CSA Week 3

I had no trouble using up everything from the week 2 share from the CSA with a house guest here for most of the week. The last to be eaten was the lettuce - we ate big salads with it just before we went to pick up the week 3 share from the Gorman Farm CSA.

It was another good one: (starting at the left in the picture) beets, broccoli, scallions, dandelion greens, garlic scapes, and arugula.  

When I got the produce home - I cooked the beets (setting the leaves and stems aside) immediately in water laced with raspberry vinegar. While they were cooking I rinsed everything (including the beet greens) and stored everything in 2 plastic bins that fit neatly into the crispers; that will shorten the prep for meals. I started the prep for making fruit beety (getting out the food processor, cutting up oranges). By that time the beets were done and I quickly peeled them and cut them into chunks before processing them with all the other ingredients to make fruit beety. After packing individual servings of the confection - I rewarded myself with fruit beety with coconut on top.

CSA Week 2

The week 1 produce I got from the Gorman Farm CSA was almost used up by the end of the week. A few garlic scapes and part of the lettuce was all that was left by the time I went to pick up the week 2 veggies! I have become a huge fan of spinach salads (so much so that I didn’t cook any of the spinach in last week’s share). I like it with fruit and marmalade/olive oil dressing. This past week I combined spinach with:

• Strawberries and carrots
• Apple and peanuts and savoy cabbage
• Apple and almonds

Now for week 2 - Yum! The medium share this week included: Chard, Kale, Lettuce, Scallions and Spinach. I see salads, kale chips, and stir fries in my future! I used most of the kale for chips ---- made right after I picked up the new share to help clear the crisper a little.