We were in Grand Cayman last Wednesday for the wedding of our friends Sean and Claire (more on that soon!) so we missed out on last week’s CSA share. No worries, the veggies didn’t go to waste as our Aussie friends L & R took our share for the week. I hope they enjoyed everything!
According to the report we got from the farm this week, the heat has caused a lot of the veggies to ripen quickly, meaning that they had to be harvested sooner than expected. While that translated into a large share for us this week, it may also mean that shares later on in the season will be smaller. I just feel bad for the farm workers who have to be in the heat all day, and we definitely appreciate their efforts.
This week our share contents included:
Garlic Scapes – .25 lbs
Cucumbers – 1.1 lbs
Red Kale – .25 lbs
Swiss Chard – .65 lbs
Dandelion – .25 lbs
Turnips – .5 lbs
Fava Beans – 1 lb
Lettuce – 1 each
Squash – 2.3 lbs
Beans – .5 lbs
I was happy to see that we were getting both kale and swiss chard this week, so that I wouldn’t have to choose between the two again. Sadly, we only got 1/4 pound of the kale, which isn’t very much once you account for the inedible thick stems. Hmm.. Josh is currently out of town on business.. maybe I can make kale chips for one? Just kidding – he’d be upset with me if I did that!
I was glad that we got a lot of fava beans – I’m still trying to decide if we should make more Egyptian falafel with them, or if we should try something new. I’m also not sure how to prepare the turnips, dandelions, or the pole beans. Usually we just roast the turnips, but I’d be interested in doing something different. The pole beans we typically just saute with garlic and olive oil. The dandelion greens are tough to prepare because they can be extremely bitter. I’ll need to do some recipe research!
We didn’t get enough cucumbers for me to make pickles, so I think we’ll just eat them fresh with the lettuce. Josh made a great curry vinaigrette yesterday for the red leaf lettuce we got two weeks ago (yes, it was still good!) using a recipe by Thomas Keller. He forgot to half the recipe so we still have lots of dressing left, which I think will go nicely with the young head of romaine we got this week.
The squash will either go into a ratatouille or a pureed squash soup. Both are some of my favorite recipes, and I’m glad that we always get a lot of squash each week. As for the garlic scapes, we have quite a stock pile right now. I tweaked a garlic scape pesto recipe that I liked a lot better than my first attempt at scape pesto, so I’ll need to write a post about that.
I definitely have a lot of catching up to do, post wise. I’ve got so much to write about and not enough time. I’m happy to report though that we’ve been sticking to our workout regiment. Having the CSA share has only made it easier for us to eat more healthfully, and more importantly, everything is fresh and delicious. I may finally be starting to see some results from all of our hard work!!