?

Log in

csashares_wi

How do you handle

« previous entry | next entry »
Jun. 10th, 2009 | 07:08 pm
posted by: willedit in csashares_wi

all this food?

Seriously, I got my first every-other-week share from Primrose Community Farm (http://www.primrosecommunityfarm.net/) today. Holy buckets!

Bok choi, broccoli, broccoli raab, cilantro, dill, garlic scapes, lettuce, radish, salad mix, salad turnips, scallions and spinach.




Link | Leave a comment | Share

Comments {8}

Me

(no subject)

from: crazypumpkin
date: Jun. 11th, 2009 01:18 am (UTC)
Link

If you haven't already, I'd suggest following blogs that either blog about your CSA's shares, or other ones in this area. I'm on my third Harmony Valley box (every other week, but I'm also only one person) and doing reasonable so far.
These are the sites I've been following:
http://24boxes.blogspot.com/
http://agoodappetite.blogspot.com/
http://greenyourplate.blogspot.com/
http://harmonyvalleyfarm.blogspot.com/
http://thayerinthekitchen.blogspot.com/
http://whatsintheboxandthensome.blogspot.com/

There are a couple of books you might also find useful. MACSAC has a cookbook out. I'm currently working my way through the "Flexitarian Table" which isn't CSA specific, but has lots of yummy seasonal recipes. Deborah Madison's "Local Flavors" is supposed to be great for CSA people, but I didn't find many recipes in it that I liked. Other than that, perhaps take a look through the library for veggie type books and seasonal eating.

Good luck!

Reply | Thread

maggie o

(no subject)

from: porcupinetie
date: Jun. 11th, 2009 02:35 am (UTC)
Link

Those are some great blog resources. Thanks for posting them!

Reply | Parent | Thread

Just Michelle

(no subject)

from: willedit
date: Jun. 11th, 2009 06:27 pm (UTC)
Link

Thanks!!!

Reply | Parent | Thread

Odie

(no subject)

from: odiedragon
date: Jun. 11th, 2009 01:41 am (UTC)
Link

We made a spinach salad tonight that was delicious, served with salmon covered in a sauce which contained dill. We also had southern style mustard greens over the weekend. I've used garlic scapes in place of green onions/scallions in recipes in the past.

We actually had more spinach than could be used for the salad, so I sauteed the extra to cook it down and put it in the freezer. It wasn't a lot, but I figure we'll probably get more maybe this week (ours is an every week share) so I'll add more later.

Reply | Thread

maggie o

(no subject)

from: porcupinetie
date: Jun. 11th, 2009 02:38 am (UTC)
Link

I am always surprised by how much the greens cook down.

With every-other-week shares, I also feel the need to strategize my vegetable consumption--using the most perishable delicate greens first and saving the hardier greens for later.

Let us know what you come up with!

Reply | Thread

aetrix9

(no subject)

from: aetrix9
date: Jun. 11th, 2009 10:20 pm (UTC)
Link

Thanks for posting! Ihate when this forum gets dead.

One tip that I love is that I take the salad turnips and raddishes and split them into three separate parts: bulb/base, stem, leaf. That way the bulbs get eaten in salads usually. the stems make great stir-fry fodder and the leaves are good for stewing or soups.

I'm putting together a post on my basic recipes for eating all of your CSA. Look for it in the next short little while.

Reply | Thread

aetrix9

(no subject)

from: aetrix9
date: Jun. 11th, 2009 10:43 pm (UTC)
Link

Ooh, and I forgot to tell you - you DON'T have to eat it. You are not going to like some of the vegetables that come with your CSA. I think eggplant are disgusting. It took me time to realize that some things are just not going to get eaten by me or my family and it's just best that I find something else to do with them. Two options are then to leave things at your share site for other hungry CSA members or to give them away to neighbors or coworkers or Craigslist FreeStuff Trolls.

Second, you don't have to eat it RIGHT NOW. Many of those things do just fine packed in your fridge freezer. First of all, CSA veggies are MUCH more fresh than grocery store veggies and things like lettuce will actually keep a week or more if you store it well in your fridge. Also, if you blanch spinach, squeeze out the liquid and pack it into a plastic bag and freeze it - it'll make great spinach dip later this year. If you cut up the green onions or green garlic and pack it into a jar with oil or vinegar it'll keep for months and be VERY tasty in dishes that call for onion flavor or garlic flavor. The cilantro, chives, dill, just chop them up and put them in a bag in the freezer and they do just fine throughout the year. I use herbs all year round that I've put away in the prior season.

I need to write a CSA howto, I think...

Reply | Thread

Just Michelle

(no subject)

from: willedit
date: Jun. 12th, 2009 12:09 am (UTC)
Link

I love spinach, so I'm not worried about that at all!

Reply | Parent | Thread