I have so much to say, but I am typing one-handed, with my infant son cradled in the other arm, so this may end up as a “To be continued…” post.
Today was the first Bloomfield-Montclair pickup! I wore my veggie dress to celebrate.
We had perfect weather for pickup, and it felt so good to see some familiar faces.
Usually, the first week is unnervingly small. I feel like this year was more impressive than usual. As per our weekly email:
LETTUCE (Red Leaf)
CHOICE OF DILL OR CILANTRO
CHOICE OF ESCAROLE OR ENDIVE (frissee)
There was also an “extra” of Chervil. I took that, anticipating making eggs tomorrow. (It compliments scrambled eggs SO well.)
No fruit share or meat yet (both start next week), but we did get eggs.
Early season pickups are heavy on the greens. I made a beautiful salad to accompany dinner tonight.
Salad greens from a CSA can be intimidating. There they are, typically in massive quantities… and covered in dirt. We’re so accustomed to supermarket power-washed vegetables that it can seem daunting. A few years ago, I settled on a technique for cleaning the grit with little stress.
Use two bowls. Fill both with cold water. agitate the leaves in one, then allow them to rest for a while before moving them to the other bowl. Repeat the process until the water is clear of grit, emptying the bowl each time. I like to dump the water into my rain barrel, personally, to give it a second use. Finish the process with a traditional salad spinner to dry.
Tonight was a fairly easy prep night. I’m looking forward to talking about kohlrabi this week – it was the vegetable that ultimately led to this blog – but for now, I am calling it a night. Welcome to the 2019 CSA season!