Shut Up and Chive*

We got a bunch of chives in the CSA this week–perfect for mixing in with some hummus, or with sour cream on mashed potatoes. It’s still a lot of chives to get through, though, and I was trying to figure out what to do with the rest of them when I remembered this totally delicious goat cheese and herb omelet I had at Gaslight not that long ago. Sadly (SADLY) I didn’t have any goat cheese, or enough eggs for an omelet, but I DID have some cream cheese and really excellent bakery bread. Thus, I give you: egg sandwich with herbed cream cheese on 8-Grain.

If you are Tom, right now you are saying, “KATIE THAT IS DISGUSTING,” but I am not lying when I say to you it was maybe the best egg sandwich I’ve ever made. So different than the normal egg’n American I usually throw in a frying pan, and kind of pretty and sophisticated-feeling to boot. I bet it would be super good with tomatoes, too, but we didn’t get any of those this week. Blight, you know. 

ANYWAY. This sandwich is good and if you have random chives lying around you should make it. The end. 

* Alternate titles for this post: “Chive-r’s Ed,” “Chive Wire,” “Chive In”. I’M SORRY OKAY.

Pizza Face.

Whole-wheat dough with broccoli, red peppers, and onions. Yum.

CSA Dinner

Pasta with Italian sausage, chard, garlic, sage, and a crap ton of cheese.

CSA Week Two!

Lettuce

Mesclun Greens

Chard

Kohlrabi

Sage 

Strawberries

8-Grain bread (I signed us up for a bread share and it is wicked expensive but I don’t care, because HOLY CRAP that’s good bread)

So far: Chicken with Sage Leaves, which I bastardized from a similar recipe for pork chops from Best of the Best.  I hardly ever use that book–I find it weirdly intimidating–but this actually came together pretty quickly and was, as a bonus, totally gorgeous. Basically you mash up some of the sage with some butter and cut little pockets in the chicken breasts to put it in. Then you brush some full leaves with olive oil and flour (it makes kind of a paste), stick them to the chicken, and fry the whole business up in some olive oil until it’s nice and brown. Finish in the oven. I think Tom was kind of impressed. 

We inhaled the strawberries again (well mostly I did), and I’m going to roast up the kohlrabi to go with some sammiches on the aforementioned ass-kicking bread. I’m also all over this recipe to use for the chard. 

Have I mentioned I love summer? Because I do.

CSA: Week One

We begin!

This week: 

a giant head of lettuce

a bag of mesclun greens

cooking spinach

bok choi

a basil plant

one parsnip

a bunch of radishes

one pint of strawberries

 

Made so far: whole wheat pasta with pesto, a bean burrito with lots of greens and leftover chili mayo, and a salad with feta, tomatoes, and roasted radishes. The strawberries we ate just the way they were. 

 

Tonight: Lettuce Wraps!

 

(photo from Stone Soup Farm)

CSA Update!

New pictures from Stone Soup!

 

 

First pickup on June 9th, you guys. I’m so excited. Like, an untoward amount of excitement for produce. Woot.

The Green World

Photos from the Stone Soup Farm newsletter…

I told Tom that while he was gone I was going to get us three chickens and name them after the members of Hanson. I was only half kidding. 

 

Gone for the weekend. Enjoy the thaw!