We’re in Week 8 of our CSA, and I’ve been horrible at posting about all the delicious veggies we’ve received. So in light of today’s pick up, I figured I would do a recap of what we’ve had and some of the things we’ve made:
Lots of different lettuces, about ten bunches so far: red oak, red leaf, green Boston bibb, red Boston bibb, romaine, iceberg, you name it.
Lots of bok choy, both baby and regular! Our farmer is of Chinese decent, and they grow a lot of specialty Asian greens, like bok choy, sometimes called Chinese cabbage. We have come to really love bok choy, and Asian-inspired dishes are a staple in our diet. Not only do stir fries and sautees lend themselves wonderfully to vegetables, but you get so much flavor from the spices and sauces: ginger, garlic, sambal oelek, sriracha, hoison, soy, miso, I could go on and on.
Some of the other Asian greens we’ve had so far: U choy (sometimes called yu choy) and guy lon. U choy is related to spinach, and I simply sauteed it with ginger and garlic. Guy lon is Chinese broccoli, and it look and tastes similar to a combination of broccoli rabe and broccolini. Again, I simply sauteed it with garlic and red chili flakes.
Lots of squash! Big green zucchini, little yellow zucchini, baby yellow squash, patty pan squash. We’ve made several frittatas (a go-to summer dish for us), and with the rest, I’ve just sauteed in olive oil.
Quite a few cucumbers — kirbies, field, and the biggest greenhouse cuke I have ever seen. I haven’t done anything fancy with these, we’ve just had them in salads and sandwiches.
Fresh bulb onions. These are milder than regular white or yellow onions, and they have to be stored in the fridge.
Scallions, which are a must-have in my kitchen. We make so many Asian dishes that they are used up quickly. Plus, I love chopped scallions sprinkled on my fried eggs.
Some herbs: chives, parsley, cilantro.
A few bulbs of kohlrabi. If you’re not familiar with it, it’s in the cabbage family, but the bulb has an interior texture that’s similar to sliced ginger. We usually use it to make different types of slaws, but this time we also pickled some. The leaves you can cook just like any other leafy green.
Small keuka potatoes and fingerling potatoes. Since the keukas were the cutest little potatoes I ever saw, we made this delicious new potato salad. With the fingerlings, I made a breakfast hash with some onions and a little bit of bacon, topped with a fried egg (fyi: topping just about anything with a fried egg makes it more delicious).
Fruit! We rarely get fruit in our share (the CSA also offers a fruit share, but we don’t participate), but in our first week, we got strawberries. Then when I had my volunteer shift last week, there were a LOT of fruit shares leftover, either extras or people forgot to pick theirs up, so the volunteers were allowed to take some! So we got half a peck of the most juicy and delicious peaches. It was heavenly. We gobbled down most of them just by themselves, but for fear they would go bad before we could eat them all, I caramelized a few on the stovetop. Talk about drool worthy. Just cooked in some brown sugar, a little butter, and cinnamon — SO good. Like the inside of a peach pie. We had them on top of frozen vanilla bean yogurt.
Sugar snap peas — possibly the most delicious type of pea. I had to stop Matt from eating them all raw so I could use them in a stir fry.
Some root vegetables: carrots and beets. The carrots I just ate raw and in salads. The beets we haven’t cooked yet because it’s been approximately 1 billion degrees since we received them and there is no way in hell I’m turning on the oven or cooking something for 45 minutes when it’s that hot. We did eat the beet greens, though, sauteed in oil and finished with balsamic vinegar.
Asparagus, which we got in the very first week and I think it may have been our first asparagus ever from the CSA. I truly do not remember how I cooked it, but my favorite way is to just roast it with olive oil, salt, and pepper.
Wow! Writing this up makes me see that we’ve had quite an awesome variety of vegetables so far. Sometimes it seems like we’re getting the same things over and over again, but clearly that is not the case.