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. Continue reading
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: Continue reading
No produce on the counter photo this week, Gist was kind enough to pick up the CSA and put it away all while I took a nap. Instead I am showing off this sunflower that I grew with my own hands. This is my third year of container gardening on my balcony and, up until now, I have never been able to grow a flower from seed.
This week’s share contained: Continue reading
The weather this year is so different from last year and it has really made a difference in the amount of produce we’re receiving. This week we got: Continue reading
This week’s CSA haul:
- Mustard greens
- Chinese broccoli
- Summer squash
- Slicing cucumbers – the whackadoo yellow kind
- Green onions
- Thai basil
With some of my CSA haul I made a variation of Michael Chiarello’s Fettuccine with Mustard Greens and Mushrooms. Continue reading
This week we got:
- Pea Tendrils
- Chinese Broccoli
- Swiss Chard
- Garlic Scapes
- Mint (which I left in the swop box, my mint plant is double-OC)
- And of course I picked up some milk at the dairy!
This year, for the first time, World Peas is offering a small share which is what we signed up for. This filled up the small (1/2 bushel) box pretty well, so I am interested to see what our yield is as the season progresses. Continue reading
…Until my CSA starts. I can’t wait!
I love the WorldPEAS CSA and if you are in the Merrimack Valley or Boston area, I encourage you to check it out. 18 weeks of delicious produce, some of it ethnic and unique to WorldPEAS.
WorldPEAS’s parent organization, the New Entry Sustainable Farming Project assists people with limited resources, many of them immigrants and some of them urban teens, with beginning to farm in Massachusetts. NESFP provides training, support and a market (the CSA and Lowell Farmer’s Market) to the new farmers, creating local, sustainable economic development.
Plus, they’ve introduced me to such delights as ground cherries, pigweed, spey cabbage, thai eggplant, and sweet potato greens!
The last week, how sad. I didn’t take one of my famous “veggies on the counter” pictures this week because by the time that I got home from the cold farm and brought everything upstairs, it was all I could do to put everything away!
Fall has done its number on the farm – the leaves were in full color, the fields were mostly bare, the darkness came early, and as I mentioned before, it was COLD! Continue reading
Week twelve already, where did the time go? In this week’s share: Continue reading