Beep. Beep. Beeeeeep. Pardon the interruption of your regularly scheduled broadcast. We interject to give you a brief CSA status update.
Since I have self-diagnosed OCD tendencies (and obviously I’m qualified to make that decision), status updates are second only to list making and followed closely by strategic categorizing. Strategic categorizing is grouping or organizing by color, type, the alphabet, so long as there’s order because randomly putting things together would lead to total chaos and anarchy.
For those of you not keeping track (gasp), we are in week 3 of our CSA and scheduled for our fourth produce pick up tomorrow. All things considered, especially in light of last week’s hiatus, I’d say we are doing a mighty fine job of utilizing everything. Let’s recap, shall we.
Week one and two netted lots of good produce, some fruit, and even some hunks of beef. The meat went quickly in the form of burgers. You know what happened to the red leaf lettuce; it’s been salad city up in here (Y’all gonna make me lose my mind, up in here, up in here). We sautéed the Swiss Chard in a Balsamic Reduction. The Kale we used two ways (how do you like them apples) as a smoothie and Kale Parmesan Chips. The beets were roasted and pureed into a pasta sauce. The strawberries were eaten, as is, in a matter of days. The green onions were a welcome addition to our salads, scrambled eggs, and cauliflower cheddar soup. We turned our Kohlrabi into Home Fries, and the first tomato became a sauce, which is sitting in my freezer right now, begging to be used in a pizza. I have a craving, and I learned long ago not to deny my cravings. Deny me and I’m a miserable wretch to be around. The second tomato became the best and only Caprese Salad so far this season.
In fact, the only thing we haven’t used from the first two weeks is the Garlic Scapes, and I got plans to turn those into a pesto. I made it last year, and it was bad ass, so I can’t wait to do it again. For those of you visually stimulated, here’s our CSA in pictures.
Hot Damn; I’ve been busy…and eaten really well.
And this is nothing compared to Week 3, my most favorite week ever. It was so bountiful and beautiful, I’m drooling just looking at the picture.
Third time’s (week) the charm. The sugar snap peas are gone. I ate them raw because I’m tough like that. The broccoli and grape tomatoes got stir fried with some garlic and feta cheese, and I’m halfway through the lettuce.
I have yet to touch the latest batch of green onions, the tomato, or the zucchini (Hmmm, they might be good together with a little bit of olive oil and a lot of love).
The Hubby will gone tomorrow night, which means me and the cauliflower, we got a date with some blue cheese vinaigrette. I can hardly wait.