muth family farm's organic csa week 2: swiss chard, fennel, curled kale, purslane, savoy cabbage, bok choy, lettuce, scallions, eight-ball squash and zucchini
for lunch i made a smoothie with purslane. purslane contains more omega-3's than any other leafy vegetable plant. i like the flavor it adds to my smoothies and it's something different from the usual greens.
with the savoy cabbage, or curly cabbage as i like to call it, i whipped up philip mccluskey's simple herb cole slaw. usually i make it with basil and cilantro but this time i tried my homegrown garlic, dill and caraway seeds.
i'm about ankle-deep in zucchini - not quite knee-deep or up-to-my-elbows - yet! last week i made fried "zucchini parmesan-less' and pizza with zucchini sliced length-wise as the base. both were scrumptious.
zucchini pizza with walnut "sausage"
following a suggestion from my blogging buddy kt, i tried raw squash blossoms stuffed with my cashew cheese. though they were very tasty, i don't think i'll be making them again. there were too many ants and ladybugs living in the blossoms that had to be relocated, so i'll stick to just eating the fruit.=)
for dinner i decided to make a veggie burger with zucchini, similar to "beet this burger". zucchini took the place of the cooked oats. it was very good, though there was quite a bit of chopping and shredding. the recipe was doubled to make eight patties, and six were frozen for three other meals, which made the labor worth it.=)
looks a little like raw meat, doesn't it?!