Week 2 of the CSA brought exciting goodies like squash blossoms and garlic scapes. Only 4 of each, but exciting just the same. A good friend came over before pickup to help with last week’s bok choy over lunch (sauteed and tossed with radishes, wrapped up in chickpea pancakes), so we were mostly finished with last week’s goods — an accomplishment in my mind as we were away over the weekend — but there was still a full head of lettuce, plus some carrots and radishes kicking around, and the heads of lettuce are getting bigger as the season progresses, so we clearly need to step up our salad eating game if we wish to stay abreast of things.
This week, we got:
- 1 Head of Red Oak Lettuce
- 8 oz. Sugar Snap Peas
- 1 Head of Green Romaine Lettuce
- 1 Head Green Boston Lettuce
- 1 Head of Bok Choy
- 3 Red Beets
- 4 Garlic Scapes
- 1 bu. Cilantro
- 4 pcs. of Rhubarb
- 4 pieces of Squash Blossoms
I am very excited about the beets, scapes, and squash blossoms in particular. Squash blossoms are the first thing I ever fried, and they remain one of the few things I am willing to cook in any significant amount of oil. I lightly batter them, sometimes filled with ricotta and herbs. I happen to have some leftover pesto-tofu alfredo in the fridge, four spoonfuls or so, just enough to fill these babies up and get them cooking for a simple supper tomorrow night.
As for the beets, I recently came across this gorgeous recipe for beet gnocchi on CakeWalk. These will be made tonight, served up to an impromptu dinner guest with goat cheese and garlic scapes. I just might be more excited than I should be. Time will tell. All I know for now is that my beets are roasted and beautiful, and I’m looking forward to a colorful meal.
We ate a big salad last night with a sesame-cilantro dressing and last week’s radishes, tossed up with pickled beets still lingering (and still good) from last season, and some sliced up, fresh and tasty sugar snap peas. I see more salads in our future. Lots more salads.
I’m hanging onto the big old head of bok choy. We got a lot of bok choy last year, and I’m waiting to see if we get more next week, waiting, too, until I’m not going away for the weekend, to get going on some bok choy kraut. I was skeptical of my ability to burn through a big jar of fermented bok choy last summer, but it turned out that it went great in pad thai inspired noodles, peanut sauces, etc. — the brininess replaced fish sauce and rice wine vinegar, and it was delicious.
The rhubarb, which was truly beautiful with its lovely (but poisonous) leaves, has been chopped and combined with a good bit of gin to make my favorite summer cocktail treat. More on that later, and more plans next week, hopefully recipes instead of a hurried list of food uses. In the meantime, I am excited about the lovely colors gracing my table, still delighted by the freshness coming through on Tuesday nights. Now, if you’ll excuse me, I have some hot pink gnocchi to make.