Tuesday’s share – Week 6

Whew! What a day we had yesterday. Swelteringly hot. I had a “set-up shift” for CSA, which meant that I had to show up early and help load the bins onto the tables, bag shares for people who couldn’t pick up in time, etc. I also desperately needed to go to the grocery store (my Mother in Law brought pizza over, and we rather effortlessly fit the two boxes into my fridge, which is a testement to how empty it was), and I was performing in a community band concert in the evening. As the last line suggests, my awesome Mother in Law came over to help and handled dinner (as well as the mountain of dishes in my sink, whew). We had a lovely evening. The concert was actually the first for the West Orange Community Band, which just formed this winter. I’m glad I’ve been juggling the rehearsals with the rest of my life – it was SO MUCH FUN. Our next concert is August 21st.

I digress.

The share yesterday was bountiful, plus a friend offered me her beets – anyone who knows me knows I won’t turn down more beets. Pictured is the contents of my vegetable share, eggs, and fruit. I got my usual chicken and ground turkey in addition to this, and I ordered some stuff to have on hand for grilling.

Pictured: Eggs, peaches, apples, sugar plums, romaine lettuce, cherokee lettuce, swiss chard, kale, cilantro, 3 cucumbers, 3 summer squash, 2 eggplants, 1 bunch of red torpedo onions, 2 bunches of beets (share size was 1), a half pound of green beans, Kohlrabi, and tomatillos (which were an “extra,” but I like salsa verde.)

I haven’t done anything yet except wash & tear the romaine for a salad later. Some thoughts before I head over to work on the pile (Little Chef is at camp, Littler Chef is napping, and I am in an air conditioned house, thank God. I went out to get some sun before, and I lasted about 10 minutes.): Salsa verde, possibly the plum torte, even though it calls for purple plums. Maybe I’ll experiment and find some new plum recipes. I’d happily eat them all straight, but I’d like to branch out. For the kohlrabi, I think I’ll try mashed – I have an article from a magazine about new ideas for mashing (other than potatoes and cauliflower), and that looks interesting. The kale is likely going to be chopped and frozen. The chard might be frozen; I’m not sure yet. The beet greens look good, so I may freeze the chard and use them as my dark green. I do have a “chard stalk hummus” recipe that I may try instead of just relegating the stalks to a stock pot. The eggplants are the long, narrow type. I may do something funky like eggplant fries or eggplant bacon with them. The cilantro will really have to end up in whatever we do tonight, because it’s wilty with the heat.

No matter what I decide to do, there will be photos. I’ll post here when I can, and if you want more immediate gratification, find me on Instagram! @omgcsa

Summer Explosion Begins

I began writing a post on Tuesday night, but I ended up focusing all evening on getting ready for our family trip, which, incidentally, was the focus of what I’d begun to write.

So, we always go to visit family around the 4th of July, and it seems that it’s always that week that the CSA share decides to skyrocket. Here was Tuesday’s:

We were leaving for our family trip on Wednesday morning. In previous years, I would have thrown the entire share in a cooler and dealt with it once we got down here. This is pretty impractical, when I’m honest with myself, so I buckled down on Tuesday night and got through using/sorting/prepping/planning the entire share. I still managed to pack and be in bed before midnight! It was a miracle.

For dinner, we had a delicious combo. I made stuffed summer squash. We got these cute little globe-shaped green squash. I cut off the stem end, drizzled the whole thing with olive oil, and roasted them, cut-side down, in the oven for about 45 minutes. I prepped a stuffing of ground turkey, white onion, garlic scapes, diced tomatoes (canned, unfortunately, at this point in the season), parsley, some spices, and, at the end, the scooped-out innards of the roasted squash. I then stuffed the squash, topped them with some grated parmesan, and tossed them back in the oven. I had far more stuffing than I needed, so I filled a pint-sized container and put it in the freezer.

I also made chard. Ohhhhh boy, did I make chard. I love swiss chard in all its forms, but I have to admit that my favorite is creamed swiss chard, and my favorite recipe for this decadent side is the one from the American Lighthouse Cookbook. I didn’t have a shallot, so I used a small red onion from last week’s share. I also used almond milk instead of cow milk; I find most of the non-dairy milks substitute well. It was creamy, delicious, and satisfying.

We had a small amount of english peas, so we had those, as well. And by “we,” I mean that my 5 year old ate most of them. I also made some carrot sticks, because I anticipated his resistance to dinner. The adults enjoyed it, though!

I washed the salad greens, snow peas, and cherries and packed them for the road. I also turned the rest of the carrots into carrot sticks. The greens went into my stock bag; on weeks where I have more time, they would get more interesting use, but time was of the essence. The napa cabbage went into the fridge; it keeps well and will be waiting for us when we return. The fennel, kale, and bok choy are all waiting, as well. The only one I’m not super confident about, in regard to durability, is the bok choy, so fingers crossed! The blueberries went right into the freezer.

We have one more day away, and Sunday will be a travel day. After that, I’m looking forward to settling into a routine for the next stretch of the summer. The “good vegetables” (in my opinion) are imminent, and I’m looking forward to eating well. I got a preview this weekend, as Aunt Nancy made some ratatouille to go with dinner last night. She joined a CSA in Texas, and they’ve been in what I consider “high summer” vegetables for a couple of weeks now. I’m itching for tomatoes and eggplant and bell peppers. Soon, soon.

The Cusp of Fall

Cool, fall-like weather has been the norm here for the past couple of weeks. Overall, the summer has been mostly cool and rainy, but we had shifted into weather that caused me to break out the hoodies. Now, as usual, summer has bobbed its head back up for one final September hurrah. The temperatures snuck back up into the 80s, though there’s blissfully little humidity.

It’s fitting, then, that this week’s share is mostly the greatest hits of late summer – corn, peppers, beans, eggplant. The rain and cool temperatures this year have made it a bummer year for tomatoes and melons, but otherwise, the abundance continues. Salad greens came back on the early side, too, thanks to the cool weather.

This is the pile of delicious that is awaiting me as I type:

CSA share for 9/12/17

Red leaf lettuce, arugula, bell peppers, 2 kinds of green beans, corn, summer squash, potatoes, parsnips, leeks, eggplant, shallots, hot peppers, parsley, apples, peaches.

Tonight, my priority is corn. We’re going to do BBQ baked tofu, corn, and salad, I think. I’ll get creative again tomorrow.