Qu'est Que C'est Dans Ma Boite Du CSA? Kale, Swiss Chard, Lettuces, Radishes, Carrots, Spring Garlic, & Garlic Scapes

Another Wednesday, another batch of sad vegetables languishing in my crisper drawer. I didn't get a chance to do much cooking these past days (too much World Cup, too many Real Housewives reruns, too little culinary ambition), and as a result was again unable to make the most of my CSA delivery. Whimper.

I'm becoming slightly worried that this CSA produce is going to function much in the same way as my New Yorker subscription, which exists to sit around the house and make me feel bad about myself, reminding me of the person that I could be: someone who reads contemporary short fiction and doesn't let good food go to waste.

But, let's start with the high points.

Kale and carrots went into this gorgeous white bean & kale soup. It's Dan Barber's recipe (courtesy of Bon Appetit, available here), and I have to say that it seemed suspiciously healthy when I first encountered it. I worried that it might turn out to be one of those things that personal trainers and trophy wives eat and rave about but that really tastes like sawdust mixed with dishwater.



It does not. It's tangy and light and delicious. The key here is the Sherry vinegar added in at the end -- if you don't have Sherry vinegar on hand, do not skip this step. You can use white wine vinegar instead. Also, make sure to give the stock and white wine plenty of time to reduce down to make a concentrated broth, even if you exceed the timing marked in the recipe.

The Viking and I ate the soup with some disappointing store bought bread. The whole meal happened to be vegan, for those of you who go in for that sort of thing. For those that don't: I'd suggest frying bacon or pancetta in with the shallots at the beginning for a heartier soup.

The next night, I made a pasta dish from the Swiss chard, garlic scapes, and spring garlic, and served it with with pork cutlets in a cider-mustard sauce.



For the pasta dish, I separated the leaves and stems of the Swiss chard, chopping them separately. Then I sliced and sauteed garlic scapes and spring garlic (white parts only) in olive oil. I added in the sliced stems and a little water, letting them soften and then adding the leaves and little bit more water. Then I added almost 2 cups of chopped San Marzano tomatoes. That all got mixed together with a pound of penne and 1/2 cup Parmesan. As a side note, do yourself a favor and buy high quality pasta -- something other than Ronzoni, De Cecco, and Barilla if you can find it. It has more texture and flavor, and really makes all the difference.

I digress. I suppose I shouldn't spend any more effort trying to distract you from the issue at hand, which is of course the big bag of lettuces and radishes left in my fridge. I briefly considered eating a side salad with my double espresso this morning, but ultimately decided against it. They're still sitting in the fridge wilting right now, probably wishing that they were delivered to someone who really appreciated them.