World PEAS CSA: Week Four

As promised, here’s what I did with my radishes, kale and garlic scapes (and zucchini, because there’s always zucchini…)Most of my radishes went into this Greek Salad with Marinated Radishes. This comes from one of my favorite CSA inspiration cookbooks: A Year in a Vegetarian Kitchen by Jack Bishop.

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CSA Panic (it’s a thing, and I’ve got it…)

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:

Fennel Pizza with White Bean Purée

Thanks so much for all of your nice comments about Sebb. He was a well-loved cat and he is missed. His feline diabetes, however, is not. To both cheer me up and acknowledge the fact that we no longer have to be at home at 7:00 am and 7:00 pm to administer insulin, Gist and I headed out to Western Mass. for the weekend where we enjoyed my favorite food:

Pizza, it’s what’s for dinner.

Happy Friday!

Friday is generally pizza night in our house; if you hadn’t already guessed, pizza is my absolute favorite food in the entire world and I just love closing out the work-week with a treat.

Caramelized Onion, Blue Cheese & Arugula Pizza

Mmmmmmmmm, pizza! This is an easy-to-prepare and tasty pizza, perfect for enjoying on a relaxing Friday night with some good teevee (hello, Gossip Girl) and a glass of wine.

Summer Squash Pizza

This recipe was basically lifted straight from Smitten Kitchen. Let me set the stage..

Roasted Beet Pizza

You are probably beginning to ask yourself if there is anything that I won’t put on a pizza.  

Leek, Chèvre & Walnut Pizza

The original recipe is actually Leek, Ricotta & Walnut Pizza, but Gist and I are both huge goat cheese fans, and I thought its tanginess would complement the leeks and walnuts perfectly.  I was right and this pizza was amazing (but I think that it would also be good without the addition of goat cheese…)  It’s an easy recipe that packs a huge flavor punch – I think the combination of leeks, cheese and walnuts would also make a nice galette filling.

Best. Pizza. Ever. (And I LOVE most pizza.)

I’ve been meaning to post about this pizza since I made it but it was one of my Flickr friends, Lee, posting a picture of her version (check it out, it’ll make you drool) that reminded me to actually post.

For someone who doesn’t have cable and therefore doesn’t watch the Food Network, I sure make a lot of their dishes. This is Giada DeLaurentiis’s Roasted Acorn Squash and Gorgonzola Pizza and it is divine. A little fussy but more than worth the effort. I changed the recipe a bit – I put half the mozzarella on the crust to pre-bake with all of the gorgonzola and then after I put the squash on the crust, I put the rest of the mozzarella and some parmesan on top and stuck it back in the oven. I also used a mix of arugula and mesculn to top the pizza. The finished product was incredible!

Really, really incredible. I made this recipe almost ten days ago and Gist and I are still talking about it. Seriously, make it now – you won’t regret it!