What I Did With My CSA Haul, day 1, with bonus facepalm-level kitchenry.

[sapotelunch]

This is another winner from Pasta e Verdura except with all the pasta taken out, because I am no longer quite as strict about the Diet For a Small Planet-style protein matching as I was when I first learned to cook, but I still have trouble getting my head around potatoes on pasta.

Upshot:

1) You take a pound of potatoes (we used 1.5 lb yukon gold potatoes) and wash them and cut them up.
2) You preheat the oven to 400 degrees and find a baking dish big enough to fit all them potatoes.
3) You as-close-to-mince as possible garlic (in our case garlic scapes, about 1.5, with the tough part of the stems peeled off with a fingernail, cut into wee rounds), rosemary, oregano (our addition), about 1 tsp salt, and mix it in a teacup with 5-6 tbsp olive oil and set it aside.
4) You get 2 tbsp of lemon juice and some salt and pepper and mix those to put on the greens. Unless you are me, in which case you juice an entire lemon and everything wins up way lemonier than planned.
5) You put a pot of water on to boil. While you are waiting you wash the kale pretty well (I washed all the greens in two changes of water) and rip the leaves off the stems. I discard the stems; I'm sure someone out there has something useful to do with them but I figure I'm already eating kale, I've got nothing to prove, they can go in the compost.
6) The recipe said to blanch for "four to five minutes". I have a terror of boiled greens so I pretty much just dump the greens into a roiling boil of water and poke them with a spoon just until they change color from forest to emerald green and then I dump them into a mesh strainer in the sink immediately.
7) The recipe said to mix the lemon juice with the salt and pepper into the fresh hot greens; I added a little bit of the herb oil to this too.
8) The recipe says to bake the potatoes for 40 minutes and then mix with the greens and add parmesan to taste, but that's when you're putting it on pasta. I baked the potatoes for 30 minutes and then added the greens and baked it for another 10, because I like baked kale way more than boiled kale. I grated some parmesan in those last 10 minutes and sprinkled it (about 2/3 cup grated parmesan) onto the dish as soon as it came out of the oven.

Partially because it was way lemony and partially because I crave the protein I served this with two eggs scrambled per person, and it was really good all together with the eggs.




DINNAH.



First CSA bento-type lunch of the year! With bonus CSA strawberries - not very sweet but very strawberry-tasting - and leftover eggwich with garlic scape and swiss chard from breakfast. I've lost a lot of my breakfast appetite over the winter, and I look forward to starting Summer Activity again so that I can once more leave no eggwich behind.

I will repost the CSA haul from my daily DW later. Man, I'm really bad at keeping things separate/consolidated/whathaveyou.

Oh, yeah, bonus facepalm recipe:

Ingredients:

- jar of salsa
- avocado
- corn chips
(I think we can guess where this is going).

1) Cut the avocado open, remove stone.
2) Fill the cavity left by the pit with salsa.
3) Mush with fork.
4) Eat resulting guacamole-like substance on chip.
5) Apply more salsa; continue.

It took me way too long to figure this one out.