Week Four delivery of our CSA arrived this past Monday. I love driving over to the farm and seeing what is laid out on those folding tables for us. Good surprises are always enjoyable. Especially when fresh shelling peas are involved…I seriously can’t stop eating those things. We got a bag of them in our share this week (for us, a half a bag) and I was diving into them on the car-ride home. There is nothing like fresh peas. I hate to sound too much like a “mom” but I could snack on them all day long. Truly.
This week, we received:
-1 bulb garlic
-1/2 bunch of scallions
1 head green leaf lettuce
1/2 bag of shelling peas
1/2 bunch kale
1/2 bunch green romaine lettuce
small bunch of broccoli
This is a tricky week, to be honest. There really isn’t enough of any one thing, save the lettuces, to make a complete recipe with. Well, I take that back…we used the peas as a pre-dinner-I’m-SOOOOOO-hungry-snack (my kids literally ask for snacks AS I AM MAKING DINNER. No, you are not having a granola bar 5 minutes before dinner and no, you won’t shrivel up and die of starvation right here on the kitchen floor. Trust your mother.), some of the lettuce we shredded and used in tacos last night and the garlic will just be used throughout the week. I think I should go and buy a lottery ticket, too, because my younger daughter requested that I make kale chips with the kale we got. The world is apparently ending, as one of my children is requesting kale chips.
The broccoli is a meager bunch, so it will combined with a bunch from the grocery store. The following is a great and unusual recipe for raw broccoli. But the scallions were the challenge for me this time around…what does one do with so many scallions? I only got a 1/2 bunch this week but we still have last week’s left over…lots of scallions.
So…scallion pancakes! Love these when we go out for Chinese food, but I rarely get them because they are so deathly. But, thanks to Mark Bittman, I’ve found a more healthy recipe for them. Woot! Check the scallions off the list!
p.s.-I’m still trying to figure out what do to with ONE leek.
Scallion Pancakes, courtesy Mark Bittman
Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
Raw Broccoli Salad, courtesy the Kripalu Soup and Salad Cookbook
6 T extra-virgin olive oil
4 T finely minced red onion
2 T apple cider vinegar
3 t raw honey
1 t Dijon mustard
½ t sea salt
5 C finely chopped broccoli florets
½ C sunflower seeds
½ C raisins
½ C chopped raw cashews
Whisk the dressing ingredients together in a large mixing bowl. Add the salad ingredients and toss until well blended.
Trust me….this salad is great…just finely chop the broccoli so it’s almost a taboulah consistency. You will love it!