blog of testiclese this is where the shit went down, but before you got here

We got another big batch of veggies, a whole lot of green leafy things, but some other surprises as well. There was more bagged and cleaned salad mix, bok choy, scallions, spinach, and radishes we’d seen already. The surprises this week were broccoli, and garlic scapes, as well as oak leaf lettuce. We’ve already used some of the broccoli, and it was amazing. Kind of makes me feel bad for all the store bought broccoli that I’ve been eating up to this point. We cleaned up the veggies, and bagged them all. Welcome to Monday’s for the summer. Feel free to ignore the fact that it’s actually Friday when I’m writing this.

Say that ten times fast! We needed to use up some of our delicious CSA produce this weekend before another delivery monday. So I woke up on Sunday morning hankering for a delicious Fritatta. So I set out to use our brand new frittata pans that were gifted to us for the wedding by Tj’s parents. I sauteed up the chopped garlic in some butter and oil and cubes of kielbasa. When everything had good color, I tossed in a giant bag of fresh spinach. In a bowl, I beat four eggs, and another 3 or 4 egg whites with a couple tablespoons of sour cream and some parmesan cheese. Next, I poured that on top of the pan and cooked over low heat. When the eggs came together, I put on the top pan and flipped over to let cook another couple minutes. This worked perfectly making a fluffy, yet solid, eggy, delicious treat. We served them with English muffins for the perfect breakfast.

As a side note, leftover frittata works well on a salad with tomatoes, olives and light caesar dressing!

I was looking at stuff to make with arugula, and I found a recipe on the Cooking Light website that looked good. Their website is pretty handy, you can search recipes for a few different magazines by ingredient, and other criteria. The sandwich itself was pretty simple: arugula with a light dressing of olive oil / salt / pepper, grilled chicken that had a rosemary / sage / garlic / yogurt rub or marinade, onions, and chopped kalamata olives. The recipe also called for the rosemary / yogurt mixture to be spread on kinda like mayo, but I kinda forgot about it. When I make this again though, I won’t skip that step. I also grilled up some brussel with olive oil, salt and pepper, and they make the crunchy go.

Here’s the link to the actual recipe.

Yesterday was the first day for the delivery of our CSA produce from La Finca, and we were excited as all get out. My co-worker Jeff has been a customer of these guys for a while, and he hooked us up with their information when the sign-ups came out. They had some examples of what we could get from the farm, but it was still basically a mystery box to us. I stopped by Jeff’s on the way home from work, put the check box by my name, and took my box and went home!

Erica and I started digging through our goodies, and we find salad mix, arugula, bok choy, green garlic, radishes, spinach, and red leaf lettuce. As is her nature, she decides to clean and bag everything, so it’ll be ready when we need it. She claims this is not something she learned from Rachel Ray (lies). All the produce looks really good, even though we’re not entirely sure what to do with all of it. A couple taste tests though, and we come up with some good ideas.

The majority of what we got this week was greens, which is understandable, since it’s early in the season. The first thing that we make is a lunch salad, with mixed greens, fake crab, avocado, pine nuts, and sliced radish. This was all Erica’s idea. The salad was delicious though, and I’m looking forward to eating the rest of the goodies we got.