Three weeks in already, and I am right in the thick of the CSA thought process. It helps that I'm getting a ton of stuff I can use without going out of my way, but this marks two weeks in a row that I've actually trimmed and used the greens from the various root vegetables in dishes.
Here's where things stood as of Thursday evening.
USED: Rosemary, beet greens, kohlrabi greens, radish greens, strawberries, garlic, onions, spinach, potatoes, kohlrabi, lettuce, scapes, broccoli
TOSSED: Mint. Used a tiny amount in salsa, but it went very black very fast. I suspect it's the victim of Early CSA Laziness, where I just toss things in plastic bags and put them in the fridge with less than complete care. Live and learn, but not learn permanently, just learn until next year.
PART USED: Black Spanish radish, mixed Asian greens, radishes, pea tendrils
STILL EXTANT: Mint, beets, sage
WEEK THREE:
BUTTER LETTUCE: They warned us that the lettuce wasn't that great, but that they'd rather give us lettuce that was less than perfect than toss the lettuce entirely. They have a wildly different opinion of "not that great" than I do, or I got lucky. It's very nice. Threw a couple leaves on some tacos last night already.
JOI CHOI: A full-sized head of what appears to be a fairly standard bok choi. Very tasty.
PARSLEY: Always useful.
SCAPES: Five of them. Huge, beefy ones.
FRESH GARLIC: Three small bulbs. These are at the point where the bulbs and skins are distinct, which means they take forever to peel, but they're worth it.
SCALLIONS: One big bunch.
TURNIPS: A mix of white and purple salad turnips and (already used) greens.
KOHLRABI: One green one.
PEAS: A large bag of snow, and a huge, huge bag of sugar snap. They're being snacked on, but I should find a good way to use a bunch of 'em. in a dish.
ARUGULA: Another large bag.
BROCCOLI RABE: A new thing for Driftless, and a new ting for me. Must research. Unlike regular broccoli, I like this.
RADISHES: More regular-type radishes and greens.
An enhanced cooking schedule means I'm plowing through this box pretty fast as it is. Halfway through the week and most of the iliums are gone, most of the Week 2 stuff is gone, and most of what's left has plans.
Comments
broccoli rabe
Sun, 06/24/2012 - 21:27 — bkmnI prefer it steamed or blanched, tossed with good olive oil and then play with different vinegars, balsamic is always good, but red wine vinegar goes well with it too. It has a nice bitterness that plays well with different vinegars as a dressing.