CSA Box: Week 4

I’m experimenting with a new format for my CSA posts. Instead of posting a few days after I pick up my veggies, I thought I’d try posting at the end of the week, when (theoretically, at least) I should’ve used up most of the veggies from that week.

Pictured above is our haul from last week: two bunches spinach, one bunch beets, two heads green leaf lettuce, two bunches parsley, one bunch cilantro, one bag rhubarb, one bunch radishes, a few garlic scapes, two heads fresh garlic and a bag of dried beans.


We’ve eaten our way through a great deal of the produce in the picture above. This was, however, a somewhat different week as Jesse’s mom, Janis, was visiting from Washington state so we went through produce faster than we normally do. Still, though, I’m counting this week as a success. Every week I feel like I learn new tactics for dealing with our share and Janis helped give us some new ideas for those items that we particularly struggle with.

I’m still enjoying all of the spinach we’re getting. My new method for cooking it is still delicious and since I’ve bitten the bullet on preparing it I’ve been experimenting with finding the best way of washing and cutting it. Last week we actually finished up all of our share spinach by Saturday, which was shocking. Normally we still have some spinach left by the time we pick up our new box on Tuesday (and that’s a great improvement on how much spinach was normally left over every week last year). And, this was even with picking up an extra bunch of spinach from the trade box. I figured that we might need some extra with Janis visiting. I’m completely amazed that I’ve become a person who would even consider bringing home extra spinach, as up until quite recently I have had no love for it. Jesse was not similarly impressed with us taking extra spinach, but apparently he has always liked spinach and it’s really just been me who’s been holding us back all this time. Who knew? 🙂In addition to the spinach victory, we also did pretty well with the parsley and cilantro, both of which have quickly become my nemeses over the past several weeks. Janis made a batch of zingy bean dip from the Moosewood Cookbook (using white beans instead of pinto beans), which used up a fair bit of parsley and cilantro. Some parsley went into a batch of Italian meatballs and we used cilantro in various Mexican dishes, including a delicious watermelon salsa that was really tasty on top of baked hake.


I still have one bunch of parsley left in the fridge. As you may have noticed, we received TWO bunches of parsley this week, instead of the normal one. Really, who needs two bunches of parsley in a week? I guess people who really like parsley. Not me, though. I’m planning on adding it to the batch of chicken stock I’m cooking today. Parsley is an ingredient in Nourishing Traditions’s chicken stock recipe but I’ve never added it to my stock because I rarely have fresh parsley around. Even when I do have parsley I don’t think to throw it in because it goes in at the end, rather than the beginning, and I never think of it then. Crossing my fingers that I can remember to add it today…

Janis and I fermented the radishes. This is sort of a plan and sort of a success, as they’re fermenting right now but I haven’t tried them yet.I do not care for radishes so I’m hoping that fermentation will make them more pleasant.

I’m also going to ferment the beets to make beet kvass. For now they’re hanging out in the fridge until I feel like using them.

We can’t eat the dried beans (they’re not a GAPS-legal variety) so I threw them in the pantry in the hope that we can eat them sometime down the road.

I’d actually forgotten about the rhubarb until today. Oops. If it still looks good I think I will throw it in the freezer.

What produce is in season where YOU live?


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13 Responses to CSA Box: Week 4

  1. Taryn says:

    I am loving all your CSA stuff! Makes me really wish I had gotten a share. Next year maybe.

    • Meghan says:

      Thanks, Taryn! If you really wanted to, you could probably still join a CSA for this season… I’m pretty sure at least my CSA (Grant Farms) is still taking subscriptions for this season.

  2. Sam says:

    Look at you loving spinach!

    You could make some parsley oil with all that parsley. It’s delicious drizzled over vegetables. I got cilantro this week, which I was excited about, as well as radishes and kohlrabi.

    I’d love it if you’d pop over and share this with our new Fresh Foods Blog Hop! I really enjoy reading your thoughts on what you get from your CSA–it’s exactly the sort of post we’re looking for.

    • Meghan says:

      Parsley oil – interesting. I haven’t heard of that before.

      Were you excited about the kohlrabi? We really don’t care for it here…but I know some people really love it.

      I keep meaning to check out your new carnival – it sounds like a fun topic. Wednesdays are a bad day for me to get online, though, so I keep missing it! I’ll manage one of these days…

      • Sam says:

        There’s still time (noon tomorrow is the cut off, I think)! And I actually quite like it–the taste of cabbage with the texture of jicama, although that could just be me…

  3. I just fermented radishes for the first time, too! I had a large bunch from my CSA and knew I couldn’t get through them all. I’m interested to see how they taste.

    • Meghan says:

      I’ll be curious to hear how yours turn out! I can probably try mine now, although I haven’t yet. If nothing else the brine is going to be an awesome pink color!

  4. Janis says:

    I just made Cilantro Lime salad dressing from Nourishing Traditions. It’s pretty good, especially if there’s fish on the plate with the salad. Just another idea…

  5. Tashi says:

    I’m not fond of radishes either, but last summer started fermenting them, brine and pickling spices, now I don’t live w/out them, they are so incredibly delicious fermented.

  6. Tashi says:

    Bay leaf, black pepper, clove, oregano, thyme, and a slice of hot red pepper. I went to a wedding a few years ago and they gave gift bags of sea salt w/ this spice combo mixed in, I used it for fermenting and have continued the mix.

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