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.
What we received in our share this week:
- Spinach, lettuce, scallions, and cucumber – Lunch salads! You’ll probably read that all summer long.
- Bibb lettuce – We didn’t chop this for salads. We’re keeping it whole and using the leaves for taco wrappers.
- Basil – I used this tonight in round two of the Vietnamese pork and cold rice noodles dish. I made enough for two meals and needed another set of fresh herbs to chop up and throw in there.
- Bok Choi – I’m going to stir fry it with quinoa and chicken.
- Turnips and kohlrabi – Earlier this week I pickled turnips and kohlrabi. It turned out great. This week I’ll chop them up into roughly finger-sized sticks and roast them with olive oil and minced garlic.
- Garlic Scapes – I’ll chop up some of the garlic scapes and use them in salads. The rest we’ll throw in a frittata with spinach and sausage on Saturday for breakfast.
How we prep greens for salad
Here’s what we do every Tuesday night to make our week easier:
- Wash all of the greens in a bowl in the sink, a batch at a time. If it is a head of lettuce, we separate the leaves from the head.
- Chop the big greens, leave the small ones like spinach and arugula alone.
- Spin the greens dry in a small salad spinner we picked up a few years ago.
- Store the greens in gallon-sized ziplock bags that we leave unzipped. We put these bags in the drawers at the bottom of our fridge.
Everything usually keeps for about a week, but we prioritize eating the chopped greens first, since they wilt faster. Prepping the greens ahead of time makes putting together lunch salads a breeze.
See you next week!
We love CSA season because it saves us from ourselves. If we had to choose each week to buy these vegetables, we probably wouldn’t. We’d probably eat sandwiches or pizza in their place. Since we made the healthy choice once and it lasts for the rest of the summer, we get a lot more veggies in our diet. We hate wasting food, so we get creative and we persevere through those nights when we are tired and don’t want to cook. CSAs are a good thing.
What we received this week
Here’s what we’re doing with it:
- Garlic Scapes and Spinach – I made a pesto with the garlic scapes, a handful of spinach, juice from one lemon, two tablespoons of pine nuts, and 1/4 cup of freshly grated parmesan. We ate it tonight with red lentil pasta, cherry tomatos, and skirt steak. (If you are looking for other things to do with garlic scapes, I wrote a post about them last year!)
- Arugula, lettuce, cucumber, scallions, and the rest of the Spinach – Salads for lunch!
- Turnips – We love this Turnips in Mustard Sauce recipe from Mark Bittman’s How to Cook Everything. That is definitely how we’ll use these gorgeous turnips this week.
- Kohlrabi – Last week I peeled the kohlrabi and cut it into thin slices and tossed it into a stir fry with chicken, carrots, baby corn, bell peppers, broccoli, bok choi, chicken, and rice noodles. I’ll either do something similar this week or dice it up and throw it in a breakfast skillet with potatoes, bacon, bell peppers, and onions.
Our salad template
Since we’ve been getting a lot of greens that we’ve been using for salads, here is our salad template:
- Greens – Spinach, arugula, green/red leaf lettuce, tatsoi, etc)
- Protein – This is mostly dinner leftovers, but some weeks I’ll cook some chicken or flank steak and slice it thinly and we keep it in a container just for salads. On busy weeks like this one, I’ll pick up a rotisserie chicken from the grocery store and shred it when I get home, then we’ll use that for the protein.
- Vegetables – We use whatever we have on-hand. This is usually scallions, bell peppers, radishes, cherry tomatoes, and cucumbers. Amanda and I usually dice a bunch up on Tuesday nights and keep them in the fridge so we can throw salads together quickly. Occasionally we include green beans, snap peas, carrots, zucchini, squash, etc. I’m not kidding when I say it is whatever we have. Salads are an excuse to eat vegetables for lunch instead of burgers.
- Cheese – We love cheese and always have some type of it around. As long it is hard enough to grate, it goes on salads.
- Dressing – Here are a few dressings we love:
- Lemon juice, olive oil, and black pepper – This is a regular for us. We squeeze half a lemon on some greens, drizzle some nice olive oil on top, give it a few cranks with your black pepper mill, and mix it all up. We’ve been using this Frankies 457 olive oil. We found a great deal on it locally.
- Olive oil, balsamic vinegar, Dijon mustard, and black pepper. For two people, we do 2 tablespoons of olive oil, 2 table spoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and a few cranks of black pepper. We often mix it together right in the bowl with the salad greens and toss everything to coat. It is worth using some quality balsamic since it is the backbone of the dressing. We’ve been using this 18 year from The Olive Scene.
- Creamy oil-roasted garlic dressing
- Not a dressing, but this is our favorite seasoning for salads: Sunny Paris from Penzeys.
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.
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.
We are on the Whole 30 again this month, so we are limiting our use of these veggies a little bit. I added some non-Whole 30 options so that you don’t have to suffer with us.
- Green Leaf Lettuce – Once again, this is getting turned into salad for lunches and a dinner side. 2 heads should last us all week.
- Cucumbers – These will get chopped up for salads and turned into spears for snacks. If you are having dairy, I suggest slicing these and making a salad with sour cream, dill, and onions.
- Carrots – We’ll shred a few for salads and then probably roast the rest. I might grab one for an afternoon snack. If we weren’t on the Whole 30, I’d use the tops to make some pesto and eat it with burrata cheese.
- Zucchini – We turned a few of these into zucchini noodles with a spiral attachment for our Kitchenaid mixer and making a quick cherry tomato sauce with basil and chicken sausage. We’ll slice up the rest and roast it in the oven with some spices as a side dish.
- Basil – We cut half of this into a chiffonade and put it in the zucchini noodles with the cherry tomato sauce. We’ll use the rest for pesto or adding to a fresh vegetable salad. We are on the Whole 30 again this month, so we’re foregoing putting this on homemade pizza or caprese salad.
- Scallions – We’ll include the scallions in salads, in breakfast bowls, or in carnitas bowls.
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!