CSA, hooray! Chapter 12

Since Mike and I were in northern Michigan for a long weekend, we couldn’t enjoy or even pick up our CSA share. But my friend Dana happily agreed to do both!

Here’s what she and her family enjoyed:

  • peppers — one hot, one not
  • cucumbers
  • tomatoes (grape and plum)
  • broccoli
  • green beans
  • Swiss chard
  • ice box melon
  • eggplant
  • sweet corn

CSA, hooray! Chapter 11

The last few Fridays I’ve found myself cramming as many of the week prior’s vegetables into that day’s meals as possible. This week was the worst, though — my niece, Leah, is staying with us, and we spent Wednesday morning at the farmer’s market. So in addition to the bounty already in the crisper, we added a few things that piqued her curiosity, like garlic scapes, kohlrabi and an interesting round cucumber with a kiwi-esque peel.

Of course, the scapes became Garlic Scapes Carbonara (from this post), which was even better this go-around. I credit this to having a helper during the final stage. Leah stirred like a madwoman while I slowly poured the beaten egg into the ideal spot — only on the noodles and nowhere near the side of the pan. The sauce was creamy and perfect.

Tonight’s dinner was a tad more scattered: chicken apple sausages on the grill sided with roasted eggplant and kohlrabi, corn on the cob, and a simple tomato, avocado and kiwi-like cucumber salad. According to Leah, a college senior, the vegetables in this one meal totaled more than her typical intake in a week on her own.

Hey, at least I was able to make room for:

  • more peppers — some hot, some not
  • little leaf cucumbers — although one is not so little
  • Japanese cucumber
  • garlic
  • Swiss chard
  • tomatoes (3 pounds, again)
  • Juliet and Sun Gold salad tomatoes
  • green beans
  • summer squash
  • ice box melon


CSA, hooray! Chapter 10


Week 10 brought more tomatoes (3 pounds!) and our first ears of sweet corn.

What else was in the box:

  • peppers — some hot, some not
  • basil
  • little leaf cucumbers
  • Japanese cucumber
  • onions
  • cabbage
  • ice box melon
  • eggplant
  • cutting celery

First off, I totally thought the cutting celery was cilantro until I verified what was in this week’s share through Scotch Hill Farm’s weekly CSA newsletter. Oops.

Second, the corn is already gone. We ate three ears with grilled pork tenderloin on Friday night. And last night, I cut the kernels off the final three cobs for a summer vegetable pasta dish that also included zucchini, garlic, tomatoes and crumbled goat cheese. (I followed the cover recipe from the current issue of Real Simple magazine, which isn’t online, unfortunately.)

CSA, hooray! Chapter 6


Scotch Hill Farm didn’t disappoint this week:

  • leaf lettuce mix
  • snow peas
  • green bush beans
  • bright lights Swiss chard
  • little leaf cucumbers
  • Japanese cucumbers
  • zucchini
  • patty pan squash
  • radishes

First off, yay for patty pan squash. I discovered these super cute little squashes last year, and am excited to cook with them again.

Second, I don’t know what to do with all of these radishes. I slice one up on every salad, but we still have an abundance. My brother Daren recently told me that he eats a good five radishes a day with hummus. I’m just not sure I can get on board with that.

Third, and last, one day in and we’ve finished off the green beans, a third of the lettuce and one of the leaf cucumbers. What to use tomorrow …

CSA, hooray!


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?