And we're back with the CSA for 2020!

Something has to go well in 2020, right?  For right now, we've got 25 weeks of the Guilford College Farm CSA to look forward to.  Last week was the first week, but I had this little biochemistry class in 3-weeks thing going on, so I didn't get a chance to post.  So here's the beauty shot:

What all did we have?  '
1 lb salad mix
1 bunch golden and red beets with greens
1/2 lb arugula
1 bunch mustard greens
1/2 lb spinach
1.5 lb cornmeal

An excellent start!  I did manage to use everything last week, except for the beets and the cornmeal, but they'll both keep.  I gave 1/2 lb of the salad greens to one of my students.  What did I make?
Some "classics" like Crispy Spinach Pizza (subbed some dodgy Manchego in our fridge for the romano), Salad Pizza with arugula pesto and, well, just salad with grilled pork tenderloin, veggies and this Zesty Buttermilk Avocado Dressing.


The new recipe I made was with the mustard greens, so if you've got the 1/2 share the week of May 15, this is for you, cuz' y'all got the mustard greens this week. Of course there are a million recipes for pasta, sausage and greens out there, and I adapted this one from a blog by nutrionist Rachel Hartley, but don't let that scare you. The sweetness of the onions goes well with the mustard greens.  You could use sweet italian sausage, or leave out the meat all together.

Mustard Green and Sausage Orrechiette (4 servings, 2 dinner and 2 lunch)
Ingredients:
1 lb turkey Italian sausage (hot), removed from casings
8 oz dried orrechiette pasta (mine was from HT)
2 medium Vidalia (or other sweet) onions, cut in half through the root and thinly slice crosswise
2 cloves garlic, peeled and chopped.
1/2 cup chicken stock (better than bullion to the rescue)
8-10 ounces mustard greens, large stems removed, roughly chopped (this is about what I got out of the bunch I got in the CSA)
Grated parmigiano reggiano to taste (1-2 oz per serving)

Directions:

1. Cook the pasta in a pot of boiling salted water according to directions on package until al dente. Drain, reserving starchy pasta water.
2. Brown sausage - drain and reserve a few tsp of fat.
3. While waiting for the pasta water to boil, heat 2 tsp of olive oil (or reserved fat from sausage) in a large non-stick skillet (12") or dutch oven (5 qt, this is what I used) add onion and cook 3-5 minutes until translucent.  Add garlic and cook another minute. Remove from pan and reserve.
4. Add broth to pan, scraping up any browned bits.
5. Add mustard greens to pan, cover as they wilt down and cook 6-10 minutes until desired tenderness (you may need to add a little water).  
6. Add sausage, onion mixture  and pasta to pan, and stir in some of the pasta water to make a sauce (1/2 cup or so?).  
7. Serve w/ generous grating of parmigiano reggiano.

Some pics!
Sliced onions sauteeing:

 Prepping ingredients ingredients:

 Cooking the snausage:

 Greens and pasta ready to go:

Putting it all together:

 Plated up!

Ooops.  Forgot.  It was delicious.