After five or so years of being members of the CSA, we have come to expect certain vegetables at certain times of the year, the most noticeable is the large amount of greens we get in the winter. Not that we are complaining, mind you, it’s just one of the things that you must get used to once you begin eating seasonally. The list of yesterday’s produce gives you some idea of what we mean:
- Collard greens (1 bunch)
- Mizuna (1 bunch)
- Osaka Purple Mustard (1 bunch)
- Red Russian Kale (1 bunch)
- Red potatoes (6)
- Grapefruit (2)
- Carrots (1 bunch)
- Ghost pumpkin (1)
Like last week, the collards were the first to go. We had a quick meal of slow-cooked collards, carrots, and cornbread right after bringing our produce home, leaving us with three bunches of greens for the coming week.
Oh, for those that don’t know, Mizuna is a type of Japanese mustard, so we have two types of mustard this week, and the Osaka Purple is a new (to us) variety.
Update 4 February: We haven’t used the Ghost pumpkin yet, but almost everything else is gone. The Osaka Purple Mustard went into a potato-chickpea curry based on Chana Masala, The Red Russian Kale went into another batch of that delicious Tucson Bean soup, and the Mizuna went into a batch of Greens Latkes. Some of the carrots and potatoes went into some new recipes that we are working on — they aren’t quite ready for prime time — we’ll be posting that as soon as it’s ready!