{CSA 2012} Share #3

CSA 2012 | Share #3

Hoo boy, this post is going up late! Yes, this is Tuesday’s farm share. I just haven’t had the chance to get much blogging done this week. But better late than never, right?

Lots of good things this week, especially the PYO flowers! 20 stems! Laura had a great time picking them out with me. We also got:

  • 3 heads of lettuce
  • kale  & chard
  • 1 bunch of beets
  • 1 sweet onion (My favorite! I just love these so much!)
  • 1 head of cabbage
  • 1 decent-sized bunch of basil
  • 1/2 lb. of broccoli
  • zucchini & summer squash

The chard wilted before I had a chance to use it, but… that’s how it goes with chard. I feel like you have to use it as soon as it’s picked or else it just gets icky. We grilled the zucchini and summer squash on the 4th of July and they were fantastic! I didn’t do anything special: just salt, pepper, and olive oil in a foil packet. Delicious, though.

The beets…. ah, beets. If you’ve read my blog for any length of time you know that beets are my culinary nemesis. I know they’re super healthy, and I think they’re a very pretty vegetable, but I have a hard time getting past the fact that (to my palate) they taste like dirt. Last year I pickled them and that was OK. Back in 2008 I made this beet cake and that was actually really delicious. I’ve tried boiling, roasting and I choke them down, but beets are just not my favorite thing.

Still, I press on. So for last night’s dinner I decided to try them raw. I peeled a large beet and then shredded it in the food processor along with a carrot, a granny smith apple, and some fresh ginger. I tossed the slaw with some champagne vinaigrette and you know what? It was delicious! It’s a magic combination of ingredients that accentuates the beet’s natural sweetness without the earthiness that I don’t like. So that was a win. What to do with the rest of them now? I’ll make the slaw again, but I might resort to roasting.  A friend suggested sprinkling with dill, so I may give that a shot.

Anyway, that’s it for my week in vegetables 🙂

csa 2001: end of the season

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It occurred to me that I never put up my CSA post from two weeks ago (life is crazy, and blogging has obviously not been a priority – sorry!). So I’ll just add the photo in with this post.

Yesterday was our final pick-up of the season from Sisters Hill Farm. It was so strange trudging up to the barn wearing snow boots! I wasn’t expecting much, but I think that our last share is pretty great: one carnival squash, two butternut squash, two celeriacs, potatoes, onions, carrots & parsnips, garlic, green tomatoes, sweet peppers, hot peppers, and lettuce.

Here’s the second-to-last share:

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Broccoli, butternut squash, onions, sweet peppers, one hot pepper, radishes, garlic, parsnips, sweet potatoes, mixed greens, PYO tomatillos, and sweet potatoes. I canned a few jars of salsa verde with all those tomatillos. I think that partnered with the tomato jam I made a couple months ago, they’ll make pretty Christmas gifts!

If I get my act together and mail in my subscription form by early next week, we’ll be able to pick up the bonus Thanksgiving share so there is a possibility of one more CSA post this year!

csa 2011: share 1

csa 2011: share 1

Memorial Day weekend is the unofficial start to summer, they say. And when our CSA starts, you know that’s true! Oh, how I missed my bi-weekly bounty of fresh, local, organic vegetables last year. And this first share did not disappoint me.

Considering how wet the spring was, combined with the crazy heat of the last few days, I am really impressed with these greens. We got 2 heads of lettuce, 1 bok choy, 1 lb. spinach, 1 bunch of radishes, and 1 bunch of salad turnips. Instead of the turnips I could have chosen 1/2 lb. of mixed greens (arugula, tat soi, etc.), but I really enjoy those little turnips and between the lettuces and the spinach we have more than enough.

I’m already planning on making myself eggs Florentine tomorrow morning, perhaps with a little Swiss cheese. The bok choy? Sigh… I will dutifully search for some recipes and give it another try. There has got to be a way to prepare it that I will find enjoyable. If you have a favorite way to make it, I am all ears.