CSA Week 1 - Kristen's Dinner #1

On Tuesday (yesterday) Lil' Evan and I got our first CSA box (2012 Mid Chatham Farmers Alliance CSA)! We got green beans, a head of garlic, red and golden beets, kohlrabi, basil, and braising greens. 


Tonight for dinner I made roasted beets, sauteed greens, and spicy Italian sausage. MMMMM!

Roasted Beets:

1. Beetroots, washed and quartered (or smaller if the beetroot is HUGE)
2. Olive oil
3. Salt and freshly ground black pepper

Preheat oven to 400 deg. F. In glass baking dish, mix ingredients, and spread evenly. Cover with foil. Bake for 35 minutes (or until almost fork-tender), then uncover and bake for another 10 minutes (if you want them to be a little burnt/crunchy). 

Sauteed Greens:

1. Braising greens - this week we had a mixture of rainbow chard, kale, and beetroot greens. Wash, spin dry, and chop
2. Sesame oil
3. Sesame seeds
4. Soy sauce (~ 1 tablespoon)
5. Apple cider vinegar (~1  tablespoon)
6. 3 garlic cloves, minced
7. Fresh ginger - shredded (best to use a ceramic ginger grater), about a tablespoon (and use the juices too!)
8. Salt and freshly ground black pepper

Use a LARGE skillet. Put it on stove just under medium high - while you wait for it to heat, add the sesame seeds and stir continuously until slightly browned; remove seeds. Add 3 tablespoons sesame oil, get hot (but don't burn the oil!). Add garlic and ginger, stir constantly until just before the garlic browns. Add soy sauce and vinegar, stir, add the greens. Use tongs to toss and coat, add toasted sesame seeds, toss to coat, and cook until greens just begin to wilt (the beetroot will cook down, the chard will still be pretty green). Turn off heat, cover skillet, and let rest for about 5 minutes. 

Delicious! I separated half out in tupperware for lunch tomorrow.... and wanted more of the greens, which were under everything else, so I just ate the whole thing. Now I feel sick... and SATISFIED!

Ok, off to MCH trivia!