Chicken Edamame Chowder

Yesterday, it was in the high seventies. Today…. mid-forties, with rain. This shift back to more seasonally appropriate weather called for some (healthy, but) comfort food.

We had Chicken Edamame Chowder for dinner tonight.  This recipe has been a big hit in my house. I keep out the spicy parts, because I’m also catering to a 3 year old’s taste, and I use fat-free sour cream to trim it down even more. It’s (despite the link) in my Skinny Slow Cooker book.

My son finished his bowl tonight. It’s that good.

I topped mine with Genovese Basil and Purple Kohlrabi microgreens. Served up with a crusty loaf of Italian bread, it made for a satisfying dinner on a damp evening.

Surprise Bonus Eggs

For anyone who follows my twitter (@omgcsa), this post is not a surprise and is largely repeating myself.

This week, we got a 4-pack of colorful eggs along with our microgreens!

I immediately wanted to implement them for breakfast on Tuesday, so I planned to make a fritatta. Fritattas are super versatile and easy. I’ve always loved omelettes, but I’m hopeless at flipping them without making a mess. Fritattas are the answer.

To build any fritatta, scramble your desired number of eggs with some milk (non-dairy milk works fine, too, if you have some degree of lactose intolerance, like myself). Whisk in spices and herbs of your choice. Cheese as well, if you’re so inclined. If you’re using large greens, onions, etc, saute them in the pan first. With the microgreens, I added them directly to the egg mixture – I didn’t want them to overcook. Dump everything in a frying pan and cook, without touching anything, until the eggs are mostly solid with some puddles on top. Transfer the pan to the broiler and cook until lightly brown on top.

Fritattas hold up well as leftovers, so often, during regular CSA season, I  often make them on Tuesday nights for the next couple of days’ breakfasts. When we have a large influx of greens, it’s a good way to get a head start on using them.

My plan for this fritatta was to use the remaining beet microgreens and the new Genovese basil microgreens, along with some soy cheese, garlic, and black pepper. I did end up doing this with three out of the four eggs…

 

…after my preschool-age son demanded, at eight o’clock at night, that I scramble  the blue egg for him. He ate it all, so I’m glad that I agreed to this out-of-the-ordinary snack.

 

 

Microgreen Meatballs

Tonight was a low-maintenance night. That’s been the pattern of late – larger meals on Sunday, Monday, and Tuesday… a leftover night on Wednesday, something easy on Thursday, and then a “picnic in the living room” on Friday nights (which usually means tapas, but will be homemade pizza this week) along with a movie. Thus, tonight was a spaghetti night, and I did not expect to find myself posting about anything.

However… I still had some signature mix left over from this week’s microgreen share. I also miraculously still have some ground turkey from my poultry share in my freezer. I’m perfectly happy to have eggplant croquettes with pasta, but my 3 year old son’s reaction last week was essentially, “You’ve got to be kidding me. Where are the meatballs?” I’ve historically put fresh parsley into my meatballs, and I figured that parsley was of a comparable hardiness to the microgreens, so why not give it a shot?

They turned out quite tasty, though next time I’d like to use a larger quantity to get a stronger flavor. I worked with what I had, though. Regardless, I’m content that I wheedled a little extra nutrition into my preschooler via his beloved meatballs tonight.

Microgreen Meatless Monday

I haven’t been blogging much about my microgreens. I’m new to the world of these tiny vitamin powerhouses, and I’m definitely on a learning curve. (I’ve been finding some interesting articles, though it has taken some creative keyword selection. Most of the information you find when searching “microgreens” relates to growing, rather than cooking.) To add to the learning time, it’s midterm season around here, so my student load is… well… insane. This means that I’ve mostly been using my microgreens as garnish on top of sandwiches or soup, which is not bad or inappropriate in the slightest; it’s just not really noteworthy.

Tonight was different. I got a real burst of inspiration, and I’m so thrilled with how it came out. I had lots of odds and ends to use up in my fridge, and I ran with the Meatless Monday theme. The result ended up being a tempeh, soba noodle, and vegetable salad, and it was sooooooo good.

First, I cubed some tempeh this afternoon and let it marinate. The marinade was a mixture of soy sauce, rice vinegar, garlic vinegar, garlic powder, onion powder, ginger, and maple syrup.

The rest of the work came closer to dinner time, as nothing took a particularly large amount of effort or time. I stir-fried the tempeh and big vegetables (broccoli, bell pepper, sugar snap peas) over high heat – I was going for a bit of a sear. I added the sugar snap peas last, because I did not want them to cook much.

Meanwhile, I cooked and drained the soba noodles – I only used one bundle, since that’s what I had left in my pantry – and rinsed them in cold water. After the vegetables had their quick pass in the  pan, I dumped them in a big salad bowl and stuck them in the fridge for a little while to cool.

Meanwhile, I made the dressing – some EVOO, garlic vinegar, basil-flower-and-orange vinegar (that I began steeping in September), honey, and brown mustard. This made WAY too much dressing, but I’m refrigerating the extra and will use it on salads.

Then, I began to assemble the salad. In went the soba noodles…

… and the greens.

The greens, by the way, were a mixture. I used the remaining garnet mustard from last week, as well as a hefty amount of the signature mix (which is brassica-heavy) and a bit of the alfalfa sprouts. I also threw in some basil leaves from the plant that’s hanging out on my windowsill currently.

A quick toss with some dressing…

Gorgeous.

Happy Meatless Monday, everyone!

Winter CSA

“I…. did a thing….” I sheepishly said to my husband a couple of weeks ago.

He looked at me. “Yes?”

“… I joined another CSA.”

“That is completely unsurprising.”

Via facebook (oh, algorithms, you’re on to me), I saw some ads for a local CSA that was just starting. They were offering a share for microgreens that would run for 8 weeks in the winter. There would be to-your-door delivery. I couldn’t help myself. “YES, SIGN ME UP FOR THE WAITING LIST,” I thought in all-caps as I threw myself at the computer screen.

Long story short, come New Year’s, I got the green light to sign up, and join I did.

The CSA is from Coeur et Sol Farm in East Orange, NJ. As I mentioned, my first delivery was yesterday, and so far I am really pleased and excited to see what the rest of the season brings.

First, let’s talk about the amazing customer service and presentation involved here. The owner and farmer, Chelsa, hand-delivered my share to my door. The sprouts are in beautiful individual flats, so they stay planted right up to the moment that you’re ready to eat them.

The flats came in a paper bag with tags outlining the nutritional value involved in this week’s share (pea shoots and amaranth, in this case), and an envelope containing a recipe and a note from the farmer inside.

Now let’s talk about the greens themselves. I had some of the amaranth right away, on the salad I was eating when the share was delivered. Today, after discovering that the peas grew enough overnight to pop their lid, I looked for an idea to consume them as soon as possible. The recipe card had a suggestion for pasta with garlic, chickpeas, olive oil, etc. I’ve got a bit of a cold and am dragging, so instead, I made some pasta salad, in a riff off of that idea. I used the quick-cook 3 minute macaroni, olive oil, garlic vinegar, pea shoots, and salt and pepper. It was very tasty. If I were feeling better, I would have made it more intricate, but it was definitely satisfying.

I also made a can of tuna and scooped some of it onto saltines. I then topped each tuna cracker with pea shoots and amaranth. The result was really beautiful and quite tasty.

Thus begins my foray into the world of microgreens, and my expansion of my CSA experience beyond my beloved regular-season share.