CSA Report - Winding Down

Each week makes it clearer that the end of the season is nearing. It makes me sad to know that the only fruit and vegetables I'll be getting are what I can round up at the farmer's market through mid-December and what I've managed to store away in my little freezer. I'm so glad I committed to this farm, and I'm already setting aside money to sign up again for the 2009 season. I know I've said this before, but I'll say it again. If you haven't considered joining a CSA in the past, you really should. You can find a CSA in your area at Local Harvest. Check into it, see what you can find, and sign up. The fresh fruits and vegetables will be well worth the effort and forethought.

This week's share:

• 1.5 lbs green tomatoes
• 1 head leaf lettuce
  
• 0.5 lb kale
• 1 Thai pepper, 4 Chinese lantern pepper, 1 Habanero pepper (includes additional full share cayenne peppers)
  
• 1.5 oz. cilantro (includes additional share)
  
• 1.5 lb sweet potatoes
• handful of dill (free-choice item)
  

I'm still working my way through all the green tomatoes, and I've been eating a lot of bok choy stir fry. Last night I roasted the sweet potatoes along with some garlic and a few carrots that have been hanging around since my last trip to the farmers' market. My favorite dish this week was an attempt at using up all the kale in my crisper. I pulled out Local Flavors: Cooking and Eating from America's Farmers' Markets (which I bought after Patresa suggested it) and found a kale recipe that was easily adapted to included ingredients I had on hand. For something so simple, this dish was surprisingly flavorful and satisfying. Give it a try!

Kale with Red Beans, Cilantro and Feta Cheese
Makes 4 servings
(adapted from Local Flavors)

1 can kidney beans (15 oz), rinsed and drained
1/2 cup water or broth
1 medium onion, diced
1 large bunch kale
1 TBSP olive oil
3/4 cup chopped cilantro, divided
sea salt
3 oz. crumbled feta cheese

In a medium saucepan, combine drained beans, water, half the onion and 1/4 cup cilantro and simmer over low heat until onion is tender.

Remove the kale leaves from stem. Chop the leaves coarsely into bite-sized pieces. Boil 2-3 quarts of water in a large pot. Add the kale and a 1/2 tsp or so of salt. Turn down heat and simmer for about 5 minutes until the kale is tender, then drain.

In a large skillet, heat the oil over medium heat. Add the rest of the onion and cilantro. Cook until the onion is tender and then add the kale and beans, including the remaining liquid. Simmer for several minutes to blend the flavors, about 10 minutes. Serve topped with feta (and additional cilantro, if desired).