CSA Share Week 6: kale, scapes, cilantro, Italian parsley, green onions, sugar snap peas, beets (gave away the beets, kept the greens), zucchini, butter lettuce, Hopi black beans, eggs
Recipes: microwaved zucchini (The Teenager), black bean gumbo with greens (modified from Vegetarian Cooking for Everyone ), basil-mint pesto sauce
Adventures in cooking — and eating — continues! I have never had kale before, though I enjoy the way they look, with their ruffly leaves and lovely grey-green color. Yesterday, I made gumbo with greens, another great recipe from Deborah Madison. The woman is a goddess. I substituted Hopi black beans for the kidney beans (because I am awash in Hopi black beans right now), used up the kale, beet greens, and some green onions and cilantro. We had it over brown rice last night, and I had it with mashed potatoes for lunch today. I am eating way too well these days 🙂 Actually, we are all eating really well these days, including Opie, who loves all the different varieties of lettuce we have been getting in our boxes. But being the discriminating pig that she is, she does not believe in zucchini . . . . or beets . . . . or radishes . . . .
I was interested, of course, after my encounter with bedbugs at the YMCA of the Rockies a few years ago. At that time, I had a bullous reaction to the bug bites, but the reaction didn’t set in for a couple of days. So, it’s nice to know that it is not a totally unknown reaction — according to the authors of the article, up to 6% of patients get bullous lesions from bedbug bites. The timeline of my bullae looked exactly like the picture sequence in the article, from blister to bulla, lysis, and gradual healing at bulla base with scarring and hyperpigmentation.
I read the article to DH, and he said: “So, hon, you are allergic to bedbug spit.”
Recipes: bean and spinach quiche (from Bean Banquets), braised red radishes (from Vegetarian Cooking for Everyone), Louisiana red beans and rice (from Bean Banquets), spinach sauteed with scapes and roasted garlic
Unlike other pigs we have had, Opie was never that crazy about parsley, until we began feeding her Italian parsley from our CSA shares. She has since decided that she also likes cilantro — all good, since we keep getting various species of parsley in our boxes, with no end in sight.
We also keep getting various heirloom beans in our shares: Mexican red beans, kidney beans, mayocoba beans; this week, I think it’s Mexican red beans again. What to do with all the beans? Yesterday we rode downtown, and happened upon the Old Town book fair. Lots and lots of used books to dig through:
Just in time! Breakfast this morning was Bean and Spinach Quiche, made with Mexican red beans instead of generic “drained white beans,” and it was delicious. One of the things I am really enjoying about our CSA shares is that every week, I am challenged to find new recipes and try new vegetables. This week my challenge is radishes. Radishes are like beets in my book: I don’t like the taste, texture, or smell. But, Deborah Madison has a simple recipe for braised radishes, and she has not failed me yet!