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.

What I Did With My CSA Shares: Weeks 15-20

I’ve been a slacker and let six weeks of CSA posts stack up. For most of that time I was traveling either during the week, on the weekend, or both, so I just snapped photos and resolved to post about it later. After driving up to the Peace and Carrots Farm (our CSA provider) today for their Harvest Fest, I decided that I shouldn’t wait any longer.

Week 15

We used all of this except the potatoes in a giant salad that we took with us on road trip up to Maine. We tossed in some grilled chicken and were on our way! When we came home a week later, we used the potatoes in a breakfast skillet.

Week 16

We missed week 16 because we were up in Maine on vacation. I’m sure the veggies were gorgeous as always!

Week 17

The day we got this share we had to drive to Ohio for a birthday party, so we took one of the Long Island Cheese Pumpkins, the shishitos, and the jalapeños to my parents.

The rest:

  • Celeriac – I peeled it, chopped it, and put it in a veggie soup a few weeks later.
  • Garlic – We put it in the pantry with our large garlic store for winter!
  • Bell peppers 🌶- We put these in a veggie soup and cut up some for a breakfast skillet a few weeks later.
  • Broccoli 🥦 – We tossed the florets with olive oil and roasted them at 400F for 15 minutes, then seasoned with salt, pepper, and pecorino cheese afterward.
  • Radishes – We sliced these up and put them on chorizo potato tacos 🌮.
  • Long Island Cheese Pumpkin – We intended to roast this and save it for pies, scones, and bread, but it started to rot before we could get to it 😔

Week 18

The day we got this share we drove to Virginia for a wedding, so this stuff was promptly put in the fridge for use the following week.

  • Tatsoi – I chopped this up and added it to a veggie soup the following week.
  • Delicata Squash – Roasted and topped with brown butter and fried sage.
  • Brussels Sprouts – I roasted them at 400F for 20 minutes with a little bit of olive oil, salt, and pepper.
  • Peas – I chopped these up and added them to a big pot of veggie soup.
  • Spinach – We froze this to use later this year with creamed spinach or chickpea, spinach, and ginger stew.
  • Carrots – Chopped up and put in the veggie soup.
  • Garlic – We put it in the pantry with the rest to use this winter

Week 19

  • Cabbage – Chopped up and put in a large veggie soup.
  • Fennel – Chopped in half and simmered in the veggie soup broth before all the veggies were added. It is also pretty good braised in chicken broth and eaten as a side, or shaved and put in a salad.
  • Garlic – Saved in the pantry.
  • Hot Peppers 🌶 – Chopped up in tacos and breakfast skillets.
  • Spinach – We froze this to use later this year with creamed spinach or chickpea, spinach, and ginger stew.
  • Celeriac – We saved this and it will most likely get chopped up for a soup.
  • Yellow sweet peppers – We added three of these in a breakfast skillet and will probably freeze the other one with some other leftover peppers.
  • Brussels Sprouts – We are going to roast these in a little olive oil for 20 minutes at 400F and season with salt and pepper.
  • Kale – We have a bunch of greens, so we’ll probably make a big batch of greens sautéed with garlic and bacon.

Week 20

  • Delicata Squash – Roasted and topped with brown butter and fried sage. Or roasted and puréed into a vegetable mash.
  • Jerusalem Artichokes – These are tricky. I’ve only had them once before and I didn’t like how I prepared them (as part of a veggie mash). I talked to the farmer today and she prefers to roast them whole, so that is what I’ll probably try this time.
  • Turnips – I like them roasted and I like them diced up in veggie soup. I’ll probably do half and half.
  • Radishes – We are making flank steak tomorrow, so I might slice these and add them to a guacamole or I might make some radish slaw.
  • Turnip Greens – See below.
  • Lacinato Kale – I’ll probably take a bunch of greens I have in the fridge and saute them with garlic and bacon. Maybe some peppers, too. Though I could take this kale and make a quick breakfast with it.
  • Jalapeños – I’ll probably add this to some guacamole and add them to other dishes to give some heat.
  • Spinach – I’ll probably make creamed spinach later this week.
  • Sweet Peppers – We’ll use some of these in a breakfast skillet, but then we’ll chop up the rest and freeze them for this winter.
  • Celeriac – We already have one of these in the fridge right now, so I’ll probably peel this one, dice it up, and freeze it for soup.

Vegetable Broth

Making a batch of vegetable broth is a great way to use extra veggies before they go bad and capture in-season flavors for use throughout the winter. I always try to keep a few jars of it in the freezer as a base for lentil, chicken, or bean soups, which we eat all winter long.

Making a batch takes less than an hour of active prepping, cooking, and cleaning time, makes the house smell great, and tastes better than what you can buy in the store.

(If you are wondering about the difference between stock and broth, The Kitchn reports that the difference is seasoning. Broth includes seasoning, stock does not.)

Vegetable Broth

  1. Wash veggies.
  2. Fit them in a pot, breaking them in half if needed.
  3. Add seasonings. I recommend salt, pepper, bay leaves, and thyme.
  4. Cover with water and simmer for 90 minutes. Stir occasionally.
  5. Let cool, strain, and store.

Use whatever veggies you want, would put in a soup, and need to use. I usually toss in carrots (tops included), celery (or celeriac), onion, garlic, and peppers, then add in whatever else I have on hand. This time that was fennel and rainbow chard. Sometimes I like to add mushrooms, tomatoes, turnips, parsnips, or leeks.

You don’t need to do much prep to the vegetables besides washing them. I don’t peel them or remove any tops. Just scrub the dirt off of them and toss them in a pot. Stir the pot occasionally and break up the larger vegetables as they cook down. If you included anything strong like fennel, take it out halfway through to keep it from overpowering the other flavors.

After the pot cools, strain your broth into containers and freeze them. I use Ball jars because I have dozens sitting around, but tupperware works just fine.

Simmered vegetable brothStraining vegetable brothVegetable broth in Ball jars for freezing

We like to use vegetable broth as a base for all kinds of soups throughout the fall and winter, but it is also nice to sip on if you have a cold.

What do you like to put in your broths? Let me know in the comments!