CSA 2011 - Week 6

Oh, I had big plans. I was going to open this blog post with a picture of gorgeous, jewel-toned currant jelly. But then I overcooked the berries, causing the juice to coagulate too early and one kitchen sink crime scene later, the currants were done for and I was jelly-less. If we get them again some time, I will have to try the recipe again, but without the boiling and the sorrow. I also ended up way behind this week due to a few late nights at work. Hopefully all that madness is behind us.

This place is quite a Broccoli farm. We've gotten it several weeks in a row. This will probably get roasted. When in doubt, roast. This week's onions are Supersweet vidalia onions. These won't be 1:1 substitutable for yellow onions, but we have a bunch of recipes that call for the sweet ones, so we should be ok. Not sure what we'll do with these eureka and concessa snap beans. We have a great salad that uses beans, sweet onion, and feta so we'll likely take that route. Once the zucchini begins, it doesn't stop. This week: Lebanese zucchini.

For a thrilling twist, we plan on not making our scramble with this Ruby swiss chard. We've made a saute before with shard, leek, and lots of butter, and that's where this is headed. We've never had Gooseberries before, but according to the internet, they are often very sour and are often used with rhubarb. Once we actually got our hands on them though, they really weren't that bad. We ended up just eating them as-is. They taste vaguely like plums. These Blueberries likely won't survive the night. Mm......blueberries. Cilantro is something we always seem to need until we actually get it from the CSA, then our minds blank on recipes that use it. Mary has been bemoaning the lack of salad lately (yes, really) so she was most excited by this Mixed baby lettuce this week. Freak.

The first cukes of the season are these Japanese cucumbers. Last year we had so many that I ended up experimenting with them in the form of Cucumber Mojito Sorbet. We're not to that point this year, but I am hoping we do get there because I think I have a way to make the sorbet not get quite as solid, and I am dying to try it this year. These are vaguely spiney, which is odd. As with broccoli, so with Cauliflower Greens are back in the form of darkibor kale. We have a small amount of cabbage leftover, so we may make soup and freeze it. We liked the pea pasta that we made earlier in the year so much, both Mary and Immediately though of it when we got these Green arrow english peas. Repeats aren't always bad. When we saw that we were getting Wisconsin SMR pickles we were unsure if we were getting pickles, or just pickling cucumbers. We are still not sure since we've been consumed with consuming other stuff.