Salad

Tell Us What to Cook from Our First CSA Share!

by:
June 18, 2015

Follow along as Food52's editorial team makes use of our 12-week CSA (and tell us what to do with it!).

This summer, the Food52 editorial team has joined Local Roots' 12-week CSA, and we want your help figuring out how to put our share to the best possible use—no stems or stalks wasted!

Shop the Story

Follow along as we make plenty of salad lunches (and soups! and pizzas! and desserts?) and try to take the advantage of summer's crops.

Here's what we got in our first share: lettuce, chard, beets, and garlic. What do you think we should do first?

Share with us in the comments below! 

8 Comments

Khadija July 23, 2015
<br />Use the garlic to make garlic confit! Simmer cloves in olive oil until tender and jar up the cloves and oil. Use the garlic oil for cooking and the tender garlic for smearing on a piece of toast...or eating straight from the jar! An easy way to get the most out of your garlic! Also, save a clove <br />(if you can) and plant it to grow your own garlic!
 
Susie W. June 19, 2015
I'd roast the beets first, then slice them. Roast the garlic along with the beets, then squeeze the roasted garlic into olive oil for salad dressing. Mince salt pork, put in a big skillet, add about 1/2 inch of water, cook on medium until the water is gone and the fat renders. Add the cleaned greens, some chopped stalk, some roasted garlic, mix everything, put the lid on and let it steam in its own juices on medium to low, checking to be sure things don't scorch. I like the idea of adding beans to that. Make a salad of lettuce and beets, dress with the garlic-infused oil and some sherry vinegar. A pan of stone-ground cornbread would be good with this.
 
Jara June 19, 2015
Make the chard salad with garlic breadcrumbs. It is so good.
 
WildRiceLLC June 19, 2015
We just used our chard, beet tops, onions and garlic scapes thrown together with navy beans to make beans and greens. You can roast the beets and use them in a salad with the lettuce. Also, like Victoria said, the stalks of chard make wonderful pickles.
 
Victoria June 19, 2015
Make refrigerator pickles out of all the leftover stalks and stems from the greens! SUPER tasty!
 
Sarah W. June 18, 2015
Swiss chard and beet greens can be used together, as their flavor and texture are very similar. I love to sub them for the spinach in spanikopita (leaves a rosy stain on the onions and feta). I just discovered this simple preparation for chard and have been devouring every bunch from my CSA this way: 1) Chop/tear the chard and beet greens into ribbons or pieces (something that will be bite-size once it cooks), stems and all, though keep the leafless stem segments separate as you will cook them first. 2) Slice an onion into strips and saute with plenty of oil in a skillet on medium. Add the chopped chard and beet stem after the first couple minutes. 3) Once the onions and stems have just started to soften, add the leaves and turn to coat. Once they have begun to shrink, turn the heat the lowest setting (on my stove, we have a simmer burner, so I put it on that set to low), season to taste with salt and freshly ground pepper, and let them cook slowly for 20-30 minutes, stirring occasionally. Add a splash of water now and then if the pan becomes dry and the leaves begin to toast or char. This method makes the chard's natural sweetness and makes it meltingly soft. Serve as a simple side, as a filling for an omelet or quiche, or on top of a polenta. You could add garlic the last ten minutes of cooking for a stronger allium fragrance.
 
Miriam June 18, 2015
We used the lettuce and beets from our first share to make Museum Salad (you know, the roasted beet, goat cheese and walnut salad you'll find on the menus of museum cafes the world over).<br /><br />Would love to know how you use the garlic... we just used ours instead of supermarket garlic (in stir fries and tomato sauce) but the flavor was so good, I wish we'd found a recipe to feature it more!
 
Jennifer June 25, 2015
Summer is the time to roast garlic