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The start of the CSA season

Last week, I picked up the first CSA basket of the year.

It included lots of lettuce, radishes, asparagus, rhubarb, strawberries, raspberry leaves, and honey. Raspberry leaves can be used to brew an herbal tea. The tea was OK, but might have been better if I had mixed in some honey.

The strawberries were delicious.

As you can see, I ate them plain. I was too impatient to bake with them. Also, I didn't want to bury their flavor.

Usually, I combine rhubarb with strawberries in a cobbler. This time, I baked an apple rhubarb cobbler.

The tartness of the rhubarb pairs well with apple. I'll probably make this again.

I love fresh asparagus.

I steamed it and enjoyed it plain, as a side dish. And also folded into an omelet.

And what happened to all that lettuce and the radishes? Salads. Lots of salads. I even packed up salad in a jar to take to work as part of my lunch.

If you have other ideas for lettuce, please let me know.

Comments

( 7 comments — Leave a comment )
baggyk
Jun. 20th, 2015 02:35 am (UTC)
The return of your cooking posts is a welcome sign of a fat summer.
musingaloud
Jun. 20th, 2015 03:49 am (UTC)
That's such a cool idea, dressing, radishes next to keep the lettuce from getting soggy!
mmarques
Jun. 20th, 2015 11:58 am (UTC)

If you Google "salad in a jar," you'll see other ideas. The  general principle is to put dressing on the bottom, then other soggy items (such as tomatoes), top with hard items to block the sogginess, then the items that shouldn't get soggy. You definitely need a bowl to dump it in for mixing and eating. Also, use more salad dressing than usual, as some will coat the jar bottom and some will soak into the radish/carrot/whatever barrier.

soon_lee
Jun. 20th, 2015 11:30 am (UTC)
Really like your salad jar approach.

With lettuce, have you considered cooking it? In a stir-fry Chinese-style.

http://www.saveur.com/article/Recipes/Stir-Fried-Iceberg-Lettuce
mmarques
Jun. 20th, 2015 12:00 pm (UTC)

I never tried that. Looks like an interesting warm salad. I'll have to try that.

soon_lee
Jun. 20th, 2015 10:44 pm (UTC)
I've never tried it as a warm salad (but it could work); it's traditionally served as a dish to go with steamed white rice.

A bit of background: Chinese households eat a lot of steamed white rice (I think it's the major source of carbohydrates) and apart from noodle dishes, pretty much everything else is designed to be eaten *with* white rice. In richer households or ones with Moms who stay at home, the number & range of dishes can be quite big, but working mothers (like my Mom was) simply don't have that time. She would normally cook two or three dishes to go with rice, typically a vegetable predominant dish (like the stir-fried lettuce), a meat predominant dish, and something else. That something else can be a soup, or an additional dish with meat of vegetables. The dishes tend to be ones that are relatively quick to prepare, that can be done while the rice is being cooked (multi-tasking!).
mmarques
Jun. 22nd, 2015 10:50 am (UTC)

Interesting.

( 7 comments — Leave a comment )
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