THIS WEEK'S HIT: Chimichurri
It was dinner for 10 last Friday evening (July 3), and I had decided on a meal of fish, pasta, and peas. So when I picked up my CSA share midday Friday, I took stock of my goodies:
- Greens -- Enough to feed the Massachusetts National Guard
- Peas -- Enough to feed a family of four, with one child abstaining
One risk with our type of CSA is that you might not get what you want when you want it. (Other farms operate differently; I intend to discuss this in a future post.) Culinary flexibility helps. But even last summer, when we essentially lived off of cukes, zukes, squash, chard, tomatoes, and corn, we still had to pick up some produce. (They just don’t grow bananas here.)
So it was steamed peas Friday night, and I had just the right mix of leftovers from dinner for a tasty pasta salad later in the week.
Overall it was a good week for experimentation. Fresh bunches of cilantro and parsley led us to try chimichurri, an Argentine sauce similar to pesto. Since chimichurri typically accompanies grilled meat, we made beef shish kebab using the first zucchinis from the farm; for a twist, the Programmer threw a head of romaine lettuce onto the grill, too. Pickled beets and a "sweet and savory" kale recipe rounded out the week.
The chimichurri recipe was adapted from one featured recently in USA Weekend magazine.
4 cloves of garlic
2 cups (packed) parsley leaves
1 cup (packed) cilantro leaves
1/2 tsp hot pepper flakes (or substitute fresh hot pepper)
1/2 cup extra-virgin olive oil (could certainly use less, depending on the consistency you want)
2 Tbsp lemon juice
2 Tbsp vinegar
2 tsp dried oregano
2 tsp ground cumin
1 tsp salt
Black pepper to taste
Mince garlic and herbs in a food processor. Add remaining ingredients and process until pureed.