I’m typically a rather organized, methodical person. Which is not to say that I’m therefore, uptight, because that’s pretty far from the truth. But I do enjoy control, order, and the usual systematic process of time. At least, from time to time I do.
I realize that often, I contradict myself. I like calendars, but I’ve never worn a watch (except when the swatch watches were in style, and I probably wore those way past their prime). I like planning vacations, but I prefer to have a “destination” and go from there, with a limited agenda (this is making the upcoming vacation tricky, I’m finding). I have a list of restaurants to go to, but I hate having to make reservations and would prefer to just show up when I want to eat there (Rick Bayless doesn’t allow that, sadly. I still haven’t planned far enough in advance to go to Frontera.). And when it comes to food, I generally use recipes, but I never measure and I won’t pretend for a second that the recipes are followed very strictly.
So when our first CSA (Community Supported Agriculture) box came in last week, I was cautiously excited. I like to think of myself as an adventurous cook, but I also like to come home from work with an idea in mind of what I’m cooking for that night, and the rest of the week as well. We had a general idea of what was gonna be in the box, but just like a box of chocolates, you never really know what you’re gonna get.
At the same time, I was looking forward to ‘wingin’ it’ which, despite my culinary training, I seldom do. Though I certainly don’t adhere to the ‘anyone can follow a recipe’ mantra (believe me, it’s not true), I own so many cookbooks and read so many food magazines that I find myself feeling the need to use those recipes, at least as a guide.
Unpacking the CSA box reminded me of a story my pops told me the other day, one of many. He boasted proudly about his parents and the first few years of his life in the country, growing up on a farm and in absence of a phone, let alone electricity. Breakfast, lunch, and dinner consisted of what was available to them that day; bluntly – there was no grocery-shopping, no microwaving, and no Thomas Keller, Rick Bayless, or even Food Network to be inspired by. At first you think about how unfortunate they were to have never tasted a juicy Florida orange, a smooth and buttery California avocado, and for Pete’s sake, a bowl of those sweet Michigan cherries. But then, then, you realize how simple, how coveted, and how organic it all was.
I’ll tell you one thing: it makes that CSA box seem like one step in the right direction. Which, ironically, is backwards.
And while I won’t pretend to be hardcore when it comes to eating locally, I certainly appreciate those who do and with every season that passes and every dish I order, I am more conscious of it. My dad’s story the other day reminded me of how fortunate we are, but how forgetful we are as well.
The box and the meal that followed hit home in more ways than one. To top it all off, I reminded myself that not only can I cook, but I’m also not a bad chef either. So with that, here’s to CSA season, ‘the old days’, and cooking the way Rod Stewart might suggest: footloose and fancy-free.
In the Chicago area and wanna research CSAs? Start here. Summer CSAs are likely full or past joining times, but some have Fall sign-ups.
Linguini with Sausage, Kale, and ‘Shrooms
Inspired by the CSA box; serves 4
8 oz whole wheat linguini*
8 oz spicy pork sausage, sliced into 1/2″ medallions
2 ‘strands’ garlic scape (or 2 garlic cloves), thinly sliced
1 T anchovy paste
8 oz shitake mushrooms, stemmed & sliced
1/2 bunch green kale, chopped
juice from 1/2 lemon
1/2 c semi-dry white wine (I used a Michigan Kerner, similar to Riesling)
1 T champagne vinegar
3 T butter
salt and pepper
2 T parmigiano-reggiano cheese
cook pasta in a large pot according to package directions and drain.
meanwhile, heat large saucepan to med-hi and cook sausage for about 5-7 minutes, flipping to cook evenly. set aside on paper towel-lined plate. in same saucepan, which will have a little oil from sausages, saute scapes with anchovy paste for 1-2 minutes. add mushrooms and most of the lemon juice and cook for about 5 minutes. add kale and cook until kale begins to wilt, about 2 more minutes. add sausage and cooked pasta to pan and toss until heated through and then move contents to large serving dish. add salt and pepper to taste.
add white wine, butter, and champagne vinegar to saucepan. let boil to remove cooked bits and incorporate into sauce. whisk until a smooth mixture forms; pour over dish. season with salt and pepper and any remaining lemon juice. top with cheese.
*can easily use gluten-free, if needed