As you can see, we’re still getting a lot of greens from the farm this week. The abundance of greens lasts pretty much until it starts warming up around here, then we move towards spring and summer crops.
About rapini, or broccoli raab, or broccoli rabe, or broccoletti, or cime di rapa, or, well, probably hundreds of other names: if you’ve had it, you may have noticed that it’s bitter. If so, it was probably raw or cooked incorrectly; we’ll show you a dish that uses rapini sometime next week, and, by cooking it correctly, no bitterness.
We’re leading up to another dish that comes from our trip to New York, so bear with us. Today we’re going to make a new pasta shape: trenette. We’re always on the lookout for new pasta shapes to make, and this one’s pretty easy. As easy as fettuccine, mainly because it seems to be nothing more than a thicker version of fettuccine.
This is one of the ideas we brought back from our recent trip to NYC: a dipping sauce of lentils and olive oil. On one of our nights out, we stopped at Mercato, a small Italian restaurant just down the street from where we were staying that specializes in southern Italian dishes. Here, instead of serving bread with olive oil and garlic, or olive oil and balsamic vinegar, they served bread with a small dish of lentils and olive oil. We loved it and vowed to make it once we returned home.
So, no posts for the last few days, but they’ll resume soon, especially since we picked up a few new ideas for meals while we were in perhaps the most exciting city in the world.
Oh, and, in case you’re wondering, every single person we met or interacted with while in New York was helpful, kind, instructive, friendly, and polite, making our visit an outstanding experience. We have no idea how the notion of rude New Yorkers came about. Really, they’re great people who live in a great city. We can’t wait to go back.
Some things were just meant to be. Meyer Lemon Ice Cream is one of them. We’d decided on Monday to make a batch of Biscotti, so we searched high and low in the library stacks here in the Scratchin’ It reference department, and found one. On the very next page was a recipe for Meyer Lemon Ice Cream, and we thought, “that sounds nice and refreshing; we’ll have to keep it in mind for the next time we have Meyer lemons.” Well, the next day, there was a box of Meyer lemons as surplus at the CSA. We grabbed a half dozen with Meyer Lemon Ice Cream in mind. The next day was our usual shopping day, so we added half-and-half and heavy cream to the grocery list, and had everything needed.
This past December, we received marching orders — well, not orders, that’s being overly dramatic — more of a marching suggestion: make a great biscotti. Now, we don’t eat all that many biscotti, so we’ll probably have to try a few recipes before we settle on something we like. And, who knows? Maybe it won’t be anything like what you think of as biscotti, but, perhaps, you’ll like it, too.
Wow! Look at all those cruciferous vegetables this week! It’s a good thing we like them; otherwise, we’d be suffering. In looking over this week’s share, we can already see that we’ll be making a Broccoli Cauliflower Cheese Pie later in the week. Mmm. Oh, in case you didn’t know, cruciferous vegetables are generally vegetables from the Brassica family: broccoli, cauliflower, kale, collard greens; pretty much anything related to cabbage.
This week’s cruciferous-filled share:
Broccoli (1 head)
Cauliflower (1 head)
Collard greens (1 bunch)
Hanover Kale (1 bag) — an heirloom variety of kale
Mizuna (1 bunch)
Navel oranges (2)
I’itoi onions (1 bunch) — they’re in there somewhere
Celtuce (1 head)
And, from the surplus basket, presumably provided by a fellow CSAer, six Meyer lemons, for which we have something special planned.