CSA Logbook - Dropping the Ball
Well, I officially fell of the blogging bandwagon, partially due to traveling and partially to laziness. Here is my attempt to chase down and leap back on the bandwagon.
I can't remember everything I did with the veggies since the last week of June, but I'll try to cover the highlights.
The last post listed kohlrabi and broccoli from week 3. Those I chopped up and ate with hummus for lunches at work, which has been my MO for several years.
It sort of ended up looking like scrambled eggs, but it tasted nice. Also, I discovered you can pile cheese and veggies about 3 inches high on a piece of naan, and it will still (mostly) cook through!
For a more substantial meal later that week, I made the sausage, kale, and crouton sauté from the second Smitten Kitchen cookbook. I subbed kohlrabi greens and chard for the kale, ground pork from the farmers market (with a little dried basil) for the sausage, and used random old white bread in my freezer for the croutons. There are also white beans, a bunch of garlic, and a bit of red wine vinegar in this recipe, which make it awesome.
With the rest of the summer squash, I think I did a simple oven roast with olive oil and salt. Summer squash are such a funny shape. Only slightly suggestive.
In week 5, I volunteered to handle the CSA delivery at work because the usual organizer was out of town. Because of that, I was able to grab a bunch of extra veggies that were leftover. I got a couple carrots, a bunch of kale, a few spring onions, a small bunch of turnips, and a head of broccoli. If there was anything else, it is now lost to time.
My friends had a cookout for July 4th, which fell on the day after the CSA delivery. I was leaving town a few days later, so I decided to get a little weird and grill the kale, onions, and turnips. I marinated everything in olive oil and salt before it hit the barbecue. It all turned out great, even the kale, which crisped up like it had been baked. I forgot to document the event, however.
The broccoli and carrots went to my boyfriend when I left on my trip. He says he ate them, though I'm a bit suspicious.
Friends generously picked up my week 6 share while myself and all of my co-sharers were out of town. They ate some unknown veggies, and I got a bunch of kale and a head of cabbage. I might have eaten a cuke or two for lunch, too.
I made a southern-style braised kale and cabbage, which involves searing the greens with garlic, then adding broth and salt, and simmering until cooked through. A bit of apple cider vinegar is added at the end for acidity.
That covers weeks 4 through 6. I opted out of week 7 due to another trip, and week 8 was delivered this last Wednesday. I'll cover week 8 in my next post.
I can't remember everything I did with the veggies since the last week of June, but I'll try to cover the highlights.
The last post listed kohlrabi and broccoli from week 3. Those I chopped up and ate with hummus for lunches at work, which has been my MO for several years.
In week 4, I got about six summer squash(es?) and a bunch of swiss chard. I had a few pieces of naan leftover from the saag paneer, so I made a flatbread with grated summer squash, dill havarti, and parmesan.
It sort of ended up looking like scrambled eggs, but it tasted nice. Also, I discovered you can pile cheese and veggies about 3 inches high on a piece of naan, and it will still (mostly) cook through!
For a more substantial meal later that week, I made the sausage, kale, and crouton sauté from the second Smitten Kitchen cookbook. I subbed kohlrabi greens and chard for the kale, ground pork from the farmers market (with a little dried basil) for the sausage, and used random old white bread in my freezer for the croutons. There are also white beans, a bunch of garlic, and a bit of red wine vinegar in this recipe, which make it awesome.
With the rest of the summer squash, I think I did a simple oven roast with olive oil and salt. Summer squash are such a funny shape. Only slightly suggestive.
In week 5, I volunteered to handle the CSA delivery at work because the usual organizer was out of town. Because of that, I was able to grab a bunch of extra veggies that were leftover. I got a couple carrots, a bunch of kale, a few spring onions, a small bunch of turnips, and a head of broccoli. If there was anything else, it is now lost to time.
My friends had a cookout for July 4th, which fell on the day after the CSA delivery. I was leaving town a few days later, so I decided to get a little weird and grill the kale, onions, and turnips. I marinated everything in olive oil and salt before it hit the barbecue. It all turned out great, even the kale, which crisped up like it had been baked. I forgot to document the event, however.
The broccoli and carrots went to my boyfriend when I left on my trip. He says he ate them, though I'm a bit suspicious.
Friends generously picked up my week 6 share while myself and all of my co-sharers were out of town. They ate some unknown veggies, and I got a bunch of kale and a head of cabbage. I might have eaten a cuke or two for lunch, too.
I made a southern-style braised kale and cabbage, which involves searing the greens with garlic, then adding broth and salt, and simmering until cooked through. A bit of apple cider vinegar is added at the end for acidity.
That covers weeks 4 through 6. I opted out of week 7 due to another trip, and week 8 was delivered this last Wednesday. I'll cover week 8 in my next post.
Comments
Post a Comment