Sunday, July 3, 2011

What To Do With Your CSA Vegetables: Never Fail Kale (And Tofurky Sausages)

CSA kale and some tofurky sausages for lunch

"I don't think I'm getting enough kale," said The Man of Science yesterday. We were eating kale at the time. For the fourth time in two days.

I can't remember how I responded. I probably said nothing, seeing as my mouth was full of kale.

Yes, I know there's been a lot of kale around here lately, but frankly, the girl can't help it. When there's kale around I want to eat it all the time. And now that my mom and I are splitting a share in a local CSA (from a place called Roots and Shoots Farm) there's kale as far as the eye can see. Here is a photo of this week's entire CSA vegetable haul, which my mom gave me in its entirety because she and my dad are about to leave for vacation:

CSA haul #1

Radishes, japanese turnips, spicy stirfry greens, bok choy, onions, garlic scapes, basil, lettuce, and KALE. I'm amazed. This is just the first installment of vegetables from the farm. We'll get more each week until the end of the growing season. It's a vegan cook's dream.

I wanted to use items from the share as soon as I got home from picking it up. Fortunately, it was lunch time.

lunch prep

This is less of a recipe and more of a "how to" I guess, because I didn't do anything complicated. I knew I'd be cooking a lot this weekend because it was the Man of Science's birthday (more on his amazing birthday dinner later this week!) so I bought some readymade Tofurky sausages. They are really delicious. For this lunch I just put a bit of olive oil in the frying pan, then added some chopped onions and garlic scapes and one chopped up tomato. After the onions were tender (three or four minutes) I added the sausages. When those started to brown I added kale, salt, pepper, and lemon juice.

making lunch

And that was lunch. Now I'm out of kale. Go figure.

I'm sure this recipe would work with just about any protein/greens combination, which makes a good one to keep on hand during CSA season. Our farmer sends out weekly e-mail messages talking about what's in that week's share and suggesting recipes and techniques for people to use. It's a great system.




Allysia said...

I think sometimes the best meals are the simple ones. I love kale with just some garlic, lemon juice, salt and pepper! I've also had it with sausages and it's ridiculously good that way. I don't think you can ever have too much kale :)

Elle said...

My favorite way to eat kale is like it's pasta, boiled and smothered in tomato sauce with a bunch of nutritional yeast spooned in. Mmmmm....

foodfeud said...

I love kale and I love CSAs. I'm never able to get the pickups, or else I'd be so on that. Your dish looks great.

the [sugar] apothecary said...

How do you have room to store all of those?! I was way too overzealous in buying produce today (fresh figs, apples, blueberries, asparagus, Brussels sprouts, grape tomatoes, carrots, limes, snow peas... and some other stuff I still can't fit in my fridge). Sheesh. Your stirfry looks awesome!

Jennifer (It Ain't Meat, Babe) said...

I actually use the "fruit" drawer in our fridge for vegetables as well, which gives me enough space, provided I don't stock up on fruit!

Chris said...

mouth-watering photos!

One of Ottawa's Real Foodies said...

I have loved this first CSA basket. It may not last long here at the rate we are going. It is great to read what others are doing with the yummies. Thanks for sharing!

jomasterson11 said...


Yah for Kale!
More, more, more!
If looks could kill, delicious.
I love using Kale, check out my blog.

-Little Jo Berry

Sarah B @ Bake + Bike said...

YEAH KALE! We've been harvesting three types at the farm...I love eating it steamed on top of eggs or tofu stir fry. Your dish looks fabulous!