How we’re using our CSA Veggies

June 20, 2009
by Laura

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:

csa3

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!

Week 4:

csa4

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!

4 Comments for this entry

  • Joan says:

    When we were in Shipshewana, IN I picked up several different jams in the huge flea market there. One of them was strawberry/rhubarb and it was incredible. I found a possible recipe on recipezaar.com. Check it out.
    Otherwise, a rhubarb strawberry pie is a lovely ending to a summertime dinner.

  • Kate says:

    My favorite Rhubarb Cobbler recipe:

    Ultimate Rhubarb Cobbler

    Filling:
    1 cup sugar
    2 Tablespoons cornstarch
    1/2 teaspoon cinnamon
    1 Tablespoon butter
    1 Tablespoon water
    4 cups sliced rhubarb (l-inch slices)

    Combine filling ingredients in medium saucepan and start cooking at low heat and gradually bring heat up to medium high. Stir periodically while cooking until it starts to boil; boil and stir for one minute. Pour into an 8-inch square glass baking dish (such as Corningware). Prepare cobbler dough.

    Cobbler Dough:
    1 cup flour
    1 Tablespoon sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3 Tablespoons shortening
    1/2 cup milk

    Preheat oven to 400 degrees. In a medium bowl combine flour, sugar, baking powder, salt, and butter. Add shortening and cut through several times with pastry blender or knife and fork. Add milk and mix until dough forms a ball. Drop dough by 6 or 9 spoonfuls over hot rhubarb in baking dish. Place in preheated 400 degree oven and bake for 30 minutes.

    I don’t know if you’re familiar with Eating Well magazine (www.eatingwell.com) but they have a lot of wonderful and healthy recipes and usually do a lot of rhubarb ones in the Spring. I would check out the website, and search ‘Rhubarb’ in the Recipes section.

    Thanks for showing off your bounty. Your creativity is impressive.

  • Jessica says:

    Wow! You’ve done a great job purposing all of that produce. It looks so delicious and fresh.

  • Katie M says:

    I am a rhubarb lover, so when I saw that you were in need of rhubarb recipes, I raided my recipe box and found a few.

    Rhubarb Bars
    6 cups diced rhubarb
    1 and 1/2 cup sugar
    4 Tbsp cornstarch
    1 tsp vanilla
    1/4 cups water

    Dissolve cornstarch in water, add rhubarb and sugar. Cook slowly until thick. Add vanilla and cool.
    Mix together:
    2 cups quick oats
    1 and 1/2 cup flour
    1 cup brown sugar
    1/2 tsp baking soda
    1 cup shortening
    1/2 tsp nutmeg
    1 tsp cinnamon
    Spread 3/4 of this mixture in a 9 x 13 pan. Pour cooked rhubarb mixture over the crustlike mixture. Top with the remaining crumb mixture. Bake at 375 for 20-25 minutes.

    Here’s another…
    Rhubarb Nature Bread
    3 eggs, well beaten
    1 cup salad oil
    2 cups brown sugar
    2 tsp vanilla
    2 and 1/2 cups diced rhubarb
    3/4 cup chopped nuts
    Combine separately:
    1 and 1/2 cup white flour
    1 and 1/2 cup whole wheat flour
    2 tsp baking soda
    2 tsp cinnamon
    1 tsp salt
    1/2 tsp baking powder
    1/2 tsp nutmeg
    1/2 tsp allspice
    Combine both mixtures and stir gently. Pour into 2 9 x 5 bread pans, greased. Bake at 350. Cool for 10 minutes before turning bread out onto racks.

    and another…

    Rhubarb Nut Bread
    1 and 1/2 cup brown sugar
    2/3 cup salad oil
    1 egg
    1 cup buttermilk or sour milk
    1 tsp salt
    1 tsp soda
    1 tsp vanilla
    Mix, then add to mixture:
    2 and 1/2 cups flour
    1 and 1/2 cup diced rhubarb
    1/2 cup chopped nuts
    topping:
    1/2 cup sugar
    1 Tbsp melted butter
    1 Tbsp cinnamon
    Pour batter into 2 greased loaf pans. Sprinkle topping over batter. Bake at 350 for 45 minutes. Don’t overbake

    Also, Betty Crocker has a good basic strawberry rhubarb pie recipe.

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