The last time I had a CSA, in 2009, I blogged about what I got in the share and what I did with it and it was really helpful with keeping me motivated and inspired. It was so helpful that now that I once again have a CSA, I’ve been searching my archives to see how I managed the CSA produce windfall in the past. I’ve been coming up short, so I’ve decided to post again, and hopefully future me will be grateful.
I had a CSA for a few years and then took some years off and focused mostly on the farmers market during the growing season. The farmers market is easier for me because I’m a menu planner but a CSA, while a lot more challenging, is also a lot more fun and stretches me as a cook and meal planner.
As in the past, I’m doing the World Peas CSA, and I’m getting my CSA as a workshare. So, in exchange for a small share, I spend two mornings a week packing CSA shares and doing other things at the Food Hub.
I’m currently in my fourth week (my shares for the weeks are posted above) and I’m really enjoying both the workshare experience and the (literal) fruits of my labor. I’ve been posting a lot of stuff on Instagram which, sadly, isn’t searchable (but this blog is!) so if you follow me there, there will probably be some duplication.
Anyway… Here’s what I’ve been making:
When I don’t know what to eat or cook, I usually default to pizza. This one had a bit of everything: arugula, chive flowers, garlic scapes, kai-lan, kale shiitakes and spinach.
I also often default to eggs/frittatas. This one contains potato, kale, spinach, shiitake, spring onion, chive & feta.
Having a CSA apparently inspires me to grill leaves. I did it last time, and I’m doing it again. This grilled kale salad contains grilled kale (just pop it on the grill until it’s charred and soft,) shredded carrots, olive oil and balsamic, and some grated pecorino.
CSA produce made an appearance at Lowell’s first Pride Picnic (yay, Lowell! Finally!) I made radish sandwiches (thinly-sliced radishes, arugula & butter on French baguette) and we also had strawberries.
I used the last of my strawberries, some maple syrup and some rhubarb from the yard to make a strawberry-rhubarb pandowdy.
And last night, I used radish, hakurei turnip, apple & zucchini. I made Smitten Kitchen’s Spaghetti Pie with Pecorino & Black Pepper but I swopped out zoodles for all of the rabe and half of the pasta. The salad is a Blue Apron recipe Baby Hakurei Turnips & Pear Salad (that went with a cacio e pepe pasta) but I added my CSA apple & a radish to the turnip/pear mix. I also added dijon to the dressing.
I did some menu planning today for the rest of the items in this week’s share: radishes, kale and garlic scapes.
Art is the Handmaid of Human Good 
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