Week 2 for the CSA rolled around, and I have to admit, I was dreading it a little bit. The problem was that we still hadn't eaten some of our CSA veggies and yet other store-bought veggies were hanging out in our refrigerator too. It was one of those goofy weeks when we ended up not eating as many meals as I had planned -- out to dinner, leftovers, and a meal not on our original menu. Added to that, this week the entire box was ours because of M & M's generosity, although we still shared some of the bounty. So there were no tears because the box wasn't overflowing. In fact, I was a little relieved.
Our haul on Wednesday included:
1 bag of "chard"
1 small bag of broccoli
1 bag of kale
1 bag of garlic scapes
1 bunch of green onions
1 qt. and 1 pt. of fresh strawberries
The strawberries were beautiful, ripe the entire way through, perfectly red and juicy. As I had spent an hour in the blazing heat on Monday with Bethany picking about 10 pounds of strawberries (and had spent the previous evening making them in to jam and strawberry cotulis), I knew that I couldn't hoard these berries. We made a date to share them with Mike, Mary and their boys over some strawberry shortcake with freshly whipped cream. Can we say delicious?
As for the garlic scapes, I decided to make them into another pesto, similar to what I did with the garlic greens. I've decided I like basil pesto more, but since I needed to use these, it worked! It's a pretty strong flavor, but it jazzed up our pasta.
The green onions went into our Pasta and Italian Sausage Veggie Extravaganza. That was solution to the way-too-many vegetables conundrum, and oh my goodness -- it was fantastic! Pasta from the cupboard, asparagus languishing in the fridge, red peppers purchased for a dish we couldn't make (see next paragraph!), green onions, leftover garlic greens pesto, and some bulk italian sausage, all topped with some Parmesan cheese made a fantastic dinner. (We ate the broccoli as we prepped for this meal, after a short 13 mile bike ride.)
And the chard, a whole bag of which we still had from the previous week? Well, last week it was called chard, but it looked a lot more like lettuce and much less like the pictures of chard that were posted online. And in this week's newsletter? It was dubbed lettuce. We were much more willing to eat that, and most of it was consumed in our chicken salads on Saturday evening.
The kale is wilting in our fridge for a few more minutes, but I'm going to give it a whirl in a variation of this recipe. Dan searched for "best kale recipe ever" when he learned that we had gotten this in our share, and I think that mixing the kale with beans (but skipping the mushrooms, of course) will make it a bit more palatable for the two of us.
The last thing in our share was a bunch of flowers. Dan was probably right when he called them weeds, but they have been brightening up our apartment all week.
Hope your adventures in summer eating are as delicious as ours have been!