Week five! And I’m actually sharing it the same week that we picked it up. I’m making progress!
This week, we brought home:
- One Walla Walla onion
- One head of lettuce
- Two cucumbers
- Two summer squash
- One bunch of beets
- Two kohlrabi
- One pound of green beans
- One bunch of garlic scapes
For once, the lettuce is not going into salads. We’re having tacos Sunday night, so I’m earmarking it for them. I plan on using the summer squash in our other favorite zucchini / squash dish soon. The cucumbers are going into salads and lunches for the next couple of days, and I am sure that we’ll simply steam the green beans until they are crisp-tender. I could make something with them, but why mess with perfection?
I used the beet greens from both week 4 and week 5 in last night’s dinner: bacon, scrambled eggs, and sauteed beet greens. A few years ago I wouldn’t have thought to cook the greens, but I’m older and wiser now. I sauteed the greens with chopped garlic scapes and onion in bacon grease. They were so good that I even had some for breakfast the next day. (Much better than a green smoothie, if you ask me.) I’ll probably roast the beets for dinner one night when it’s not 90°+ outside.
I need to do a little reading before I use the onion. If Walla walla onions are something special, I want to do something out of the ordinary with it.
For those of you keeping track at home, we are now up to FOUR kohlrabi in the fridge. I need to do something with them before things get out of hand. Fritters, maybe? Hmm.
In addition to our CSA goodness, our garden is coming into its own. I picked one and three-quarter pounds of snap peas this morning, and I really want to make this. Andy doesn’t love dollops of ricotta like I do, so I either need to make it when he’s gone or make a second dish for him. It looks like we’ll have beans soon as well. And as long as the cucumbers don’t completely invade the tomato plants, we should see fresh tomatoes in a few weeks too. Exciting stuff!