In our fifth CSA box, we got: 2 lbs new potatoes, 1 bunch carrots, 1 bunch beets, 1.5 lbs snap peas, 1 lb shelling peas, 1 lb fava beans (I picked up an extra lb, seen in picture, because I love favas), .25 lb snow peas, 1 butter lettuce, 1 head green leaf lettuce, bit of beet thinnings (called beetniks by Tolstoy), 1 bunch garlic scapes, 1 bunch chard, 1 head garlic, 1 bunch Italian parsley
The haul just keeps getting bigger!
Last week I didn't meal plan beyond the a few notes and it was a mistake. So, here's my plan for this week:
Tortilla Española (using half the potatoes, and some of the parsley); a salad of butter lettuce, beetniks, shelling peas, radish sprouts.
Grilled teriyaki salmon; marinated snow peas, baby zucchini, scapes, bean sprouts, green onions.
Beef bulgogi (we'll see if I cheat and pick up some pre-marinated, or go fully homemade); sauteed snap peas; steamed rice.
Fava bean, mushroom, and scape Farrotto (risotto with farro, using garlic and parsley, maybe homemade veggie stock, otherwise chicken stock); sauteed chard and beet greens with garlic.
I'll be saving all the pods and other veggie trimmings this week to make stock. Hopefully I'll have my act together and have the stock ready for the farrotto.
If you want to try out some of these recipes, check out the links above!
Updated to add: maybe don't try that Esquire recipe for Tortilla Española; it's not as good as I've had before. Still looking for a good recipe, I guess. Have one to share?
Updated to add: maybe don't try that Esquire recipe for Tortilla Española; it's not as good as I've had before. Still looking for a good recipe, I guess. Have one to share?
How did your bulgogi go?
ReplyDeleteIt was good, but the flavor was not as intense as I wanted. I think that I probably need to add salt in addition to soy sauce. Here are the ingredients in the marinade I used for about 1.25 lb sliced flank steak (I lost the sheet that had the exact amounts, but it's all to taste anyway, right?): soy sauce, pineapple juice, sesame oil, sliced onions, tons of minced garlic. It turned out very tender and tastey, just not punch you in the face flavorful, which is what I look for. ;) We topped it with sliced scallions and sesame seeds.
ReplyDeleteHmm, I have never heard of anyone adding salt. Maybe instead sub out some sugar or honey for pineapple juice so the marinade is not as dilute? How long did you marinade the meat? Some people leave it all day, or buy it pre-marinaded from the store, in which case it could be marinaded for days.
ReplyDeleteYeah, I considered the sweetness factor too. Maybe I'll try that instead. The was a definite problem with the moisture of the meat (meaning, no charring), so maybe sugar would fix all theproblems. We marinaded for 2 days.
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