CSA Week 7

I used up a lot of the week 6 squash by making 2 batches of zucchini bread – one as little cakes which I have been enjoying for breakfast.

I also used the week 5 bunch of carrots to make a carrot cake. I didn’t make icing for the cake – so it will work for breakfast as well. Needless to say, with only my husband and I around more than half the baked goods are now in the freezer! Otherwise I did well eating up the veggies from week 6 – only some carrots and cucumbers were left when I went to pick up the next share.

The medium share at our CSA this week was ‘heavy’ both in terms of size (two bags again) and weight (included 6 pounds of squash and 3 pound of cucumbers). Starting up at the upper left corner and working around the picture below clockwise: cucumbers, onions, carrots, summer squash, chard, basil, lettuce, and kohlrabi. The hotter days will reduce the greens in a few weeks but now we have plenty for salad stuff: lettuce, carrot tops, basil, and chard.

I’ve already decided to shred the squash and freeze it in 2 cup portions. 6 pounds is a lot of squash! It will take up less space to freeze in that form than baking it already into zucchini bread to freeze. I might do something similar with the carrots although I haven’t gotten tired of carrot raisin salad yet.

CSA Week 6

I am not getting further behind as far as clearing out the crispers – but I’m not catching up either. This week I still had carrots, a full head of cabbage, some broccoli, and a few beet leaves left from the week 5 medium share….and it was another 2 bag share for week 6.

Starting in the upper left corner: collard greens (one of my favors for rolling up and cutting in small pieces for slaw), fennel (new this week…and I haven’t decided what to do with it yet), onions (not cured so have to be used relatively quickly – they had been out on a trailer beside the barn and were warm from the sun….very alive), beets (the beets will become fruit beety that will go into the freezer and I’ll eat the leaves in salads, the stems in stir fry), hiding behind the beet is a small bunch of arugula ( from the overage table since adds flavor to any salad), cabbage, 3 pounds of summer squash (all the zucchini is going for zucchini bread – some of which will be frozen), 3 pounds of cucumbers (I tried to get small ones and will put one in every salad until they are going), lettuce (this will have to be eaten before the beet and collard greens) as well the carrot tops (I have so many carrots…some of them will have to go toward carrot cake).

Whew! That’s a lot of veggies.

CSA Week 3

Wow – week 3 of our Community Supported Agriculture share was a very full bag! Starting at the far left and moving clockwise around the image: Napa cabbage, kohlrabi, lavender, oregano, pac choi, red leaf lettuce, broccoli, spinach and parsley. The pac choi was from the ‘overage’ table but I like it so much I couldn’t resist. The ¾ pound of spinach was a stuffed bag…several salads for sure (and I plan to use as least part of it in one of my favorite salads: spinach, strawberries, almonds with marmalade dressing). It will take some heavy veggie meals to finish off most of this before next Wednesday. I still have some of the romaine, chard, and garlic scapes from the week 2 share.

One of the things I have learned from the CSA over the past few years is how to end up with relatively little waste from the veggies. For example – when I process collards, chard, kohlrabi, beet, or kale leaves, I cut out the tougher stem first (example below is a collard leaf) and then save it for use in soup or stir fry.

This past week, I made a stem soup: cut the stems into ½ inch lengths, cooked at a slow boil in beef bouillon and seasonings with dry roasted peanuts added for the last few minutes of cooking for protein. It was an excellent lunch.

Before I started getting veggies via a CSA, I didn’t buy large leaved veggies. I have become better at handling them over the last few years. Now I roll the halves of the leaves together,

Cut the roll lengthwise and then across. It makes small bite sized pieces! I have discovered that I like using collard leaves in salads when they are cut this small. My plan is to add some of the last of the collards from week 2 to the spinach salad with strawberries!

CSA Week 1

Our CSA (Community Supported Agriculture) started this week right on schedule; the last few weeks have finally gotten warm enough and dry enough for the veggies to grow very quickly since a week or so ago it appeared that the start of the CSA would be a week or two late. This first week included lots of green: kale, garlic scapes, chives, pac choi, mizuna, and lettuce (I got the red leafed variety just to break the green monopoly). The strawberries also added a nice color contrast. I like everything in the share this week – but the garlic scapes are probably the most ‘special’ because they are not generally available in grocery stores and they are only available for a few weeks; I’m already thinking about how I want to use all 8 of them in the next week!

I used a bin left from some greens bought at the grocery store (and already eaten) to store the veggies I washed right ways: chives, lettuce, and mizuna. The other veggies went into the crisper in the same form I picked them up from the bin at the CSA.

Then I enjoyed a serving of strawberries with coconut milk – my summer afternoon snack.

Planters in the Window

I am reusing plastic bins from Organic Spring Salad Mix as planters. I had a sweet potato vine that I’ve started from a sweet potato that I didn’t eat quite fast enough this winter. I will probably eat the leaves rather than wait all season to harvest sweet potatoes in the fall.

I also planted a maple seedling that I pulled out of the flower bed last summer. It rooted in water for months. The leaves turned red in January and most of them fell off. It still has one…and I hope to see the bud at the tip of the stem begin to enlarge soon. It should enjoy having its roots in soil – although it is too early to know for sure if it will have a second season.

I’ve also planted radishes and lettuce seeds - that have now sprouted. If they do well, I’ll harvest them both for salad. Even the ones I pull to thin out the bin will be good eating. I like radish leaves and always am disappointed that the tops in the grocery store are generally wilted.

I haven’t decided whether I will transplant any of these except to bigger pots on the deck. Our area has an overabundance of deer and our yard seems to be in a main thoroughfare from the forest behind our house and into our neighborhood. Everything gets thoroughly sampled….and sometimes browsed…by the deer passing through.