CSA Week Two: Attempts at Indian Home Cooking (Or, What To Do With All Those Greens)

So we might have just picked up Week Four, but anyway here’s Week Two – no canning this time around, somehow!

The haul:
Zucchini
Mesclun that I traded for more zucchini
Bibb lettuce
Arugula
Green beans
Red beets
Swiss chard
Kale

The food:

• More watermelon feta arugula salad. No, really, this time we finally finished the watermelon.
• Borscht.
• Zucchini bread – from Joy of Cooking, made with the world’s greatest hazelnuts (thanks Mom!). This one did not last long enough to get its picture taken.
• Mom’s green beans. This is the best recipe for green beans ever invented. Ready? Saute some shallots. Saute some bacon. Blanch and shock then saute the green beans. Mix them all together. I could eat this for days straight.
• Saag murgh (along these lines but murgh=shrimp) made with spinach, chard greens and stems, and beet greens. I pureed the greens and then added the blanched chard stems and the shrimp at the end, with some yogurt. Served with aloo matar (along these lines) made with sweet potatoes and served with my new favorite find from the Indian grocery store, tamarind sauce like restaurants put on samosas.