What I’m Doing with My CSA Shares: Week 1

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:

  • Radishes
    • 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.
  • Kale
  • Oregano
    • 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!

Ham and Black Bean Soup

Now that it is winter, we eat soup every week. This ham and black bean soup is high on the rotation. It takes longer than some other soups to make, but it is delicious and filling. Perfect for the cold, windy weather.

Ingredients

  • 1 Cottage ham
  • 1 lb of dried beans, pre-soaked or boiled
  • 2 medium carrots
  • 1 medium onion
  • 2 celery stalks
  • 1 green bell pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper

Instructions

  1. Put the whole cottage ham in your soup pot and put in enough water to cover. Simmer the ham for 45 minutes.
  2. Remove the ham and set aside. Save the remaining liquid in the pot.
  3. Dice the onion, celery, green pepper, and carrots. In a separate skillet, add the oil and veggies, then sweat them.
  4. Add the black beans, spices and the ham liquid in the pot with the sweated veggies.
  5. Dice the ham you set aside earlier. Add it to the pot.
  6. Bring everything to a boil, then reduce to a simmer for an hour. Add more water if it gets thicker than you prefer.
  7. Salt and pepper to taste.

Serve the soup with diced red onions, sour cream, or shredded cheese.

Vegetarian or vegan? – Leave the ham out, add more carrots and celery, and use vegetable stock for the liquid.