Last week was the first CSA pickup. I’ve had “blog” on my to-do list for a week, now, and I haven’t done it! Not an auspicious start to the season. I have, however, been cooking, so eventually, you’ll get to see all of that.
The first week or two of CSA is always light. Early June in this zone isn’t exactly the height of abundance, and this year that holds particularly true. We had a very cold, wet, drawn-out thaw this spring.
So here’s the first haul:
We had the makings for a good salad, though the lettuce got used elsewhere…
I made these amazing Vietnamese-style chicken patties that were served on lettuce leaves. The makings for the chicken patties came largely from Greengrocer Foodhub, including these amazing mini purplette onions that I’d never had before. I didn’t have scallions, so I subbed them in, and they were delicious.
I did not have any fish sauce, so I made a substitute – one part soy sauce, one part rice vinegar, and half a part worcestershire sauce.
The first pickup went smoothly. Little Chef insisted on helping, complete with a mask that he said makes him “look like a ninja.” I wore my usual first-day attire: my veggie dress. I also wore my honeybee face mask, because why not.