All posts by Shawn

The Vegetable of a Thousand Names

weekly CSA produce share
In the back, behind the cauliflower, you’ll see the vegetable of a thousand names: rapini.

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.

This week’s share:

  • Rapini (1 bunch)
  • Cauliflower (1 head) — with a purple tinge
  • Broccoli (1 head)
  • Lettuce mix (1 bag)
  • Carrots (1 bunch) — perhaps Nantes?
  • Sparkler radishes (1 bunch)
  • Red Russian kale (1 bunch)
  • Bok Choy (1 head)

Shaping Trenette Pasta

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.

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Worth the trouble?

Lentils and Olive Oil (For Bread Dipping)

lentil olive oil dip
Easy, and tasty!

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.

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Worth the trouble?

Of Course, We Were Traveling

statue of liberty
Perhaps the most iconic statue: Liberty Enlightening the World.

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.

Meyer Lemon Ice Cream

meyer lemon ice cream
Smooth and delicious!

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.

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Worth the trouble?

Cocoa Nib Biscotti

Cocoa Nib biscotti
Our first try at biscotti. Pretty good!

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.

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Worth the trouble?

Cruciferous Feast

weekly CSA produce share
With all these greens, we think we’ll start photosynthesizing.

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.