CSA: Week #1

Hi!  This is Erin Meyer, GEFA Chef/Dietetian and CSA Bi-Weekly Share Holder.   My husband and I have always had a garden where we planted, grew, harvested and processed the vegetables that we grew.  In fact, that is how I started Basil's Harvest.  I grew what was used in my creations.  However, over the last two years I have found myself spending more time in the kitchen than in the dirt.  So, I work with area farmers to gather produce for products that are produced at Basil's Harvest.  But there is still a gap in what my family eats.  So, I thought, what better way to promote what I believe in than buy a share of the GEFA.   

I was so excited to receive my first week of produce that I thought I would share what I created with the produce that I received.  Now, it is 10:30 on a Saturday night so please be patient.   I had most of the baby turnips eaten befofre I arrived home.  I did manage to save a few for the family.  

Gnocchi with roasted garlic, leeks, & spinach

2 pounds gnocchi

3 T. Olive oil

1/3 c. chopped leeks

1/8 c. roasted garlic

1/2 c. fresh spinach, sliced into thin strips

water

salt

pepper

parmesan cheese, shredded

 Bring a large stock pot of water to a boil.  While the water is heating, add olive oil to a saute pan.  Add leeks and roasted garlic to hot pan.  Saute until soft, approximately 5 minutes.  When water comes to a boil, add kosher salt and gnocchi.  Gnocchi is done when it floats.  As gnocchi rises move it to the saute pan.  Add 1.5 cups of pasta water to saute pan, as gnocchi is cooking.  When all of the gnocchi is added to the saute pan, add spinach and mix together.  Turn heat off, add parmesan, and adjust seasonings.  Add water to dish if it is thick.  Stir and heat through.  Serve.

Enjoy.