CSA Week 15

Though we have used most of the produce from last week, nothing really stands out as a particularly noteworthy usage. We managed to finish the mizuna from two weeks ago and last week's head of radicchio in salads, so that feels like an accomplishment. We're still stockpiling bags of potatoes like there's a famine coming, but hopefully some of that will change.

Oh! Potatoes, potato bread. I used a pound and a half of potatoes (which made a depressingly small dent in our stockpile) for my first shot at potato bread. My usual source for bread recipes (The Bread Baker's Apprentice) wasn't much help as the potato bread recipe in there is for a sourdough, and I didn't want to spend a week getting the starter in place. I found a good sounding recipe online (good in that it used a pound and a half of potatoes) and made that. It was a very soft bread with a texture more like sandwich bread than the rustic loaves I made all last winter. It was good though, and found it's way into grilled cheese and breakfast toast. Plus: Pound and a half of potatoes.

French breakfast radishes

Lettuce

Tomatoes. Still not getting old. The biggest of these was a two pounder!

Leeks went into a rustic mushroom tart, built on a foundation of phylo dough. It was good as a side, but definitely was a bit light for an entree which is how we were using it.

Another head of radicchio was used for a pasta dish that also used our two pound tomato. This was fantastic tasting and also used up most of the head, so that was great.

Last time we got spaghetti squash it did not cook well and ended up tasting raw and crunchy. This time, we managed to get it cooked all the way through and tossed it with herbs and garlic. We still weren't overwhelmed with the recipe, but at least the veggie didn't seem horrid. Another veggie rescued from the swap box by a second try.

Carrots

We're catching up with the garlic and can envision a day when we actually have to buy it from the store again.

Apples and pears