What to do with CSA this week: 11/7/10

By this time of year, I’m usually starting to fail on using everything I get in my share before it goes bad.

“Oh hello there greens from two weeks ago. You’re looking a little brown. And you, daikon radish, you seem somewhat… squishy. Apples? are you rotting right there on the counter? The nerve.”

Time to rally! This week: single minded focus on eating CSA veggies. Who’s with me?! Yes, hubs and children, I know – not you.

• Radishes: These little lovelies are for salads and snacking
• Turnips: got a quite an assortment of these this week. They are for roasting and snacking. And luckily, will keep for a bit in the crisper drawer.
• Greens: I’ll admit it. I’m officially tired of eating these. I think I’ll try and trick myself this week and sneak them into my morning smoothie. Shhh.
• Salad mix: I’ve been waiting for this. Spicy mix of arugula and spinach. Will eat dressed with honey lemon dressing.
• Some kind of little squash: Decor for now, roasted for later.

What to do with CSA this week: 10/16/10

• Carnival Squash – Using these guys for decoration until after Thanksgiving. They look so cute on my mantle, window sill, and buffet table.
• radishes – for salads
• Mixed greens – Going to make beans and greens
• Fuji Apples – These are the best for eating plain or with Krema peanut butter
• Concord Grapes – I’m going to boil these down to the juice and add it to what I got from the last batch in the freezer, in anticipation of making grape jelly*

*The only type of jelly my son will eat on his PB&J. Finally, I can make something he will eat! Theoretically.

What to do with CSA this week

Yay! It’s finally here – the first day of CSA pick up. Here is the first of what will be many weekly posts to help plan a use for every item in the CSA bag so nothing goes to waste. I always make a list of everything I get, then the way (or possible ways) to use it during the week.

CSA, Week of June 12:

• Strawberries (lots and lots!) – will freeze some for smoothies and frozen adult beverages, eat some mashed with yogurt, eat some plain, some with chopped mint
  
• Lettuce – Wash for salad, and eat with Oregano Mustard Vinaigrette
• Radishes – Wash and eat as a snack (but they are sooo good sliced thin and eaten on buttered rye with a little salt)
• Radish Greens – Slow cooked with bacon and onions to serve as a side dish for pork chops
• Swiss Chard  – This will go into a lasagne, frozen in small portions to eat all week
• Sage – Used in a brown butter sauce with cheese ravioli
• Peas -  Blanched and buttered, mixed with chopped mint

Yum!