Summertime, the Fourth of July, my kids are so happy. I took Jonas, the big kid to two different fireworks stands so he could do some serious comparison shopping. It all looks the same to me, but he felt good about his choices and bargains, and he and his little brother are out there right this minute setting things on fire. (What-Colin is out there supervising?!)
Last week at the farmers market two shoppers gave me great ideas for arugula salads. I was so inspired that I wrote them down to share with you and decided to put arugula in all of your csa shares. The first one is Arugula Salad with Shrimp and Scallions, I think she recommended a honey mustard vinaigrette. The second one is Arugula salad with hazelnuts, and gorgonzola. You can make these salads with Arugula only, or you can add some lettuce to make a bigger salad. Roasted or steamed carrot and beet slices can fancy up a salad plate.
Some of your Green Leaf Lettuces have tiny brown spots at the tips of some of the leaves. This is called (not surprisingly) tip-burn, and one can choose varieties of lettuce that are more or less resistant to tip-burn, in the same way that one can choose red or green. Even the most tolerant lettuces can succumb in hot sunny weather, it’s like getting a sunburn. I’ve been eating them and they taste great, so don’t be put off by it.

Stuffed Chard Leaves-The New Laurel’s Kitchen Cookbook
Saute one chopped onion in oil. Remove from heat, mix in 2 1/2 cups cooked brown rice, 1 1/2 cups cottage cheese, 1 beaten egg, 1/2 cup chopped parsley, 3/4 cup raisins, 1 teaspoon dill weed, 3/4 teaspoon salt. Wash and Dry Chard leaves, removing the rib. Ribs can be chopped up small and sauted with the onion at first to become part of the filling. Place 2 tablespoons of filling on the underside of the leaf, a third of the way up from the bottom. Fold over the sides of the leaf and roll up into a square packet. Place seam-side down in a greased casserole. Cover and bake for about 30 minutes. Alternatively, steam the rolls in a steamer basket over boiling water until the leaves are tender, about 20 minutes. Bake any extra filling and serve with stuffed leaves. Serves six to eight. (I happen to know yours will only serve six, because that is how many leaves I put in each bunch, but maybe the baked filling will go around farther.)



A Year of Food Life

Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver


EGGS IN A NEST
(This recipe makes dinner for a family of four, but can easily be cut in half.)

2 cups uncooked brown rice
Cook rice with 4 cups water in a covered pot while other ingredients are being
prepared.

Olive oil – a few tbsp
1 medium onion, chopped, and garlic to taste
Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped
1?2 cup dried tomatoes
Add and sauté for a few more minutes, adding just enough water to rehydrate the
tomatoes.

1 really large bunch of chard, coarsely chopped
Mix with other vegetables and cover pan for a few minutes. Uncover, stir well,
then use the back of a spoon to make depressions in the cooked leaves, circling
the pan like numbers on a clock.

8 eggs
Break an egg into each depression, being careful to keep yolks whole. Cover
pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and
serve over rice.


As you can see by the byline atop the recipe, this one is from a book by Barbara Kingsolver and her family called Animal, Vegetable Miracle. I pulled the recipe from the website of the same title. www.animalvegetablemiracle.com. Don’t forget to visit www.kirsopfarm.com as well. Cool things to do with Radishes besides just eating them are carving them into pretty things for plates or decorations. You can sculpt the radish into a thing, or etch a design into the skin of the radish. Another cool thing to do is marinate them. Slice them up thin, even into strips, whatever you like, and make a light vinegar, sesame oil, garlic marinade, with chili pepper sauce if you like spice. They seem to improve as the flavors meld over a day or two.

That book by Barbara Kingsolver is so great, I found it to be inspirational and amusing and informative. My in-laws sent it to me for Mother’s Day and Colin and I took turns reading it. The recipes might be my favorite part. I actually like to read recipes more than I follow them in the kitchen. A recipe inspires me and then I set down the book and get busy in the kitchen.