Second Week CSA


Week two had a lot more variety than the prior box. Thankfully, it did not include any mutant root vegetables. This box included the following
* Cilantro
*Big head of Melody Spinach
*Small Bundle of Kale
*Eureka lemons
*Valencia oranges
*Chard (my green vegetable Kryptonite)
*Red Yugoslavian Lettuce
*One normal sized turnip

I’m also purchasing their eggs from heirloom chickens. If you have ever read Omnivore’s Dilemma by Michael Pollan, then you will be familiar with a chapter that dedicated to the quality of heirloom organic chicken eggs. That description alone made want to order them.

  • First I tackled the Kale by making 101 Cookbooks delicious Kale and Olive Oil Potatoes. I’ve been wanting to make this since Thanksgiving when it was originally posted.


    The lettuce, cabbage, cilantro were all used in the Cabbage peanut salad. (What can I say I’m addicted)

    The chard was sauteed but I over garlicked the greens and made a mess. I think I’m cursed when it comes to Swiss Chard.


    I most proud of how I utilized the eggs and spinach. I made a cheese and spinach souffle! I also added bacon but obviously if your vegetarian you can skip that step. You could utilize whatever greens you have handy whether that be kale or chard. You can also experiment with different cheeses. I just used what I had on hand.
    Spinach Souffle
    4 servings
    1 big bundle of spinach leaves (stems removed)
    1/4 cup of butter
    2 tablespoons of finely chopped shallots
    1/4 cup of all purpose flour
    1/4 tsp salt
    1/4 tsp ground nutmeg
    1/8 ground black pepper
    1 cup of milk
    4 eggs (separated) keep chilled
    1 cup (4 ounces) shredded cheese cheddar (I’ve also used gruyere)

    1. Preheat oven to 375 degrees. Grease 2 quart souffle dish or 4 small souffle dishes
    2. Melt butter into saucepan. Saute shallots for about 2-3 minutes. Add the flour, salt, nutmeg, pepper. Slowly add milk until you get a thick paste. Remove from the heat.
    3. Place spinach in a separate saucepan with 4 cups of boiling water. Cook for two to three minutes until spinach has broken down. Drain and rinse in cold water. Use a cheesecloth or papertowel and squeese the excess moisture. Chop very fine and set aside.
    4. Add egg yolks to the milk and flour mixture. Add cheese, spinach, and bacon and blend well.
    5. Whisk or beat chilled egg whites in a large bowel until they form stiff peaks. Fold egg whites into spinach mixture, careful not to blend too much. Pour into souffle dish.
    6. Bake for 35 to 40 minutes until is has puffed up and is a nice golden color. Serve immediately.


  • Posted






    4 responses to “Second Week CSA”

    1. Karen Avatar

      Super impressed, this is making me hungry and I just finished dinner! I feel like I need to photocopy the chard recipe I use for you – if you want me to, email me – and I will happily put it in the snail mail! Want to try your kale/potato recipe, it looks amazing! I’m afraid I would screw up the souffle, so that might be one I won’t try. Phew, no turnips the size of Mars this time!

      1. nkristis Avatar

        I am alway interested in new recipes, so I’ll send you an email. The kale recipe is delicious but if you don’t have kale handy you could substitute any leafy green. The first time I did the souffle I had great luck but the second time was a little disappointing. Apparently, having the eggs at a cool temperature is key.

    2. Katie Avatar

      No crazy turnip? Aren’t you at least a tiny bit disappointed? Lol

      Everything sounds yummy and wonderful. I worked at a pizza place a zillion years ago, and we filled the spaces in the salad bar between the ingredients and dressing with ice and topped with kale. I have a distinct gross-out issue because of this experience, but those mashed potatoes intrigue me. Hmm…

      Cute cookie jar!

      1. nkristis Avatar

        Thanks, you could probably switch the kale for swiss chard or spinach for the potato recipe. I am imagining the salad bars of the past and I totally understand the kale hate. I’m going to have to block out that image next time I eat it. 🙂

        The cookie jars are thrift store finds, one was only a dollar. You can’t have too many elephants!

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