustard greens went into “curried mustard greens and chickpeas” from Joy of Cooking.  The first year we were in the CSA, we received mustard greens.  I’d never cooked mustard greens before.  I don’t know whether I’d ever eaten mustard greens before.  So we did what we always do with a new vegetable:  start by looking in Joy of Cooking.  We own the 2004 edition.  It has two recipes for mustard greens.  One of them involves pork.  We’re vegetarian, so that was out.  The other is the curried chickpeas recipe.  We tried it.  We liked it.  Now whenever we have mustard greens it’s the first thing we make.  Last summer we bought Greens, Glorious Greens – a cookbook I wish I’d had the first year.  It has lots more mustard greens recipes, including a different one involving curry and chickpeas.  Unfortunately, most of the mustard green recipes in Greens seem all to require random other produce like yams.