2024 CSA Week 26

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This is the week of the GIANT box. Our box practically burst open by itself. All the greens were anxious for space … and that giant butternut was hogging all the room.

So for that butternut – unless you’re planning one big meal, it’s absolutely fine to cut it into two or even three chunks (pull out the seeds) and store the pieces lightly wrapped in the refrigerator. I have a butternut squash recipe to test for the AJC (with coconut milk and coconut cream AND heavy cream) so I may end up using it all in that one recipe. But maybe this is the week you decide to make Portuguese Butternut Preserves (perfect for fall dinners and no idea why they’re called “Portuguese” since they’re just seasoned with sugar, cinnamon and lemon juice) and use some of the other vegetables and fruit in the box with Butternut Squash and Greens Torte or Butternut Squash and Apple Gratin. There’s plenty of butternut (and collards and apples) for you to do lots of experimenting. This weekend I’m trying the Collard Greens and Potato Soup With Chile Oil recipe below. It’s not staying really cool but I am still in a soup frame of mind these days.

After rinsing and trimming that giant head of lettuce, I think we have enough for a half dozen huge salads. It’s nice when tomatoes and radishes are still in season with the lettuce, making a traditional green salad an easy lunch or dinner. The Riverview lettuce page offers lots of inspiration if you’re looking for new ideas for dressings or this really lovely Curried Tempeh and Apple Salad.

And then there’s that enormous Napa cabbage. I’ve said before that instead of trying to cook the whole thing in one go, I’ve taken to just pulling off enough outer leaves for whatever recipe I’m planning. Wrapped in a cotton produce bag that I keep damp, that cabbage will keep for at least two weeks, often longer. Donabes are a traditional use for Napa cabbage and we’ve got a great recipe for Chicken and Vegetable Donabe on the website  where you’ll find almost two dozen more ideas.

I’m excited to see the Asian eggplant since I’ve been craving bulgogi recently. I’ll be using the Bulgogi Eggplant recipe below. It calls for cooking the eggplant on the grill, but you can adapt to a cast iron skillet on your stovetop instead. Cook the eggplant on the stovetop in batches. Heat a large skillet over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the eggplant to the pan. Sear until charred and caramelized at the edges, 1 to 2 minutes per side.

Bulgogi Eggplant
From the New York Times

1 pound Asian eggplant, cut in half crosswise, then lengthwise into 1/4-inch-thick slices
1/2 teaspoon kosher salt (Diamond Crystal)
Neutral oil, such as vegetable or canola, for grilling
1 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon granulated sugar
1/4 teaspoon garlic powder
Freshly ground black pepper
1 scallion, thinly sliced on the bias, for garnish

Place the eggplant in a colander set inside the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to drain its excess moisture.

While the eggplant drains, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. In a medium bowl, whisk together the soy sauce, maple syrup, sugar and garlic powder until the sugar is dissolved.

Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. In the colander, toss the drained eggplant with 1 tablespoon oil. Place the eggplant on the hot, greased grate. Grill until charred at the edges, 1 to 2 minutes per side. If using a gas grill, close the lid between flips.

Add the grilled eggplant to the bowl with the sauce and gently toss, making sure each slice is thinly coated. Arrange the slices with the sauce on a large platter. Crack over some black pepper and garnish with the scallion.

Collard Greens and Potato Soup With Chile Oil
From the Washington Post

1/2 cup plus 2 tablespoons grapeseed or another neutral oil, divided
2 1/2 teaspoons red pepper flakes
2 1/2 teaspoons sweet or smoked paprika, divided
2 garlic cloves, chopped
1 teaspoon dried oregano
2 small sprigs fresh rosemary, divided
3/4 teaspoon freshly ground black pepper, divided, plus more to taste
12 ounces red or Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1 medium carrot, scrubbed, trimmed and cut into 1/2-inch pieces
1 teaspoon fine sea salt or table salt, plus more to taste
1 pound collard greens, stemmed and torn into 1-inch pieces
6 cups low-sodium vegetable broth
1 tablespoon red wine vinegar or sherry vinegar

In a small saucepan over medium-low heat, combine 1/2 cup of oil, the red pepper flakes, 1 1/2 teaspoons of paprika, the garlic, oregano, 1 rosemary sprig and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the oil is aromatic and bright red, 5 to 7 minutes. Remove from the heat and let it steep while you make the soup.

In a large pot over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering. Add the potatoes, carrot, the remaining rosemary sprig, the remaining 1 teaspoon of paprika, the salt and the remaining 1/2 teaspoon of black pepper. Cook, stirring occasionally, until the potatoes are lightly browned, 3 to 5 minutes. Add the collards and cook, stirring occasionally, until slightly wilted, about 3 minutes.

Pour in the broth, increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low and cook, stirring occasionally, until the collards are completely tender and the potatoes break apart when pressed, about 30 minutes.

Remove the pot from the heat and discard the rosemary. Stir in the vinegar, then taste and season with additional salt and/or black pepper, if desired.

Pour the infused oil through a fine-mesh strainer set over a small bowl, pressing on the solids to extract as much oil as possible.

Ladle the soup into bowls, drizzle with the oil and serve hot.