CSA 2009, Week Nine.

This may come as a surprise to you, but sometimes I hate my CSA box.  Each week, Keith brings it home and  I scamper over to see the contents within, and while I am mostly excited, sometimes me heart sinks at the sight of such things as the overwhelmingly intimidating kohlrabi and yet another bundle of irritatingly cheerful carrots.  I lean towards the gloom and doom, friends, and there are moments when a bright orange carrot can be downright scowl-worthy, what with its incessant merry disposition and sweet sweet sunny crunch.

Bah to you, Carrot.  BAH!

CSA basilWhen I’m in a mood like this, basil is more to my liking; I need its zesty and licorice-y bite, and I positively relish the fact that such an ordinary-looking bouquet of green leaves can posses such a knockout punch of spice.

So when Keith hefted our pounds of produce on the counter this week, I was zanily* happy to see a sneaky bunch of basil sitting atop a cluster of carrots, very much looking like a conquering hero in my crazy little mind.

The rest of the box overflowed with the following:

  • Garlic
  • Green beans
  • Kale
  • Kohlrabi (grr)
  • Lettuce
  • Scallions
  • Summer squash
  • Tomato (a single, happy tomato, which did not turn me into more of a grouch, since we all know I love them)
  • Wax beans

'Thai Style' BeefTomatoes-and-basil are one of those holy pairings like milk-and-cookies, mac-and-cheese, fries-and-mayo… and I knew my grumpiness would be assuaged by the familiarity of the two, but not if I threw them together into something boringly predictable like a bruschetta or a Caprese salad.  That would only sour me further, like milk left out in the sun.  So instead I turned to the below recipe, which added asparagus, beef and lime to the mix.

A quick word on asparagus: I may get some grief for this, but I’ll freely admit I’m not its biggest fan.  I mostly eat it exclusively in soup form, with tons of cream, though I always am tempted to try it again.  Maybe this will be when I like it, I say to myself.  Maybe I’ve only had bad asparagus, I reason.  Each time though, I’m disappointed.  What is it about this stalky plant that causes people — most notably the French — to go mad with desire?  What am I not getting?

This, it turns out, is what I’m not getting.  This, all of you out there, is this dish for asparaphobes.

The tomato and basil aren’t that bad either.

Thai Basil Beef with Rice Noodles, from Cooking Light
Makes four  portions

8 cups water
1 pound flank steak, trimmed of fat
¼ teaspoon salt
1 pound fresh asparagus, cut into 1 ½-inch pieces
4 ounces wide bánh pho rice stick noodles
1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon Thai red curry paste
1 cup cherry tomatoes, halved (or a good-sized seeded tomato or two)
½ cup thinly sliced fresh basil

  1. Heat a large grill pan over medium-high heat.  While pan heats, bring water to a boil in a large saucepan.
  2. Add steak to grill pan; grill 5 minutes on each side or until desired degree of doneness. Sprinkle steak with salt. Cut steak across grain into thin slices.
  3. While steak cooks, add asparagus to boiling water; cook 2 minutes. Remove asparagus with a slotted spoon. Add noodles to boiling water; cook 3 minutes or until done. Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.
  4. While noodles cook, combine sugar, lime juice, fish sauce, and curry paste in a large bowl. Add one-half of lime mixture to medium bowl with noodles; toss to coat. Add steak, asparagus, tomatoes, and basil to remaining lime mixture in large bowl; toss to combine. Serve steak mixture over noodles.
* Is this is a word?  No?  It should be.
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3 thoughts on “CSA 2009, Week Nine.

  1. Asparagus is especially tasty if you grill it (on the BBQ) until it gets really crispy. Just brush it with a little olive oil and use lots of kosher or sea salt and they become one of the most delicious creatures on all of Earth. I’m not a huge fan of boiled/steamed or even sauteed asparagus because it usually comes out woody, rubbery, limp –and usually all three. But grilling it is magical.

    And what’s intimidating about kohlrabi? It’s just a lump of cabbage meat. And it is very good in salad, especially if you’ve also got fresh fennel. In fact, the two of them alone make a delightful salad or slaw, especially with something sweet like raisins or sweet and sour like dried cherries. The best part about using it in this way is you don’t have to cook it!

    Also, my spaceship looks like a kohlrabi.

    • Your spaceship looks like a kohlrabi and your dog looks like an alien. Perfect!

      Incidentally, I got some fennel in the CSA box this week, but no kohlrabi (I don’t think — there might be some snuggled up to the cabbage). Keith especially like fennel (licorice-lover) so perhaps I’ll make your slaw for him.

      Kohlrabi is intimidating because the first few times I made it I accidentally pierced my lip with one of the thick, needle-like fibers inside. Ouch.

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