A Week Filled with Greens! – CSA Week #9

My gosh, I can’t believe we are 9 weeks into winter and our CSA. This CSA has been amazing. Collectively as a family, we have been trying so many new vegetables and new recipes because of it, that we never would have before. My weekly meal plan has become so much more diverse as well (which is a great thing)!

When the CSA first began and we went out to Eckerton one night for a wine and cheese event, Tim (the farmer) said that he was concerned that by mid-January, he wouldn’t be able to grow anything because of the temperatures. Stef (also a farmer at Eckerton), called him a bit pessimistic and said there would be plenty of produce. Well, she was right. There is plenty. Definitely less than previous weeks, but still enough. Like I said in my last post, it is almost a relief in the sense that when there is such an abundance, it is hard to create A TON of new recipes or introduce A TON more produce that the kids have never tried. This is giving us time to take a breath!

Last week, we got more mesclun mix (one of my favorites from this CSA) that, of course, was gone in a few days, after many salads that also included the “gourmet greens” and the blue cheese that was also a part of the share.


We also got some fingerling potatoes that I used in my Old Fashioned Chicken Pot Pie recipe. I know that some might differ (my husband for sure), but I can tell the difference between just your classic store white potatoes and fingerling or even the butter potatoes. Isn’t that the point? Any way, they tasted delicious!

The rutabaga is still lingering in the fridge awaiting a root vegetable stew that I plan on creating sometime soon with some of the other veggies from the share that we got this week.

Let me start off this week’s share talk by saying that the wheat bread we received is DELICIOUS! I have already toasted it and topped it with eggs, arugula, and chevre cheese. YUM!

As for the produce portion, here is what we had in the box…

  • Broccoli rabe
  • Cardomine (Wild Cress)
  • Arugula
  • Jerusalem Artichokes (“sunchokes”)
  • French breakfast radishes
  • Birchrun Blue Cheese
  • Whole wheat bread from Oley Baker

The CSA newsletter has some pretty awesome information this week about broccoli rabe. Who would have known it was a member of the mustard family and that the entire plant is good for eating! I plan on throwing on a pot of homemade spaghetti sauce at the end of this week and “Chef Mario” suggests sautéing the broccoli rabe with sausage and garlic in a bit of olive oil, so I think we will try it this way!

This seems to be a great week for greens. My salad will be spiced up with some radishes, wild cress (which I have never had) and arugula!

As for the sunchokes, like I said before, stay tuned for a hearty root veggie stew!

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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  1. We belong to the same CSA! THe fingerlings are so good and buttery – just roasted with olive oil and salt.

  2. You received many of my favorite items in that basket like Jerusalem Artichokes and Arugula. For the rutabaga, I love it boiled with carrots, then mashed with salt, pepper, and butter. The sweet and earthy slightly bitter tastes all go together so wonderfully. Found you through Bloggy Moms.
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    • I am so glad you wrote this! I was planning on a soup today with rutabaga but was trying to think of what else to add. I plan on using the sunchokes, but now I think I will add some carrots as well:) Thanks!

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