I joined a C(ommunity) S(upported) A(griculture) for the first time, sharing a half-share with my friend/colleague Daniel. (Amusingly, I bought us Beyonce concert tickets, and Daniel enrolled us in the CSA in lieu of being paid back.) This past Saturday we met up and walked to a spot in South Slope to pick up our first bounty from Hearty Roots farm, which is up near Woodstock, NY.
The haul included 2 heads of broccoli, a bunch of bok choy (not the “baby” variety that I’m used to—very large & leafy), a nice bundle of arugula, a demure head of red leaf lettuce, a healthy-sized bunch of kale, 5 curly garlic scapes and 7 gorgeous fuchsia radishes. We split everything as close to 50/50 as possible, leaving my crisper drawers brimming with green goodies.
I spent a lot of time over the weekend imagining what I would do with all these vegetables. That was fun. Figuring out *when* I might do it was another story.
When I had not done anything with any of the vegetables as of Monday morning, I started to get a little worried that I had bitten off more than I could chew with my busy-ish lifestyle leaving me little time to play in the kitchen these days. I resolved to make a dent that evening.
And I did, albeit a small one.
My mom had given me a container of her meatballs in sauce — my absolute favorite thing she makes — on Sunday and I knew I wanted to use my veggies to augment them for dinner. I made a small pot of polenta (or cornmeal mush, according to the package), with a little butter, a splash of milk, and a sprinkling of smoked paprika, and…slivers of garlic scape! Check. (Still have 2 more scapes to go…)
Then I barely wilted the arugula in some olive oil. Check.
I assembled my dinner in a bowl (pretty much all of my dinner are in a bowl these days) — polenta, arugula, warmed up meatballs, sauce, a little cracked pepper. While the polenta was bubbling away, I sliced up one of the radishes into thin discs and then tiled the slices over a piece of matzoh smeared with butter, and finished it off with a sprinkle of sea salt. I enjoyed the meal thoroughly with half a beer.
It also took about 17 minutes tops to prepare everything, and while obviously I greatly benefited from having the meatballs already done for me, I would have gladly eaten the polenta and arugula sans meat too.