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’m Doing With My CSA Shares: Weeks 12 and 13

Week 12

  • Heirloom tomatoes: We sliced these up for caprese salad with mozzarella and basil.
  • Regular tomatoes: We combined some of these with tomatoes from previous weeks and canned them for winter.
  • Green peppers: We ate these in breakfast skillets.
  • Jalapeños: We cut these up to put in cauliflower fried rice.
  • Green tiger tomatoes: We put these in the corn, tomato, basil and Old Bay salad.
  • Cherry tomatoes and lettuce: Salad!
  • Garlic: We saved this for later in the year.

Week 13

  • Bok Choy: I’ll saute this with some garlic as a side dish or include it in my next stir fry.
  • Shishito peppers: I’ll roast these and eat them with salt!
  • Parsley: I’ll probably roast some potatoes and toss them with parsley and butter.
  • Green Peppers: I put most of these in a tomatillo albondigas soup. Post coming soon. We’ll cut up and freeze the rest.
  • Jalapenos: I put most of these in a tomatillo albondigas soup. Post coming soon.
  • Green tiger tomatoes: I put these into a soup with lentils and eggplant.
  • Regular tomatoes: I put these into a soup with lentils and eggplant.
  • Watermelon: We’ll cut it up and savor the end of summer.