Wednesday, June 12, 2013

Adventures in CSA 2013: Week 1 Share

 My boy, with part of the haul.

Here we go again!

I joined a new CSA this year, the East Williamsburg CSA.  I was hoping to get in to this particular one last year, but the timing didn't work out, so I'm pretty psyched.  Friends have been members for several years, and I always thought their weekly shares looked like the best deal in the neighborhood. Our pickup is also in a lovely community garden a short walk from our house (which makes getting there with a two-year-old much easier).

Once again, my goal is to provide you with coverage of the entire season -- what we get and what we do with it -- and I'm relatively optimistic that I'll make it to the end this time. I'm not pregnant. I don't have a newborn. I don't really have any excuse other than boring standard "busyness" to not share with you what we get each week. As long as I keep things simple, don't go crazy with the formatting and editing, and don't beat myself up if I'm lacking a photo or get behind, I think I'll make it there. 

As usual, I'll be trying out new recipes, in addition to going back to some old standards. I'd love ideas for my veggies. Comment here if you'd like to share what your family is enjoying in CSA goodness each week.

Week One Veggies* and notes from the CSA blog
* We purchased a fruit share, too, but that doesn't start for a few weeks, I think.
  • Lettuce 
  • Mizuna (a salad green like arugula, but with more serrated leaves and milder spiciness) 
  • Green garlic (immature fresh garlic; use the root as you would garlic; leaves can be used as a garnish or in stock) 
  • Bok choy 
  • Radishes 
  • Green kale 
  • Spinach

Ah, I remember this! The beginning of the season is always heavy on the greens. I ordered some cotton muslin and mesh bags for storage this year, and I'm looking forward to swapping them in for the Ziplock baggies of previous years.  What gets me excited about this share? Bok choy! I love young bok choy in a stir fry. Also, my toddler loves pickled radishes (we get them as a side from the nouveau-Korean place in the neighborhood), so I think I'll make some at home. Dan is an excellent salad maker, so the kale is a welcome item, too.

What would you make with all of this? I'll share the outcome soon.


angela said...

I would end up using all the leftovers to make a green soup. :)
Although if you can get into the blended juices craze you could blitz through a lot of greens easily.

Jennette said...

We did make lettuce soup (with arugula, too). Yum! This reminds me -- we still haven't replaced our blender after it pooped out a few years ago, nor do we have a juicer. Having one would definitely make things easier. I'm not sure I'd be a green juice fan, though.

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