CSA Adventures: Week 3

Okay, so this week wasn’t as exciting.  It was more of the same, only less of it.  The girl that runs the CSA told me at pickup that a lot of customers had complained that they were overwhelmed with all the veggies we had gotten the past two weeks.  Are you effin’ kidding me????  Complaining about getting too much for your money????  WTF?!?!  If you think it’s too much, give it to a friend, feed it to the neighbors’ horses, whatever, but don’t complain about it and ruin it for the rest of us!  GEEZ!  I told her to please feel free to load me up with whatever nobody else wants.

Anyway, here is week 3’s haul:

Turnips with greens, one tiny head of broccoli, zucchini, a couple beets, a couple radishes, napa cabbage, a head of regular cabbage, Romaine lettuce, a small bunch of Swiss chard and a small bunch of kale.  Apart from the membership basket, I also bought a pound of blueberries and a dozen eggs (for D–I don’t do eggs anymore.)

Instead of doing a day-by-day breakdown of how I used everything like I did last week, I’m just gonna highlight the interesting stuff this time.  The kale was used in smoothies, and the blueberries were all used in smoothies, on cereal, and by the handful.  Sweetest blueberries ever!  And the Romaine, broccoli, and radishes were all used in salads.  Nothing exciting, but believe me, there is no comparing the taste of grocery-bought produce to this stuff.  It’s gonna be real hard for me to go back to Kroger’s produce in October!

So anyway, when I got home from pickup last Thursday night I made a killer stir-fry using what was left of the previous week’s napa cabbage.  I didn’t follow a recipe.  I just stir-fried the cabbage with some frozen stir-fry veggies and crunchy-mix sprouts in sesame oil, mixed in some stir-fry noodles, and put it all on top of a bed of leftover jasmine rice.  I will definitely be making this often!

We grilled out with my parents on Memorial Day.  In addition to making black bean burgers for myself, I used last week’s patty pan squash on kebobs, and I also used last week’s cabbage and took my first stab at making coleslaw.  Look how pretty!

And it was really good!  I surprised myself.  I know, I know… you’re thinking, “How can you screw up coleslaw?”  Trust me.  I can screw up the simplest of recipes.  I happen to be on a good streak right now, but I assure you there will be a botched something soon.

Due to life (well, more accurately, death) events, my kitchen time was really scarce this week.  I wasn’t in there any longer than to make a salad or smoothie or nuke a frozen black bean or beet burger until tonight when I made this.  I swear, sometimes the best meals come from throwing together everything in the fridge that just needs to be used up before it has to be tossed.

Whole wheat linguine tossed with a little bit of pesto, Tofurky kielbasa, sauteed chard, and some grilled patty pan squash, mushrooms, and cherry tomatoes left from Monday. 

I’m enjoying the days of fresh greens while they last, but I have a feeling they’re not gonna last much longer.  Summer is upon us!!!

2 thoughts on “CSA Adventures: Week 3

  1. Yum! Everything looks really good and looks like you are finding great ways to use the items you are getting. And, yes, really, who would complain about getting too much?


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