I convinced my boyfriend to subscribe to a CSA with me this summer. We are receiving produce from a fabulous organic farm called Coldwater Creek Farms in Concord, NC. My main thoughts getting our produce have been: “Wow, this produce is beautiful.” “What the f&*% am I going to do with all of these greens?” and “How can I use these grains?!”
This week, we received a bunch of collard greens, 2 bunches of kale, 2 heads of lettuce, 2 leeks, green onions, radishes, bok choi, sweet potatoes and stone ground whole wheat flour. We picked the box up Tuesday and these are the recipes I would like to remember!
Tuesday I made Collard Greens with Smoked Turkey Leg
As you can clearly see there are collard greens in that coffee cup. The point is, they were bomb diggity and I want to make them again. I also learned that eating a lot of collard greens makes for a pretty gross surprise in the bathroom. I need to chew better.
Wednesday I made my version of Kale with Bacon and Cannelini Beans
Food photographer in the making over here. This picture could be in a magazine!
I adjusted this recipe slightly. I decided to add a leek in here because IDKWTF to do with leeks and I have some. I sliced up the white part and added it in with the garlic. I cut up the green part and added it in with the kale greens. I also accidentally left the burner on low when I went out to take my dog for a walk after I (thought I had) finished cooking, so the greens were on the stove partially covered for another 45 minutes.
If you haven’t ventured into cooking greens you should know that they can be a pain in the ass to prepare. They are dirty. I clean mine by washing out my sink, letting it fill with cold water while I strip the leaves from the tough center stalk, shake them around in the water, lift them out, drain sink, fill sink again, rinse again, and if the water is still pretty dirty I will repeat a third time. I think I’m getting better at this process, but it’s still rather time consuming.
Leeks are also dirty. I cut off the dense white part, slice it in half, submerge in water and clean all the dirty looking parts and then clean the green parts.
Overall I have learned that restaurants typically do a shitty job of making vegetables, and I like the greens that I make at home. Win!
This weekend I hope to try my hand at homemade corn bread and I might even try to make something with my whole wheat flour. Bread sounds time consuming though, and I have to work my prn job this weekend.
I hope that everyone that probably will not read this blog post enjoyed!
On a completely unrelated note I listened to this mind boggling podcast and I keep posting shit like this on facebook where people are probably blocking me daily so I will post a link to it here because I think it’s important. Congressional Dish Podcast Episode 124- The Cost of For Profit War