This Week’s Produce

CSA produce and more
Our haul from the CSA. This was a cheese week, so we also received a log of fresh goat cheese, and we purchased a dozen truly free-range eggs (we’ve met the chickens).

Yesterday afternoon we picked up our CSA produce, and even though it is fall, we are still getting summer squash, but we can tell we are heading into the cooler months as we are starting to see greens pretty much every week. Altogether we received:

  • Summer squash (2)
  • Arugula (1 bunch)
  • Sweet potatoes (3)
  • Butternut squash (1)
  • Yellow onion (1)
  • Black beans (~ 1lb)
  • Eggplant (3)
  • Green tomatoes (~3-4)
  • Fresh goat cheese

Now if you’re observant you’ll note that we seem to have more than three eggplants in the photo and the green tomatoes are nowhere to be seen. Yep, we traded. Our CSA sets up trading baskets to facilitate trades of produce. That way, if there is something you don’t want, you might be able to swap it for something you do like. We did that with the green tomatoes; we have a difficult time using them in a way that we enjoy, so into a trading basket they go, and we get something we like more.

As an aside, the Tucson CSA works with other local food producers allowing us access to things like the fresh goat cheese, the truly free-range eggs, artisan breads, pasture raised meats, seasonal candies, and more, in addition to the naturally grown produce from Crooked Sky Farms.

Naturally, once we see our produce for the week, we start figuring out what to do with it. Some are easy, like the goat cheese, it will make a Tourteau de Chevre (a heavenly cheese cake made from goat cheese) . The black beans are for one of our favorite dishes, Black Beans and Rice. While we have ideas for the others, you’ll have to check back in during the week as we update this post and see how we really do use them.

21 November update: Three of the eggplant and a summer squash from last week went into a batch of ratatouille, basically, a simple tomato and eggplant soup/stew. It’s a quick tasty way of using eggplant, taking only about 40 minutes from start to finish.

22 November update: One summer squash went into a steamed vegetable medley (squash, peas, and broccoli) for lunch, and about half the arugula went into a dinner salad with Gorgonzola and apricot vinaigrette.

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