I am very pleased with myself: I can make a nice dinner tomorrow with 3 of the items from my CSA share
CASHEW/KALE CHEEZE ON TOMATO SLICES
1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Sea salt and pepper to taste
In the food processor, process all to a fine consistency.
Spread on 1/4 inch-thick Roma (or other) tomato slices
INSTANT KIRBY PICKLE
1 small kirby cucumber, thinly sliced
1 t minced onion
1 T raw apple cider vinegar
Sea salt to taste
Black pepper to taste
Place in a tightly covered container and shake well. (Otherwise stir thoroughly to mix well. Let set for 1/2 hour or more.
RAW CORN SALAD
1 C raw corn kernels (this can also be done with cooked corn)
1 T onion
3 T sweet red pepper
1 t cumin powder
1/4 t minced garlic
1/2 t raw apple cider vinegar
1/2 t olive oil
Toss to mix well
Posted in CASHEW CHEEZE, cashew/kale cheeze pate, CORN SALAD, MY RAW RECIPES, RAW FOOD LIFESTYLE INFORMATON
Tagged CORN SALAD, CSA, kale, MY CSA Experience, my raw food experience, MY RAW RECIPES, raw food recipes, raw vegan
GOT TRADED FOR
1 bun Cilantro, parsley or purple basil
1 hd Lettuce or radicchio…………………………..1 bun kale
1 bun Kale
5 Cucumbers (full-size or pickling)
2 ears Corn
2 Leeks or new potatoes……………………..………..2 ears corn
Zucchini or cauliflower…got 1 lg yellow squash
1 pt Cherries
1 pt blueberries
WHAT I PLAN TO DO WITH THIS BOUNTY
CILANTRO: dehydrate (I may hold back a few sprigs for a corn salad
KALE: dehydrate for chips!!!!
CUCUMBERS: old-fashioned cucumber salad with onions and ACV
SQUASH: spiralize for a pasta dish
BLUEBERRIES: process in the food processor – they gel up nicely for a dessert or pie filling – you can only do this with fresh blueberries!
What they say we will get:
Cilantro, parsley or purple basil
Lettuce or radicchio
Cucumbers (full-size or pickling)
Leeks or new potatoes
Zucchini or cauliflower
I am not going to think about what I hope to see or what I want to make until I see what the real deal is. I’ll let you know.
YOU CAN FERMENT GARLIC SCAPES EASILY!
If you have received garlic scapes in your CSA share in the past two weeks, and haven’t been sure how to deal with all of them, this is a great way to preserve them easily, so you can use them in many ways in the coming months
The stems of the garlic scapes are much sturdier than the blossom ends are, so cut off the blossom ends and use them right away.
The stems have a mild garlic flavor, so you don’t want to lose them.
I have two ways you can ferment garlic scapes:
1. Chop the garlic scape into small pieces and pack them into a pint (or larger)jar.
2. Make a brine of @ 1 C water and 1 T salt. To that, add 1 or 2 caps of probiotics (or 1 teaspoon of probiotic powder). Pour the brine over the garlic scapes, to fill the jar up to @ 1/2 in of the top. Push the garlic scapes down so they are under the brine.
3. Put a dome (2-part lid) on the jar, or, if you are using a “found” jar, just put that lid on it, and put the jar in a bowl, or on a saucer, and leave for 3-4 days (or more). You need the dish under it because it is likely that liquid will seep out.
Way 2 –
Chop the garlic scapes finely (or process them in a processor (small food processor, Magic Bullet or Nutri Bullet with the flattest blade) and combine them with a salsa mix or other vegetable mix, and follow step 2 above
GREAT GRATED BEETS
2 T rice or balsamic vinegar
Juice of 1/2 lemon
1 T agave
Coarse sea salt
Freshly ground pepper
1/4 C extra virgin olive oil
4 med. beets, grated
4 med. carrots, grated
1/2 C thinly sliced basil leaves
2 T finely shredded fresh cilantro
1 scallion, thinkly sliced diagonally, for garnish (optional)
In a large bowl, combine the vinegar, lemon juice, agave, an a large pinch each of salt and pepper. Whisk to combine.
Gradually whisk in oil.
Add beets, carrots, basil, and cilantro. Toss to combine. Taste, and adjust seasonings.
We got pretty much what they promised. Here are the specifics:
Basil or sage………………….1 bun Basil
Cabbage or lettuce…………1 med. hd Cabbage
Collards……………………..1 bun Collards
Peas……………….……………..@ 1/2 lb. Snow Peas
Beets with greens………….1 bun beets, no greens
Yellow or green zucchini…1 big Zucchini
Cucumbers or onions……..1 big Cucumber
Cherries…………………………1 pt Cherries
I also got 1 quart of Cherries in the fruit share. I think I have to find a new cherry recipe that is more than just pop a cherry in your mouth, savor it, spit out the seed, repeat.
The lady who prepares the featured recipe each week was making a raw beet salad. I loves my beet salad, so I was all ears and eyes. Hers was much more designer than mine is,but I can definitely see myself adding some of the ingredients she uses to my own delicious recipe My Famous Beet Salad (you can find other beet recipes on that page, too). I will write a separate page with the CSA recipe – it is goooood!
Basil – I am going to try to find something new with basil other than to use it as a main ingredient in a salad (yes, I like it that much). Maybe some in a cheeze?
Cabbage – this is a no-brainer. I need sauerkraut! (I made sauerkraut with the last head)
Collards – Easy would be to make marinated massaged collards but maybe I should try a wrap with them. Got it! 2 leaves go to wraps (that will be 4 or so), and the rest go to collard greens!
Snow Peas – right now, I have no clue. I should have traded them. Must meditate on this.
Beets – these are small beets, so there is really no point in trying to spiralize them. Okay, default to my famous beet salad
Zucchini – I haven’t had spaghetti in a while! The spiralizer probably thinks I’ve forgotten it. I think I’ll get out my old Ann Wigmore almond tomato sauce recipe!
Cucumber – I have had a hankering for something cucumber for a few days now. I could slice the cucumber thin and put it in vinegar with salt and pepper and have that old Southern summer salad. I could. Or, I could make some jalapeno cheeze roll-ups. Must think quickly! Cucumbers don’t last long in my fridge.
What the heck am I going to do with all these cherries?
Here is what they say we will get:
Basil or sage
Cabbage or lettuce
Beets with greens
Yellow or green zucchini
Cucumbers or onions
What’s coming in the extra Fruit Share:
I have enjoyed the cherries this past week, but I do believe I am about cherried-out. I believe I have eaten more cherries since last Tuesday than I have eaten in my life. Don’t get me wrong! I have nothing against cherries, but they have never been my go-to must-have fruit, ever since I ate the entire jar of maraschino cherries when I was 8.