Our summer of CSA - week 2

This week's CSA bounty included a lot of greenery: collards along with swiss chard, parsley, and something I finally identified as watercress. We also received some lovely raspberries and a small paper bag full of cherries. The fruit was easily dispensed with, but we pondered how to handle the rest in this hot weather, which doesn't make one like to turn on the stovetop, let alone the oven.

First up was tackling the watercress, since we learned via the Internet that it's fairly delicate and wouldn't last a terribly long time. Luckily I still had some radishes left from last week, and these, along with butter and some incredibly creamy goat cheese from Formaggio Essex, made a terrific foil for the tangy cress in a baguette sandwich. Serve with some sparkling water and - voila. Very French. We also found that buying a nice head of lettuce made watercress and radish salad an appetizing option as well.

Next we tackled the collards. A variation on this recipe, previously posted on the blog, was a great way to keep the stove use to a minimum. In the variation, from my new cookbook Fast, Fresh and Green, you make a little dressing with honey and cider vinegar and pour it over the top of greens cooked with garlic and pepper flakes just as they're finishing (not unlike this recipe).

Finally, one of my favorite soups, and one I usually cook in the wintertime: chard, potato, and white bean ragout. I just can't think of a better way to eat chard, so we braved the hot kitchen and cooked up a storm.

Next week, I'm hoping for some more delicious fruit, and we'll finish off our parsley in some lemony tabbouleh.

All-Kinds-of-Deliciousness Sandwich

Hello to the two people in the world who read my food blog! Inspired by summer produce and, for the first time in weeks, having a little time to cook, I have made the bitchin'est sandwich ever. Nothing smells as good as roasting vegetables, especially with a solid helping of olive oil to get them sizzling. I like the Mediterranean combo of zucchini, eggplant, tomato, mushrooms, pepper... yum. There's a reason so many cultures eat these foods together.

Sandwiches also have a permanent place in my repertoire, and though I eat a lot of peanut butter and jelly, there is nothing says a sandwich has to be boring. This particular 'wich can be constructed with any combination of the veggies listed above. You could also put fresh basil on there, or parsley. I like cheese - try goat or provolone, but a little thinly sliced cheddar can be fine, as can a gooey cheese like brie (the milder the better, I find, to let the vegetables' taste shine through).

Today I used thinly sliced eggplant, zucchini, baby portobello mushrooms, and sun-dried tomatoes. Spread the first three on a baking sheet; give them a good drizzle of olive oil; sprinkle with salt, pepper, and dried Italian spice blend; and pop 'em under the broiler for about 5 minutes (just until tender; the eggplant will cook fastest). Oil is key so that they don't get dry, shrively, and unappealing. Meanwhile soak the dried tomatoes in boiling water to soften them (if you're using the regular kind - drain them if you're using the kind stored in olive oil). Cut open a long roll (definitely something Italian - sorry if you don't live in an Italian neighborhood like me, where even the Met Mart has Italian meats, cheeses, and baked goods!) and give it a quick toast under the broiler, too, cut side up (if you're using a cheese like provolone or cheddar, it's nice to melt it under the broiler on one half of the bread). Then assemble and consume!