CSA: Week 3

Tonight, we are getting:

  • 1 Head Deep Red Leaf Lettuce
  • 1 bu. Hakurei Red Salad Turnips
  • 2 bulbs Kohlrabi
  • 1 Head Green Iceberg Lettuce
  • 1 Head Bok Choy
  • 6 Squash Blossoms
  • 1 bu. Mixed colored Beets
  • 1 bu. Italian Parsley
  • 1 Greenhouse Cucumber
  • 2 pc. Baby Bok Choy

The meals that will spring from this will likely look like this:

  1. Salad for lunch: It seems that we are going to remain mired in salads for a bit — we still have a little lettuce from last week. The cucumber will be a welcome addition.
  2. Fried Squash Blossoms: We did not get around to cooking last week’s squash blossoms (travels interfered), so we will now have 10 to delicately fry and savor, a nice treat to share with an out of town guest.
  3. Weeknight Barbecue: Baby bok choy will likely be marinated and grilled at a potluck double date later this week. I wonder how kohlrabi would do on the grill? Perhaps it is time to find out. Or perhaps the kohlrabi will be julienned and added to a soba noodle salad for a little bit of crunch.
  4. Turnip Salad: I have been eagerly¬†awaiting the return of Harukei turnips. Though we have not had red ones before, white Harukei turnips proved to be one of my favorite new discoveries from last year’s CSA. The early season turnips were sweet and mild with a refreshing crunch, and I loved them in a simple salad with sesame oil and rice wine vinegar. We still have some cilantro from last week’s CSA, which will be wonderful here.
  5. Bok Choy Sauerkraut: This week’s big bok choy + last week’s big bok choy = time to bust out the pickling crock. Not sure what spices I will use for this yet, but I’m looking forward to my first fermentation project of the season.

Not sure yet what will become of the beets and parsley. Pickled beets? Light borscht? Ravioli with beets and goat cheese? Mmmm…Whatever happens with my straggler veggies, I am very much looking forward to a weekend at home (I’ve been away too much lately), to grounding myself in my little kitchen, tearing through vegetables after a few days of unhealthy eating on the road, and hopefully reporting back on the projects ahead.


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