Chris (think_too_much) wrote,

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god made us number one cause he loves us the best

CSA Week 17:

1 pound tomatoes
1 head lettuce
3 ears corn
2 4 hot peppers
1 pound beets
1 2 pounds potatoes
1 head 2 heads fennel
1 delicata squash

1 carton (a pint? less?) concord grapes
3 pears

Extra stuff this week! It was my shift, and I took the advantage to buy some of the leftovers, including fruit. Honestly the presence of the fruit (which only happens when I work a late shift, i.e. no more than twice a season and usually just once) was the highlight here, with the runner up being using lots of fennel in lots of different things, probably the most interesting of those things being a salad (yes really!) with lettuce, fennel, shrimp and a pepper-lime-fennel frond vinaigrette.

CSA Week 18:
1 bunch turnips
1 pound tomatoes
2 hot peppers
1 eggplant
3 ears corn
1 pound beets
1 pound potatoes
1 leek
1 bunch arugula
1 delicata squash

Lotsa stuff this week! Probably the most generous haul of the season once all is said and done (and yet it was still supplemented with purchase of onion and garlic, b/c those things are important). And I made a lot of things worth noting with it: another eggplant parm; a potato leek soup that used previous weeks' carrots and fennel and even some of the dill from way back (surprised it lasted so long!) in addition to herbs and spices and various such things. Don't remember all the details but it worked out well.

Oh, and borscht! Not the white Easter borscht I grew up with, but something more recognizable to most folks as BEETS LOTS OF BEETS, two weeks worth. Said borscht also featured sausage, carrot, onion, garlic, dill (the last of the dill! Lots of it!), caraway, probably a couple other things.

CSA Week 19:
1 pound tomatoes
1.5 pounds sweet potatoes
3 ears corn
2 hot peppers
1 bunch swiss chard
1 acorn squash
1 pound red onions
1 pound carrots
2 heads garlic

The winner here was me finally getting around to using the old delicate squash, and stuffing it with a mix of sausage, swiss chard, onion, parmesan, breadcrumbs, and a touch of hot pepper. A classic thing I tend to make a lot whenever we get delicatas.
Tags: csa 2016
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