So in week one this is what I got---
| Vegetables | |||
| Allium, Tokyo Long Scallions (1 bunch) | 1 | ||
| Beets, Chioggia (1 bunch) | 1 | ||
| Cabbage, Napa (1 head) | 1 | ||
| Greens, Broccoli Raab (1 bag) | 1 | ||
| Lettuce (1 head) | 2 | ||
| Peas, Sugar Snap (1 lb) | 1 | ||
| Radishes, Pink Beauty (1 bunch) | 1 | ||
| Turnips, Hakurei (1 bunch) | 1 | ||
| Fruits | |||
| Strawberries (1 quart) | 5 | ||
| Herbs | |||
| Herbs, Oregano (1 bag) | 1 | ||
| When I got home I cut the greens off my root veggies like a good farmer's wife! Seriously, the roots will keep in the crisper in a target bag for weeks, if you remove the greens right away. | ||||||||||||||
I was already making some soup, so I chopped the beet greens and the radish greens and mixed them into the soup. I had planned to use some leftover kale, but used my fresh Ohio organic greens instead. The turnip greens I wrapped in paper towel and put in a ziploc. I thinly sliced half the radishes and half the turnips and we ate them for dinner. After dinner, I gave one quart of berries to a friend and picked through the remaining four, discarding any rotten or smooshie berries. I prepped two quarts for the freezer and froze them in ziploc bags. H ate 1/4 of a quart of berries as he watched me prepping. The remaining berries are in containers in the refrigerator. They won't see Saturday, with all the berry lovers in this house. I bought L some black raspberries and we ate most of them for dinner on Wednesday night. The remainder, I split with L for breakfast on Thursday morning. I dumped my portion of the berries into the VitaMix and added in the following: 1c. of apple cider, 5 baby carrots, 1 small Chioggia beet, 1 small orange peeled, and 1 c of ice. It was so good. So beautiful to look at too!  I ate two radishes and a turnip for lunch on Thursday. So delish. E really wanted pancakes. So I made gluten free pancakes and served them with some of the awesome strawberries. Really, these are some of the best strawberries ever. The kids devoured the pancakes and since I am drastically limiting any and all grain, I had two silver dollar pancakes and a huge pile of berries. I also had a boiled egg. I started to feel guilty about the lack of veggies, until I remembered my smoothie from breakfast and decided I was probably ok for the day. I shelled the peas as I cleaned up the kitchen from dinner and Truffles gets the pea shells and I will cook the peas for dinner Friday night. Friday was a busy day. I was glad I had prepped the peas ahead. After a busy day of errands and lunch out and a trip to the water park, I was hungry. The kids nibbled left over pizza, peas and yummy Ohio strawberries! I made myself a stir fry. I cut up very thinly an organic carrot. I grated some ginger (about 3 tsp.) and chopped half an onion. Heated up the large skillet and stir fried the carrot wheels and onion for about 5 minutes. I then added some chopped Tokyo Long Scallions and a hand full of the uncooked peas, stirred madly for about a minute and then I added the chopped radish greens and some of the firm red lettuce I got in this week's share. I stirred until the greens were mostly wilted and then I poured over the skillet my sauce. The sauce is some soy sauce (the gluten free kind), some fruits of the forest jam, the grated ginger, and some sweet chili sauce. Cook another minute and serve. I fried and egg and put it on top, but that is optional. You could serve this with rice, to soak up the extra sauce or some bread. Being nearly grain free-- I just ate it with my egg. So easy and so fresh.  Saturday was a long day away and I made a shake using one of the beets, but nothing else from our share got consumed. And Sunday was a lazy day. I drank the remainder of my veggie fruit shake and nibbled on fresh lettuce and berries. We met friends out for dinner, so no veggies from the share prepped for dinner. Monday H was home, so it was work on those veggies time. I made a wonderful salad with the romaine -- which the kids loved just plain! For our salad, I used some of my chive vinegar (which I made from chive flowers from my yarden), oil, fresh ground pepper and some left over goat cheese. Chopped some radish and turnips and apricots and tossed it all together. We enjoyed the salad and crispy baked chicken wings. Monday night was a post pool free for all. I had some of the left over soup, which had the lovely greens in it. Monday afternoon before the pool, I made a small gluten cookie crust, using what pretend to be gluten free vanilla graham crackers. I crushed them in a baggie using my rolling pin and mixed them with about 5 TBS of butter (organic) and baked it at 350 for about 10 minutes. I used my small tart shell pan, which I think is 8 inches. Tuesday we hit the fruit and veggies again. The strawberries I carefully picked through and put in a container are still holding their own. I removed the tops and sliced them lengthwise, until I had about 2 cups of berries. Setting them aside, I whipped the tiny bit of whipping cream I had left with 2 tsp of powdered sugar. I stirred in the 1/3 cup of sour cream and about 2 more tsps of powdered sugar. I grated in the zest of 1/2 of a lemon. Stirred gently to combine and then spread this over my tart shell. I spread the berries over the cream very carefully and then I drizzled over the berries a tbs of mixed berry jam that I had mixed with the juice of half a lemon. (You can heat it gently in the microwave to make it easier to drizzle.)  The kids loved the tart. As a veggie with our lunch we knocked out the romaine and the radishes and turnips. This time I used some basil flower vinegar, oil, fresh cracked pepper and some feta crumbs. The kids feasted on the super crispy tiny inside leaves from the lettuce. E, my non veggie lover, announced that that was his kind of lettuce. For dinner, I fixed the broccoli raab, by sauteing it gently and finishing it off with a bit of lemon juice, the remaining scallions and butter. So fresh and so tasty. I have to say while I really like broccoli raab-- I am in the minority. So by Tuesday evening, I am left with one beet, half a head of lettuce, maybe a pint of strawberries and the napa cabbage. Oh and the oregano. I am going to dry it. My family doesn't love fresh oregano, so drying it for the winter makes sense. Had we not been totally consumed with dance on Saturday and exhausted on Sunday, I think we would have knocked it all out. It is also is hard when H isn't home, he can be counted on to help me work through those greens. While I am not sure I will be able to keep up this long list of what we are eating from our CSA weekly, I am going to try. I think it is important for everyone to see, that it can be done, it looks beautiful on the plate and it is so good for you and the community. I think you will also notice-- that I hardly work from a cookbook. I am often a fly by the seat of my pants cook... so please remember, if I give you a quantity or an amount-- more or less to suit is probably ok. | ||||||||||||||
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