CSA Report: Red Earth Farm

Friday, June 13, 2008

The second CSA share of the season was a selection I was able to choose myself. This week, from the items available, I chose one bunch of swiss chard, a bunch of lacinato kale, Fuyo Shumi (baby pak choi), a bunch of beets and two quarts of shelling peas. (I love fresh peas.) From the buying club I ordered two blocks of cheese- Oak Shade Jack, and Oak shade Cheddar and Pequea Valley included a sample of their lemon yogurt.

The toddler was sick last week so of course I came down with what he had this week. Three days of fever seriously hindered my ability to cook so I still have last week’s pak choi, radishes and green onions, as well as some of the lettuce. The green onions will be used with the peas (recipe to follow) and the pak choi I’ll stir fry with dinner tonight but I don’t know what to do with the radishes. I don’t particularly enjoy radishes. I know some people enjoy snacking on them and they make pretty rosettes in crudités, but I’ve never seen (or tasted) the appeal. My husband doesn’t particularly like them either so any suggestions for how to prepare them to make them more appealing would be appreciated.

Now for the recipe. I found this recipe last year when I was looking for a way to prepare fresh peas I picked up at the farmer’s market. The America’s Test Kitchen cookbook told me that frozen peas were generally better than fresh and easier to prepare. I found that difficult to believe. After the shelling, how hard could it be? This recipe found at Food and Paper proved them wrong. Fresh peas are far superior to frozen. They still have crunch and barely resemble their mushy, frozen counterparts.

Peas with Green Onions, Basil and Parmesan

2 tablespoons extra virgin olive oil
1 1/2 cups fresh shelled peas
2 green onions, white and light green parts, chopped into 1/4 inch pieces
a pinch of dried pepper flakes
1 teaspoon freshly squeezed lemon juice
1/4 cup basil leaves, torn into pieces
parmesan cheese, shaved with a vegetable peeler
coarse salt and fresh ground pepper

Have all of your ingredients ready when you start...everything comes together fast, and you don’t want to overcook your peas.

1. In a medium skillet, heat olive oil and pepper flakes over medium heat.
2. Add peas and cook, stirring, for about 2 minutes.
3. Add chopped green onions and cook, stirring, for an additional 2 minutes.
4. Season to taste with salt and pepper. Add lemon juice and basil. Remove from heat, and stir to combine.
5. Divide between two bowls. Top with shaved parmesan cheese, and serve.