Week two of our CSA brought us a head each of red and green lettuce, a bag of spinach, two bunches of asparagus, green garlic, and radishes. Another impressive week's worth of veggies!
The first bunch of asparagus went into creamed asparagus and shrimp over toast.
This was surprisingly the fastest meal all week; only 15 minutes from start to finish. The actual name of this dish is "Bay State Wiggle", a name that I find not at all appetizing (recipe in Sundays at Moosewood Restaurant).
We made it through the head of red lettuce and the radishes by having huge dinner salads every night.
We haven't touched the second head yet and we're getting another this coming Saturday. I think we may have to resort to trying lettuce soup. Steve has expressed skepticism.
The spinach makes a regular appearance in our daily smoothies.
This is one of the best ways that I've found to get some extra greens into all of our diets. No one notices a little bit of spinach with all that fruit in there.
Some of the garlic and the other bunch of asparagus went into guacamole.
A friend passed the idea for this recipe along to me. It essentially just substitutes pureed asparagus for the avocado in your favorite guacamole recipe. It's really tasty and a great way to eat a local version if you don't live where avocados grow. I reserved some of the pureed asparagus mixture for Silas before adding in the jalapeno and onion. He ate a whole bowlful.
Inspired by From Asparagus to Zucchini
1 bunch asparagus (3/4 - 1 lb.) trimmed, roughly chopped
2 green onions, minced
1 green garlic, minced
handful cilantro leaves
1/4 C. sour cream (or yogurt)
juice of 1 lime
1/2 an onion, chopped
1/2 a tomato, chopped
1 jalapeno, finely chopped
1 tsp. cumin
salt and pepper to taste
1. Blanch asparagus in boiling water briefly (1-2 min.). Drain and run under cold water.
2. To a blender or food processor add: the asparagus, green onion, green garlic, cilantro, sour cream, and lime juice. Blend until well mixed and creamy (if you have a good blender--mine is not, so it didn't get all that creamy).
3. Transfer mixture to a bowl and fold in the rest of the ingredients.
4. Cover and chill in the refrigerator for 20-30 minutes.