Summer CSA | Week 5
In our box: beets with greens, green onions, garlic scapes, kale, broccoli, sugar snap peas, head lettuce
Every week brings us something new and delicious. This week it's beets. Our favorite way to eat them is roasted, but who wants to turn the oven on in July? We have a few recipes that use them raw, which we love, but we also boil them on the stove top. We're still eating lots and lots of salads. They're just so quick and easy and lettuce is so abundant right now. I'm a little bit of a balsamic junkie and last night I tried a vinaigrette with a white balsamic. It was amazing!
In an attempt to broaden my skillet repertoire, I tried a combination of sausage, potatoes and broccoli this week. It was fantastic. The sausage was perfectly spicy and the potatoes and broccoli were still tender-crisp, just the way we like them.
Last year: New Potatoes
Two years ago: Lion's Head Soup
Creamy Potato Skillet with Sausage & Broccoli
1 lb. hot or sweet Italian sausage (or a mixture of both)
1 onion, chopped
2 large garlic scapes, chopped
1/4 tsp. red pepper flakes
2 C. chicken stock
2 lbs. yellow or red potatoes, scrubbed and sliced thin (about 1/8")
1 lb. broccoli, chopped into florets
1/2 C. heavy cream
juice of 1/2 a lemon
2 TBS. chopped fresh parsley
1. In a large skillet, cook the sausage over medium high heat, breaking it up into small pieces with the edge of a spoon.
2. When no longer pink (about 4 min.), reduce the heat to medium and add the onion, garlic scapes, and red pepper flakes. Season with salt and pepper. Cook until the onions are soft, about 8 minutes.
3. Add the chicken stock, potatoes and broccoli. Bring to a boil. Cover and cook for 5-6 minutes, until broccoli and potatoes are tender.
4. Remove the lid and add the cream and lemon. Taste for seasoning and add more salt if necessary. Warm until cream is just heated through. Sprinkle parsley over each serving.
Time: 25 minutes
Servings: 4 adults