I’m testing out mobile posting to my blog with this yummy Asian slaw I made tonight. I bought a red cabbage and sliced it thinly, then mixed in a bag of broccoli slaw. I based my dressing on this recipe for Asian Style Slaw. I liked it a lot, J. thought it was just ok.
This week we received a butternut squash (yay!), 1 quart of fingerling potatoes, 1 small bulb of fennel, 2 heads of broccoli, 1 quart of tomatoes, 1 head of garlic, 2 bell peppers, 3 jalapeno peppers, 1 head of lettuce, 1 bunch of radishes, 1 large bowl of arugula, and 1 large bowl of tatsoi.
I adore roasted fennel, but we only got a little bit so I will probably do a combination of roasted butternut squash, onion, and fennel together. I enjoyed the tatsoi last week — it is like an Asian spinach — and will do a stir fry with it again. And, radishes! A treat at this time of year since I only expect them in the spring.
I forgot to post last week’s take. Week 18 brought us 1 quart of potatoes, 1 cabbage (savoy?), 1 head of broccoli, 3 slicing tomatoes, 5 plum tomatoes, 2 Carmen peppers, 2 poplano peppers, 1 small bowl of arugula, 1 small bowl of tatsoi, 1 small bowl of salad mix, 1 bulb of garlic, and a small handful of dill. I made a really delicious stir fry with the tatsoi and peppers, plus green onions and tofu. The poblanos added a great, deep heat to the dish that I loved I was sorry we didn’t get more this week. I haven’t used up the cabbage yet, but since we are so fond of kale chips I’m leaning towards trying Roasted Savoy Cabbage.
Last week’s potato mystery has been solved: the wrong size basket was put out for gathering each share, so each person inadvertently took too many and the potatoes ran out quickly. However, the farm was nice enough to send an extra couple of bins of red potatoes this week for those of us who missed out on potatoes last time. I didn’t expect that and it was a very nice thing for them to do.
This week we received a quart of white potatoes, 2 Carmen peppers, 2 bell peppers, 4 onions, 1 bunch of turnips, 3 slicing tomatoes, 3 jalapeno peppers, 1 quart of green beans, 1 bunch of broccoli rabe, 1 head of Salanova lettuce, 1 small bowl of arugula, 1 bowl of salad mix, 1 small handful of dill, and 1 head of garlic.
The dill smells like a holiday — chicken soup simmering on the stove. I’m guessing J. will commandeer the dill to make more pickles, unless I squirrel it away at the back of our fridge.
I picked up my share much later than usual today (but still with an hour left in the window), and they had run out of potatoes. Apparently this has been a problem all year: people taking more than their fair share, whether it is accidental or intentional. The produce is delivered in large bins, and there is a big sign telling you how much to take of each vegetable. So there’s an opportunity to take more than is coming to you. I don’t care too much about the potatoes, but it still rubs me the wrong way. It’s a CSA, people. Be honest and fair about it.
In addition to 1 quart of potatoes, this week’s share included 2 heads of garlic, 1 head of broccoli, 1 bunch of beets, 7 plum tomatoes, 3 Carmen peppers, 1 quart of slicing tomatoes, 1 pint of saladette tomatoes, 1 small bowl of mustard greens, and 1 small bowl of lettuce mix.
Everything looked particularly beautiful this week:- ruby, lush beets with their greens, smooth and red tomatoes, super-plump peppers, and very vibrant greens.
We also received our second beef share, which included about a pound of ground beef, almost 2 lbs. of sirloin steak, and a 1-lb. porterhouse:
I find the fat content of the ground beef to be higher than what I buy in the store, so I need an alternative to meatballs cooked in sauce — it just gets too greasy. We made some delicious lamb burgers this past weekend and I’m not sure my burger desires have been sated! So perhaps the beef will be made into patties and grilled.
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch: