1 head Napa cabbage
2 heads lettuce: One is buttercrunch (I think), and I'm not sure about the other, flat-leafed kind.
1 QT cherries
1 bag garlic scapes
1 QT snap peas
1 small bunch Swiss chard
1 bunch scallions
1 handful cut basil
Napa Cabbage: My plan for this is varied. I know that one of the things I will be doing is chopping some of it up to use on tacos. I am also toying with using some of it in a tofu-Napa cabbage-snap pea-bean-edamame stir-fry. If I have any left at the end of this, possibly some miso soup. We'll see on that last one.
Lettuce: Can you believe I still have the full head from Week 1? Well I do, and it has kept perfectly in the fridge. So, given that we got 2 more heads this week, one (the buttercrunch) was given to one of the women from the book club I belong to. The other one, and the one from Week One will be used in salads. This is a salad week!
Cherries: Pie! I made turn-overs last week, which were really good, but I want to make a whole pie this time. I should have enough now too! If there are any leftover from pie I am thinking Cherry Lemonade.
Garlic Scapes: This week I am going to split the batch. Half will go to some more Garlic Scape Pesto and half will be steamed. I have a friend who is also a member of GFC and she was telling how she steamed the scapes and served them with salt. Having a steamer, I am willing to give it a go!
Snap Peas: Half of them will be used in stir-fry. Half of them will be cooked as shelled peas, possibly mixed in pasta or served as a side. If they survive the shelling without getting eaten!
Swiss Chard: I'm not sure on this one honestly. I sauteed the last bunch and it came out a little tough. I'm still thinking about this one.
Scallions: Let me start off by saying that these are probably the tallest scallions I have ever seen. I am serious when I say that these are probably 18-24" tall! They will be used as additional ingredients in many recipes over the next few weeks, I am sure.
Cut Basil: Easy. This will go in the above mentioned Garlic Scape Pesto. So it will be Garlic-Basil Pesto. Still yummy either way!
So I've barely met the Friday deadline for Food Friday - but I hosted book club {which I made a very lovely honey cake and a delicious raspberry iced tea (which I will post the recipe for soon) for} tonight, so I have a very valid excuse!
See you Wednesday for WIP Wednesday!
Man, this looks good! I'm emmy_roo, from livejournal, so I followed you over here and added you to my Google Reader because I'm so jealous of your CSA and can't wait to see what you do with it! May I ask how much your CSA share costs? Or is that too personal? We're looking into one, but we just don't have any concept of how much produce you get for what price.
ReplyDeleteMost of the CSAs I've looked into are in the $200-$250 range for 18-20 weeks. Pricing depends on where you are and how much produce you want. What is pictured is a half share.
ReplyDelete