Eating locally is something that I’ve been excited about for the last several years. (If you’ve been here for any length of time, you’ve probably noticed that.) It’s why I pick local restaurants and gravitate toward the “made in Wisconsin” label on my cheese, wine and beer. It’s also why I’ve opted to get my veggies through a CSA from a local farm each summer.
I typically share a recap of our produce share each week, but this season just got away from me. (And I became the world’s laziest blogger, which I’m working on fixing.) So, here’s a year-end photo round up of 16 of the 19 weeks of home-grown goodness from Olden Organics. (Yes, I only blogged through week 3. MAJOR FAIL.) And technically, we’re missing photos of two weeks because we spent a couple weeks in Washington state this August.
Since I obviously don’t remember what I made with each vegetable, I’ll give you the run-down of what does stick out in my mind from this summer.
Corn on the cob. We eat it as-is 99.9% of the time because nothing says summertime like fresh corn.
Cucumbers. In addition to our CSA, our cucumber plants went crazy this summer. I made quick pickles, and I tried a new-to-me orzo pasta salad with cucumbers, mint, feta and red onion. Yum yum yum.
Fennel. It’s still not my favorite CSA vegetable, but I’ve figured out how to make the best of it. This root vegetable gratin is my go-to, but if I don’t have the other vegetables on hand, I discovered that caramelized onions and fennel is an excellent pizza topping. I actually froze a big container of this mixture before our vacation this summer, and it’s just waiting for the next pizza night.
Garlic scapes. I’m a garlic junkie, and scapes are just one more way for me to get my fix. I turn most of them into pesto. My favorite “fast dinner” is pasta with garlic scape pesto sauce and a bit of Parmesan cheese.
Thai basil. I just discovered this variety of my favorite herb, and I cannot get enough of it. We had two plants in our garden this summer, and I loved it. It adds a little extra oomph to dishes, and I liked putting it in stir fries.
Golden beets. They’re similar to regular beets in flavor, but they are so pretty. If you’re someone who eats with your eyes, these are the beets for you.
Carrots. Our late season share had some beautiful rainbow-colored carrots. I tried a new recipe for glazed carrots with dried cherries and orange zest, and it was as beautiful as it was delicious.
Cranberries. We received a big bag in our late season share (and I also stocked up on more at the grocery store). I’ve made cranberry bars and cranberry sauce, and I can’t wait to try a pan of these breakfast buns.
That’s the whirlwind tour of our produce for the year. I can’t wait to see what 2018 holds!