I’ve been enjoying the challenge of a CSA share. Each week it’s a surprise what will be delivered, and it’s always fun to try to come up with new ways to use the ingredients. I was out of town for week 2, so I don’t have a picture. So for weeks two and three I received:
- Lettuce: some green and some romaine which I’ve used for salads
- Napa Cabbage: I used the first bunch in Sesame Noodles*
- Radishes: I’ve just snacked on these raw
- Chives: I’ve been adding chives to any and all egg dishes, and added the blossoms to some vinegar to make chive vinegar (but I haven’t used it yet)
- Snow Peas: These are yellow and purple varieties, very fun and great in dip
- Beets: I made a roasted beet salad* that I absolutely adored! Hope I get more beets so I can make it again! The beet greens I sautéed and served with the farm-fresh eggs.
- Arugula: I used this in my beet salad – so much spicier than store bought, really full of flavor
- Kale: I used some of this in a pesto pasta*
- Green Onions: I used some as garnish for Sesame Noodles, and used some in a Green Goddess Dressing*
*Recipes coming soon!
I’ve also continued to get Lemon Balm, but have just been adding leaves to iced tea. I tried making a salad dressing with some, but wasn’t impressed with the results.
As you can see the CSA is keeping me busy with lots of new ideas in the kitchen. It’s a challenge to keep up with it all, but I’m enjoying working with ingredients I wouldn’t normally pick out. It’s also fun to be a bit more involved in the process. I’ve been so jaded with store-bought greens that to have to wash each lettuce leaf is definitely putting me more in touch with my food. I think this would be a fun thing to do with city kids to get them more aware of the growing process. It’s also fun to have little discoveries like with the arugula; it doesn’t look anything like the arugula I’ve bought at the store, and when I tried a leaf (thank goodness I tried it before making a whole salad with it), it was SO much spicier than store-bought baby arugula, so I added some milder greens to the salad to spread out the spicy. It’s a fun process, but definitely takes time and creativity.