Bye-Bye Bounty, Week 2: Monday night mushroom marinara
One CSA week down, roughly 25 to go, and hopefully all as successful as the past week. We used everything we received in our first week from Rolling Prairie, no composting necessary! In fact, for once, we didn't seem to have enough to eat. (Enter an expensive, yet satisfying, trip to the Lawrence Farmers' Market on Saturday to replenish the crisper).
To refresh, last Monday we received: spinach, salad greens, green onions, Swiss chard, mushrooms and mushroom paté.
The baby salad greens went into the salad at the top of this post (that's the greens, topped with kimchi, tofu, beets, green onions and vinaigrette). The spinach and Swiss chard made it into juice and smoothies.
The mushroom paté went into the freezer for a later date (We tend to freeze any spreads we get from our CSA, whether it be pate or pesto, for when we need it in a pinch), while the mushrooms were used immediately in a halved version of yummy mushroom marinara.
This marinara recipe is super quick and easy and seems even more satisfying than the kind you can get in a jar. I know I didn't crush the tomatoes myself or anything, but somehow, the hubby and I felt pretty proud to make this ourselves. Maybe it's because we basically lived off pasta and canned red sauce in college and back then we never would've dreamed of making it ourselves (Yeah, we were poor and kind of lazy).
We're definitely going to make this one again!
Mushroom Marinara (From "Appetite for Reduction" by Isa Chandra Moskowitz)
1 teaspoon olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Freshly ground black pepper
1 (24-ounce) can crushed tomatoes
1/2 teaspoon salt
16 ounces finely chopped mushrooms
Preheat a 2 quart pot over medium-low heat. Sauté the mushrooms in the oil. Add garlic and sauté for a minute. Add the thyme, oregano, and pepper, and sauté for a minute more, adding a splash of water if necessary. Add the tomatoes and salt, and stir everything together. Cover the pot, leaving a little gap for steam to escape, and cook for 10 minutes. Taste for salt and seasoning and serve.
In our CSA bag this week: Swiss chard, mint, beets, head lettuce, green onions, mixed salad greens, mint and a dozen eggs.