Some weeks, there’s just no way we can eat all of the CSA goodness that comes in our box, and this was one of those weeks. Jon was gone for most of the week, and I was out of town over the weekend finding us a place to live in Little Rock (mission: accomplished!). So I gave away most of our veggies to neighbors and coworkers so the food wouldn’t go to waste. Here’s what we got:
- 3 carrots (gave away)
- 4 onions
- 1 bunch spinach
- 1 head romaine lettuce (gave away)
- 1 butter crunch lettuce (gave away)
- 4 zucchini (gave 2 away)
- 8 squash
- 2 bunches beets (gave away)
- 2 bunches chard (gave 1 away)
- 1 bunch cabbage (gave away)
As you can see, I gave most of that away. Here’s what I did with what I kept:
One night, I seriously ate a plate full of spinach sauteed with garlic, olive oil, and a squeeze of lemon juice for dinner. So good!
I also baked Smitten Kitchen’s Poppy Seed Lemon Cake, which was AMAZING, and I served it with sliced strawberries soaked in a bit of sugar over night to make them nice and syrupy. She adapted the recipe from one at Cafe Sabarsky, which is a cafe inside the Neue Galerie in New York, and Jon and I actually have been there! Here’s what we had when we were there:
And for our first meal back home, together, after all our traveling, I made a pasta using the chard and onions with a little bacon, garlic, olive oil, red pepper and parmesan cheese. It was inspired by this pasta recipe which I use a lot with collards. I also sliced up the squash and zucchini and made Baked Summer Squash, which turned out pretty good as well!
We’re looking forward to picking up another box of goodies this week and getting to eat most of them this time! It turns out I’m not crazy for thinking we’re getting a ridiculous amount of veggies in our smaller-sized (compared to the last season we did) boxes– in this week’s email, the farmers told us that they’re having a bumper crop, and they’re passing on the bounty to us. No complaints here! I’m always happy to find a friend to share some local veggies with.