Tom tells
me we will have an abundance of spinach this week, so lets see what kind
of good info I can provide you with on the subject. I also notice we have cauliflower,
and thought people might like some ideas for that too. - Debbie
Spinach prep
This technique has worked well for me, as if I prepare my spinach this way shortly
after I get it home, it will easily last me the week without wilting or rotting.
It also helps at mealtime, as the spinach is ready to go, making
for quick salads and stir-frys. Thoroughly rinse leaves (to remove all traces
of dirt and any resident critters) removing stems if you do not like them (some
do, some dont). Spin in a salad spinner to remove excess water. Lay a
strip of 2 - 3 paper towels out and top with a layer of spinach. If you have
lots of spinach, add another layer of paper towels and spinach. Carefully roll
this arrangement up and then slip it into a plastic bag. Gently squeeze the
air out, tie with a twisty & refrigerate.
And since were still getting beets...
Spinach & Roasted Beet Salad with Ginger Vinaigrette
serves 4
from "Bon Appetit"
4 medium beets, trimmed
3 tbsp. rice vinegar
2 tbsp. vegetable oil
2 tsp. soy souce
2 tsp. minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 C fresh cleaned spinach leaves
Preheat oven to 450 degrees F, wrap beets in foil and roast til tender
when pierced w/skewer, about 1 hr 15 min. Cool slightly and peel (skins should
slip off easily), cut into wedges and set aside in a medium bowl. Whisk vinegar,
oil, soy and ginger in small bowl to blend. Season w/salt and pepper. Add red
onion and half of vinaigrette to beets and toss. Place spinach in a large bowl,
drizzle w/remaining vinaigrette and toss. Arrange beet mixture atop spinach.
North African
Roasted Cauliflower (revised June 2003. click
here for photo!)
serves 4
from "Moosewood Daily Special"
The
flavor of this recipe is so unique, which is what compels me about it! The hardest
part involves grinding the caraway seeds (can you purchase ground caraway?**)
-- I tried in a mortar and pestle once and didn't have much luck. They are darn
hard seeds! So instead I used my coffee grinder (I know, you're supposed to
have a separate grinder for spices and coffee but I figured essence of caraway
in coffee -- which we don't drink that often anyway -- would be interesting!).
;-)
4 C large cauliflower
florets (I basically cut up one head of cauliflower)
3 tbsp. olive oil
1 garlic clove, minced or pressed
1/2 tsp. ground caraway seeds (use spice grinder or mortar & pestle)
1/2 tsp. ground coriander
1/2 tsp. salt
1 C chopped tomatoes (I use canned chopped plain tomatoes
lifted from their juice if fresh tomatoes are out of season. Muir Glen makes
great chopped canned organic tomatoes!)
1 to 2 tbsp. chopped fresh parsley
Preheat oven to 450 degrees F. Toss cauliflower w/oil, garlic, caraway, coriander
and salt until well mixed and evenly coated (I mix the
oil spices and garlic in a cup, drizzle it over the florets in a bowl, then
toss with my hands). Place in a single layer on an unoiled baking tray
and bake until cauliflower is tender and begins to turn a golden brown, 20 -
30 minutes (I like it nice and browned around the edges!).
Carefully stir a few times during baking (aaah, I just
shake the pan once or twice!). Remove the roasted cauliflower from the
oven and transfer it to a platter or shallow serving bowl. Allow to cool to
room temp, then top w/tomatoes and parsley. Decorate w/lemon wedges and serve.
**Update,
8/21/03: another CSA member, Sumit Sen, emailed me and said that he has been
able to purchase ground caraway at Bharat Bazaar (and Indian Grocery) in Santa
Clara. It is on El Camino at Lawrence (3680 El Camino Real), next to K-Mart.