My refrigerator is full of vegetables...
If you asked me a couple of years ago if I would pay a sizable lump sum for a weekly random selection of vegetables I would have said no. When you take the granola, go-green, buy-local message out, a C.S.A Share (Community Supported Agriculture Share) is just that.
After much campaigning from my husband, I decided to consider a C.S.A. share this year. Financially it actually made sense, compared to the cost of organic veggies at my local grocery store I would end up saving. Considering the best interests of marital bliss it made sense -- my husband both loves eating vegetables and loves me for bringing them home. And for me personally it made sense because it was a challenge. I challenged myself to create and post new recipes while designing my weekly menu around these amazing organic veggies... and fruit, did I mention I got the fruit share too?
The first week:
1 Bag Spinach - Certified Organic - Autumn Blend Organics
1 Bunch Asparagus - Certified Organic - Coyote Run Organics
1 Bunch Rhubarb - Certified Organic - Elm Tree Organics
1 Bunch Spring Garlic - Certified Organic - Life Enhancing Acres
1 Bunch White Scallions - Certified Organic - Friends Road Organics
1 Bunch Red Leaf Lettuce - Certified Organic - Green Valley Organics
1 Bag Arugula - Certified Organic - Meadow Brook Organics
1 Bunch Red Scallions - Certified Organic - Sweetaire Farm
1 Bag Baby Bok Choy - Certified Organic - Green Valley Organics
1 Bunch Dandelion Greens - Certified Organic - Hillside Organics
1 Package Portobello Mushroom Caps - Certified Organic - Mother Earth Organics
For our first recipe, my husband and I created a Simple Rhubarb Pie.
1 1/2 cups of all purpose flour
1/2 cup room temperature vegetable shortening (organic if possible)
1/2 teaspoon salt
1 tablespoon sugar
3-4 tablespoons cold water
In a food processor combine 1 1/2 cups of all purpose flour, 1/2 cup room temperature organic vegetable shortening, 1/2 teaspoon salt and 1 tablespoon sugar. Pulse 3-4 times just to incorporate. Add 3-4 tablespoons of cold water just until the dough comes together. Don't over mix; dough will be a little crumbly. Pack the dough into a disk, wrap in plastic wrap and place in the refrigerator for 30 minutes.
4 1/2 cups diced rhubarb OR 2 1/2 cups diced rhubarb and 2 cups diced strawberries for sweetness
1 cup sugar
Zest of 1 lemon
Juice of 1/2 a lemon
2 tablespoons cornstarch
Combine all filling ingredients in a bowl; toss together being sure cornstarch is well incorporated. Allow this mixture to sit for 10-15 minutes while you roll out your crust and preheat your oven to 425 degrees Fahrenheit.
Roll your crust out into a 1/4 thick round, place gently into a pie dish and crimp around the edges with your fingers or a fork to create the edge of your crust. Poor the filling into the crust. Cover the edges of your crust with strips of aluminum foil so that they don't brown too quickly.
Cook at 425 degrees Fahrenheit for 15 minutes. Turn the oven down to 350 degrees Fahrenheit and continue cooking for 45-55 minutes. Remove the aluminum foil from the edges of the pie for the last 15-20 minutes of cooking. The pie is done when the filling is bubbling and the crust is a light golden brown.
Allow to cool for at least four hours, overnight is better.
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