Have veggies, will travel

I’m spending a few days at my parents’ home in northern Michigan. Rather than let the vegetables from last week’s CSA share rot in the refrigerator, I packed them in a cooler and took them with me.

I can’t say they received all that warm of a welcome. My mom likes to plan meals when the whole family is up to the lake, and my bok choy, turnips, photo copysnowpeas and the like didn’t really fit in. (She did use my radishes in her tuna macaroni salad and the leaf lettuce to dress grilled hamburgers. And I added onions to one morning’s scrambled eggs.)

But tonight, my final night here, I had no choice but cook everything else I brought or haul it back home. And that simply wasn’t going to happen.

My dad fried bass and pike he caught on Lake St. Helen — a family tradition. My mom broke out baked beans, along with her macaroni salad. I roasted the turnips and kohlrabi in vegetable oil, since I couldn’t find any olive oil in the house. Surprisingly, they went over well, much better than the bok choy, Asian greens, snow peas, garlic scapes and broccoli I sautéed in butter. (Again, no olive oil.)

p.s. Enjoy the view I’ve had this week!

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Photo by Bailey Smith

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CSA, hooray! Chapter 3

It’s the third week of our CSA share, and we’re still in the green.

Today’s box contained:IMG_5633

  • Sweet Valentine romaine lettuce
  • Bibb lettuce
  • Swiss chard
  • turnips
  • bok choy
  • garlic scapes
  • early onions
  • leaf lettuce mix
  • broccoli of some sort

I’m most excited about the garlic scapes, which I’ve never had and have no idea what they even taste like — although I assume they’re garlicky. I plan to search some recipes tonight.

Mike wasn’t so excited to see another bunch of bok choy. I’m not sure why, as I ate last week’s bunch all by myself. I love the crunchiness and how easy it is sauté them in a little garlic and olive oil.

The only conundrum is the turnips. Really, turnips? I thought they were extinct.

CSA, hooray!

IMG_5553

Today marked the beginning of our second summer of community supported agriculture. Our first CSA box, from new-to-us Scotch Hill Farm in Brodhead, Wisc., featured:

  • red iceberg lettuce
  • leeks
  • a lettuce mix
  • arugula
  • spinach
  • carrots
  • Bibb lettuce
  • oregano
  • bok choy
  • asparagus
  • a ball of fresh goat cheese (YUM!)

Yep, that’s a lotta greens. I’m not sure how many salads two people can eat in a week, but we shall soon find out.

The only head scratcher is the bok choy — I’ve never cooked with it. Any suggestions?