CSA Week 3

Last week's share ended up getting consumed pretty much as planned. We still have a little lettuce left over, but we should be able to clear that out (as well as this week's lettuce) pretty easily. I did end up making the strawberry frozen yogurt from The Perfect Scoop, and it is pretty amazing. So far that book has yet to lead me astray. We also have a little rhubarb left in the freezer, which we are going to try making into muffins this week.

Overall, this week's share seems like it's going to be pretty easy to use. We are getting into more produce that can be used in multiple ways, and away from the single use stuff like lettuce. That makes it a lot easier to work the CSA into a menu since you have more flexibility.

Kale was slated for little individual kale and spinach calzones, but we were unable to find the prepackaged dinner rolls that we use for the crust. It seems like everyone has abandoned the tube of dinner rolls in favor of partially baked ones in the freezer section. We're currently figuring out what to do instead. Cabbage is going into a slaw. Sugar snap peas are delicious and sweet raw. I think we have a chicken stir fry awaiting these, though we may also snack on some as is. Baby turnips are a bit limiting, since we only have four of them. While we are tempted to try something fun and unique with them, the limited quantity is likely to restrict that. Instead, I think we are going to shred them and put them into the slaw with the cabbage. Baby onions are somewhere between a scallion and a full grown onion. We'll sub these for onions here and there.

This week, we only got two small zucchini, so there's no need to revert to baking it into various muffins and breads just yet. Also in retreat is lettuce. We got three heads, but two are the Little Gem variety, which are sized at about one side salad each head. The other head is pretty small too, so even with a little left over from last share we should be able to get through it quickly. We are going to grill some shrimp for an entree salad and the rest will be sides. Garlic scapes are odd little dudes. Unless we get overwhelmed with them, I'll likely keep on with the normal plan of subbing them for garlic. It's fun to use them in place of garlic in my naan recipe, because it leaves the bread flecked with green for a nice bit of character. We usually have a tough time getting through a full bunch of parsley in a week. Every year I claim that I am going to make a chimmichurri (parsley pesto) and every year I don't. Maybe this year we'll get to it.