Here Comes Week 2

Once again I picked up for two family's this week. One share of produce this week:

 Add the second family's in and I have quite a lot of work cut out for me:

So the take, Napa cabbage, zucchini, radishes, beets, onions, "zephir" yellow squash, head lettuce. I knew I was going to be doing a lot of washing, chopping, blanching and freezing so a pot of water went on to boil, sheet pans lined with kitchen towels and I got down to work.

I started my prep by removing the greens from the radishes (save for stock or add to compost) and beets. The radishes got covered in water and placed in the fridge for eating. My friend's share may find a quick pickle treatment for storage.

Beet greens get blanched and frozen just like the kale and chard. They are very good I hear prepared like mustard and collard greens. I tend to give them to my friends as my family won't eat them. The beets themselves are going to get roasted today. I've never had them before and this sounded simplest for prep and serving. And it appears you need to thoroughly cook beets before freezing.

As for the summer squash (both zucchini and the zephir), my friends share got diced, blanched and frozen. I have never blanched squash before freezing but according to The National Center for Home Food Preservation it's a must. Since I was blanching so many other things it wasn't a big deal to add to the rotation.






I shredded both heads of cabbage blanched and froze those as well. All and all it was about an hours worth of work, but totally worth it to have all those veggies prepped and ready.

Favorite thing to do with frozen diced squash? Veg. Enchiladas!

Black Bean and Squash Enchiladas: 

Ingredients:

1 can black beans, drained and rinsed

1 tbsp. oil

1 onion, minced

1 bell pepper, any color

1 zucchini (about 8 oz.), diced

2 cloves of garlic, crushed or finely minced

2 1/2 cups of your favorite enchilada sauce

2 cups of your favorite cheese, divided and shredded or crumbled (cheddar, colby jack, feta, queso fresco all work well)

1/2 c. fresh cilantro, chopped (parsley or spinach can be subsituted)

1 small can of chopped green chilis

12 6-inch corn tortillas

Directions:

1. Heat the oven to 400 degrees.
2. In a 12 inch skillet set to med. high, heat 1 tbsp. oil and saute the onion pepper and zucchini. Once everything is soft and lightly browned remove from heat and add the garlic to the pan.
3. In a large bowl lightly mash the black beans, some should remain hole. Add 1/2 c. of the enchilada sauce, 1 c. cheese (a melting cheese is preferred here), the cilantro, chilis and the contents of the skillet. Gently fold together. Taste for salt and pepper.
4. Warm the tortillas in a microwave (about 1 - 2 min. on high works for me) then assemble the enchiladas. Place 1/2 cup of enchilada sauce in a 9x13" pan. Take a warm tortilla, place about 1/3 c. of the filling in the center and roll up. Place seem side down in the pan. Continue rolling and placing the tortillas until the pan is tightly packed. Cover the enchiladas with the remaining sauce and cheese and bake in the over for 45 mins. to 1 hour. Serve hot.

First Bounty of the Season

I'm up to my ears in cooking today... it was an afterthought to take a few pictures of what I was doing to share. The first share contained kale, swiss chard, salad greens, lettuce, onions, turnips and radishes. One thing I know about our CSA from last year is that green stuff comes in large quantity. It's fairly important to me to store those greens ASAP if I know I'm not going to use them right away. As I picked up my share and one for a friend out of town, storing things was an even higher priority - and not a hard job.
First start a pot of water boiling - at least 4 quarts, more won't matter. Next, wash and remove the stalks from the kale or chard. 
Just hold the bottom of the stalk in one hand and pull up the stalk with the other. You can discard the stalks from the kale and chard in your compost bin though some people don't mind the taste of the chard stalks, they aren't very yummy to me.

Get an ice bath ready and chop up those greens (one kind at a time of course). Throw them in the boiling water for 30 seconds - they'll turn very bright green. Then scoop them out with a spider or slotted spoon and toss them in the ice bath. 








Transfer to a paper towel or cloth lined baking sheet and pat down to get the excess moisture off. 













Transfer to a plastic bag or other freezer safe container removing as much air as possible (air is BAD when freezing) and freeze.
I find veggies store frozen like this very well for up to a year (yes, I have lost a bag or two in the bottom of my chest freeze before).
Now, what do you do with these frozen greens? Cook with them of course. And one of my family's favorite dishes for greens is this lovely dish:




Kale and Sausage Rotini

Ingredients

13.5 oz. whole wheat rotini

• 3 tbsp olive oil
• 1 onion, sliced thin
• 2 cloves garlic, minced or pressed
• 1 lb bulk Italian sausage, hot or sweet (I make my own)
• 8 oz. kale, chopped (thawed if frozen)
• 1 c. chicken broth or stock
• salt and pepper
• Parmesan cheese

Directions

1. Bring 4 quarts of water to a boil. Add 1 tbsp salt to the water and then add the rotini and cook according to directions or until the pasta is al dente.
2. While the pasta is cooking, in a 12" skillet on medium add 2 tbsp oil and saute the onions until soft and golden brown (add a little of the chicken broth to keep them from getting to dark or drying out). Add the garlic and saute for 30 sec. Turn the skillet up to med-high and add the sausage, breaking up the pieces as it browns. Once it has completely browned add the kale, remaining oil and stock. Cook, uncovered until the kale has wilted. Add the pasta and toss. Add some of the pasta water if things start drying out in the pan. Taste and add salt and pepper as desired. Serve with Parmesan cheese

This recipe is also available from my personal recipes here.