Finally! Summer produce is here again! Last Tuesday (the 20th) was our first pick up for our CSA from Olden Organics. It was one of the highlights of my day, for sure. (Especially since we had to say goodbye to the tree in our yard last week. I was overly emotional about the whole thing, so it was nice to have some fresh veggies to cheer me up.)
I wasn’t sure what to expect from our first week, since the weather has been all over the place this spring. (It was dry, then crazy hot, then really rainy – complete with hail – and now it’s much cooler than normal for late June, and it’s still raining almost every day.) Welcome to Wisconsin, where you can have all the seasons in one day.
In spite of the crazy weather, things are off to a good start, at least in my opinion. We received:
- 1 zucchini
- 1 head of green romaine lettuce
- 1 head of red romaine lettuce
- 1 quart of strawberries
- 1 bunch of garlic scapes
- 1 bunch of kale tops
- 1 celeriac
- 1 pound of asparagus
- 1 Thai basil plant
We didn’t have a lot of dinner leftovers last week, so both heads of lettuce wound up in our lunches. The lettuce in our garden is going strong too, so we will probably continue to take salads for lunch for the foreseeable future. It’s an easy way to get our greens in.
I made one batch of garlic scape pesto over the weekend, and I still have enough scapes in the fridge to make another batch. I used some of the pesto and half of the kale in a pasta dish for dinner Saturday night.
I’d like to tell you that I did something new and creative with the asparagus, but it’s so good roasted with some garlic that I couldn’t bring myself to make it any other way.
Some of the strawberries made their way into a pie, and some of them wound up on this pizza.
The basil is living happily in our garden (right next to the cucumber plants). I can’t wait to use it!
I’m on the fence about the zucchini. We love fritters, so it seems like that would be the perfect way to use the first zucchini of the season. However, I still have the Best Mexican Recipes cookbook, and there’s a soup recipe in there that calls for a zucchini. And with our unseasonably chilly weather, soup sounds pretty good right now!
I also don’t know what to do with the celeriac. Last fall, Smitten Kitchen came to my rescue with a gratin that uses both celeriac AND fennel, and, much to my surprise, we ended up loving it. The question is, do I love it enough to go buy fennel and sweet potatoes so I can make it? Good thing celeriac keeps well in the fridge so I can ponder that a little more.
I can’t wait to see what week 2 has in store for us!