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Geauga Family Farms Summer CSA – Week Two

21 Jul

Geauga Family Farms Summer CSA – Week Two

In this week’s CSA, we received half a dozen baby redskin potatoes, a green pepper, two fennel bulbs with fronds attached, a green head of lettuce, a red head of lettuce, a pint of multi-colored cherry tomatoes, a bag of green beans, a small zucchini, two sweet knob onions, and a small cucumber.

We did a pretty good job of using up last week’s ingredients.  In fact, the only thing we didn’t use was the beet tops, which dried out really quickly and I had to toss.  The barley and roasted zucchini in lemon caper butter sauce made use of the zucchini, and it was incredibly sweet and tender.  Naturally, the blueberry jam used the entire pint of blueberries, and has made an appearance every day on a piece of toast or a whole wheat crumpet for me.  We ate a ginormous salad with caesar dressing and loads of CSA vegetables for dinner and then both packed it for lunch the next day.  I will be posting the recipe for some miso glazed beets that I made over the next few days.  It was definitely awesome to use everything up.

I am extremely excited about the variety in this week’s share.  Because we purchased some knob onions at the store this week, we have loads of them.  I have an idea I got from Saveur for how to use some of those up, luckily.  For dinner tonight, we’re making a whole fish with a spin on the fennel frond pesto I posted awhile back.  There will certainly be salads in our future to use up the lettuce and some of the vegetables.  Zak also has plans for a stir fry of some sort.  The variety of the basket puts a lot of options on the table, so I know no matter what we end up doing, I won’t be disappointed!

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