csa share : week 2

csa share : week 2

 

csa share : week 2

 

csa share : week 2

 

Last week we picked up our first share of the summer season from Kettle Pond Farm. It was *huge*. Seriously. The summer season runs 21 weeks and a full share works out to be about $31 per week. For the amount of beautiful organic produce we receive, I can honestly say it's a bargain! Plus I feel great about supporting an awesome local farm. Win-win, right?

 

So, here is what was in our week 2 share:

3 large bunches of broccoli

3 large heads of lettuce

2 bags of mixed salad greens

2 bags of snap peas

1 bunch of russian kale

1 bunch of kohlrabi

1 bunch of garlic scapes

1 farao green cabbage

1 bunch leaf fennel

1 bunch yukina savoy

1 bunch par-cel

2 bunches scallions

 

The eggs I purchased extra for $4. But I had to show them to you, because you know…. farm eggs are so totally delicious. Fried eggs and sautéed greens. Yum.

Now…. you might be wondering what we do with all that green stuff. It makes my salad a day goal happen easily. I do rinse and salad spin the lettuce mix and place them in a plastic bag with a paper towel. Lettuce heads get placed in a plastic bag with a paper towel too. They stay fresh for a week this way. Maybe longer, but we try to eat up everything before we head to the farm on Monday because otherwise I would need another fridge to hold all this green booty.

Kohlrabi is our new favorite! Good roasted with olive oil, salt & pepper. One of my readers suggested sprinkling it with parmesan cheese the last few minutes of baking. We are definitely trying that this week. It is also yummy with the outer layer peeled and then sliced to eat raw. Delicious with hummus, in salads, and this soup looks so good!

Aside from lettuce & cabbage, I toss lots of greens in our salads and smoothies. Last night I minced up par-cel and scallions to season some turkey meatballs. And even though it isn't in this weeks share, I did pluck a bunch of dandelion greens from the "bonus" box at the farm. While I could eat these sautéed with chickpeas and garlic…. the little kids don't love this as much. But, on a whim I added an entire bunch of dandelion (stalks removed) to a batch of pesto and tossed it with pasta. They devoured it. Sneaky good, right?

The cabbage and savoy might make their way to stir fry. Or some coleslaw. Sautéed cabbage with sesame oil & bragg (soy sauce) is also delicious. Savoy is good in salads too.

Fennel, scallions, scapes & par-cel will be adding some flavor to our dishes. Just chop and sauté with whatever you already have going on. I think Fennel would be wonderful with potatoes & snap peas in a cold salad. And fish too. I've been getting red salmon reports from my mom and *dreaming* of grilled salmon. She's visiting in August….. so hopefully that dream will be a reality very soon.

So…. tell me what you're eating local. Extra points if you share a link to a favorite recipe.

 

21 thoughts on “csa share : week 2

  1. Oooo… I have a delicious recipe for garlic scape soup…
    Have to go hunt me some garlic scapes to make it! Thanks for reminding me it is in season 🙂

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  2. hey girly…… how do you prep and store your produce?!?!?! I have never been good at that…… thank you for all your awesome posts….

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  3. Just out of curiosity…can you get in season salmon where you are? I pay $24.99/lb right now, but I love me my salmon and it won’t run forever! Luckily, I have a friend heading up to do some fishing soon and I’m hoping he’s lucky and my freezer will have some nice salmon (and Hali) in it for later.

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  4. We have garlic scrapes in our share this week too. Our weekly email included a salad dressing recipe I thought you might like:
    ——————————————-
    GARLIC SCAPE Salad Dressing
    If you wonder what to do with the garlic scapes you picked up at your local farmer’s market, here’s a recipe for you. Garlic scapes give this tasty dressing a light garlic flavor and beautiful green color. Here’s a larger image of the dressing.
    Yield: 1 Cup
    Ingredients:
    •2 garlic scapes, coarsely chopped
    •2 green onions, coarsely chopped
    •1 teaspoon honey
    •2 teaspoons Dijon mustard or similar brown mustard
    •4 tablespoons red wine vinegar
    •1 tablespoon lemon juice
    •dash salt
    •1/8 teaspoon fresh ground black pepper
    •1/2 cup extra virgin olive oil
    Preparation:
    In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.
    Makes 1 cup.

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  5. To be honest, I'm not sure. I grew up in coastal Alaska….. my parents and brother still live there. When they come to visit, they always bring me a box of red salmon. It's the best gift ever! We certainly appreciate it.

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  6. Thanks T!!! This looks so yummy. So far I've just diced them up and tossed them into dishes. But I will be making this today! I love the challenge of figuring out what to do with new things we don't normally eat. Fun stuff 🙂

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  7. I'm hoping to have garden space next year too. We've got a lot of trees and brush to clear before we have room/sun for garden beds. In the meantime I am so grateful for access to delicious local food!

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  8. The farm rinses everything, so it’s mostly clean. I make sure it’s dry and then put it in plastic bags. I reuse my bags over and over…. some are clear plastic and some are grocery sacks. For the greens, I always use my salad spinner to make sure they are super dry and then put a paper towel in with them to absorb extra moisture. If I plucked greens from my garden (next year!) I would rinse them in super cold water, spin them dry and then store. Herb bundles get store in a jar of water. You know, next week I’ll share a post with photos on this!

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  9. yeah, its going to be a creative summer for us too…. the Rhubarb already went to rubber waiting for me to get creative (dah!), and I can see a bit more of that happening this summer…. if only I had bunnies like you, it wouldn’t go to waste if I didn’t get to it! But the 3 pints of strawberries have been inhaled!!!

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  10. thank you !!!!! i feel like i waste so much because i cant store anything right….. cant wait to see your pics

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  11. Oh dear, can I come live with you? My boys barely eat veggies and sometimes I just don’t feel like munching on greens on my own…ya know?!
    Please tell me that you’ll also share your ‘slaw recipe! If there is one food I miss from the south, that is it! But I can’t seem to find an eat-a-giant-bowlful for dinner recipe.
    Love the egg holder too…I miss fresh warm eggs!

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  12. I'll share slaw when I make it again. Not sure it's as good as southern kind….. so yummy! But it might be close. I add mustard seeds to it and serve it with curry and rice sometimes. Yum!

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  13. Garlic Scape Pesto Recipe
    1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
    1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste
    1/4 pound roughly chopped scapes
    1/2 cup olive oil
    salt to taste
    Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by overblending. Taste and then adjust juice and salt to taste.
    Store in the refrigerator to use within two or three days; freeze for longer storage. Scape pesto freezes well, and it holds its appealing green color when frozen even better than the traditional basil pesto.

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