csa share 05/19/11

by Stacy

We’ve been out of vegetables for two days. We had a little broccoli left three days ago which I made into an awesome pesto (recipe forthcoming), but we tore through our last share with ruthless efficiency not usually seen in our home. We even ate out more than usual!

That’s all in the past, though. Let’s live in the present.

And the present is starting to feel summery. We had some unseasonably cool, rainy weather earlier in the week. I actually like the rain since we get it so rarely here, so I can suffer through a few days of wearing socks for it. I’m excited for summer produce, though, and the slew of summer squash this week is a harbinger of things to come.

cas share 05/19/11

csa share 05/19/11

csa share 05/19/11

csa share 05/19/11

csa share 05/19/11

csa share 05/19/11

A lot of people are confused by the garlic that looks like a leek. Smell it, people. It smells decisively unlike a leek.

Other stalls provided cherries, some of the season’s first peaches, and a basket of Fuerte avocados. Carrying it all home provided my workout for the day.

I have to be honest: I’m in the mood for salad. It’s not exciting or helpful, but it’s true. A few weeks ago, everything was roasted. Now I’m sauteing everything and chucking it in a bowl. Let me ponder and get back to you.

In lieu of recipes, I leave you with a challenge this week: Try something new from the farmer’s market or the produce section.

Have you been eyeballing a stall full of “weird” veggies, or do you always pass a section at the grocery store because you don’t know what to do with greens? Grab a few, try them out, and see how it goes. I’d like to hear about it if you do.

If you aren’t going to: why not?

{ 9 comments… read them below or add one }

Charlie May 20, 2011 at 8:12 am

I’m jealous of those pea shoots – sauteed or stir fried with plenty of garlic, they are so good. Also, I made myself a couple simple salads of fennel & parsley this week which were delicious. I never used to buy fennel because I didn’t know how to use it, but it’s actually so easy!

Reply

Stacy May 20, 2011 at 9:07 am

Oh, if I ever get around to posting the bibimbap I made, the pea shoots are also excellent on that.

Fennel works better for me roasted or caramelized — I’ve tried it in salads, and it’s just too much for me raw. It’s a great use for it, though!

Reply

sarah, simply cooked May 21, 2011 at 1:26 am

What is bibimbap? (I could google it, but it would be so much better to hear your take.) :) Since moving to Hong Kong I have become a pea shoot fan extraordinaire. Lightly sauteed with soy sauce and garlic is so tasty!
sarah, simply cooked recently posted..cauliflower soup- the secret recipe clubMy Profile

Reply

Stacy May 21, 2011 at 9:31 am

Bibimbap is Korean for “mixed meal,” and consists of a bowl of rice topped with various veggies and (usually) beef, topped with an egg and chili paste, then stirred together before serving. It takes a little prep work, but it’s so flavorful and delicious! It’s sort of like a deconstructed fried rice?

Reply

Laura @ Family Spice May 20, 2011 at 8:55 am

WOW! You’ve definitely filled up your veggie drawer! I’m not a fennel fan, but everything else looks fabulous and delicious!

Reply

Stacy May 20, 2011 at 9:08 am

My crisper overfloweth. 😉 It was looking a little sparse in there a few days ago!

Like I mentioned to Charlie, I don’t really do fennel raw, but I like it roasted with other veggies, or caramelized on pizza.

Reply

sarah, simply cooked May 21, 2011 at 1:36 am

Me again. What is that cool font in your CSA pictures?? Love it. :)

Reply

Stacy May 21, 2011 at 10:21 am

The site was down for maintenance earlier, so the font is Santana Bold <– download it there

Reply

sarah, simply cooked May 21, 2011 at 10:30 pm

Cool, thank for answering all my questions. :) It’s a beautiful font; a bit quirky.
sarah, simply cooked recently posted..cauliflower soup- the secret recipe clubMy Profile

Reply

Leave a Comment

CommentLuv badge

Previous post:

Next post: