CSA – Page 2 – Cheeky Attitude

Fresh from the farm box: Pluots make a good crumble recipe

Another new-to-me item from the Capay Valley: pluots. These were easier than the fava beans because I could just take a bite and find out what they were meant to be. Tangy sweet. More like a plumb than apricot – more plu than ot.

I had enough to make a small batch crumble.

The 3 pluots chopped up nicely and fit into 3 small baking dishes. Then I drizzled raw agave nectar over it.

The crumbly part was made with 3/4 cup rolled oats, 1/4 cup melted butter, 1/2 tsp cinnamon, 1/4 cup palm sugar (you could use brown sugar) all mixed together until the oats were pretty well covered.

Baked at 350 degrees F for 40 minutes.

Crunchy Salty Cheese-y and Easy: Kale Chips with Asiago

These came together so quick that it is barely a 3-step process.

One of the CSA “keepers” is kale. I would have never purchased it on my own but it came bursting out of my farm box and just kept coming. After using it in soups and frittatas, I decided to try my hand at the “chips” that I would often come upon on the interwebs.

I washed a head of kale and cut out the main stem/rib with scissors, spread them on a baking sheet and brushed the leaves with olive oil.

After sprinkling with sea salt, I thought they would be too plain. I happened to have some asiago and I happen to love asiago so I threw that on top of the lot. After about 20 minutes in a low oven (about 250 deg. F.), the cheese had adhered to the leaves and they became crispy crunchy.

We ate them right off of the pan.

Quick and easy veggie dish : a non-recipe recipe

We’re still getting our CSA and tomorrow is our delivery so I quickly wanted to use up what we had left from the last box, especially the baby bok choi since that is a veggie I have never used in my cooking.

I thought a quick veggie stir fry would be perfect but I didn’t feel like doing a whole sauce recipe search. I cut up the bok choi and the carrots and a yellow bell pepper to start.

I saved the broccoli and red pepper for last so they’d stay crisper.

Then I added Paul Newman’s Sesame Ginger salad dressing! I love the soy, ginger, sesame combo on raw veggies – why not cooked? I added a little less than half a cup to a 12 inch skillet full of veggies that had already partially steamed.

I let it bubble and reduce a bit before adding the final veggies and that was it. DH gave it a big thumbs up.