CSA Recipes

It was only LAST month, May, that we started getting our weekly CSA shares.  Which means in addition to eating the sugar snap peas and the 4 beans we’ve gotten (so far) from the garden, each week we split a box-full of veggies with our friends and then we have to find creative ways to use them before they go bad.

We like doing this, don’t get me wrong!

The season starts with radishes, which I have discovered are lovely on bread and butter even if they aren’t French Breakfast Radishes and those got eaten up right away as after school snacks.  They are easily stored in a jar of water in the fridge, according to Marisa.  Here is a stack of snack, ready to be eaten:

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Then there are the inevitable leafy greens.  These are incredibly nutritious, I’ve been told.  I think it is leafy greens that give people the impression (especially small, young people) that if it’s healthy for you it must taste bad.  I have never been a fan of greens.  But I find them very palatable in what I call “CSA nomlette.”  This is the recipe:

CSA Nomlette

  • 2 eggs, beaten
  • some leafy greens, washed, patted dry, and sliced to ribbons
  • some other stuff from your CSA box (mushrooms, green onions, broccoli bits, whatever)
  • salt & pepper
  • grated cheese
  • topping of your choice (salsa, ketchup, whatever)

Using a small non-stick skillet, spray with cooking oil or add a small amount of cooking oil.  Heat over medium-high heat.  Add vegetables and stir until they look done-ish.  Pour the eggs over the veggies and stir a little to make sure the eggs get everywhere in the pan.  Add salt and pepper and grated cheese, turn the heat to medium-low, and cover the pan.  Wait a few minutes and when the eggs are done enough for you (I like mine puffy, but loose) slide the nomlette onto a plate, folding it over as you do so.  Top with salsa or ketchup or whatever you like.

Here is one of mine (a little firmer than I planned, but oh well):

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Why is it a “nomlette?”  Well, it is clearly not cooked like a traditional French omelette – no banging on the pan handle to make the eggs fold over themselves – but it IS beaten eggs cooked in a fry pan with a “filling.”  “Nom” is lolspeak for food, and is onomatopoeic for the sound of eager eating (nom nom nom) (If you still don’t get it, think cookie monster from Sesame Street).  So, since it is my recipe, I name it thus.

Last week I made beets with beet greens (left) and greens, beans, and cabbage on cous cous (right).

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I loved the beets and beet greens.  Cook ’em up, chop them small, serve with butter and balsalmic vinegar.  I ate the leftovers on a sandwich.  The greens, beans, and cabbage on cous cous I was not so fond of.  First of all, I made it with collards, which I have never liked (to my mother’s chagrin).  Maybe this would have been OK with chard or kale or mustard greens, but I had collards.  Second, I was getting a little overwhelmed with cabbage.  We’ve gotten several.  Ah well, some recipes are winners, others can be crossed off the list.

I got the beets and beet greens recipe from a very helpful site I discovered recently.  It lists recipes by key ingredient, and it is meant for CSA members trying to figure out how to use that vegetable in their box they’re not familiar with, or how to use three CSA veggies in one dish.  Check it out!

One Response to “CSA Recipes”

  1. Melissa R Says:

    I don’t do CSA, since cooking for one usually means any portion of a share I could wrangle would still be too much, and I’m out so much my cooking schedule is unpredictable. I think it’s a fabulous idea, though, and wish I could do it.

    Cooking for one still means I’ve had to figure out what to do with extra cabbage, though. One of these days I’m going to try bubble-and-squeak. I had wonderful luck with a Mollie Katzen version of Thai garlic soup, with cabbage in, which was what got me the extra half-head to begin with. Then I discovered a Majorcan bread-and-vegetable stew using cabbage, very tasty especially with Spanish smoked paprika in it. And for Napa cabbage, there’s always an Asian-style salad, with cucumber, carrots, Mandarin oranges, whatever else you feel like, and a ginger-soy dressing. I like to add spinach and top it with those rice stick thingies for crunch. Or slaw for regular cabbage, especially now that I’m trying to think of ways not to use heat in my cooking…

    Let me know what else you figure out!

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