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

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CSA, hooray! Chapter 10

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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.)