I posted at the beginning of the season that we had signed up for a CSA (Community Supported Agriculture) program. From the beginning of May through the end of October, we will be getting weekly boxes (and biweekly boxes from November to January) full of fabulous, freshly-picked produce, straight from “our” farm, located in Viroqua, Wisconsin. We go to the home of one of the other CSA members nearby every Thursday afternoon, and pick up our box of goodies. I thought I’d share a couple of photos–these are the veggie haul from weeks 3 and 4, respectively–and then share what I did with all our vegetables. It has been a delightful challenge to my creativity to use all these veggies each week, and it has stretched our repertoire of what and how many veggies we eat. As regards the flavor of these just-picked-this-week veggies, I’ll just say, I’ve never experienced this kind of flavor and wholesome goodness in ANYTHING I’ve ever bought from the grocery store! Here are the veggies:
Clockwise from Left corner: purple scallions, baby white turnips, green garlic, baby broccoli, Hon Tsai Tai, asparagus, bok choy, bagged spinach, bagged arugula, parsnips, rhubarb.Here’s how I used this week’s bunch:
Asparagus, parsnips and turnips–roasted with olive oil and sea salt
Soup: hon tsai tai, turnip greens, some fingerling potatoes and carrots (not from the CSA).
Spinach and arugula: used in salad, also used some in a quiche that I delivered to a family that just had a baby.
Bok choy and scallions: chopped fine and used in Asian turkey burger and in Asian sloppy joes.
Rhubarb: threw it in the freezer for later use–I’ve got a LARGE bag of it in there! Need to start researching rhubarb recipes!
Clockwise from left corner: Yukina savoy greens, bag of sautée greens, red leaf lettuce, bunch of basil, 2 colors of kohrabi, purple scallions, French Breakfast radishes, asparagus, rhubarb, garlic scapes.
Yukina savoy, sautée greens, radishes: used in a huge salad, which we ate all week.
Red Leaf lettuce: used in a salad
Basil: Had enough to use in nearly every meal for a week. Especially loved the Insalata Caprese!
Kohlrabi: Cut one bulb up raw into salad. Cut the other 2 up and used in a stir-fry with some of the Yukina savoy, some of the garlic scapes, and some of the scallions, as well as some carrots and cubed chicken breast. Kohlrabi is a cousin of cabbage, and tastes like it.
Rhubarb: stuck it in the freezer–I REALLY need some rhubarb recipes!
One other note: several weeks ago, Barb posted something about saving her vegetable scraps–the bits that get trimmed off when you are prepping veggies–in a bag in the freezer, and then making a large pot of vegetable stock from it all. I did that, and came up with an amazingly rich, smoky, complex-flavored broth that I used to make a vegetarian risotto with brown rice and some of the sautée greens–and it was fantastic!