As you can see above, in week 7 we received: one bunch green onions, one bunch cilantro, one bunch radishes, one bunch chard, two heads butter lettuce, two zucchini, two bunches baby beets, and a few garlic scapes. I don’t know if you can really tell from the picture, but everything was in slightly worse-than-normal shape because we picked up our share a day later than normal as we got back home so late on Tuesday.
For a “couple’s share,” I have to say that this week’s share seemed particularly small, given that we’re now almost two months into the season. I didn’t take any pictures last year, so I can’t be sure how things compare, but I seem to remember picking up more veggies every week last year. I wonder if the extreme weather here is affecting yields? The farm hasn’t mentioned anything about this, aside from the standard mantra that “as a CSA member you share in both the risks and rewards inherent in farming,” but then again I wouldn’t be surprised if they didn’t particularly want to call attention to it. It will be interesting to see if the volume increases as the season goes on.
I fermented all of this week’s radishes, plus all of the other old radishes that had been piling up in my fridge. I haven’t tried them yet because I’m going to let them go a few more days. This time I opted to just leave them plain, rather than adding garlic or any other spices. I’m really curious to see how they come out this time. If I still don’t like them, I will have to try preparing them some other way. Maybe roasted, because roasting always seems to make everything taste better.
I used all of the baby beets in a massive one-gallon batch of beet kvass. They were candy-stripe beets, which usually produce a really pretty pale pink beet kvass, but I ended up adding in some older red beets from the fridge, so the kvass is still red as usual.
I sautéed all of the chard for a side dish with roast chicken. It was going bad in some places by the time I got around to using it, which made it a little more annoying to prepare, but it still tasted just fine. I’m not sure that I will ever really like chard it’s nice finding a way to eat it that isn’t terrible.
I’m still loving having green onions and garlic scapes around. It is so nice not to have to peel a big onion when you only want a little bit of onion, and chopping garlic scapes is so much faster than pressing garlic. Plus green onions cook so much faster than regular onions, which is a real advantage when you’re short on time but, like me, can’t stand eating undercooked onions.
I used the two zucchini to make zucchini noodles for lunch yesterday. I love getting zucchini in our share because it’s one of those veggies that I usually buy a lot of at the store every week. Exotic vegetables are nice, of course, but I also appreciate receiving CSA veggies that don’t take a lot of thought or effort to prepare. I’ll be looking forward to more zucchini in the weeks to come!
I didn’t fail on parsley this week, but that’s mostly because we didn’t happen to receive any. Should I count that as a success? We actually did pretty well with the cilantro, as we ate a lot of Mexican dishes last week. Very untraditional, Americanized Mexican dishes, I’m sure, but still so tasty that we never seem to get tired of eating them.
Plans and Reflections
After working my way through our lettuce surplus from last week I was finally able to dive into the butter lettuce a few days ago. We still have a lot left but that’s really not a problem because I love butter lettuce and these heads from the farm are delicious. I never buy butter lettuce at the store because it’s usually super expensive so it’s such a nice treat getting some in our share.
It’s strange to think that we’re seven weeks into the CSA season. In some respects it feels like the season just started but there are only twenty six weeks in total so we’re already more than a quarter through. I hate feeling the season slip away. The grocery store always seems so boring after the CSA season is done. Really, though, I have to be happy that there’s still so much season to come!
I think I’m doing pretty well at using all of the produce so far. My main weakness is herbs, of course. I’m working on that. One of these days I WILL dry those fresh herbs, but for some reason I find doing new things intimidating so keep putting it off. I’ll get around to it eventually…
Other than the herbs, though, I’m pleased with how I’ve been making better use of those things that plagued me last year, most notably green onions, garlic scapes, spinach and other greens. It’s been fun finding new tastes to enjoy.
I suppose I need to start bracing myself for the appearance of kohlrabi. No sign of it yet but I’m sure it will be showing up one of these days. (Unless the farm decided not to plant any this year? That would be awesome…but I doubt I’ll be that lucky. ) This year I am determined to try even more ways of preparing it. There must be some way we can tolerate kohlrabi – right??
Actually, I just did some quick research and stumbled upon kohlrabi fritters. Now those sound awesome. I’m totally trying fritters once we’re inundated with kohlrabi. Ah, I love the internet.
What’s in season where you live?
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