CSA Week 14

Week 14, and we may be in trouble. We managed to go for 10 weeks with no toss aways, but now we've had our second in as many weeks. While we have managed to use most of the mizune from last week, the endive was out of sight/out of mind and managed to get really squicky before we got to it.

As expected, the beets ended up in our old standby salad which was delicious as always. We also made our standard asian slaw with half a head of cabbage, and the warm cabbage salad (I was wrong about calling for potatoes.) The warm cabbage salad was odd, but grew on us over time. It had apples and caraway seeds, which was an interesting blend of flavors.

It's the second season for lettuce apparently. This head will help us use up some of the other random greens that we've been getting.

Mary predicted that our making Best Beef Ever (which calls for two cups of carrots) would spur the CSA to send them. The girl is spooky. I, of course, suggested that we just make it again, but she's afraid it'll lose it's specialness, as if that's possible.

In light of the early demise of the celery two weeks ago, I cut off the root and leaves from this head (bunch?) and stuck it straight in water. It seems to be working, as it's still quite crisp several days later. Yay? Now we need a use for all this celery.

Ah potatoes. Potatoes, potatoes, potatoes. We have gone from having eight heads of garlic in our pantry (down to two!) to three bags of potatoes. I kind of preferred the garlic situation. I am going to use this as an opportunity to try a potato bread recipe, which takes about a pound and a half (I think, it's a bit vague) which will both scratch my bread making itch and use up some potatoes.

Onions

These pears are super sweet and tender. They're great as is, so we'll probably just eat 'em all raw.

Green Beans

Radicchio is a pretty strongly flavored green. We used half the head for a risotto recipe, which was delicious and pretty easy to make. The other half will end up in salads, a little at a time. Sadly we still have some mizune left from last week, so we'll be having some pretty strongly flavored greens in our next few salads.

More italian frying peppers are destined for a chicken chili.

It's amazingly still tomato season around here. That's fine with us -- we'll never get sick of ripe tomatoes sliced and eaten with a little salt.