Turning the CSA and Greenmarket Haul into Gold

September 24, 2010

This week’s haul was pretty gorgeous. We received cranberry beans (a shelling bean) from the CSA, along with radishes (with some really lovely greens still attached, summer squash, eggplant, tomatoes and cucumbers. Wrapped properly, the radishes, squash and cucumbers could last more than a week, as could the eggplant, but we have a school function to attend (for our son) so I’ll be making up a simple dish of baked eggplant, squash and tomato slices with cheese on top to take along. I also picked up a lot of greens (see earlier post today) and various types of apples at the Greenmarket and so made the following heavy-on-the-cheese dinner last night.

Wilted Radish Green and Goat Cheese salad

  • – two cups frisee
  • – 1/2 bunch of cleaned radish greens, chopped
  • – 1 chopped shallot
  • – 2 tbsp. olive oil
  • – goat cheese (to taste)

Place frisee chopped into a salad bowl and crumble goat cheese over the frisee. Saute shallot and radish greens in olive oil over medium heat for 2 to 4 minutes (until greens are just cooked). Immediately pour sauteed mixture over the goat cheese and frisee and serve.

Cranberry Beans Tuscan Style

  • – 1 pd. cranberry beans (prior to shelling)
  • – 2 crushed cloves of garlic
  • – juice of 1/4 lemon
  • – 2 tbsp. grated parm
  • – olive oil, salt and pepper

Boil shelled beans for 20 minutes or until tender. Drain and immediately add lemon juice, garlic, olive oil, salt and pepper. Grate parm over beans prior to serving.


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