CSA Farm Share 2015: Week 4
And the share keeps growing every week! So many awesome veggies. For Tuesday night, I threw together a quick stir fry with a selection of the veggies and then stashed much of the rest in the Common House overnight. Wednesday was once again the big cooking night, in part because it's the only way to get everything to fit into our fridge. :)
So Wednesday, I made a big (had to borrow one of the ginormous bowls from the CH to fit it all) slaw-salad with shredded cabbage, carrots, last week's kohlrabi and harukei turnips, with a dijon balsamic vinaigrette. All leafy greens were sauteed with garlic. I marinated tofu, garlic scapes (does everyone know how amazing grilled garlic scapes are??), sliced zucchini, and walla walla onions, then grilled them all, and we had that over brown rice along with a sauce I made via reduction of the remaining marinade. Nom nom.
Thursday was a special treat: a Vietnamese family visiting the States who had stayed at a neighbor's house earlier in July came over to show us all how to make Vietnamese fried spring rolls (both meat and veg) and fresh spring rolls (shrimp or tofu) and also made (meat) pho while that was all going on. So that was a lovely dinner, even without the soup, though that was probably the best pho anyone here had ever had. I also had enough fresh rolls to provide breakfast on Friday. (And I could have made dozens more later Friday except we had to come out to the Berkshires for family stuff.)
Week 4
Minimal bonus veggies this week because everyone picked up their shares in-house and there also wasn't much in the way of general extras, but I was given two bunches of green onions. Between those, the turnips I kept, the remaining cabbage, and the carrots, there will be a new batch of kimchi started when I get back home.
So Wednesday, I made a big (had to borrow one of the ginormous bowls from the CH to fit it all) slaw-salad with shredded cabbage, carrots, last week's kohlrabi and harukei turnips, with a dijon balsamic vinaigrette. All leafy greens were sauteed with garlic. I marinated tofu, garlic scapes (does everyone know how amazing grilled garlic scapes are??), sliced zucchini, and walla walla onions, then grilled them all, and we had that over brown rice along with a sauce I made via reduction of the remaining marinade. Nom nom.
Thursday was a special treat: a Vietnamese family visiting the States who had stayed at a neighbor's house earlier in July came over to show us all how to make Vietnamese fried spring rolls (both meat and veg) and fresh spring rolls (shrimp or tofu) and also made (meat) pho while that was all going on. So that was a lovely dinner, even without the soup, though that was probably the best pho anyone here had ever had. I also had enough fresh rolls to provide breakfast on Friday. (And I could have made dozens more later Friday except we had to come out to the Berkshires for family stuff.)
Week 4
- 2 heads green Cabbages
- 2 bunches Walla Walla Onions (+tops)
- 2 bunches Carrots (tops removed)
- 2 bunches Beets (+greens)
- 2 heads Broccoli
- 2 heads Cauliflower
- 10 Summer Squash (Zucchini and Cousa)
- 2 lbs Fava Beans
= 29 lbs
Minimal bonus veggies this week because everyone picked up their shares in-house and there also wasn't much in the way of general extras, but I was given two bunches of green onions. Between those, the turnips I kept, the remaining cabbage, and the carrots, there will be a new batch of kimchi started when I get back home.