Week 2 – June 16, 2020
The first few weeks of CSA are usually slow, with small shares. Week two finds us at the start of the fruit share. Little Chef helped me pick up, as usual – and our new usual, in masks.
The first few weeks are also very salad-heavy, so I have fewer recipes to report. I did, however, make a delicious vegetable risotto.
The white things on the right that look like radishes are actually “salad turnips,” also known as “harukei turnips.” They can be used interchangeably with radishes, though they have a bit of a bite. They’re also really good roasted (frankly, so are radishes), or you can slice then up and use them like chips to eat hummus. Their greens are edible, just like radish greens. Those, I prefer to put in a quiche or fritatta, personally.
Also note the debut presence of garlic scapes. Garlic scapes are the green part that grows above ground when you’re growing garlic. They can be chopped up like scallions, sauteed, baked into casseroles, or made into pesto. I even threw some into my chili on Saturday. They have a very mild garlic flavor.
Week 3 – June 23, 2020
Here we go, really starting to hit our stride. June is still green-heavy. Two kinds of lettuce, broccoli rabe, and spinach. This time of year, I’m guilty of just chopping and freezing a lot of the greens. It’ll be different when my kids are older, but right now, my six year old refuses most “salad.” Ooof.
This is also the first emergence of kohlrabi, another favorite of mine, which I talk about at length in this post.
It’s also been strawberry season, and Little Chef and Littlest Chef joined me on a couple of loops up to Sussex County. Picking in a mask was hot, but otherwise ok! The berries are as delicious as ever.
I made a Strawberry Glace Pie a couple of nights ago with some of the bounty. We also had homemade whipped cream with it!
In case you’re wondering, I make my own pie crust. I use the recipe from the old school Good Housekeeping cookbook.