And we’re back! Huge thanks to Dana for picking up our CSA share for two weeks and blogging about it, even with spotty internet — AND a newish baby in the house.
I picked up our veggies around noon yesterday and, since I had a slew of post-vacation errands to run, immediately came home and stuck them in the fridge. Unpacking the bag a day later may not have been the best idea, as a bundle of greens was way wilted. The bok choy is also less than crisp, so I’ll sauté that tonight in some oyster sauce.
Everything else fared OK:
- cabbage
- tomatoes
- sweet peppers
- kale
- bok choy
- small melons
- Russet potatoes
- cilantro
- lettuce
The kale will be this week’s biggest challenge. Kale was more than plentiful in last year’s CSA, and I never mastered cooking it — and Mike never mastered eating it. I’ve been dreading its appearance this season. Oh, well. Here we go.
He eats what I make 
Have you tried kale salads or kale chips?
I am telling you, to try the recipe that I suggested with the goat cheese!
Kale chips were not hit over here — but I know Dana has had great success making them with coconut oil. I’m about to attempt a kale-bok choy-pork stir fry. Fingers crossed.