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Geauga Family Farms Summer CSA – Week Three

4 Jul

Summer CSA – Week Three

It’s pretty sweet to come home from vacation and have half of your week’s shopping taken care of for you.  Zak’s mom was kind enough to pick up our CSA share for us this week and then his dad brought it to the airport with him when he picked us up last night.  As a thank you (and because we still have several heads of lettuce leftover from last week), we asked them to take what they wanted from the share.  So, the picture above is missing a head or so of red lettuce that was included in our basket.

Pictured, you see a really giant onion with greens, a small box of strawberries, two tomatoes, a head of leafy green lettuce, two large zucchini, a bunch of carrots, some collard greens (I think), and a bunch of small green onions.

From last week’s haul, I made another batch of homemade strawberry jam, grilled dill sockeye salmon and vegetables, which included some of the garlic scapes, zucchini, and green onions, garlic scape pesto pasta, which included some of the zucchini, garlic scapes, and lettuce, quinoa and zucchini salad with red wine vinaigrette, which included some of the tomato, zucchini, and lettuce, green eggs and “ham,” which included garlic scapes, some of the homemade bread, and the remaining tomato, and several salads for lunch, which helped me use some more of the lettuce.  We couldn’t use up the tail end of the bread before it went bad and still have some lettuce leftover, but most of that stems from the fact that we were out of town starting on Thursday.

For this week, I have plans for a vegetable-filled risotto, a grilled panzanella salad, and baked beans with collard greens and a roast chicken – among some other things, I’m sure.

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Green Eggs and “Ham”

4 Jul

These eggs may not be the prettiest scrambled eggs out there, but I am willing to bet you that they are some of the creamiest and most flavorful scrambled eggs you have tasted.  The secret is in slow cooking the eggs over very low heat in butter while stirring very, very frequently.  Though perfectly delicious with another pat of butter at the end, I chose to also add some of my garlic scape pesto for a burst of fresh garlic flavor and a fun green hue.  Served with two types of pork – some pork bacon and a slice of proscuitto – and a pan-seared tomato and toast, these eggs were a really delicious way to use some leftover pesto.

Green Eggs and “Ham”

3 medium eggs

1 tbs. 1% milk

Kosher salt and freshly cracked black pepper

2 tbs. unsalted butter, divided

2 tbs. garlic scape pesto

1 thin slice proscuitto

2 slices bacon

1 tomato, halved, 1 half reserved for another purpose

1 slice whole wheat bread

In a small bowl, whisk together eggs, milk, and kosher salt and freshly cracked black pepper.

Heat 1 tbs. butter over low heat in a medium skillet.  Add egg and milk mixture and cook over very low heat, stirring almost continuously, for about 20-30 minutes until eggs are creamy and nearly cooked through.  Stir in garlic scape pesto and remaining 1 tbs. butter.

Preheat a cast iron pan over high heat until very hot.  When about 10-12 minutes remain in eggs cooking time, add tomato, cut side down.  Sear about 5-6 minutes.  Flip and cook the other side for 5-6 minutes.  The heat should have softened the tomato enough so it will sit flat on the pan.  If this is not the case, keep an eye on it and correct as necessary.

Cook bacon in microwave until desired consistency.  For very crispy, cook about 6-8 minutes.

Place piece of bread in the toaster and toast.

Serve eggs with toast, proscuitto, tomato, and cooked bacon.

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