Catch the vegetable wave (CSA, week 6, and organics delivery)

[magid]

• 1.25 pounds of carrots (little ones)
  
• 1.25 pounds of squash (mix'n'match; I eschewed the summer squash for the zucchini, green and golden ones)
  
• 0.2 pounds of basil (it's a lot!)
  
• a bunch of small white onions or scallions (I chose the former, since I'm perilously close to out of onions, plus they still have a bit of green on top)
  
• a bunch of parsley or a bunch of cilantro (I think I spaced on actually taking parsley. whoops)
  
• a head of lettuce or a bunch of kale (divers sorts of both things; there was still lacinato kale, so I chose that, with the idea that I'll finally finish the extant lettuce before acquiring more)
  
• a new head of garlic (with the tall greens waving like a flag as I walked home)
  
• 1.25 pounds of pickling cukes (I went for smaller ones)
  
• a small head of red cabbage
  
• two tomatoes (I win!)

The tomatoes make me so happy. I think dinner is going to be a tomato-basil salad with cucumber, the end of the lettuce, and feta. Hrm. Should get some nice bread to go with that.* I think the rest of the cucumbers will become my favorite new salad from last year, with the addition of mint, lemon (juice and zest), and feta. It feels too warm to be making sauerkraut, so I'm not sure what cabbagey thing will appeal. I suspect the carrots and kale will end up in some sort of vegetable melange/stew, perhaps with barley, garlic, and vegan sausage.

Also of note: this was the first week of the flower share delivery (not that I got one), and the blueberries in the fruit share looked amazing.

Small box, all veg.

• an eggplant
  
• a head of cauliflower
  
• a baby bok choy (the lightly green all over kind, not the white stalk kind)
  
• a pint of grape tomatoes
  
• two zucchini
  
• two yellow onions
  
• eleven potatoes
  
• a bunch of collards

The collards can go in with the kale, I think, and roasting the eggplant with potatoes last week was yummy (perhaps this week there will be room on the tray for cauliflower too). The tomatoes mean I needn't feel guilty about not sharing my farm tomatoes (if I have Shabbat guests).

* edit Or, you know, not. Because I suddenly realized I was hungry now, so the salad got made and inhaled before bread could be acquired. Which means there's some balsamic vinegar with micro-bits of feta in it that would be perfect to be mopped up with bread, but drinking is my only option.

Comments

[ruthling.livejournal.com]

yum!

I got fresh corn and apricots at the market today. So exciting!

[magid.livejournal.com]

Ooh! Both of those sound lovely.

I was biking in Arlington, saw signs for the farmer's market, and was contemplating getting a snack, but I passed the place before realizing I should've turned. Now I know for a future week, I guess.

[ruthling.livejournal.com]

the corn was awesome.

I also ate the first of my homegrown yellow cherry tomatoes. I hope there are many more!

[magid.livejournal.com]

With the travel I've done this spring, I didn't get tomatoes to grow on my porch :-(.

[(Anonymous)]

Shred the purple cabbage and dress with tehini, lemon juice, olive oil, and salt. Let it wilt a little. Optionally, add some of the cucumbers, perhaps the grape tomatoes. Your halva-honey spread might work instead of tehini.