It's CSA time again, and on Wednesday I joyfully made my way to the Root Connection Farm to pick up the first crops of the season. It's spring, and the pickings are slim, but its so nice to be back. This week we started things off with:
1 bunch of salad turnips
1 head of red leaf lettuce
1 head of green leaf lettuce
1 head of cabbage lettuce
Doesn't sound like much, but it's a good strategy to ease yourself into the season. Otherwise you end up with a lot of rotten produce in the crisper. I did find this article which offers up some fantastic approaches to managing the CSA abundance. I'll be taking advantage of some of these ideas, especially the idea of cooking lettuce.
So far we've just had cold salad - not terribly original, but tasty - and we've been racing to use up last year's freezer hoard including pesto, shredded zucchini and gold tomatoes, to make room for what's ahead. We also used up the beet puree in a very useful application - stirring the frozen puree mixture into boiling vegetable broth (we prefer mushroom) to make a very rich and yummy soup. Add some crusty bread and a CSA salad and you have dinner.
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