CSA Week 19

I had actually gotten caught up on the blog and was feeling so good about myself, then life got crazy. Oh well, these things happen. Onward!

We're getting properly into root veggie season, though we've been getting potatoes all along. They last well, so we're not too worried about them. It feels like leeks have been a pretty popular veggie here. It's always interesting to see how much the CSAs vary between providers, given that it's all sourced from roughly the same area. I am quite fond of celeriac, and not just because it sounds like a vegetable-based super villain (though that undeniably helps its case.) It has a mild celery flavor without the stringiness of actual celery. This one got glazed and roasted, but in general they can be treated like any other root veggie. Parsnips need a little extra prep work compared to other roots (the core is very fibrous and generally gets removed) but it has a nice sweet flavor and we really like it mashed with potatoes. Apples and pears

The salad green situation from this CSA has been so bizarre. We ramped up for the spring onslaught, and it never came. Now that we are expecting lots of cooking greens, we get lettuce and arugula. Weird. I have gotten so much better about prepping radishes and bringing them as snacks. The secret is not buying my lies when I tell myself I can just prep them in the morning. A few small heads of broccoli. More poblano peppers went into a fritatta and got subbed for bell peppers. They are not very hot, so it's an easy sub. Dried black beans are sitting in the cupboard, getting stored until winter. We tend to use canned beans rather than dried, though that's just habit so maybe having these will convert us. Several of our cooking magazine suggest prepping a huge batch of dried beans on the weekend and then using it throughout the week, but we just don't eat that many of any one kind of bean.