CSA Week 4

As you can tell, I've managed to get quite behind on blogging the CSA. I would like to claim that I was doing a lot of cooking or some other inspirational hobby, but the reality is that I was playing GTA 4 the whole time. And then I bought Oblivion, which seems like it will prove to be a similarly engrossing game. At least I wasn't so busy as to not manage to use the produce from the CSA, so that's something.

Sugar Snap Peas are so very sweet and fresh when we first get them, that we've taken to just eating them raw as a snack before (or with) dinner. These have turned out to be a real treat, and I'll be sad when we stop getting them.

Lettuce

The fresh fruits are one of the highlights of the CSA for us (we almost jumped ship to a different CSA just to get a fruit share) and these Strawberries are a perfect example why. So fresh, so ripe, so delicious. Berries never last past the first day for us.

Garlic Scapes ended up getting subbed for garlic, as usual, and also ended up in a white bean dip that was tasty.

A big, honking cucumber.

We actually have a startling number of recipes that call for dill, and we managed to use it all up, a rare occurance for herbs.

Which brings us to grape leaves. You remember grape leaves? Our pointless nemesis? Well we couldn't bring ourselves to landfill 'em two weeks in a row, so we gave stuffing them a go. We followed a recipe in that came in the CSA newsletter, and while they were entirely inoffensive, they were also pretty underwhelming for the work involved. If we get them in future shares, we may just share box them.

Collards we wilted and cooked with some onion and garlic (scape) and folded into phyllo dough with goat cheese for a spanikopita-like turnover. It was pretty good, though we should have seasoned a little more aggressively.

Last year, we managed to let our kohlrabi go bad before getting to it, desipte having a pretty good sounding recipe that used it (kohlrabi in brown butter and honey.) This year, we made the recipe and despite all of Sheri's loathing of this vegetable, we enjoyed it quite a bit. I passed it on to her; maybe it'll convert her (or at least prevent her share-boxing of it next time around.)

Radishes

Arugula

And here continues the zuchinni onslaught. From here in the future, I can tell you that we have been seeing a fair amount of this lovely vegetable. This share's dose ended up in zuchinni bread. We seem to have a dozen recipes for it, and the one we did this time (from Cooking Light) was pretty good.