Windham Gardens CSA Week Two

In the bag this week: Green Garlic, English Peas, Snap Peas, Zucchini, Yellow Squash, Kale

Like most people, when its hot, even I can’t stand the thought of cooking. Our house, while it is shaded under some enormous pine trees, still heats up. We don’t have central air, so cooling down the house inevitably means hauling the ancient found-on-craigslist air conditioner, installing it in the bedroom, and blowing the cool air through the rest of the house with a fan. Once that process is done, it takes a while, but the house eventually cools down to a normal temperature. And as you can imagine, the whole process ensures you will spend the first half an hour post-installation in the bedroom standing nearly naked in front of the AC vent. You know those days – when even heatwave carnitas or crockpot roasted chicken are too much to bear.

So most of the time I retreat to our in-ground basement – where it is always 15-20º cooler – with an icy beverage and dinner hummus. Mostly because two people cant stand in front of the AC at the same time, and rather than stand there and sweat, its easier to sit on the couch and watch the news where I am semi-comfortable.

I have one confession, though. Hummus is great, but after a while I totally get sick of tahini. It goes the way of most of my eating – its great, its delicious, I binge on it and eat way too much, and then I can’t stand the thought of it for a while. So when I am craving nothing but a cold dinner involving beans and bread, I need to mix it up a little. This recipe not only accomplishes that, but uses up multiple CSA ingredients. Win-win.

Cannelini Bean & Pea “Hummus”
1 can cannelini beans, drained and rinsed well
1 quart Windham Gardens English Peas
3 cloves green garlic
Olive oil – anywhere from 1/2-1 cup
As much Kale as you need to use up/as much as you can stuff in your food processor
Fresh Thyme, Black Pepper and Salt to taste

Shell your English peas. You can probably avoid heating up the stove at all, and throw them in raw. I find that they are too starchy for me when raw, and that a quick 1 minute blanch in boiling water makes a world of difference. Check the forecast and blanch ahead on the coolest day you’ll get, and you can have your hummus chilled when you can’t stand to cook. Add garlic to the food processor first, and pulse until minced. Then add peas, beans, thyme and kale. Blend on medium speed, while adding in olive oil until it comes together. It may take a while, and more olive oil than you think to blend it all. It doesn’t have to be perfectly smooth – blend it to the consistency you like. Smear on fresh bread, eat with crackers – who cares. Just be thankful its good for you, uses CSA ingredients, is somewhat filling and nutritious, and that you don’t have to sweat over the stove or grill tonight.

Oh, and can someone come pull me out of my basement when the heat wave is over?


7 Responses to Windham Gardens CSA Week Two

  1. Peter says:

    It’s over! You can come out now. Leave the gun, take the hummus.

    • Kate @ Snowflake Kitchen says:

      But its kind of nice down here! I have internet, and my larder… being social is overrated.

  2. Heatwave tip: Microwave the peas on high, for 1 or 2 minutes, in a glass bowl with a wet tea towel on top. Works just as well as a 1 minute blanch, with no need to boil water. Not that I just did that or anything….

  3. inherchucks says:

    Looks delish! Thanks for sharing 🙂

    I host a weekly CSA Link party and would love for you to be a part of it. Come and check it out and add your link. Looking forward to seeing you there!

  4. Tammy says:

    Loved the post as I’m fighting the same heat but also loved the crockpot roasted chicken link . I never knew you could do a chicken that didn’t turn out mush.

  5. Cyn says:

    I’m always grateful to discover a new way to eat kale!

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