Josh is in town this week (finally!) so he picked up our CSA share on his way home from work. It was a fairly light week, which is good because we will be away for the next two weeks and I’m worried about things spoiling. The leafy vegetables are already being prepared for dinner as I write! This week our share contents included:
Sweet Potatoes – 1.5 lbs
Greens – 0.75 lbs
Turnips – 5 each
Bok Choy – 1 large
Butternut Squash – 2 small
Carrots – 1.5 lbs
Green Tomatoes – 1 lb
Green Peppers – 2 each
Bok choy, green peppers, kale, butternut squash, carrots, sweet potatoes, green tomatoes, turnips, mizuna
I was surprised to see green tomatoes on the list, as I thought tomato season was long over. I’m hoping that since these are fairly firm, they’ll last until we get back. Maybe I can turn them into some sort of fried green tomatoes.
For our greens, Josh picked a mix of kale and mizuna, a slightly bitter salad green that is similar to arugula, though not as peppery. The kale has already been turned into the kale chips, and the bok choy has been roasted as well. I plan on using the mizuna to top some prosciutto and mozzarella pizzas that I’ll be making tomorrow (we went to DiPalo’s this weekend).
The turnips, butternut squash, carrots, sweet potatoes, and green peppers will just have to wait until we get back. They’re pretty hearty though so I’m not worried about spoilage. Although we’ll be missing the next two weeks of our CSA, I’m sure our vegetables will be going to good use, and I’m super excited about our upcoming trip – more details to come!
