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.
- 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.
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