CSA 2011 - Week 5

It will be a bit of a quick post today, I am afraid. With the holiday we didn't get the warning email from the farm this week, so some of our pre-share prep wasn't able to be done until post-share pickup. Not a huge thing, but it put us a little behind, CSA-wise. The only real comment from last week is that the Favas were fine. We did end up doing a pasta with them. It was good, but not so good as to warrant running out and searching for Favas. Maybe next time we are in Italy (ahh......Italy) we will try them at a restaurant.

The greens from these white beets are the only ones we are getting this week. It's a nice reprieve, since we've been having them in dishes and as sides for a few weeks now. We can't resist putting this radicchio into our favorite risotto. Cauliflower The internet seems to imply that the only use for red and black currants is to turn them into jelly. Who am I to disagree? Fresh, delicious, sweet raspberries. Oh cabbage, my old nemesis, we meet again. This guy will probably get slawed, though he's pretty big. I am sure that this summer we will continue our crusade to find good, non-slaw uses for this prolific vegetable. Currently, our only liked non-slaw recipe is a fall soup which we almost always freeze for later consumption.

More carrots More onions These two small heads of broccoli will probably go into a stir-fry with shrimp. The first zucchini of the season. One chubby green one and one pattypan, both will likely go into a side dish we've had before and liked. This farm always has tons of potatoes at their farmer's market table, so I think we need to gird our loins for an onslaught of the things. These are very thin skinned and need to be kept in the fridge. They do look really good though, in a leprous kind of way. We turned the previous kohlrabi into a pretty tasty slaw with carrots. This one will likely get cooked with lemon and honey, which is a recipe almost worth seeking out kohlrabi for.