As in years past, our CSA season has started off with a whole mess of green leafy things and a couple of quarts of luscious strawberries. Some people might consider it a sacrilege to alter said strawberries in any fashion, but we are not such people. We are definitely not such people during a legitimate heat wave. Besides, these freezer pops are only the teensiest step away from fresh fruit.
Of course, strawberries are one of the easiest items in the CSA share to use up, and I'm guessing you might want to know what's happened to that whole mess of green leafy things. So before we get to this week's recipe, here's a quick rundown of some of the other foods we've been eating:
- Kale, held over from last week, never made it to the freezer. Instead, I boiled and drained it; seasoned it with sauteed garlic, a little olive oil, salt, and lemon; and mixed it into leftover spaghetti.
- Arugula and red leaf lettuce became a salad with scallions, strawberries, and my balsamic vinaigrette.
- Another head of leaf lettuce went into a braise with onions, garlic, and salmon, based on this recipe from Everyday Food. As far as cooked lettuce goes, I'm going to stick with grilled or stir-fried romaine. But the fish was very good, and the dinner reduced the volume of lettuce in our refrigerator considerably.
- Collard greens received the "stuffed cabbage" treatment with a tabbouleh-influenced filling of bulgur wheat, mint, parsley, carrots, and bell pepper. Not bad, but still a work in progress.
- Radishes are not in the "green leafy" category, but we've had a lot of them, too. Last week, some became pickles (David Lebovitz's recipe); some went into a "summer roll" (aka fresh spring roll) along with more mint. I had high hopes for the summer rolls, and I did like the vegetable combination, but I was completely turned off by the gelatinous cellophane noodles and the equally gelatinous rice paper wrappers. Still, if you want to take a stab at this, you could start with this recipe here. Don't say I didn't warn you.
(adapted from Everyday Food)
2 cups halved, hulled strawberries
2 Tbsp sugar
1 1/2 Tbsp lime juice (about 1/2 lime)
Combine ingredients in a blender. Puree, scraping down sides as needed.
Divide puree among four 3-ounce freezer-pop molds. Freeze until solid, 4 to 6 hours. Run molds under hot tap water to release pops just before serving.