In earlier posts we mentioned in passing that we are members of a CSA (Community Supported Agriculture), which is where we get much of our produce. I’m sure you already know this, but a CSA is one way of buying food directly from a farmer; we pay up front, the farmer grows the food, and we pick up a share once per week. Since we had mentioned it in some earlier postings, we thought we’d show what we get, and how we use it. Now, we might not cover every single item each week, but we hope to give you some new ideas on how to use your produce. Our shares normally consist of eight items, and, as you can see, this week we received:
- A crimson red watermelon
- Pickling cucumbers (3)
- Detroit red beets (1 bunch)
- Swiss chard (1 bunch)
- Dry beans (about 1 pound)
- Summer squash (3)
- Green tomatoes (4)
- Yellow Onions (2)
A nice selection, and the watermelon is a real surprise late in the season.
So, how will we use it?
First up, the cucumbers. We’ll make pickles. “Whoa,” I hear you saying, “pickles are hard.” Nah, 15 minutes in the kitchen and done! Check out the post: Super-Easy Pickles.
And the watermelon. Just chill, slice and eat it, of course!
Today (Friday), we’ll have the beet greens and cornbread for lunch. You don’t eat beet greens? Oh, they are the best; just try them some time. We’ll have them boiled/steamed (basically a bunch of chopped greens in about an inch of water, and cooked until they are tender, about 5-10 minutes). We like to do greens like this so we can save the leftover water for stock. Don’t want to waste it.
The onions: one went into a broccoli-cauliflower cheese pie with potato crust (recipe coming soon), and we peeled the other and pit laced in a bag in the fridge so we always have onion at the ready.
Two of the tomatoes ripened a bit after sitting in a paper bag with an apple, so we made up open-face sandwiches. Slice of bread, slice of Havarti-dill cheese or Gorgonzola, slice of tomato, basil and a wee bit of salt sprinkled on top, then under the broiler until the ‘matoes bubbled and the cheese melted. The remaining two tomatoes stayed green; they went in quick stir-fry with peanut sauce, along with one of the summer squash.
The dried pinto beans will stay in the cupboard until we make a bean dish, and we’ll use the remaining two squash over the next couple of days, along with the new produce we’ll pick up on Tuesday.