CSA Week One

I cannot believe it is already CSA time!  These last few months have totally snuck past me.  Anyways, yesterday was the first day of my CSA, and I was surprised by all the variety.  This is my third year as a member of my CSA and it just seems to be getting easier and more fun.  I know my first year was exciting, but overwhelming trying to figure out exactly what to make.  I think this year will be much easier.

Here is what I got:

-Rainbow Swiss chard
-Salad turnips
-Radishes
-Brocoli rabe
-Lettuce
-Braising greens
-Scapes
-Zucchini
-Rhubarb
-Strawberries
-Blueberries
-Eggs
-Lavender (I added weekly flowers to my share)

Last night I made a simple salad with lettuce, radishes, salad turnips, and Parmesan.  I also stewed some of my fruit.  I will be sharing the recipe tomorrow.  Tonight, I am making my favorite Brocoli Rabe Pasta (click here to view the recipe).

I plan to try to make a Swiss chard baked omelette this weekend, and Braising Green Tacos (click here for the recipe) maybe this Friday.  And maybe this Zucchini Spice Bread, click here for the recipe.

And if you are looking for something to do with your rhubarb and strawberries, try these Strawberry-Rhubarb Shortcakes.  Or try this Quick Strawberry Jam.

CSA Week Five

This week from my CSA, I received the following:

-2 cucumbers (one green, one white)
-4 yellow summer squash
-1 sunburst squash
-5 scapes
-1 head of green lettuce
-1 head of red lettuce
-1 head of escarole
-kohlrabi
-1 bunch of cilantro
-3 containers of blueberries

This week I am planning to make a lot salads, blueberry kuchen again, and a bunch of squash meals such as:

-lemony zucchini goat cheese pizza
-summer squash spolight

CSA Week Four

This week I was really excited to get raspberries and blueberries! Plus I got some snow peas, bok choy and even broccoli - perfect for another stir fry.

Here is what I officially received:

-5 garlic scapes
-bok choy
-red lettuce
-green lettuce
-braising greens
-snow peas
-2 zucchinis
-swiss chard
-2 pints of blueberries
-1/2 pint of raspberries

Okay, so I couldn't help but eat all the raspberries immediately, but with the rest of the food I am planning this:

-blueberry kuchen
-stir-fry with broccoli, scapes, bok choy, zucchini, and snow peas
-Sweet potatoes, apples, and braising greens
-black bean tacos
-zucchini spice bread

CSA Week Three

For this week I got a ton of greens and no more rhubarb :( So for this week it looks like a ton of salads, sauteed greens and stir-fry.

Here is what I got:

-5 garlic scapes
-snow peas
-b0k choy
-mesclun greens
-kale
-spinach
-2 zucchinis
-2 quarts of strawberries

Already this week, I made a spanish tortilla with scapes and spinach and quesadillas with spinach and black beans. Tonight I am making stir-fry with bok choy, scapes, zucchinis, and snow peas.

Here is what else might be in the menu:

Strawberry Dumplings
Vegetable Stir-Fry

Garlic Scape Pesto

When it comes to pesto, I have made a couple varieties depending on what I have had on hand. Since I had gotten a few garlic scapes and a bunch of basil from my CSA, I thought this could be the perfect combination.

Traditionally, pesto is a mixture of basil, olive oil, pine nuts, garlic, and parmesan cheese. But you can do a lot of substituting. For example, I made mine with walnuts and garlic scapes instead. I feel the thing about pesto is that nothing has to be an exact measurement. Make it how you like it, whether you want to add more cheese or nuts, or less garlic, etc. That said, I just kind of put it together and tasted it as I went along, so feel free to improvise.

Here are the ingredients for my garlic scape pesto:
-1 cup basil leaves, packed
-2 garlic scapes, cut into 3 inch pieces
-1/4 cups walnuts
-1/4 or more of olive oil
-1/4 cup parmesan cheese, finely shredded
-salt and pepper to taste

To begin, chop garlic scapes into 3 inch pieces.
Place basil leaves, scapes, walnuts and 1/2 teaspoon of salt into food processor and pulse until combined.
Slowly add oil and process until smooth.
Transfer mixture into small bowl and mix in shredded parmesan. Season with salt and cracked pepper.
Use immediately on pasta, pizza, or bread. Or place covered in plastic wrap in the refrigerator up to a few days. You could even freeze it. Click here to learn how.

CSA Week Two

So this Wednesday I got the following from my CSA:

-2 stalks of rhubarb
-2 quarts of strawberries
-sugar snap peas
-3 garlic scapes
-1 bunch of turnips
-lettuce
-1 bunch of basil
-1 bunch of kale

Last night, I made a Spanish tortilla with some asparagus and kale. Here is my possible menu for the rest of the week:

Garlic Scape Pesto
Rhubarb Crumb Bars
Strawberry Yogurt Popsicles
Sugar Snap Peas and Asparagus Pasta
Scrambled Eggs with Asparagus and Mushrooms adapted from this recipe.
Braised Turnips with Poppy Seed Breadcrumbs
Strawberry-Walnut Salad
Stir-Fried Pea Shoots

If you are wondering what scapes are then click here and here.