Originally uploaded by emily ca..
I pride myself on my ability to make up halfway decent food using whatever I have around. This is an especially important skill during our CSA season.
I made this rainbow slaw:
-Green tops of one young onion*
-Chantenay carrot, sliced into matchsticks*
-Red radishes, sliced into matchsticks*
-Purple cabbage, shredded*
-Juice from one meyer lemon
-Apple cider vinegar, salt, and pepper to taste
Just mix and let sit for a little bit.
The slaw was meant to go with this soup:
-Young onion, everything but the green tops, sliced thinly*
-Green garlic, sliced thinly*
-Spices: dried oregano, ground coriander, cumin, red pepper flakes or spicy ground cayenne
-Can of black beans, drained and rinsed
-1/2 c. organic sweet corn
-Some canned fire-roasted diced tomatoes, drained
-A little vegetable bouillon and water
-Red kale, stemmed and loosely chopped*
-Broccoli, stems and florets, chopped into bite-size pieces*
-Salt and pepper to taste
This is pretty basic. Saute the onion and garlic in a little oil, add spices and season a bit, add the canned/frozen ingredients and stir, pour in broth, bring to a boil. Check seasoning, then add the kale and broccoli and cook until tender. Then it should be ready to serve with long-grain brown rice or, perhaps, tortilla chips (homemade baked ones would be a nice alternative) and the rainbow slaw on top.
Check LocalHarvest.org for CSA farms near you if you want to improvise your own meals and eat with the seasons.
* indicates something from our share.