When I began getting a local CSA farm share two years ago, my life in the kitchen changed dramatically. I went from being someone who got overwhelmed with meal planning and kept making the same meals over and over to someone who was excited to find ways to prepare meals with all these crazy new vegetables. I had never eaten kale or shallots before, and I was thrilled to make their acquaintance. I love my farm share for several reasons, including the great taste of freshly picked vegetables, the health benefits of eating organic local produce, the environmental value of buying local, and the affordability of a farm share (I’ll be breaking down the cost in a couple weeks). But the main reason I love it is that I don’t have to decide what produce to buy each week. My farmer does it for me. If you haven’t gotten around to getting a farm share yet, please check out Local Harvest to see if there is a farm near you. You won’t regret it.
This week was the last pick-up of my winter share, which comes once or twice a month from late fall through early spring. All the food in this meal came from my farm share except the organic chicken sausage.
1 lb. mild Italian chicken sausage, sliced into 1-inch pieces
2 tbs. olive oil
2 cups fingerling potatoes, cut into bite-sized pieces
2 small onions, chopped
1 handful of arugula
1 handful of mustard greens
Salt and pepper to taste
- Preheat the oven to 375 degrees. Put the potatoes in a roasting pan and drizzle 1 tablespoon of olive oil over them. Sprinkle with salt and pepper. Roast the potatoes until tender, stirring every 10 minutes.
- In a large skillet, cook the onions in the remaining tablespoon of olive oil until translucent. Add the sausage and cook over medium heat, stirring frequently. The sausage is done when it’s no longer pink inside.
- Add the cooked potatoes to the skillet and stir to combine. A few minutes before serving, add the greens to the skillet and cover. Heat it for a minute or two until the greens just begin to wilt. Serve immediately.
This post is part of Fantastic Foods Friday.