CSA 2016: Week 6

Let’s start with the important stuff this week. Do you see what I see?!? TOMATOES! I was extra excited to see these in our share Tuesday night. My friends and I had were talking about menus for the week, and Bethany said she was going to make bruschetta, which sounded like a really good idea, except for the fact that the tomatoes in my garden are completely green. And no one should make bruschetta with grocery store tomatoes in July.

Our CSA came through for me though, with four beautiful tomatoes! So, bruschetta it is. I actually think it will make a good snack next week at Airventure, as long as I prep the bread at home before we go.

CSA 2016 Week 6

Here’s the rundown for week 6:

  • 4 tomatoes
  • 2 cucumbers
  • 2 small heads of fennel
  • 1 kohlrabi
  • 1 onion
  • 1 pound of green and yellow beans
  • 1 head of cauliflower
  • 1 zucchini
  • 1 summer squash
  • 1 bunch of garlic scapes

The cucumbers are probably going to wind up in our cooler next week. The scapes are destined for pesto, and I am probably going to caramelize the fennel. We started eating through our kohlrabi stash this week, so now I am down to just three in the fridge. I took my sister-in-law’s advice and oven-roasted them with olive oil, salt and pepper. They were all right, but I may turn the next batch into fritters.

I’ll probably roast the cauliflower, since that’s our favorite way to enjoy it. As for the onion, well, I put onion is almost everything, so I’m sure it will be consumed rather quickly. I’d like to use the zucchini and summer squash in this galette.

Which brings us to the green beans. When they are fresh from the garden, they are one of my favorites. I steamed some with dinner the other night, and I’ve been taking a handful to work each day for easy snacking. Between our garden, the CSA and our generous neighbors, we have a LOT of green beans in the fridge. I might get to can some for winter enjoyment at this rate!

 

 

CSA Week #5

One of my favorite things about summer (besides longer days, camping and fresh strawberries) is sweet corn! I can eat an embarrassingly large quantity of corn on the cob. Needless to say, the sweet corn we got this week was gone almost immediately. (And yes, I did share with Andy.)

So, what else did we get? One head of cabbage, half a pound of green beans, one cucumber and two more of those funny yellow zucchini.

I made “quick pickles” with the cucumber and coleslaw with half of the cabbage. We’ve been enjoying the green beans as well. I wasn’t wowed by last week’s yellow zucchini when we grilled it, so I’m considering roasting this batch.

I also picked up our fruit order this week. (It’s not affiliated with our CSA.) Each year, we go in on a large order of cherries, blueberries and peaches. I brought home one bushel of peaches, 20 pounds of blueberries and 15 pounds of cherries. I’ll freeze some of the blueberries and cherries, and I’ll can some of the peaches. I may make some peach jam again (last year’s batch was well-received and eaten very quickly), and I saw a cherry chocolate chip ice cream recipe that is just begging dying demanding asking to be made. Oh, and there’s always those peach wine coolers. Not to mention the fact that Andy is more than willing eat his weight in fruit. We’ll go through it quickly, I’m sure.