CSA: Week #5 Update

Although we loved the selection in week #5, we haven’t managed to use everything in our basket just yet. Fortunately, the new potatoes and broccoli can wait longer than most vegetables. I do plan to use the broccoli in a low-carb broccoli salad, and I will roast the new potatoes one night in the coming week. Here is how I used everything else.

Romaine Lettuce – Salad – I rinsed and chopped the romaine lettuce for a big salad to share with friends on Friday night. I topped the salad with chopped avocados, cherry tomatoes, black olives, cucumbers, red onions, and grated provolone and mozzarella. It was a big hit!

Swiss Chard – Baked Pasta – I removed the stalks from the leaves and chopped both the leaves and the stalks. I started by heating water in a large pot, and once the water started boiling, I tossed in spaghetti (four servings worth). In a large skillet, I sauteed the stalks in olive oil until tender over medium heat. Then I added minced garlic and sauteed some more.  I added more olive oil and pasta water and tossed in the leaves. I mixed in Penzy’s Tuscan Sunset spices. I covered the skilled and reduced the temperature. As the leaves wilted, I suddenly decided to make a cheese sauce and bake the dish. I flipped the over on to 350. I got out a saucepan and put it on medium heat. I added butter to the pan, let it melt, and then added two tablespoons of flour. After the flour and butter combined, I added half and half. I stirred and stirred until everything was blended. Then I added grated provolone, mozzarella, and sharp cheddar and stirred some more. Once all the cheese melted into the sauce (adding half and half as needed for consistency), I added ground mustard, powdered garlic, and white pepper. I wiped down the inside of a 9×13 glass baking dish with olive oil. I poured in the spaghetti, swiss chard, and cheese sauce. I used tongs to combine everything. I sprinkled Parmesan on top of the dish and popped it into the oven at 350 for 20 minutes. I apologize for the lack of measurements. I didn’t measure much. This dish turned out great, and we ate on it for three nights! We found that ground black pepper and cracked red pepper topped it off perfectly. It is the featured picture for this post.

Lemon Buttermilk Loaf – This Trike Bake treasure in our basket provided some tasty breakfast for Graham, and we shared it on Friday night with our friends as well. They gushed over its deliciousness with fresh berries and whipped cream. It was a perfect summer treat.