Wild spinach? That was, um, lambsquarters, an um, garden weed!

We got a huge bag of "wild spinach" from the CSA yesterday. When I peered inside, I recognized it as the weed lambsquarters. I'm constantly yanking this from my garden. But, I thought I'd try it. My kids love sauteed spinach. Spinach is my last name in Polish (Spinak=Szpinack-the real spelling, pronounced shpeeen-ahk). IT WAS DELISH!! It was so good, and better than spinach. Sometimes my son gets a numbing in his lips from sauteed spinach. This "wild spinach" didn't do that and he and my daughter had 2nd helpings. I simply sauteed it with some diced onion in olive oil. Added a splash of soy sauce and a sprinkle of salt. No photos, sorry.

I haven't updated in a while because I was working a lot and had zero time. Let me see what else I've made...

I was getting sick of arugula. I'm actually not a huge fan of it. I used to love it, but it doesn't hold up well to dressings and tends to get slimy and stringy. So, I made a fava bean and arugula spread. It was great on crackers and toasts. I got the recipe at epicurious.com.

Fava bean and arugula spread

I also made a kimchee pickle from the summer squash. Kimchee is an acquired taste. I love it. I eat it for breakfast on toast, on everything, with dinner, on sandwiches. The ingredients are ginger, garlic, anchovy sauce (fish sauce - it's like a fishy soy sauce), salt, and Korean red pepper powder. All the ingredients can be found at Kisco Farms on South Moger. You can even buy homemade kimchee there, but it's so much cheaper to make it yourself!

Kimchee squash. Mmmmmm

Since the kale last time wasn't enough for a proper kale salad, I made kale chips. Rip the leaves off the center stalk. Spread the washed and dried kale on a baking sheet. Spray with pam. Bake at350 for a few minutes. Watch so it doesn't burn. It takes like 5 minutes. Take out and sprinkle with salt.

Kale Chips. I burnt these a bit. They really turn from done to burnt in seconds

Tonight I'm making baked green tomatoes. It's the same recipe you'd use for fried green tomatoes, but bake them instead. I swear, they are just as good. And if you've never had fried green tomatoes, they are amazing. I first made them last summer with all the tomatoes in my garden that didn't ripen. I tried them fried and baked. They tasted the same.

I'm also making this corn, squash salad. I've made it before. It uses many things we got from the CSA yesterday. I'm making it this weekend, so I'll try to find the time to post the recipe and some photos. It uses red onion, squash, corn, tomatoes and other yummy things.

I'm probably going to make kimchee from my radishes, use some in a salad tonight. And by the way, I used a few leaves of the pursulane in a salad and tossed the rest. I just didn't like it at all. Sorry, I tried. 

My garden is getting out of control. I barely need to buy any produce now with the CSA and my backyard. Even the plumb tree is ripening. Although Jack bit into a plumb last night and it had a worm in it. He thought it was funny. I was completely sick. It was a small white worm, so gross. Oh well, that's what ya get when you don't use pesticides I guess.

Yesterday's bounty. Small white turnips, red radish, Japanese cucumber, 2 tone summer squash. I also picked a bunch of cherry tomatoes and wormy plumbs. Today I see a bunch of green zebra tomatoes are ripe. They're the best tomato ever. Perfect eaten sliced, sprinkled with salt.

Thank you Mario Batali!!

First of all, I had seen the recipe for the ricotta zucchini fritters in my issue of Food and Wine. SO it was funny that they had it on the CSA newsletter too. Had to make em. And it was a good thing! The only change I made was adding less lemon zest. I love lemon zest, but I knew 2 teaspoons would be too much for the kids. A four year old and a six year old don't yet appreciate lemon zest. Oh, also, instead of the scallions, I used 2 red spring onions that we got yesterday.

Zucchini Ricotta Fritters

Last week I stuffed the zucchini with the inside of the zucchini chopped, some onions, mushrooms and bread crumbs that I had sauteed. Then I baked the whole thing for about 20 minutes.

Stuffed

I also made the squash frittata from the CSA newsletter. I grated the zucchini instead of chopping it. I thought it would go over better with the kids.

Zucchini Fittata

With the arrugula last week, I made a pesto and spooned it over red snapper fillets, wrapped it in foil and grilled it for 15 minutes.

Arrugula pesto over red snapper fillets

I made the pesto using all the arrugula, toasted walnuts, a spring onion a little parmesan, salt and olive oil. I was thinking of mot using the parm at all, it sounded weird to go on fish, but I ended up using about a large tablespoon full. My usual pesto has around a half a cup.

Today for lunch, I boiled 2 of the new potatoes, sliced up some radishes, sliced some red spring onion, picked a cucumber from my backyard. Then I washed some of the lettuces, dressed it in a vinaigrette. Topped it with all the other stuff, and had a really nice salad. I cannot believe how Excellent that new potato was. I imagine it's probably the newest potato I've ever had. I assume the other potatoes we've been getting are not new, just baby potatoes that had been stored. You could tell these potatoes were fresh dug. Excellent!

Lunch salad composed of all things from the CSA plus my backyard cuke

I really want to make the ricotta-zucchini fritters again. I think next time I'll make them with a tzatziki dip. I have so much mint and cucumbers growing in my backyard, I need to use them up, or I'll have to start my own cucumber & mint CSA.