We pick up our next share on Thursday, so the produce is dwindling. I tried to think of a way to use up the huge bunch of cilantro, some beets, and the remaining garlic scapes, when it hit me: pizza.

I made up my favourite no rise pizza crust (note: I make a half recipe; I find the full recipe creates too thick a crust).

In the food processor, I mixed up a big bunch of cilantro, three garlic scapes, and about a 1/2 cup of walnuts. As it whirled I drizzled in olive oil, and seasoned with salt and pepper. Let’s call it parve pesto.

I spread the pesto onto the unbaked crust. I peeled and sliced, thinly, a couple small beets, then added them. Sliced mushrooms, threw them on. Fresh mozzarella, on as well. (I’d meant to add some packed in water artichoke hearts, but forgot. Alas.)

Bake at 400F for 11 minutes. Broil for an additional couple minutes. Voila! Super tasty tastiness. And a great way to use up CSA odds and ends.

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I love kohlrabi, also known as that alien vegetable. It looks like a root bulb with aloe-esque arms coming up and around. It comes in deep purple or white-ish green. The peel, which is a little tough, can be eaten if cooked a little first. Otherwise, you can peel kohlrabi and eat it raw.

I like to julienne it or shred it and add it to salads. Shred it and make latkes or fritters. Slice thinly and saute (with garlic scapes!). And now? I’ve pickled them! Super easy to do, no fancy canning equipment needed.

  • Peel kohlrabi and cut into chunks. (I went with 1×1″ strips, using two very large kohlrabi.
  • Put in a colander and sprinkle with kosher salt. Let sit for an hour to get some of the water out.
  • After an hour, rinse the salt off. Put in a container.
  • Add a few cloves of garlic (chopped), some new spring carrots (also cut into strips).
  • In a pot, bring 2 cups water, 1 cup vinegar, 1 cup sugar, 3 tbsp salt to a boil. Once boiling and the sugar and salt have dissolved, pour over the veggies.
  • Add pickling spices. I didn’t measure anything (oops), but threw in some bay leaves, chiles, dill seed, mustard seed, cloves, coriander, and a bit of allspice.
  • Cover the container, put in the fridge, and let it sit for 2 days.
  • That’s it! Slightly sweet, still crunchy, tasty pickles. Easy!

At this point in the season, our weekly CSA share is really heavy on the leafy greens: heads of lettuce, mixed salad greens, and more.

When I picked up this week’s veggies, I still had lettuce left in the fridge from last week. There’s only so much salad we can eat! So I did some recipe searching for alternate ways to use these greens and settled on two ideas: sauce and soup.

For the soup, I found several recipes that all seamed more like cream of potato with a lettuce afterthought than all about the lettuce. So I made up my own recipe (below).

For the sauce, I found a couple that were similar, then based mine on the one provided by Emeril Lagasse. Let’s start with that one.

Lettuce Sauce/Dressing

  • mixed greens (about 1/2 lb)
  • 2 egg yolks
  • 2 lemons, juiced (about 4 tbsp)
  • 1/4 cup olive oil
  • 2 cloves garlic, chopped
  • 1/2 cup garlic scapes, chopped
  • salt
  • pepper

Toss everything except the oil, salt, and pepper in the food processor. Give it a whirl. Drizzle in the oil while it’s whirling away. Season with salt and pepper. Chill. Use as a salad dressing or pour over fish. (Emeril suggests using his version as a sauce for salmon, hard boiled eggs, and tomato slices.)

Lettuce Soup

  • olive oil
  • 1 onion
  • garlic scapes
  • two heads of lettuce
  • veggie broth
  • salt
  • pepper
  • cream

Heat oil in a large pot. Add chopped onion, garlic scapes. Sauté until onions are clear. Add the lettuce, cook until wilted (a few minutes). Add 2 cups of broth, simmer for 20 minutes. In batches, transfer soup to the food processor in batches and blend (or use a mix stick and blend in the pot). Return to pot. Add salt, pepper, 1/2 cup cream. Simmer 5 minutes. Enjoy!

From everything I’ve read, this soup will get tastier over coming days. If it’s not hearty enough, I might try it with potatoes next time.

This really isn’t what I thought this blog would be about. And I do have posts of substance swirling around in my not-fully-functioning brain, but I just can’t get them out. (Though I do seem able to write two posts about PIE-STUFFED CAKE. See also: Innovations in Post-Progressive Kashrus on Jewschool.)

So, instead, I give you PIE-STUFFED CAKE. It all started on Friday when my housemate, the lovely dlevy tweeted:

I WANT THIS INSIDE OF ME! RT @mwecker Scary yet oddly enticing! RT @WendyRosenfield: 1st, OMFG. 2nd, who’s in? http://is.gd/fRvFq

Clearly, I had no choice. I was oddly mesmerised and horrified by this cake monstrosity. Next thing I knew, I was offering to figure out how to bake it myself in our kitchen.

And I did.

NB: twitpic doesn’t make embedding photos pretty. Please click on ’em to see larger, crisper versions.

PIE-STUFFED CAKE!! on Twitpic by @thewanderingjew

Of course, I had to take a cross-section photo as proof. Here are two (of the cake and of a slice).

Share photos on twitter with Twitpic Share photos on twitter with Twitpic

Now, I don’t actually recommend eating this. That thin piece I cut for myself? I ate about half of it and feel both oh-so-very-ill and high. (Also, I think my teeth are going to fall out momentarily.)

I had told someone on twitter that I would provide the recipe. However, I feel it is a greater public service to withhold it. Trust me. You’re thanking me for that.

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