Tag Archives: CSA

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!

Advertisements

Busy busy

30 Jun

The good thing about being busy is that, you’re… well… busy! This past weekend was busy in all of the best ways. A wedding with Doug (that ended early…I feel like we’re cheating if we’re not driving back from a job at midnight!), then my trapeze show (don’t worry, video to follow). and a bridal shower for my bestest friend on Sunday. Crazy busy.

BUT. (There’s almost always a ‘but.’)

Being so busy meant that I didn’t have time to post about the amazing kohlrabi fritters that I made with the harvest from CSA weeks 2 and 3.

Let me tell you, these were so yummy and insanely easy to make. Added bonus: most everything I used was in my CSA week 3 box.

I peeled and shredded 2 girl-fist sized kohlrabi (not sure if that’s small or medium – I’ve never even heard of kohlrabi before this CSA!). Add three slightly whisked eggs, 3 tablespoons of flour (next time I might use 4 tablespoons), and cilantro and green onions to taste. Heat up some olive oil in a pan and drop in spoonfuls of batter. Cook on each side (I didn’t time this… you know what golden-brown looks like, so cook until it reaches that point and flip to cook the other side).

Voila. Dinner. Well, for nutrition and/or task of using the contents of your CSA (guilty as charged, on both accounts) add a simple salad. Mine consisted of mesclun mix, shaved radishes, and shelled peas (raw, soooooo sweet) with fresh lemon juice squeezed over it. (I don’t know about you, but my CSA is overflowing with leafy greens. I am afraid that by eating so many salads, I might turn into a head of lettuce too!)

I digress.

I also made incredible pesto with my week 4 CSA crop. Week 4 brought us a ton of scapes (um, YUM) so I decided to combine those with my new favorite crop, sorrel. I can’t take full credit though. In fact, I can’t take any credit since I followed local milk’s recipe, word by word, for sorrel pesto.  Follow it, and you’ll have some delicious pesto on hand.

I had a lot of milk on hand after the baking extravaganza that preceded the bridal shower, so I followed local milk’s recipe for ricotta. In fact, I so recently made the ricotta that it’s currently straining on our counter. I haven’t eaten it yet but the samples I’ve eaten are quite tasty. Actually, the samples were so tasty that I started marching around and proclaiming how sexy cheese-making was. (Not sure if all guys will go for this, but it’s worth a try.) Doug will be lucky if I am generous enough to share with him!

I hope that your CSA adventures are going well. I hope that you’re able to incorporate the crops with your old favorites as well as discovering some new favorites (or at least some new side-paths).

I’m going to go make some miso-tahini dressing (recipe to follow soon…I have to leave you coming back for more, right?!) to drizzle over the endless CSA greens to go with my ricotta and sorrel pesto, spread over baguettes. Add a handful of grapefruit juice, gin, and tonic to erase this week’s workload, and I have myself quite a dinner.

Have a great weekend!

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.