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Admire my arugala, lust for my lettuce

Vermont Valley CSA Spring Share

Vermont Valley CSA’s Spring Share is better than christmas. After a long, cold winter with very few fresh greens it is a true embarrassment of riches today. We’re site host for Vermont Valley and although we only have a few Spring Share subscribers I thought I would begin a weekly feature of What’s In The Box. I’ll share photos, descriptions, recipes, and meal ideas for the veggie delights that our CSA box offers us weekly.

    Saute Mix is a mix of spicy, savory baby greens like Red Giant Mustard, three other types of mustard greens, Mizuna, and something called Green Wave (?). We’ll eat this raw for snacks, dressed with olive oil and red wine vinegar for salad, and as a bed for grilled or sauteed meat or fish. It is really versatile with a sharp flavor but a tender bite.

    Bok Choy is always great stir fried with some onions and mushrooms. This head is compact and heavy and I’m looking forward to using this as a side dish with some chicken.

    Dream Farm fresh eggs…these always have huge bright yolks and firm whites. I love them for omelets, baking, salads, etc..

    Spinach will be used with a couple of those eggs hardboiled and some Willow Creek Farm bacon or smoked jowl to form a delicious spinach salad.

    French Fingerling Potatoes I’ll gently steam these and then toss them with some nigella, black mustard, cumin, fenugreek, and fennel seeds that have been toasted and sauted in oil. They’ll be a perfect combo of spicy and creamy.

    Salad Mix was delicious and we always eat it on Thursday evening because it has the shortest life expectancy. Simple is best with this ultra fresh and flavorful mix…a dash of olive oil, red wine vinegar, sea salt, pepper, and a grate or two of Parmesan.

    Radishes would be lovely with some fresh butter and sea salt…unfortunately they never last long enough for me to get that together. But they are so crunchy and good.

    Ramps I love these in soft and creamy scrambled eggs and I’ll be be adding some wilted ramps to the spinach salad.

    Arugala with its peppery kick this bunch will find its way into the spinach salad to add some zest and tang.

    We also got a head of Oscarde red oakleaf lettuce that I’ll use to top sandwiches or burgers that I’ll be making for dinner tomorrow night.

Storage of these tender vittles is always important. If they need an extra wash, like head lettuce, I”ll soak them in a sink of water and spin them dry. Sometime I’ll also wrap them up in cotton towels to absorb any excess water. Once they’re dry I place them in ziploc bags, gently remove any excess air, and seal them up. I write what they are on the label (I reuse these bags as long as possible) and I store them in the produce drawer with the heaviest items on the bottom. Last but not least I make a list of the items and stick it on the refrigerator so I don’t forget what I have…crossing off items as I use them. This way we’ll eat everything by next week and the order that we eat the items is determined by their storage potential. For the rest of the spring and summer our meals are determined by what comes in the box or is available at the Farmers’ Market. Hallelujah!!!

Dave and Barb Perkins grew all these vegetables in their hoop house. They, along with the Vermont Valley workers, take care of these plant like they’re babies…we appreciate it.

April 19, 2007 | Filed Under ethical eating, food, food storage tips, vegetable, vermont Valley CSA 

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7 Responses to “Admire my arugala, lust for my lettuce”

  1. Andy on April 19th, 2007

    the outdoor farmer’s market starts THIS weekend!!!! are you going?

  2. jef on April 20th, 2007

    Nice to see I’m not the only foodgeek that’s on the CSA bandwagon. Being that I’m in SoCal, I’ve been getting these sorts of greens for most of the winter!

    I too like playing the, “what’s in the box” game and making meals from the week’s veggies. I guess in some sort of weird way, I get to get my Iron Chef on!

    enjoy

  3. vanessa on April 20th, 2007

    Andy, we’ll be at the Farmers’ Market. I’m hoping to find some rabbit and cheese. If you see me say HI.

    Jef, I’m jealous that you get fresh greens all winter.

  4. Lisa (Homesick Texan) on April 24th, 2007

    I really need to start getting a CSA box. Most of the ones here don’t start until June (heck, our local markets are still selling roots and apples) but all that fresh produce–just beautiful!

  5. jef on April 25th, 2007

    It is nice getting greens all winter, but I’m finally starting to get burnt out on them.

    If I have to come up with yet another beet recipe, I will probably scream :)

  6. vanessa on April 25th, 2007

    Lisa, those veggies are all gone and I’m looking forward to the next box. The market didn’t have anything like these veggies…they wouldn’t be possible without the hoop house.

    jef, beet pickles are always my fav and a beet gratin with garlic, dijon, and olive oil. Beets on salad with goat cheese…mmmm I luv beets.

  7. Erika on April 25th, 2007

    Oh wow! I’m jealous! There aren’t any CSA’s near me- but I do have plenty of farmstands to support. I keep hoping one of them will decide to feel the waters for a CSA in this area.

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