What I’m Doing With My CSA Shares: Week 22

This is the final week! We’re going to miss our fresh veggies over the winter. We signed up for a Winter CSA through Farm Bridge, so we won’t be totally out in the cold. They purchase fresh vegetables throughout the summer to package and freeze, then they deliver them to local pick-up spots once a month. We’ll pick up the first share in December.

What we got in our final Peace and Carrots 2017 share:

  • Potatoes – I combined these with some of the parsley from last week and made German Potato Salad.
  • Garlic – Added it to the pantry. I’m using the oldest ones first. I might take a few of these and plant them over the weekend. (They are the Rocambole variety).
  • Kale – This will likely go in some sort of kale and lentil soup.
  • Rutabaga – I used half of this, one celeriac, some turnips, some potatoes, and a fennel bulb in a root vegetable gratin.
  • Brussels Sprouts – I pulled these off the stalk and am going to roast them.
  • Celeriac – I used this, half of a rutabaga, some turnips, some potatoes, and a fennel bulb in a root vegetable gratin.
  • Fennel – I use one of the fennel bulbs in the aforementioned root vegetable gratin.

What I’m Doing With My CSA Shares: Week 21

This is the second to last week of the CSA!

Here is what we got and what I’m doing with it:

  • Celeriac – I’ll combine this with the rutabaga, fennel, some turnips, and potatoes to make a root vegetable gratin.
  • Rutabaga – I’ll combine this with the celeriac, fennel, some turnips, and potatoes to make a root vegetable gratin.
  • Rainbow 🌈 Chard – Amanda combined this with two different types of kale we had in the fridge, washed it, cut it up, froze half of it, and put it in the fridge so we can quickly use it during the week. We used some this morning for a frittata.
  • Fennel – Amanda cut the tops off of this to freeze and add to a vegetable broth. I’ll thinly slice the bulb and add it to the aforementioned vegetable gratin.
  • Carrots 🥕- These will probably end up in soups of some sort. Pasta e fagioli or lentil and sausage soups are standouts.
  • Red peppers 🌶 – I’ll probably freeze these to make roasted red pepper and tomato soup.
  • Garlic – Added to the pantry collection.
  • Brussels Sprouts – I’ll roast these one night this week with olive oil for 20 minutes at 400F.
  • Parsley – I’ll probably add this to pasta e fagioli or a lentil and sausage soup.
  • Butternut Squash – I’ll probably save this for Thanksgiving. I love to peel it, chunk it up, and roast it with pearl onions, cranberries, and nutmeg.