June 12, 2013
I ran into a friend and new member of Roxbury Farm as I was picking up my first share of the season today, and I paused as I told her how many years we’d be participating. I knew it was more than five years, so… six? Could it really be lucky number seven? And in fact, it is our seventh year participating in this CSA. This boggles my mind — my boys were still months shy of turning 2 and 4 years old when we began. Babies!
Not surprisingly, having a farm share for half the year has become a way of life for us. My kids think this is just a normal way of doing things, even if they do run off to play Foosball while I pack our bags with produce. (And no, they definitely do not eat the majority of these vegetables. But I do serve them to the boys anyway.) When we got home tonight and I faced enough vegetables to completely cover my kitchen counters, I was reminded again of how much work there is in processing all this food each week!
On Week 1, we received: 1 head of Napa cabbage, a bunch of lacinato (dinosaur) kale, 1 head of Salanova lettuce, a large crown of broccoli, a small bowl of arugula, a small bowl of tatsoi (like an Asian spinach), turnips, radishes, a small bowl of salad mix, 1 summer squash, a bunch of scallions, 6 garlic scapes, and a small handful each of basil, parsley, and cilantro.
Tonight, I made a big salad (by our house rules, I am obligated to link to this Seinfeld bit) by chopping the arugula (I find the bitterness is mitigated if it’s cut up small) and adding it to a little leftover lettuce I had in the house, plus the salad mix I got today. I also added some slices of the raw turnips we got today. I do not love these young turnips, but over the years I’ve found I prefer them raw to cooked. Other vegetables from my fridge rounded it out: red pepper, yellow tomatoes, mushrooms, and cucumber.
I also roasted the yellow squash with zucchini I already had, and cherry tomatoes. The colors are really cheerful! On a separate baking sheet, the broccoli was dusted with kosher salt and red pepper flakes, and roasted until browned.
Oddly, I am excited about the radishes. I adore them with cream cheese. (I know! It’s weird!) We are having lots of family here on Sunday to celebrate Father’s Day, and we’re serving bagels with all the fixings, so I will definitely be slicing up those radishes to pair with a shmear.Print this post
Filed under: CSA