Saturday, November 14, 2009

CSW Week 11

The seasons are beginning to change, but apparently the okra continues its steady advance on humankind (or at least upon our CSA). Fortunately, our friends at Orchard Pond Organics ASKED if I would like okra this week. I politely (?) declined, but did accept their offer of additional salad greens. The younger man in line behind me opted for the ubiquitous green pods. I almost offered to run home and bring him the bag we have from last week's share, but he had gleefully trotted off before that idea had come to me.

This week's picture shows the share as it's received. Several delicious, recurring favorites were among the items:
  • mustard greens
  • mubuna (sp?) (Thank you to the OPO women for identifying this for me. Front center, below the eggplant.)
  • bok choy (two types)
  • salad greens (lots)
  • three baby eggplants
  • arugula
  • eggs
image Sunday will need to be filled with aggressive cooking, or else Senior Chef #2 and the Junior Chefs will be stuck with plenty of edible leaves while I am away for another business trip.

By the way, a quick word about washing greens. After trying several approaches, we have settled upon the triple-soak and spin. We fill the sink with cold water. Drop a load of leaves in and churn them about for a few seconds, then allow them to sit for a couple of minutes. Then spin them dry in the salad spinner, re-rinse (generally in the same water...the sand /dirt sinks). Repeat three times. This seems to produce the best results for storing (they last longer) and eating (no grit).

If you have a better method, let me know!

Finally, breakfast today - courtesy of Senior Chef #2 - was homemade french toast using the remaining Anadama Bread. Fabulous!

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Kudya Bwino Bwino (Eating Well) © 2009