I’ll be honest. I’ve got a touch of writer’s block today, and I’m not totally sure why.
It might be because I’m still recovering from a week of family fun or maybe because I’m preparing for another weekend of debauchery, this time of the sentimental variety. I think the real reason though is I know how today’s post has to end, even if I don’t know how to say it.
Friday’s are CSA days in my world and since these are some of my favorite posts, far be it from me to let a little thing like lack of words stop me from writing. Quite frankly, I make it a point not to let anything stop me, although creepy crawly bugs do me in every single time. There also was an “incident” recently with a three-inch slug. I’m not sure if he survived, but I do know I’m damaged.
Enough about icky things, let’s talk CSA. I picked up week four two Thursday’s ago.
I’m going bullet points today because they’re satisfying and particularly important when words just aren’t materializing. I don’t even have a song playing in my head right now, which is how you really know I’m stumped.
- Massive head of green leaf lettuce: Check.
- Bundle of romaine lettuce: Check.
- Collard greens: Check.
- Green onions: Check.
- Strawberries: Check.
- Beefsteak tomato: Check.
- Beets (rhymes and rhythms): Check.
I can remember the first time I got beets (rhymes and rhythms) in my CSA share three years ago and how scary I thought they were. I also remember cooking them a multitude of ways and being let down with each and every one. I had almost made up my mind that beets simply weren’t for me, that is, until I started drinking them.
I truly don’t know what it is about juicing that I find appealing, but I do know I can’t get enough. Now when we get beets (rhymes and rhythms), I get excited. So it’s no small surprise that two of my three beets went into beverages. I’m saving the third for something special.
For the most part, my strawberries got eaten up quicker than I could take a picture. I usually added them to bowls full of granola and yogurt or even cereal.
I’m a huge fan of the Mom’s Best Sweetened Wheat-fuls. I get my sweet tooth satisfied, without any sketchy ingredients. I ❤ them.
Enough about breakfast, even if it is my favorite meal.
Let’s talk about lettuce and green onions. Let’s also ignore that really awkward transition. You can’t say I didn’t warn you.
It should be known when I picked up this glorious haul of food, I still had an entire head of red leaf lettuce leftover from week three, which brings our total to three ridiculously big heads of lettuce for two smaller people. That’s an awful lot of lettuce, especially when only one of us really loves her greens.
The last of my strawberries, coupled with the leftover red leaf lettuce became an integral part of my picnic dinners. I also put down lunch time salads like it was my J.O.B., and I guess with this CSA, it kind of is.
Side salads aside (try saying that three times fast), I shared two show stopper salads with the general public (translation: I brought them to family gatherings).
The first salad is stuffed with veggies: cucumber spears, CSA green onions, carrot ribbons, red bell pepper, hard-boiled eggs, and cheddar cheese.
My second salad creation was a Greek salad with Feta, Kalamata olives, artichoke hearts, more CSA green onions, tomatoes, homemade croutons, cucumber wedges, and more Feta because you can never have enough Feta.
For the dressing, I whipped up a flavor infused vinaigrette from Ina Garten because I love her. She can do no wrong in my book, unless of course she starts throwing around racial slurs and makes money hawking diabetes inducing recipes followed thereafter by diabetes medication. (Yeah, I’m talking to you Paula!)
Most of my green onions made their way into my salads, but I did make another round of Cheddar Green Onion Puffs because they’re easy and they’re frickin’ delicious. You can’t go wrong with these puppies, unless you call them puppies.
Last but certainly not least, my beefsteak tomato and the very last of the green onions jumped into a Greek pasta bowl.
In olive oil, I sautéed a small yellow onion, artichoke hearts and a few sun-dried tomatoes, which got added to my cooked pasta, along with my diced beefsteak tomato, green onions, Kalamata olives and Parmesan. I would have used Feta, but I was fresh out, so I guess you can have too much Feta, especially when it leaves you wanting on other occasions. The Parmesan was a worthy substitute.
That pretty much covers my CSA produce from week four, except you may have noticed the Collard Greens never made their way into a pretty food picture.
It’s because I haven’t actually done anything with them yet. The little shits are still sitting in my fridge, along with a bundle of Romaine lettuce and one final beet, which brings me to the part of today’s post, I definitely don’t want to write.
I’m sorry to inform you that in the summer long, battle royale between my CSA and I, today’s point goes to the CSA. You have no idea how much it pains me to admit this. There goes my winning streak, and I can kiss my undefeated season good-bye. Stupid collards. Grumble, grumble.
No questions today. Instead, tell me what you’ve got planned for this weekend.