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CSA 2016: Weeks 2, 3 & 4

05 Jul

Let’s catch up, shall we? We are a month into the 2016 season, and I am loving it! Except for the fact that I’m feeling slightly overrun with lettuce. We received two heads of lettuce for the first three weeks of the CSA and one head for week 4. Plus, our neighbors shared some lettuce from their garden, and now our lettuce is ready to go! Can you say salads?

I was pretty pumped for week 2: Asparagus, garlic scapes and sugar snap peas? Be still my beating heart. CSA 2016 Week 2

We received:

  • One bunch of kale
  • One kohlrabi
  • One bunch of garlic scapes
  • One small bunch of asparagus (the last of the season!) 😦
  • One head of Romanie lettuce
  • One head of Bib lettuce
  • Two heads of broccoli

CSA 2016 Week 3

Week 3 introduced us to something we hadn’t tried before: pea shoots. I used some of them in a quinoa salad with dried cherries and feta cheese, and some of the shoots ended up in a stir-fry. (I used this recipe for the sauce and went with chicken instead of shrimp, just because it was in the freezer, and an assortment of veggies from the fridge.)

Week 3 included:

  • One small bunch of rhubarb (the last of the season) 
  • One bunch of pea shoots
  • One pound of sugar snap peas
  • One head of broccoli
  • One head of Romaine lettuce
  • One head of head lettuce
  • One zucchini
  • One bunch of Swiss chard
  • One bunch of garlic scapes

CSA 2016 Week 4

Which brings us up to the present: Week 4. Here’s this week’s loot:

  • 1 1/4 pounds of peas
  • One head of lettuce
  • One bunch of beets with greens
  • One kohlrabi
  • One zucchini
  • One summer squash
  • One bunch of kale
  • One bunch of garlic scapes

I’m sure you’re wondering what we’re doing with all of these veggies. Besides eating salads, that is. Well, the sugar snap peas are gone before you can blink. It’s like we have es-cape-peas! Hahaha…

The broccoli is making its way into salads and stir fries. Some of the garlic scapes made their way into stir fries as well, and the rest of them are destined for pesto. The zucchini and summer squash will be fritterized by Thursday evening because, yes, we are that predictable.

The kohlrabi… um… yeah. It’s still in the fridge, waiting for inspiration. We don’t hate it, but I haven’t found a way to love it yet. I’m not sure what we’ll do with the kale either. I tossed the first bunch with some pasta, sauteed garlic scapes and Parmesan cheese, which wasn’t bad, but we both thought it was missing something. Bacon, perhaps?

As for the Swiss chard, I’m hoping to use it in an orzo pasta salad that my friend Bethany makes. It has basil, feta, pine nuts and dried cherries, and it’s the only pasta salad that Andy truly likes. It typically calls for arugula, but I think I can sub in the Swiss chard with no problem. I plan to serve that with some salmon (and a salad, of course).

So there you have it.Three weeks of summer-time goodness. Like I said before, it really is a wonderful time of year.

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Posted by on July 5, 2016 in Uncategorized

 

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