Health, Life, and Balance
We’re almost to the end! (Well, we’re already past the end, but you know what I mean) Parsnips were a new addition in Week 18. These are an excellent staple for your vegetable stock! Also in Week 18: (clockwise from top left, kinda) butternut squash, apples, mixed greens, kale, rainbow chard, potatoes, jamaican hot peppers, green peppers, tomatoes, carrots, onions and acorn squash.
I am way behind on my CSA posts (considering my last pick up was 2 weeks ago) so without further ado, I bring you Week 17 aka Autumn has arrived. In Week 17’s share: big bunch of soybeans (yes!), turkish turban squash, apples, kale, mixed greens, rainbow chard, tomatoes, beans, carrots, potatoes, green peppers, pears, garlic and parsnips. The soybeans were a tasty treat, they are delicious raw. They reminded me of driving through Rajasthan where you could pull over and buy a big bunch from the local farmer’s kids.
Week 16 brought my first experience with kabocha squash. I made a stew with soya chunks, tomatoes, parsnips, a few (too many) hot peppers and served it with roasted squash. I think it was my first fall stew, next time I will add some cous-cous or rice in the mix. Also in this week’s share: mixed greens, butternut squash, red cabbage, pac choy, 2 green peppers, tomatoes, carrots, 10 lbs. of apples, kale, parsnips and a big ol’ beet.
Week 15 brought the apples tumbling in, three different kinds and ten pounds total to be exact. This became my new staple for breakfast and snacks. Also in the mix: 2 bunches of kale, butternut squash, mixed greens, an assortment of chiles, tomatoes, savory, acorn squash, green pepper, parsnips and carrots. On the menu: Marinated kale salad x 2 (I seriously do not get tired of this), Tomato curry, Mixed green salads, and Acorn squash and bean empanadas.
Week 14 brought concord grapes. These are not your usual supermarket grapes, people! It takes a lot of work to chew around the seeds, but my friend suggested it was just easier and more enjoyable to eat them WITH the seeds. there you go. Also in week 14: butternut squash, mixed greens, a big ole beet, rainbow chard, red onion, carrots, basil, nectarines, squash, tomatoes and plums!
Week 12 brought us blackberries again! I was excited because I was away visiting family the first time they came around and haven’t seen them since. I know I’m going to sound extra, but those blackberries were PERFECT. In addition to blackberries we also received: corn, peaches, nectarines, mixed greens, scallions, kale, cilantro, squash, tomatoes, chile pepper, potatoes, cucumber, red bell pepper, un tomatillo, and carrots. Phew! On the menu: Zucchini bread, Un-tuna carrot salad, Homefries with shallots and garlic, Mixed greens with dijon dressing, Mixed Green salad with tomatoes, red pepper and veggie burger and Pan-fried corn with Skimkim’s kimchee butter.
The peach trees blessed us with thirty-four beautiful peaches for Week 8! This included donut peaches, which are much sweeter and have a crispier consistency. Week 8 also brought us corn, green peppers, collard greens, kale, summer squash, broccoli, tomatoes, and cucumber. On the menu: Grilled peach salad, Peach smoothies and just plain peaches, Zucchini bread, Fried tomatoes, Cucumber juice, Grilled corn, Broccoli, squash and tomato stir-fry, Collards con ajo and Marinated kale salad.
Week 7: Introducing blackberries! Also in this week’s mix was mixed greens, rainbow chard, russian kale, summer squash, cucumbers, plums, broccoli and beets. This bounty went to my friend Tomoko while I was away visiting family. Tomoko, thanks for photographing the goods and let us know what was on the menu!
Week 6 introduced cauliflower and broccoli! I ended up giving it away to a good friend, gotta share the wealth! Other items included: russian kale, summer squash, peaches, red currants, potatoes, raspberries, collards (they’re so big, I want someone to fan me with them) and carrots. On the menu: Curried summer squash soup (this is really nice served cold, too), Shredded carrot & currants with cous cous salad), Marinated raw kale salad, Carrot & cucumber bagelwich and Peaches and Raspberries served as is.
Week 6
Week 5- hello peaches! The CSA has encouraged me to eat different kinds of fruit, I typically eat tropical fruits and am enjoying the shift to local produce. Also in this week’s share: rainbow chard, kale, summer squash, raspberries, potatoes, beets, and carrots. On the menu: Curried summer squash soup, Rosemary mashed poatatoes, Squash, carrot, swiss chard stems & quinoa stir fry, Brown rice with swiss chard & chickpeas, Grilled peach salad and Raspberry crumble. Looking forward to making some more fruit-based desserts!