Tag Archives: CSA

CSA, hooray! Chapter 2

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Our second share yielded yet more greens — typical of what’s growing in June in the Midwest. The following joined the veggies still languishing in the refrigerator from last week:

  • red iceberg lettuce
  • radishes
  • early onions
  • mustard greens
  • Sweet Valentine romaine lettuce
  • rhubarb
  • bok choy
  • oregano and tarragon
  • leaf lettuce mix

I’ve never cooked mustard greens, and the farmer says they’re “spicy hot.” I’m not into hot. At all. My husband, who’s the opposite, jokes that ketchup is too spicy for me. Needless to say, these mustard greens have his name written all over them.

We also received our first bouquet of flowers this week. A share add-on, we’re scheduled for 10 bouquets throughout the summer. I must confess that I have no idea what kind of flower these are, but I love the bright and pale pinks. Maybe peonies?

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These are two of my favorite things

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We took a break tonight from working through the mounds and mounds of lettuce in last week’s CSA for the two top jewels (for me): purple asparagus and goat cheese.

I was worried about the asparagus, which had been standing in a shallow cup of water in the refrigerator since last Friday.IMG_5562 I threw one stalk away, but the others seemed firm enough still to grill. I brushed them lightly with olive oil, seasoned them with sea salt, and tossed them on the grill when the chicken breasts had reached 155 degrees. The timing was perfect — the asparagus was finished just as the chicken hit 165.

But the pièce de résistance was definitely the goat cheese I sprinkled on top. Truly farm fresh, and really soft and creamy, it was the perfect complement to the asparagus. I was tempted to eat more than my share.

CSA, hooray!

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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?