3 turnips and greens (in addition to 3 large turnips left over from last week)
1 bunch mustard greens
5 ears corn
lots of little okra
4 large carrots
6 banana peppers
1 bunch lettuce
The first night I roasted the squash, and made them into a puree, which I added to last week’s saved squash puree and made into a soup (no real recipe, I sort of made it up, but leave me a comment if you want me to detail the process). I served the soup with a salad made from the bunch of lettuce, 1 banana pepper, 1 carrot, 1 radish, and 1 tomato, along with some No Knead Bread. I also saved the seeds from all the squash, rinsing them and getting all the squash gunk off, and I tossed them in olive oil with some Greek seasoning and toasted them in the oven. Never knew you could toast and eat winter squash seeds just like pumpkin seeds, but you can! They made a nice snack for a couple of days!
The next night, still smarting from last week’s mustard greens FAIL, I decided to attempt this frittata recipe. I figured I can eat anything if it’s covered in yummy fontina cheese, and I was right. It was delicious served with some homemade No Knead Bread toasts. It was also a super quick meal on a night when I volunteer and don’t get home until after 7:00. I am so happy to know that there is at least one way I will eat mustard greens, and I imagine the recipe would work well with other greens too. Continue reading “CSA Charleston: mustard greens SUCCESS!”
As you can see, we got another cornucopia this week. To break it down:
1 bunch greens (more on this in a minute)
3 winter squash
5 ears corn
6 banana peppers
1 small eggplant
3 turnips with greens
Right off the bat, I have to confess that not only have I STILL not used last week’s beets, but this week’s turnips didn’t get used either. The watermelon was enjoyed as a beach-day snack, and the cantaloupe is sliced and in a box in the fridge for snackies. The tomatoes, banana peppers, and corn were grilled and eaten with steak with guests Saturday night. The squash was roasted and pureed and was made into soup along with the squash we received in our box yesterday (that box will be the subject of next week’s post).
Which leaves the greens. I thought they were just greens, like kale or something, so I made some salmon and sauteed the greens with garlic and olive oil, for a little yummy wilted greens action. Internet, I took ONE BITE. My nose started to burn, my throat refused to swallow. I had to spit them out. It turns out they were MUSTARD greens, which, as a blogger friend helpfully informed me, turn into mustard gas, that great WWI weapon. They were inedible. I will have to do some research to figure out what to do with them, because we got more in the next week’s box.
Recently, I tried to search WordPress for “CSA” and got nuthin’. So, in an effort to create something other people can find when looking for information about Community Supported Agriculture, as well as a desire to document our experience, I figured I’d start doing a weekly post about what we got in our CSA box and what we did with all of it. This is what we got this week: To break that down that’s:
3 turnips, with greens
1 bunch kale
4 small green peppers
4 small ears corn
2 large winter squash
4 Roma tomatoes
3 “decorative pumpkins”
Each week when we get a box, I lay everything out on the kitchen table, determine what is preserveable and what will need to be eaten within the week, and what we can actually manage to eat in a week. Looking at this spread, I decided the corn and zucchini could be frozen for later. I usually shred the zucchini and freeze it in bags in quantities conducive to zucchini bread. The corn just gets shucked and frozen whole in bags as well. I also decided to make spicy refrigerator pickles with the cucumbers, which is super easy and something I just throw together on the day we receive our produce. Our fridge is slowly filling up with yogurt tubs of pickles, but they are SO GOOD! Continue reading “CSA: Charleston, in a pickle”
We’re not quite as good looking or well lit as CSI:Miami, but CSA:Charleston is a very colorful, sometimes frightening, often entertaining experience. Of course, by CSA:Charleston, I mean our recent adventures in Community Supported Agriculture.
Not too long after that, our first box of produce was ready to be picked up at the Glass Onion. Here’s where I should mention that my husband? He signed us up for a family-sized share, because it was a better deal (about $30 per week). So that first box of produce? It was ginormous. You can see pictured above a typical spread from our CSA, meant to feed us for one week, but really enough to feed us for like 3 weeks. And we’ve now been receiving these huge boxes for 3 weeks. Continue reading “CSA:Charleston”
How a CSA works: based on a seasonal commitment, community members pre-pay for shares of the seasons’ harvest. Members then receive weekly, a box of fresh vegetables. This method assures a variety of products picked at the peak of ripeness and flavor and delivered to a convenient location in your neighborhood.
Conveniently for us, our pickup point will be at one of our favorite restaurants right around the corner from our house, where we like to buy our local eggs.
Our first box of goodies will arrive next week, and I’m pretty excited. This will mean that I can’t just eat whatever I want, but will have to plan my meals based on what is seasonal. In many ways, this will be familiar to me, as I grew up eating fresh, home-grown produce from my family’s garden, helping my mom can the extras, and enjoying what each season had to offer. I expect that I’ll be sharing further about our new little eating experiment as we go along, and I encourage you to check out CSAs wherever you are.