CSA share #2 started this week. I headed up to Sunrise on Tuesday to grab our share and as I walked up to the big table with the menu board filled out with what would soon be put in our bags I was immediately reminded why I took on a second CSA share this season. You see, these two shares complement each other. It is not getting double, both farms grow different things (imagine that) and even the same things they grow, there is a difference about them. No two shares are alike and that is great.
You would think that some of the produce would go to waste that I get because heck, 2 CSA shares is an awful lot of produce to use. But, it doesn’t at all. Keep in mind that I split both shares with some neighbors ( a GREAT way to go). I also have gotten pretty good at working vegetables into every single meal that we eat and with the produce that we don’t use right away, preserving it by freezing, canning, really any way I can.
So, needless to say, this was a pretty great week for me! And honestly so was last week. The think that is striking me the most is the amount of color that I drop into my bag each week. Beautiful oranges, purple, yellow, greens…every color of the rainbow. Just gorgeous!
To start off that rainbow, red potatoes and orange “Eckerton” carrots along with some purple beets were roasted and gobbled up as soon as they came out of the oven.
That purple cabbage, I used that along with the parsley from last week in Impromptu Chicken Lettuce Wraps and once again, they were a huge family hit. Last time around I used up the kholrabi with some Indian mustard, hence the CSA Style tagline on them.
The over-ripened onion was perfect for my pulled pork that I made. Don’t worry, I’ll be sharing that simple recipe (and the one to my Aunt Kate’s famous BBQ Sauce) soon!
I am still sitting on the rainbow chard and the kale, well, that has made it into just about every meal that we have had in some form or another.
As for this week, like I said before, color was the name of the game. Gorgeous, gorgeous colors.
My favorite pick of the week….fresh chamomile! I am going to attempt a Chamomile and Pineapple Mint Tea. Thinking this will be quite delicious. I finally got smart and started growing mint in containers and this years pick was a pineapple version. I haven’t used it yet so this is the perfect opportunity!
Talking about herbs, I am now stocked up on basil and garlic (both soft neck and hard neck) so pesto is surely in order! Paired with snap peas, broccoli, and kale, this will make the perfect pasta dish.
We got zucchini as well. I plan on combining this, kale, and garlic into a traditional dish to spice it up a bit. Stay tuned!
Mixed lettuce heads this week was paired with beautiful nasturtiums. C was pretty excited at her first taste of these edible flowers! Come on, as a kid, how cool is it to be able to actually eat a flower?
Lots of good stuff and more to look forward to! The farm is buzzing this week with activity, getting ready for a Bluegrass Fest on Sunday! A nice big hoe down is scheduled!
What is in your share this week?