|csa begins...and greek spaghetti|
This past week marked the beginning of our summer CSA. Yay! I was sooooo excited. We get ours from a farm near us. We pick up with a group of folks at our church, so we don't have to drive there every week, which is really excellent. It's like Christmas all summer long. This week we got the following in our basket:
- watercress
- red kale
- cilantro (tons!)
- rosemary
- wild garlic (it looks like scallions, but tastes like garlic - so good)
My lovely husband whipped up a delicious dish with it all....he sauteed the garlic, some onions, and some ginger in sesame oil. Then he added the watercress, kale, and cilantro and wilted it a bit. He added in some leftover soba noodles we had in the fridge and topped it with a little soy sauce. It was really yummy.
Also...in a completely unrelated note, I was in Chicago about a week ago and ate at a Greek restaurant in Hyde Park. A friend and I split the Greek spaghetti and I recreated it at home last week. It was amazing.
- saute scallions in some olive oil
- add cooked spaghetti
- add crumbled feta
- pepper it
That's it. It's so simple and so good.
- watercress
- red kale
- cilantro (tons!)
- rosemary
- wild garlic (it looks like scallions, but tastes like garlic - so good)
My lovely husband whipped up a delicious dish with it all....he sauteed the garlic, some onions, and some ginger in sesame oil. Then he added the watercress, kale, and cilantro and wilted it a bit. He added in some leftover soba noodles we had in the fridge and topped it with a little soy sauce. It was really yummy.
Also...in a completely unrelated note, I was in Chicago about a week ago and ate at a Greek restaurant in Hyde Park. A friend and I split the Greek spaghetti and I recreated it at home last week. It was amazing.
- saute scallions in some olive oil
- add cooked spaghetti
- add crumbled feta
- pepper it
That's it. It's so simple and so good.
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