This week marks the arrival of our first goat cheese share of the season. Starting in the spring, our CSA works with those folks at Black Mesa Ranch to supply us bi-weekly with goat cheese. You do have to sign up for the goat cheese share separately, and once you do, you can have fresh goat cheese every other week. It’s a great way to get a high-quality product and show our support for a place that understands that happy and well-tended goats produce the best products. We know that the goats are well treated because we’ve visited the ranch.
Other things this week include:
- Beets (1 bunch)
- Artichokes (4)
- Summer squash (2)
- Red potatoes (3)
- French Breakfast radishes (1 bunch)
- Swiss Chard (1 bunch)
- Squash blossoms (1 bag)
- Arugula (1 bag) that’s not really visible in the photo
The beets are already gone. We had them (along with last week’s beets) in Beets and Walnuts in an Orange-Balsamic sauce. We’ve cleaned the radishes and placed them in a glass of water in the fridge so that we can just munch them through the week. Squash Blossoms are going into Squash Blossom Quesadillas, with the recipe coming soon (probably on Saturday).
Update May 15: The squash blossom did end up in quesadillas — quite good, and one of the summer squash went into ricotta squash tartlets for dinner. The Swiss chard went into a ravioli filling recipe that you’ll see later this week. Arugula salad was on the menu several times, and the other squash was simply fried up with lots of home-made chili powder. The artichokes are today’s lunch, and the red potatoes are hanging out in the cupboard.