Welcome to another week of CSA veggies. Last week we got: six ears of corn, two cucumbers, two zucchini, two yellow squash, three carrots/carrot pieces, one bunch green onions, two bunches spinach, one head green leaf lettuce, one bag new potatoes, one bunch rainbow chard, seven tomatoes, and a few unidentifiable peppers.
Those greens just keep on coming and coming. If you do not eat leafy greens, I’m not sure that a CSA would be a good fit for you—well, at least not this CSA. On the other hand, however, being beaten over the head with several bunches of greens every week might be exactly what you need to get them into your diet! I know that leafy greens are not something that I normally gravitate towards, but given how I keep reading about how incredibly healthy they are I’m glad that I’m finally managing to eat them regularly. Thankfully my greens plus bacon plus onions strategy is still working splendidly. I’m even excited about the fact that we still need to eat all of the spinach from last week. (Due to some unavoidable complications it’s still all sitting in my fridge. But it’s still good!)
Look how gorgeous these tomatoes are! They were quite tasty, too. The only drawback is that they’re so big. I try to avoid putting tomatoes in the refrigerator (since it hurts the flavor and texture) so I prefer to use up a tomato all at once if possible, but given the size of these that only works when we’re eating together. So, I’m using them for dinner salads, Mexican dishes and awesome on hake. Luckily we still have our smaller, garden tomatoes for when I have a tomato hankering when I’m alone. Our cherry tomatoes are sooo good.
First potatoes of the season! I’m not eating potatoes since I’m still on GAPS, but Jesse has had them a few times and seems to be doing well with them. (New potatoes are one of the first foods you introduce when transitioning off GAPS.) He likes to dice them, toss them with oil then bake them at 400 until crispy. He tells me that they’re great with eggs for breakfast.
This is also the first week for cucumbers! I’ve been wondering when they would show up. I seem to remember them coming earlier last year, but then again my memory on these sorts of things doesn’t always serve me well. So far, we’ve just been eating them diced in salad. If more come this week, though, I think I may try fermenting some to make sliced pickles. I’m not really sure how those will compare to the whole pickles that we made with pickling cucumbers last year, but it seems like it’s worth a try. Jesse really enjoys pickles and he could use more fermented foods in his life.
What’s in season where you live?
Posts on Whole Natural Life may contain affiliate links. If you make a purchase through an affiliate link, I will earn a small commission to help support this site. Rest assured that I will never endorse products that I don’t personally recommend. Thank you for your support!