2011 CSA - What to cook with my share?

[KJT]

Signed up for our CSA again this year and thought it would be fun to post my share each week to see what I should cook from it. I really enjoyed getting our shares each week last year because it forced me to cook with ingredients that I hadn't used before. I definitely learned a lot.

We're in the pre-season right now, so the shares are a bit sparse. Here's what we got this week that's edible:

Beautiful spring onions, rutabaga, and local eggs.

A little disappointing, but we also got a bunch of plants to add to our garden: San Marzano tomatoes, couple bell peppers, and a few types of hot peppers.

So, what should I cook? Other than strawberry-rutabaga pie, what can I make with rutabaga? What's should I do with the spring onions? I plan on just enjoying the eggs on their own, because they taste much better than the ones I get in the store.

 

[kwilkinson]

Pickled rhubarb, or rhubarb poached in orange juice, imo, make a great addition to a fresh salad.

 

[itsstillmatt]

Also rhubarb shortcake. Spring onions are an absolute favorite of mine. I use them like they are going out of style. I like to glaze them or blanch and grill, the former with braised meats the latter with grilled or cooked in a pan.

 

[KJT]

Originally Posted by kwilkinson

Pickled rhubarb, or rhubarb poached in orange juice, imo, make a great addition to a fresh salad.

How's this look for the pickles?
http://nymag.com/restaurants/recipes/inseason/56913/

Poached:
http://www.davidlebovitz.com/2008/05/red-winepoached/
or
http://m.goodfoodchannel.co.uk/recipe/586693

 

[KJT]

Originally Posted by iammatt

Also rhubarb shortcake. Spring onions are an absolute favorite of mine. I use them like they are going out of style. I like to glaze them or blanch and grill, the former with braised meats the latter with grilled or cooked in a pan.

Will grill some tomorrow for dinner. After grilling, should I put just a little olive oil and s&p?

 

[KJT]

The eggs are amazing. Just did a taste test for dinner. One local egg fried and one land-o-lakes grocery store brand fried egg. Huge difference in taste.

 

[kwilkinson]

Originally Posted by KJT

How's this look for the pickles?
http://nymag.com/restaurants/recipes/inseason/56913/

Poached:
http://www.davidlebovitz.com/2008/05/red-winepoached/
or
http://m.goodfoodchannel.co.uk/recipe/586693

The pickle recipe looks good. I would add orange juice. It just works perfectly with rhubarb. The fruity, tangy acidity really sets it off. In that vain, the second poached recipe is better. Braising in red wine doesn't say spring to me!