Finally, warm weather! We went from a long cool wet spring right into early summer, according to the thermometer. I’m expecting to see some different crops in a week or so, but this week, CSA week 5 2020 gives us a box that’s very green.
When I have the goodies in my kitchen, as I trim and wash, then store away, I’m thinking about what sorts of things I might possibly make with this stuff. If there’s lettuce, of course I’m going to have a salad or three – I’m not jaded, yet; salads are a treat right now. I do try to make interesting salads: not just lettuce, tomato, maybe cucumber, but salads intentionally composed with various tastes and textures.
Our share for CSA week 5 includes:
- green onions
- lots of arugula
- fresh mint
So here’s the photo, taken on my patio table with my uncontrolled garden foliage in the background. I can already see some possibilities:
- roasted asparagus, tossed with shredded Parmesan: easy and delicious
- ham & asparagus in Mornay sauce
- creamy asparagus soup from Simply Recipes
- sheet pan supper: salmon, asparagus, & new potatoes also from Simply Recipes
- asparagus puffs from the Splendid Table (may be made ahead of time!)
- spicy pickled asparagus from Simple Bites
- asparagus risotto from Bon Appetit
- Chinese scallion pancakes from Serious Eats
- stir-fried chicken with ginger and scallions from Serious Eats
- ginger scallion oil aka “magic sauce” from Francis Lam
- beef with ginger and green onions from The Woks of Life
- Sichuan noodles with chilies and scallions (I’m definitely seeing an Asian flavor pattern here)
- orzo with mushrooms, scallions, & Parmesan cheese (Italian flavors for a change!)
- lemony arugula salad with couscous, cucumbers, & feta
- dressed lightly with oil & vinegar, on top of a pizza
- BLT but sub arugula for the lettuce: so much more character!
- lemony arugula salad with crispy shallots from the Minimalist Baker
- apple & pecan salad with arugula, also from the Minimalist Baker
- a set of mint ice cubes to use in iced tea and lemonade
- strong mint tea, to drink warm or chilled
- refreshing water infused with mint
- chimichurri with mint & parsley (not your ordinary mint sauce)
- spicy garlicky zhoug (another sauce, mint is great for that)
- frozen mint lemonade, for when it gets hot
- homemade mint jelly
Clearly I have a lot of options here! I’m certainly NOT going to make all these recipes in the coming week. If I manage one or two of them, I’ll post about them and include photos.