Tuesday, June 15, 2010
Chelsea CSA: Week 2
Week two of the Chelsea CSA brought a number of lettuces (red sails, red tide, buttercrunch, and solix), Chinese cabbage, button radishes, sage, and rhubarb- a vegetable that is often mistaken for a fruit. I was happy to see a repeat of the buttercrunch from week one, and interested in tasting the solix and red tide lettuces- two varieties I haven't come across before (at least not that I'm aware of). I used all four lettuces as well as the button radishes (I can't tell the difference between a week two button radish and a week one cherriette radish) to make a multigrain flatbread salad- not very inventive, but a good meal nonetheless. For dessert- I decided to fatten up the rhubarb with loads of butter and sugar, transforming it into a rhubarb triple berry crumble (recipe below). I am looking forward to testing out the garlic scapes this week- a vegetable that looks more like a curly garden snake than what I know to be garlic- but there is no mistaking that scent.
Farm-fresh salad, made with four lettuces and button radishes, over multigrain flatbread
Rhubarb Triple Berry Crumble (yield, 6 generous servings)
1 cup all-purpose flour
1/3 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup old-fashioned rolled oats
1/2 cup unsalted butter, cut into cubes (plus more for baking dish)
2 cups rhubarb, cut into 1/2 in pieces
1 cup strawberries, quartered
1 cup blackberries
1 cup raspberries
1/2 cup sugar
2 tbsp cornstarch
Juice and grated zest from 1 medium orange
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees.
2. Combine first six ingredients (through oats) in a medium bowl. Using your hands or a pastry cutter, add butter cubes to the oat mixture until it forms crumbly clumps.
3. Combine the remaining ingredients (rhubarb through vanilla extract) in a separate bowl, then toss into a buttered 8x8 baking dish.
4. Top the rhubarb-fruit mixture with buttery oat clumps and bake for 45 minutes.
Before adding the fattening topping
The final product- a delicious rhubarb triple berry crumble