Greens

This week's CSA box is full of beautiful spring greens: lettuce, spicy greens, spinach, arugula, kale.  Using them all in the most efficient and delicious way possible takes diligence. We don't want anything to go to waste.

But some days you just don't feel like being in the kitchen. The allergies are acting up, you feel fatigued, cranky. Today I fought the urge to feel sorry for myself, and I got in there and took care of business.  Music is a great motivator. As I cranked the salad spinner and chopped garlic, my soundtrack helped me along. (A combination of Beatles, Edie Brickell & the New Bohemians and the Avett Brothers.)

Check the kale off the list: we ate it on Sunday, along with a big southern meal: barbeque pork, baked beans, macaroni and cheese.  Also, some of the lettuce has gone into salads. But I still had several bags of greens waiting to be used.

I've been putting the arugula in sandwiches. I used what was left to make Arugula and Walnut Pesto, very simple:

1 bunch arugula (about 3 cups)
3 cloves garlic
1/3 cup walnuts, toasted
1/3 cup olive oil
salt & pepper, to taste
1/3 cup Parmesan cheese

This all goes into the food processor (except for the cheese; if freezing pesto, add the cheese when your ready to serve it) and zoom!  I packed this into two small plastic bags and put them into the freezer.  There were some strawberries from the box that might get past their prime soon; I got into those into the freezer too. We'll use them for smoothies.

The spinach will be part of tonight's meal; I'm thinking a salad with spinach and lettuces, walnuts, dried cranberries and goat cheese. As for the rest of the meal, that will take some thought. Also, what to do with the spicy greens? I'll probably steam or saute them, maybe with a little bacon fat. But for now, my fridge is feeling a bit more clear, and so is my conscience. Think I'll go put my feet up for awhile.