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.