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Monday, February 23, 2009

CSA Adventures, Box 6

Posted By on Mon, Feb 23, 2009 at 8:01 AM

click to enlarge csabox20090220.jpg
In last Friday's box:
  • 4 oranges (1 lb.)
  • 2 daikons (1 lb.)
  • 1 cabbage (1 lb.)
  • 1 bunch red chard (3/4 lb.)
  • 5 potatoes (1-1/2 lb.)
  • 1 bunch carrots (1-1/4 lbs.)
  • 1 bag washed spinach (1/2 lb.)
  • 3 fresh onions (3/4 lb.)
That evening, the chard and onions, plus the kale from last week's box, got sautéed with anchovies, white wine, and pepper flakes, and the potatoes got mashed with one of last week's celery roots, butter, and sour cream. These made nice sides for some USDA-prime New York steaks we picked up at Costco for $9 a pound and marinated using a Reed Hearon recipe for "terrorized steak" (skipping his salad and anchovy butter, since we had the greens).

The spinach went into an oat, chicken, and tofu soup modeled after the one served at Cafe Tibet (2020 University Av, Berkeley). This dish is considerably more delicious than the list of ingredients might suggest.

Gail's Tibetan Oat Soup

4 chicken thighs, skin removed

4 cups chicken broth

4 slices ginger

2 cups water

1 cup steel cut oats (or whole oats, or rolled oats; texture will vary)

4 carrots, diced

10 oz. tofu, diced

1/2 cup scallions, sliced

1/4 cup ginger, julienned

1/2 lb. spinach, stemmed and coarsely chopped

5 oz. frozen peas (substitute fresh, if available)

salt
coarsely ground pepper

Bring chicken, ginger slices, and broth to boil, simmer ten minutes, turn

heat off, and let rest ten minutes. Remove chicken and set aside. Discard ginger. Add water and oats to broth and cook until soft, about

30-45 minutes. Add carrots and cook 20 minutes. Shred chicken, add

with remaining ingredients, and cook another 10 minutes. Adjust for

salt and add plenty of pepper; the pepper flavor should be pronounced.

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Robert Lauriston

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