This week was the first pickup for the CSA that we joined. Thanks to a lot of rain and not a lot of sunshine, the harvest is a couple weeks behind from what the owners anticipated. What we got this week looks fresh, vibrant and full of good flavor and nutrients.
Humongous green onions - I've never seen any this large!
We also got asparagus, rhubarb, tomatoes and a huge head of green lettuce. I trimmed the ends of the kale and collard greens and put them in water - the ends smelled like broccoli.
Any recipe ideas for kale or collard greens? I've never used either. I have a recipe from Heidi Swanson that I may try, called Meyer Lemon Risotto, made with barley. Ryan and I have been wanting to expand our repertoire of foods that are, well, truly good for you and that are a whole food. I bought some organic pearl barley at the East End Food Co-op today ($1.09/lb!). I also got other goodies, including the most wonderful raspberries my mouth has ever met, and some hippie things like organic quinoa ($1.49/lb!), agave nectar, raw milk, and bulk raw organic sugar.
The next thing I plan to make with the quinoa is what may become my new breakfast that appears to be flavorful, filling and probably better for me than any other breakfast I can imagine: Warm and Nutty Cinnamon Quinoa. I actually found red quinoa which the recipe calls for but does not require. What is convenient about this is I can make a week's worth at home and take it to work each day.
For those interested in the photos, I shot RAW, ISO 100, manual mode with a diffused Canon 430ex flash. I use Photoshop Elements 6.0 for editing.