CSA2 Week #6

Josh was in charge of picking up our CSA share this week, which was good because there was A LOT of stuff. I guess the warm weather has really rushed the ripening of a lot of the vegetables. Even so, I was pretty happy to see so much variety in addition to the quantity. This week our share included:

Squash – 2.75 lbs
Cucumbers – 2 lbs
Peppers – 0.8 lbs
Eggplant – 0.8 lbs
Basil – 0.5 lbs
Lettuce – 1 each
Greens – 1 lb
Purslane – 0.33 lbs
Beans – 0.6 lbs
Pole Beans – 0.75 lbs
Parsley – 0.15 lbs

Cucumbers, basil, string beans, collards, pole beans, peppers, lettuce, eggplant, parsley, purslane, squash

It’s the first time that we’ve received purslane, and I’m curious about it. I’ll have to do some research on how it should be prepared – anyone have any ideas? I’m also intrigued by the purple string beans, though I suspect they probably taste like regular string beans.  Supposedly they turn green when cooked; that seems pretty cool.

I plan on turning the cucumbers into Chinese style garlic pickles, which are delicious and super quick to make. As for the squash, I foresee some zucchini pancakes with smoked salmon and sous vide eggs – one of my favorite brunch dishes.

I was disappointed again that we didn’t get kale for greens, but collards make good chips as well. I’m not sure how to prepare the eggplants though, which are the thin Japanese style. Maybe in some sort of garlic sauce? So many possibilities, too little time. We’ll have to make a good dent in the veggies this week though, as Josh will be on a business trip next week and then we’re off to Hilton Head for a long weekend. We did a decent job cleaning out the fridge last week so we’re almost all caught up on our veggie shares, finally!

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One Response to “CSA2 Week #6”

  1. Jessica says:

    Been reading religiously….looking forward to seeing you in HH!!!

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