CSA Week 2

One week of CSA successfully completed! Other than a few stalks of green garlic, we managed to use up the full share in various ways. We had many, many salads, a mushroom stir fry, and a great spinach pasta dish. The lentil and rhubarb soup was as good as we remember it, and we have some in the freezer for lunches this weekend. Overall a delicious week of food, and we didn't have to struggle to keep up. Yet.

More green garlic this week. We managed to get by well last week by subbing this for regular garlic, and I think we'll do the same this week. I did find that if you use a full bulb of green garlic for garlic bread, the result is still deliciously mild. Sugar snap peas are sweet and fresh tasting. These will be used primarily in salads. A rather small bunch of spinach presents a classic CSA issue: Having to buy more of a CSA item to have enough to make any of the recipes we want to make. We could just sink this into a pasta or something, but we really want to make one of our spinach and feta pie/calzone dishes, all of which call for way more than this tiny amount. We will probably just bite the bullet and buy more at the store or farmer's market. These strawberries are going to be turned into frozen yogurt this weekend. The first ice cream of the summer! White button mushrooms are destined for omelets on weekend mornings. Omelets are fritatta are great produce sinks, since that can take almost anything and still taste good.

This week's rhubarb is going to be used for the pork dish we didn't make last week. We were hoping to get enough for both the pork and a rhubarb crisp, but twas not to be. If you had told me before we joined the CSA that I would have been hoping for more rhubarb I would never have believed it. Oh good, I was worried we wouldn't get more lettuce. At least these two heads are slightly less monstrous than the last two. We are going to try a mustard vinaigrette this week, as well as breaking down and making lettuce wraps with crab salad over the weekend. More mint, more mojitos. We have some mint planted in a window box as well, and I am hoping to make fresh mint ice cream this year once I have enough. It's time for summer squash already. This is an item that one tends to get a lot of from the CSA, but we are usually pretty good about using it up. Just two zucchini came this week, and it's pretty easy to prepare as a side, microwaved for a few minutes and then tossed with butter and sprinkled with Parmesan. Once we get later into the season, we'll get more creative with it.