csa share 01/27/11

by Stacy

It’s been far too long since my last CSA post! Sadly, I now arrive home after sunset which puts a serious cramp in my nice veggie photos. I won’t let shoddy lighting stop me from sharing, however.

Unsurprisingly this box was dominated by greens. It’s winter. That’s what grows. It’s not a problem of warmth (it’s been beautiful the last couple weeks), but hours of sunlight. I’m looking forward to some hearty salads for lunch and some sauteed greens with eggs for breakfast.

csa share 01/27/11

csa share 01/27/11

csa share 01/27/11

This head of cauliflower is ginormous. I might roast it since the hubby has eaten roasted cauliflower before with few complaints.

csa share 01/27/11

The beets I might roast to dice, marinate, and add to salads (I’m not usually a salad-for-lunch kind of person, but I sit a lot at work right now and salad is more appealing).

The watermelon radishes could go in raw salads or in this bad boy which is so tasty and uses up so many CSA items at once.

csa share 01/27/11

These crunchy sprouts could also be salad-bound, or wrapped up in a pita with chickpea salad.

What are you favorite winter veggies? Greens? Root vegetables?

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{ 4 comments… read them below or add one }

Kimberly January 28, 2011 at 10:09 am

I had salad for lunch today and put an avocado on it. It made me think of you.


Stacy January 28, 2011 at 2:51 pm

Awwww. <3


rachel January 31, 2011 at 8:56 am

Wow! That is a lot of greens. Did you manage to use it all up? My husband and I are thinking about doing CSA here in Brooklyn, but I am afraid I will waste too much of it. I do love salads, though…


Stacy January 31, 2011 at 10:18 am

It is a lot of greens, especially this time of year. Summer shares are more tomatoes and eggplant, etc. Using all the produce is a true challenge, but it’s one I enjoy and am getting better at every week. It’s made me more flexible and creative in the kitchen, and healthier to boot! To start you might consider finding a CSA that offers a small share option (we get ours every other week since the two of us can’t eat that much in one week), or split a share with a friend so the amount of produce is more manageable.

This week I have been eating sauteed kale as a bed for my eggs in the morning. Or I like to slice greens thinly and add them to rice pilaf or brown rice salad that I take to work all the time. We stir them into stir fry, add them to pasta dishes, and we do eat some salads. Kale chips are a popular way to use up greens, too.


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