This week is a quintessential summer vegetable share. Eggplant and yellow squash are finally here and tomatoes are a bit early this year!
What we received in this week’s share:
- Lettuce, carrots, cucumber, scallions, tomato – Lunch salads!
- Cabbage – I’ll combine this with last week’s cabbage and start some homemade sauerkraut.
- Squash, Japanese eggplant, basil, and garlic scapes – I added this to a pasta dish tonight with chicken sausage and the spinach from last week. I let the flavors shine with olive oil and fresh grated pecorino instead of a tomato sauce. We’ve been using a red lentil pasta from Trader Joe’s to cut down on carbs.
- Italian Eggplant, peppers, and garlic scapes – I love charring the skin of the eggplant and then roasting the eggplant whole along with a hot pepper, an onion, and some garlic (scapes will do!). Purée everything in the food processor with some fresh oregano and eat it with pita chips or tortilla chips.
- I’m also thinking seriously about trying this za’atar eggplant fries recipe with a lemon tahini dipping sauce.
- Eggplant is also great sliced and roasted or grilled. Combined with the squash it could make a nice ratatouille.
- Kale – Just like the past few weeks, I’ll make a frittata with the kale and some sausage. I also toss in any leftover garlic scapes.
- Carrots and squash – Both are great for roasting for a quick side dish. Cut the carrots into quarters along their length and the squash into 1-inch thick discs along their width. Roast for 20 minutes at 400F with olive oil and your spices of choice. I like garlic powder or paprika for the squash and cumin for the carrots.
I hope you have a great Independence Day celebration! We’re having friends over to watch fireworks on the Hudson River and having burgers, hotdogs, Old Bay corn salad, guacamole, pasta salad, cupcakes, grilled peaches with creme fraîche, and margaritas. Here is my margarita recipe:
On to the regularly scheduled vegetable program. What we received this week:
- Red leaf lettuce, salad mix, scallions, cucumbers, broccoli – Salads! While broccoli is a good dinner side, we love it raw in salads.
- Carrots – One of our favorite things to do with carrots with beautiful tops like this is roast them, make a pesto with the tops, and serve it all with burrata. Since we don’t have burrata on-hand right now, we’ll probably eat these as snacks by themselves or chop them up in salads. We’re using the tops as a July 4 table centerpiece.
- Chinese cabbage and cilantro – A few weeks ago I made a Vietnamese pork and rice noodles dish with a bunch of herbs I had. It would also be good with a crunchy cabbage and nuoc cham slaw, so I’m going to make it again this week. The dish is served cold, so it will be really god for this hot weather.
- Zucchini – Normally we like to make zucchini noodles with pasta sauce, but that usually takes two zucchini. This week I think we’ll just cut this one into half moons and roast it at 350F for 20 minutes with salt, pepper, and paprika.
- Garlic Scapes and Kale – The frittata we made with the kale last week was really convenient for breakfast, so I’m going to make another one. I have some italian sausage and onions, which will pair well with some of the garlic scapes and kale.
- Cabbage – I’m going to save this cabbage and combine it with a future cabbage and make some homemade sauerkraut.
We are reaching the end of the early vegetables: Spinach, bok choi, arugula, garlic scapes, turnips, etc. Summer vegetables are starting to come in: Broccoli, cucumbers, squash, carrots, beans, kale, beets, etc.
We’re visiting the farm this weekend for a picnic. We’re excited to see where our food grows and meet the farmer and his apprentices! We might also go help pick garlic there on July 4.
What we received in our share this week:
- Lettuce, Scallions, and Cilantro: I’ll add these to taco salads for lunch this week. I’ll probably use the cilantro for guacamole, too.
- Beets: I’ll roast them and serve them with lentils, feta, and aioli.
- Broccoli: Just a simple steaming or roasting with garlic, served as a side for pork tenderloin or steak.
- Cucumber, Garlic Scapes, Chinese Cabbage, and Scallions: I’ll probably make some light kimchi and serve it with bulgogi and rice. It is also timely for upcoming Independence Day because kimchi on hotdogs is amazing.
- Kale: Tossing it in a frittata with sausage this weekend.
- Spinach: We still have quite a bit of spinach right now, so I’ll either make this into creamed spinach or freeze it so I can cream it later.
Week two came just in time! We finished our greens from last week’s share with today’s salad lunch.
Here’s what we’re doing with this week’s share:
- Lettuce, spinach, radishes, and scallions – These will make up the bulk of the ingredients for our lunch salads this week. I’ll cook some chicken or flank steak for the protein and add cheese, bell peppers, and some light dressing.
- Kale and Basil – I used both of these in tonight’s dinner. I made pasta with pancetta, sausage, garlic, olive oil, black pepper, Parmesan, kale, and basil. I also made enough for us to have for lunch tomorrow. (We’ve been using chickpea-based and lentil-based pastas for the last few months to cut down on carbs.)
- Turnips – I usually enjoy small, early turnips like these by halving them and roasting them with grapeseed oil for 20 minutes at 400F, usually with other root veggies. This week, though, the CSA newsletter included a recipe for a Turnip Puff. It intrigued me, so I’ll probably make it this week. Perhaps with ribeyes.
- Bok Choi and Kohlrabi – I have two possibilities for these and I’m not sure which one I’ll pick.
- 1. Stir fry. I’d shred the kohlrabi and rough chop the bok choi, add a protein, ginger, soy sauce, and serve it all over rice.
- 2. This bok choi and kohlrabi pizza. My mandolin would make quick work of slicing the kohlrabi, we have enough bok choi for the pesto and the toppings, and we love making pizza on our baking steel. We have dinner plans with people multiple nights this week, so this would make a weekend lunch.
- Alternatively, the kohlrabi would make a great addition to the roasted turnips if you peel it and dice it in one-inch chunks. The bok choi I made last week was great, or you could add it as another salad green as long as it isn’t more than 1/3 of the total greens. It is a little bitter and stands out in a salad. Keep it minimal.
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.
This weekend I had seven delicata squash in my fridge. I love roasting them and topping them with brown butter and sage, but we can only eat that so much. I needed another option, so I started brainstorming: How can I use this for breakfast?
When I started thinking about the other things we have in the fridge, it hit me: Make a frittata! We have bacon, eggs, greens (a mixture of two kinds of kale and rainbow chard), and peppers. If I roast the squash first, it will be nice and soft instead of crunchy.
Delicata is a pain to peel because of the ridges and the skin is completely edible, so I decided to slice it into rings, cut out the seeds, and roast them with olive oil for 20 minutes at 400F before putting them on top of the frittata just after I pour the eggs in the pan. Finish off with some pecorino at the very end and you are good to go.
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.
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.
We missed week 16 because we were up in Maine on vacation. I’m sure the veggies were gorgeous as always!
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.
- 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 😔
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
- 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.
- 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.
I took photos of the last two weeks of CSA shares we received, but took my time in getting around to posting them due to some fly fishing, hiking, and an uptick in work. The wait is over.
- Lettuces – We chopped up both lettuces for salads. We are doing the Whole 30 again this month, so we’ve been eating a lot of salads for lunch.
- Kale – We chopped up the kale and combined it with week 4’s rainbow chard and sautéed it all up with bacon, an onion, and some of the garlic scapes.
- Zucchini – We combined this zucchini with a few more that we got from the store and we made a big batch of Fergus Henderson’s mushy zucchini when we had our friends Dakota, Greg, and Madeline over for dinner last week.
- Kohlrabi – I’m probably going to combine this with the small head of cabbage from week 4 and make a big batch of coleslaw. Another good option is peeling, dicing it in large chunks, and roasting it with some salt, pepper, and garlic powder. I’ll take the greens and either add them to a salad or combine them with some other greens and sauté them.
- Scallions – We sliced up the green onions and added them to salads and a sausage and broccoli frittata.
- Garlic scapes – We sliced them up and used them in sautéed greens and a sausage and broccoli frittata. Here are some more ways to use garlic scapes.
- Lettuce – We chopped the lettuce up for salad again. Eating lots of salad for lunch these days.
- Cucumbers – We cut one up to add to a salad and cut up another for a side at a picnic we had after a hike. The third will meet a similar fate.
- Cabbage – Amanda and I are turning the cabbage into coleslaw today, along with the kohlrabi from week 3.
- Zucchini – We are turning the zucchini into noodles with a spiral attachment for our Kitchenaid mixer and making a quick cherry tomato sauce with chicken sausage.
- Rainbow chard – We chopped up the chard and sautéed it with the kale and garlic scapes from week 3, an onion, and bacon.
I’ll catch you again this weekend with this Friday’s share!
Here’s what we received this week:
- Romaine Lettuce
- Butter Lettuce
This afternoon we took the two lettuces and the scallions, chopped them up, and combined them with other veggies to make a bunch of salads for lunch. We had enough for at least three days worth of salad lunches for each of us this week. Amanda will add chicken salad or tuna salad at work and I have some chicken to put in mine.
I’ll use the kale and spinach in side dishes for dinner this week. I’ll probably sauté the kale with garlic, olive oil, onions, and hot pepper flakes. That will be a good side dish for some bratwurst we picked up today. I’ll make creamed spinach with the bag of leafy greens as a side for either pork tenderloin or some strip steak if it is on sale at Stew Leonard’s this week.
We’ll probably make a nice batch of mojitos or mint juleps with the fresh mint. Or toss a bit of it with some fresh watermelon.
Have a great week!
As I wrote about earlier this year, I love being a part of a CSA. Figuring out what to do with the shares each week is a fun little puzzle. This year I’m going to write about what I plan to do with the weekly shares.
Here is what we got this first week and what I plan on doing with it:
- We love radishes. We’ll put some in a salad with the romaine, slice them on tacos, or quick pickle them.
- Romaine Lettuce
- We’ll use some of this for a salad and the larger leaves for wraps for tacos or some Asian lettuce wraps.
- Fresh oregano is wonderful. I’ll add it to a chimichurri with some fresh parsley from our garden, season some chicken for tacos, combine it with the oregano to marinate chicken, or add it to a cherry tomato pasta sauce.
- Broccoli Rabe
- I usually saute broccoli rabe with garlic and crushed red pepper for a side dish.
- Green Garlic
- I’ll saute this with the broccoli rabe, add some to a chimichurri, or make a marinade for chicken with the oregano.
The shares will be small these first few weeks because we’ve had an unusually cold spring. They’ll pick up and be larger as the season goes on. I’m looking forward to going to the grocery store less now!