No, we haven’t given up on our CSA share. It’s been a while since I’ve written about it but we’re still getting tons of veggies and fruits. We managed to clean out a lot of our fridge before we left for Peru, and while we were away, Felipe and Silva picked up our shares for us. The first week we asked Silva to take some pictures of the share, cook up something, and blog about it. She took gorgeous pics, as always, and posted a few recipes on her blog, Postcards and Snapshots.
The second week, they also picked up our share for us and left the goodies with our doorman. Lisa put them in the fridge for us so that when we got home on Sunday, we had fresh food on hand. We cooked up a feast in honor of Lisa’s birthday that week, using a lot of our CSA items. I didn’t take any pictures but everything turned out so well that we’ll probably make each dish again sometime in the future. As a pre-dinner snack, we served up heirloom tomato bruschetta on slices of baguette from Amy’s Bread. We noshed on this while drinking some Pisco sours that I whipped up using Pisco that I brought home from Peru.
The first course was a creamy zucchini soup, followed by a roasted beet salad with arugula and radishes tossed in a balsamic vinaigrette. The main course was chicken that Josh butterflied and brined before roasting in the oven. The skin was crisp and the meat was tender and juicy. As for sides, we roasted potatoes underneath the chicken so that they basted in the juices and fat that ran off – yum! We also made a rustic ratatouille with zucchini, eggplant, and red pepper. Finally, for dessert, I made a buttery apple tart that paired perfectly with Josh’s homemade vanilla ice cream. We had prepped most things the night before so the dinner was relaxing for all of us, and we were able to enjoy our company.
Going back to the CSA shares, Josh picked up our produce last week before he and Lisa went to the Roger Waters concert at MSG, but I was too lazy to take pictures and post. I had met them for dinner before the show, and then afterward I went home to pack since we left for San Francisco the next day. Now that we’re back, with no travel planned for another month, I hope to get back on track with everything.
This week Josh and I met up to get our share together, which was good because even though the veggie side was a bit light, we got a ton of fruit. This week our vegetable share contents included:
Radishes – 5 each
Broccoli – 1 each
Greens – 1 lb
Fennel – 1 each
Squash – 2 lbs
Turnips – 5 each
Radishes, kale, turnips, squash, broccoli, fennel
The original list also said onions, but we didn’t see any at the pickup site. For the greens, we got kale, which we absolutely love. I made a huge batch of kale chips last night and we gobbled them right up. The secret is to make sure you salt them liberally before putting them into the oven. For the squash, we picked up a large zucchini because those are heartier and last longer in the fridge. The broccoli is a new item for us, and although it’s quite small, I can’t wait to see how it tastes.
For the fruit, we’ve just been getting tons of apples and our fridge is totally packed. I see a lot of apple pies, apple tarts, and apple chips in our future. This week our fruit share contents included:
Macoun Apples – 4 3/4 lbs
Seckle Pears – 1 quart
Honey Crisps Apples – 2 lbs
Apples and little pears
We now also have tons of these little pears, and a few quarts of plums as well leftover from previous weeks. Anyone know of any good recipes I could try?
Tags: Apples, Broccoli, Fennel, Greens, Kale, Pears, Radishes, Squash, Turnips
This sounds good to me http://www.wholefoodsmarket.com/recipes/991
But of course I forgot about the blue cheese issue. This is a regular on my blog roll and I think you’d like these http://smittenkitchen.com/2010/10/apple-and-cheddar-scones/