CSA: Week Six

Cauliflower: tossed into homemade Mac and cheese

Corn, Peppers, and Onions: grilled for fajitas

Kale: bean and kale enchiladas

Peaches: eaten fresh

Beets: roasted 

CSA: Week Five

Cherry toms: pico de gallo

Peaches: canned into peach bourbon jam

Corn: 4 ears in corn sausage chowder, 4 roasted on the grill

Zucchini: roasted on the grill

Summer squash and green beans: three sisters pasta salad

Eggplant: roasted to make just a dollop of baba ganoush

CSA: Week Four

Kale, turnips, potatoes, cherry toms, peaches, regular toms

Kale: sautéed with pasta

Potatoes: some used in meatball curry, others roasted, some in frittata

Peaches: eaten fresh

Regular toms: one in pico de gallo, one in a frittata

Cherry toms: stuffed with herbed sour cream

Turnips: roasted with supermarket brussel sprouts

CSA: Week Three

Grape tomatoes

Regular tomatoes

Spinach

Kohlrabi

Beets

Onions (red and walla walla)

Broccoli

(Plus a bonus mint plant and farm eggs!)

Grape tomatoes: stuffed with herbed cream cheese

Tomatoes: Pearl Couscous with Tomatoes from American Masala

Onions: used in cooking

Broccoli and kohlrabi: cooked poriyal style 

Beets: roasted on the grill, served with blue cheese

Spinach: tossed in pasta carbonara

CSA: Week Two

 

Week two had a lot of green: cabbage, sugar snap peas, snow peas, leaf lettuce, and cherry tomatoes.

How this week's produce was used: 

Cabbage: Slow cooker cabbage rolls.  I did brown the pork first for better flavor.

Leaf lettuce: Side salads again.

Sugar snap peas: Eaten raw.  

Tomatoes: Another recipe from Suvir Saran, this time from Masala Farm: Pasta with popped tomatoes. The butcher was out of slab bacon so I subbed hard salami.Through a little couponing I was able to get a packet of fresh pasta for 60 cents, and that really made the meal.

Snow peas: They were a little hard for my toddler to manage whole last week. This week, I plan to blanch them and serve with home made hummus.

CSA: Week One

 

Our town's CSA started up last week.  As you can see, we received spring onions, cauliflower, leaf lettuce, strawberries, snow peas, and spinach.  Not bad for a county that had snow in May!

How I used the produce:

Spring onions: Aside from Vidalias, there is a dearth of onions in the grocery store until the new crop comes in.  I've been using the spring onions wherever one would use regular onions.

Cauliflower: Roasted with cardamom, mustard seeds, and red pepper flakes, from Suvir Saran's American Masala.  If you don't like cauliflower, try it roasted before you give up on it. 

Leaf lettuce: As side salads, dressed with a little lemon and olive oil.

Snow peas and spinach: A rustic pasta primavera.  I dropped the pods into the pasta water just before I drained it and put the spinach in the bottom of the colander.  Then I tossed the whole mixture with olive oil and grated Parmesan cheese.

Strawberries: Freezer jam.  I enjoy hot water bath canning, but I haven't been happy with my last few batches of strawberry jam.  The extra 10-15 minutes of cooking saps the ruby color and translucence. Freezer jam it is!