Busy busy

30 Jun

The good thing about being busy is that, you’re… well… busy! This past weekend was busy in all of the best ways. A wedding with Doug (that ended early…I feel like we’re cheating if we’re not driving back from a job at midnight!), then my trapeze show (don’t worry, video to follow). and a bridal shower for my bestest friend on Sunday. Crazy busy.

BUT. (There’s almost always a ‘but.’)

Being so busy meant that I didn’t have time to post about the amazing kohlrabi fritters that I made with the harvest from CSA weeks 2 and 3.

Let me tell you, these were so yummy and insanely easy to make. Added bonus: most everything I used was in my CSA week 3 box.

I peeled and shredded 2 girl-fist sized kohlrabi (not sure if that’s small or medium – I’ve never even heard of kohlrabi before this CSA!). Add three slightly whisked eggs, 3 tablespoons of flour (next time I might use 4 tablespoons), and cilantro and green onions to taste. Heat up some olive oil in a pan and drop in spoonfuls of batter. Cook on each side (I didn’t time this… you know what golden-brown looks like, so cook until it reaches that point and flip to cook the other side).

Voila. Dinner. Well, for nutrition and/or task of using the contents of your CSA (guilty as charged, on both accounts) add a simple salad. Mine consisted of mesclun mix, shaved radishes, and shelled peas (raw, soooooo sweet) with fresh lemon juice squeezed over it. (I don’t know about you, but my CSA is overflowing with leafy greens. I am afraid that by eating so many salads, I might turn into a head of lettuce too!)

I digress.

I also made incredible pesto with my week 4 CSA crop. Week 4 brought us a ton of scapes (um, YUM) so I decided to combine those with my new favorite crop, sorrel. I can’t take full credit though. In fact, I can’t take any credit since I followed local milk’s recipe, word by word, for sorrel pesto.  Follow it, and you’ll have some delicious pesto on hand.

I had a lot of milk on hand after the baking extravaganza that preceded the bridal shower, so I followed local milk’s recipe for ricotta. In fact, I so recently made the ricotta that it’s currently straining on our counter. I haven’t eaten it yet but the samples I’ve eaten are quite tasty. Actually, the samples were so tasty that I started marching around and proclaiming how sexy cheese-making was. (Not sure if all guys will go for this, but it’s worth a try.) Doug will be lucky if I am generous enough to share with him!

I hope that your CSA adventures are going well. I hope that you’re able to incorporate the crops with your old favorites as well as discovering some new favorites (or at least some new side-paths).

I’m going to go make some miso-tahini dressing (recipe to follow soon…I have to leave you coming back for more, right?!) to drizzle over the endless CSA greens to go with my ricotta and sorrel pesto, spread over baguettes. Add a handful of grapefruit juice, gin, and tonic to erase this week’s workload, and I have myself quite a dinner.

Have a great weekend!

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2 Responses to “Busy busy”

  1. Tammy June 30, 2012 at 2:51 am #

    I have known about kohlrabi since I was a kid but never thought of making them the way you did. I make squash that way!

  2. inherchucks June 30, 2012 at 8:11 am #

    kohlrabi fritters! A winner in my book…my husband is going to love them 🙂

    Thanks for sharing! Come and link up to my CSA Link party…http://inherchucks.com/2012/06/27/whats-in-the-box-32/. Hope to see you there!

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