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Taste of the season

26 Oct

I love when seasons change and bring new produce. Summer is full of light, refreshing meals made with local greens, berries, and herbs. The CSA share was commonly 50% greens- mesclun, arugula, head lettuce, brussel sprout leaves- it was hard to avoid eating salads! Now that it’s fall, I’m hankering heartier fare. Pumpkin soup, butternut squash ravioli, roasted beets.

When my summer CSA share ended, I knew that I had to sign up for the autumn share. Miss out on New England’s fall veggies? I don’t think so. Unfortunately, the girls I split the summer share with weren’t looking to continue, but after some asking around, I found a new buddy to split the box with.

The first couple of weeks had fall crops of some vegetables we had gotten in the spring, such as bok choy and radishes, as well as late summer/early fall veggies (tomatoes!!). Now, we’re starting to get acorn squash, leeks, and carrots.

I like to browse TasteSpotting for recipes, and pin the ones that catch my eye.

Find me on Pinterest and we can be recipe friends! I’m always looking for something new and yummy to make!

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CSA: Week 2

13 Jun

This week’s box of harvested goodness contained some similar items as last week, along with a few new things. We received more bok choi, a bunch of greens, french radishes, and garlic scapes.

I already scarfed down the radishes (cut up with a bit of sea salt) and plan on making some pesto with the scapes. I am really excited about making something with the kohlrabi, street name: weird jellyfish spaceship vegetable.

I’m not quite sure what to do with it yet. I will definitely wait until Doug gets home from his whirlwind work trip to NY to cut into it. Who knows if there’s an alien life form waiting inside?!

We are usually able to identify most of the vegetables, but by the time we got to the end of the box, we had a few leafy bunches that we weren’t quite sure what they were. Siena Farms sends a great weekly newsletter to their CSA members that includes a list of items in the box, with a description of the item and suggestions on how to use it. We hadn’t identified the sorrel yet, which Siena Farms described as having a vibrant lemon flavor to its leaves. As we taste-tested the unidentified items, it was immediately clear which was the sorrel. It was so bright and lemony! I immediately fell in love, and trotted down to their stand at the farmer’s market to buy another bunch.

Tuesdays are trapeze days, so I’m not much in the mood for cooking anything intensive for dinner when I get home at 10 pm. I love Chipotle rice, and thought that chopped sorrel and cilantro (also in the box) would be a close mimic to it.

No recipe for this. I just cooked some long grain white rice, and stirred the cilantro and sorrel into it once it was done cooking. On a scale of difficulty, this was a 1… and only because I had to wash a pot afterward.

Sadly, it wasn’t awesome. The sorrel lost some of its vibrancy when it was wilted. I squeezed a lime over the dish to make up for what I thought the sorrel would add but was disappointed nonetheless. Next time, I would add the greens to a salad or to a cold rice/couscous/quinoa salad.