I’m going to be going to Houston next week to visit and learn about some very cool early childhood education initiatives. But since I’m going to be there for several days, I could use some recommendations on places to eat. Feast sounds pretty awesome, but I’m not sure if I can do that for a solitary business trip (but I”m open to being convinced!). I’m going to be staying near Rice University and the Texas Medical Center, and would particularly appreciate recommendations that are somewhere near there and relatively inexpensive. I will have a car at my disposal, so if there are cool things off the beaten path, I may be able to check them out.
Here’s what I’m getting this week:
1 Head Green Romaine Lettuce
1 Bunch Dandelion Greens
2 Delicata Squash
1 Green Acorn Squash
1 Bunch Red Beets
1 Bag Red Gold Potatoes (3lbs)
1 Bag Red and Yellow Delicious Apples
Thanks for the pea shoot links and leek recommendations last week. The pea shoots were terrific, but I still haven’t gotten around to using the leek (busy week!). Hopefully I can combine wt with those I’m getting today in one of the recipes folks recommended.
I think I’m good in terms of what to do with all these items, except possibly dandelion greens–I know how to make a good traditional dandelion greens salad, and it’s tasty, but I’m more than open to alternative suggestions here.
Here’s what I expect to be picking up from the CSA tonight:
- 1 Bunch Kale
- 2 Sweet Onions
- 1 Bag Red Potatoes (3 lbs.)
- 1 Bag Pea Shoots
- 1 Bunch Young Orange Carrots
- 1 Head Green Cabbage
- 2 Leeks
- 1 Bunch Curly Parsley
- 2 Heirloom Tomatoes
- 1 Head Red Romaine
- 1 Bag Apples
Man, I am loving having these bags of apples around the last few weeks. I’m chopping them up and throwing them in salads, oatmeal, sandwiches, cereal, even with roasted squash and yams. They make great snacks at work, too (ALMOST cancelling out that bag of candy corn I bought the other day). And I even made a quick and dirty cobbler the other night.
I need some help though, with some of the other stuff I’m getting this week. Kale, I have mastered and now love. But I don’t really know what a pea shoot is, let alone what to do with it. And my search for stuff to do with leeks hasn’t yielded much beyond a whole variety of leek soups–which I’m sure are lovely, but I am so not a that kind of soup kind of girl. I kind of want to carmelize a leek, but don’t really know how, what flavors to use, or what to do with it next. HELP ME INTERNETS!
Shockingly, no dark leafy greens this week!
- 2 red bell peppers
- 4 jalapeno peppers
- Butternut squash
- Delicata squash
- One bag of adorable tiny eggplant “fairytale” eggplant
- One BIG bag of honey crisp apples
- One bag (~2 lbs) sweet potatoes
- One box of things that look like flowers that I have no idea what to do with and that shriveled up before I could use them or take a picture of them!
I want to make something that combines either sweet potatoes or squash with jalapenos–I think the spicy/sweet/earthy balance could be fun. Any suggestions?
I’ve been a bit remiss about posting the contents of my CSA box for the last month or so, partly because I was out of town a good bit, and partly because it was pretty similar throughout July and August and, while delicious, not that interesting to read. I have, however, learned how to make a mean fried okra courtesy of the CSA.
Now we’re getting into fall, I’m going to start up again, in large part because I’m guessing that, as we get into the long season of squashes and dark leafy greens, I’m gonna need some more help keeping things fresh.
Here’s what I ended up with this week:
- 3 ears of corn
- 1 squash
- 2 bunches kale
- 3 candy onions
- 1 bag tomatillos
- 1 bag apples
Now, I didn’t think I was much of a fan of kale, but after this week, I think I’m a convert. I used one bunch to make kale chips, which were yummy and fun, and the other to make a super-easy kale and sweet potato dish of my own devising that I absolutely loved. I’ve got a number of good ideas for the squash. And I’m thinking applesauce is definitely happening at some point this fall.
What I have absolutely no idea what to do with are the tomatillos. Apparently, I am supposed to use them to make salsa. This seems a little bit uninteresting to me, and also like more salsa than I’m likely to eat in a timely fashion. Any other suggestions out there?
This weeks CSA haul included a bag of these adorable little green plums. I’m slightly at a loss as to what to do with them. I tasted one last night, and they seem fine to eat plain, but with this volume of plums I feel like I should do something with them–any suggestions?
Also in this week’s CSA haul: 1 bundle of Swiss chard, 1 box heirloom cherry tomatoes (so yummy!), 1 red tomato, 1 green pepper, 1 onion, 1 bag Yukon Gold potatoes. I feel like a pepper/onion/potato hash is clearly in my future this weekend.
by Sara Mead
3 green zucchini – Bellview Organics and Autumn Blend Organics
3 green cucumbers – Elm Tree Organics
1 bag red tomatoes – Green Valley Organics (2lbs)
1 bunch beets – Soaring Eagle Acres
1 bunch carrots – Windy Hollow Organics
1 bunch copra onions – Friends Road Organics
Here’s my CSA haul this week–apologies for not posting last week. The haul was pretty identical to the above, except that I got a head of cabbage instead of the carrots, and two of the cucumbers were lemon cucumbers. I made a tofu and lemon cucumber salad with them, which I did not love, and used half the cabbage to make cole slaw for a potluck and fried the other half with onions and bacon–delicous!
I’m pretty set with what I’m going to do with all my veggies this week, except the carrots. I really want to make something similar to the carrots served at AS 220 in Providence, but it’s been a while since I had them, so I’m not quite sure how to do that.
Btw, the zucchini I got this week is amazing. I love zucchini, but this has a richer, sweeter taste than I’m used to in zucchini. I actually felt bad for sauteeing it with onions and garlic.