Big news on the CSA front!
We now pick up on Wednesdays instead of Tuesdays and five miles closer to where we live. Pretty exciting, huh?
Ok, not really. But what is exciting is the transition from winter to spring produce. Here’s what we got this week, in alphabetical order just for fun (yes, I think alphabetizing is fun, and yes, I know I’m weird):
Arugula, wild!
Broccoli, another 1.5 pounds! I blanched and froze about 2 pounds last week because we couldn’t eat it fast enough.
Try it in baked tofu with broccoli or broccoli cheddar soup.
Chard, Swiss and red. Just saw a nice gratin recipe that called my name despite the warm weather this week.
Try it in baked vegetarian eggrolls.
Dill aplenty.
Icicle radishes.
Try braising them.
Lettuce, red romaine.
Try a Caesar salad, salad with dried cranberries and cheddar, or tempeh lettuce wraps.
Micro basil. My cat will not eat this, just sprouts still in dirt. I tried. Weird cat.
Potatoes! This is a new item for the farm.
Squash.
Strawberries, three pints again. Yum.
The farm has another tour scheduled this weekend and I may take some friends to check it out. By which I mean pick my body weight in strawberries. Just saying. It’s a scientific endeavor to compare spring to winter in this new-to-me climate and report back to you, my faithful readers?
Ok fine, it’s about the strawberries.
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Those are the cutest little squashes.
I believe they are called 8 ball squash? We had a few in early fall, too, and they’re basically super fat zucchinis. They’re totally cute, though. =)