Honestly, it takes some effort to try some of these CSA vegetables, especially the bitter greens. If they didn’t arrive each week in a box that I’d already paid for, I might be tempted to never try kale, swiss chard, escarole, mustard greens or turnip greens.
But, they do, so here we are 🙂
This pasta with sausage and escarole featured in our CSA newsletter went over well with the boys! I was surprised that the escarole held up well when cooked–not bitter, just enough tang to give the pasta some crunch and a bright pop of green. A definite make again.
I also have a basic vegetable soup recipe that is my personal favorite because it’s quick and super low fat. Admittedly, I am probably the only one in the house that loves it, but it’s a great way to use miscellaneous vegetables anytime of year. This week, I threw in the swiss chard, turnips and carrots. The secret ingredient is anchovy paste, which gives the vegetable stock an umami depth of flavor (This is why I like it, but younger palates might not — skip it for picky eaters).
Umami vegetable soup
8cups stock (vegetable or chicken)
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp chopped rosemary
1tsp anchovy paste
1 bunch swiss chard, stems removed, leaves chopped
1 can cannellini beans, drained and rinsed
Heat olive oil, saute garlic for 30 sec, add anchovy paste and rosemary, stir to combine, add stock, bring to simmer, add swiss chard, lower heat, add cannellini beans, simmer 10-15 minutes until heated. Season with salt and pepper. Top with parmesan cheese and more olive oil if desired.
PS I couldn’t resist sharing this pic of Alec finishing off the homemade chocolate velvet ice cream last week at the lake. Yes, that’s a quart size container!