Tuesday, July 15, 2008

More CSA

Still keeping track so that we've got a decent record of everything we got. Amy tells me that this is apparently the first year Bird's Haven Farms has done a CSA, and they're learning quite a bit. I guess they also do "self-pick", and that's why we only got swiss chard once, for example (self-pick folks picked it all up!). Also, I guess they were planning on only giving fruit to people who got the "large" CSA, and only gave the medium folks (like us) some to make up for the slow weeks.

This is our first year trying out a CSA, so it's all new to us anyway. And it's still been a blast getting so many fresh veggies every week and looking up new recipes to use them in.

So anyway, the updates:

Week 9/22
(in week 9 we were driving back from Chicago on our usual pick-up day, so someone from the gym picked out our share for us)
  • 1 yellow squash
  • 1 zucchini
  • 1 tiny eggplant
  • 1 huge kohlrabi
  • 1 head of cabbage
  • 1 tomato
  • 2 tiny carrots (that's pretty much all they have carrot-wise)
  • 2 cucumbers
  • 3 turnips
  • 1 green pepper
  • 1 bulb (or whatever you call a "head" of cloves) of garlic! [the sheet says we were supposed to get an onion, but somehow we wound up with fresh garlic instead. Works for me!!]

Week 10/22
  • 2 tomatoes
  • 2 large yellow squash
  • 1 bunch of fresh basil
  • 1 bell pepper (a purple one! I didn't even know such a thing existed! It looks most like the one in the back in this pic:
  • 2 banana peppers!
  • 1 onion (for real this time)
  • 1 huge zucchini
  • 1 huge kohlrabi
  • 1 cucumber (pickling variety)
  • 3 turnips
Another nice haul. I made a zucchini & onion stir-fry (with fresh garlic) to go with dinner tonight and boiled the cabbage to serve with a southwestern pork loin we had. Turned out pretty tasty I think, though the zucchini I used was too much - it made it hard to keep the moisture down in the stir-fry and things got soggier then I usually like.

Amy's making kohlrabi & turnip stew using a recipe she's made a couple times now. It's tasty, and makes for good lunches especially.