I'm starting to look forward to the end of the growing season. Partially because I'm getting burnt out on all this cooking and partially because it's getting increasingly difficult to write the intros to these weekly posts. Maybe I need a catch phrase: "Hi-de-ho CSAers! And welcome back to my maundering musings on this week's share!" Maybe not.
The only major item from last week I haven't mentioned is the yukina savoy. I substituted it into a Thai shrimp and cabbage stir fry and it didn't really work as well as I had hoped. I had some pictures that made it look better than it tasted, but I seem to have accidentally deleted them somewhere along the line. The leftovers are in the freezer; maybe I can get a presentable pic of those. Hold on a second...there. Imagine the ice crystals are ground peanuts and you get the general idea.
On to this this week, then.
This was the first week at the new drop off spot. It's a shame that Theine is closed as I can't combine my CSA pick-up with lunch and/or tea purchases any more, but the new spot is walking distance from home. I'm not convinced it's walking-while-carrying-a-box-of-vegetables distance, though, so I might get little wagon to help.
Anyway, the vegetables. Starting in the upper left hand corner as usual, we have a big bunch of parsley. I think I may make another parsley pesto as I liked the first one I made surprisingly well. This time I'll use the pine nuts so I can see if it is them or just too darn much basil that has kept me away from pestos until now.
Next over is kale. I don't think I've made Portuguese kale soup yet, or at least not recently. I prefer it chunky Azorean-style, but chunks of potato don't freeze well. I suppose I can always pick them out beforehand.
Next is arugula. The flash does make it look a bit worse, but my bunch really is rather yellowed. I think I pick out a serving or two that's still good enough to use. Wilted over pasta, like it says in the newsletter, is my favorite way to eat them, but I prefer Gabrielle Hamilton's slightly more complicated version. She calls for fresh egg pasta and I have been meaning to have another go at that so that's officially on the week's menu.
Last in the row is some callaloo I took from the extras bin in exchange for my lettuce. I've got a callaloo fritter recipe I want to try and this may be my last chance this year.
Under that are, obviously, some green peppers. The extras bin was full of them and I don't understand why because they look lovely. These are pretty big so I may stuff one. The others I think may go into a Chinese beef and green pepper in a black bean sauce (a.k.a. lot tzu ngow roh). I've got a bottle the pre-made sauce in my refrigerator but I wonder if it's worth buying the black beans and making it from scratch.
On the bottom are the spring onions. I've been gathering scallion recipes since we got big bunches of them last year. Or at least I thought I had. I can't seem to put my hands on any right now. If I turn one up, I use the spring onion stems in it instead.
And that leaves the strawberries. They've been too good to mess with this year, but I do have a tradition of ruining perfectly good fruit with screwy ice cream recipes. Maybe I'll come up with something.
Yeesh, that's eight recipes. I'd better get cooking.