spring CSA, weeks 3 and 4

Sometimes I want to detail what we do with our CSA vegetables, but when I think about it, it seems so pedestrian. Brussels sprouts: bisected and roasted, with lots of minced garlic, olive oil, salt and pepper. Potatoes: treated much the same as the sprouts. Carrots: roasted with cumin, ginger, and honey. Spinach: cooked down and seasoned. Green beans: blanched and seasoned. Parsnips: boiled, then pureed with butter and milk. Apples, oranges, and grapefruit: eaten just as they are. It’s not even like I can provide recipes.

Anyway, week 3 of the CSA brought us spring mix, oranges, grapefruit, parsnips, beets, Brussels sprouts, apples, garlic, fingerling potatoes, eggs, and bread (Great Harvest sourdough).

spring CSA, week 3

The spring mix was wonderfully peppery, and I served it with sweet orange segments. I used Spilled Milk’s recipe for the pureed parsnips, except I didn’t bother straining it. Fortunately, the texture worked just fine; maybe my parsnips were just extra-tender. Anyway, the parsnip puree was excellent, lovely and nutty, and rich with cream.

Week 4 of the CSA gave us Swiss chard, green beans, apples, oranges, onions, carrots, red potatoes, a beautiful Savoy cabbage, bread (Great Harvest honey whole wheat) and a bonus item. We could choose between eggs, applesauce, and an apricot butter with ginger. I chose the apricot butter. I had some for breakfast this morning, spread on the wheat bread; it was sweet and tangy.

spring CSA, week 4

One good thing about visiting the farm is that you get to see the animals all the time. The llamas were out when I got there, stretching their long necks and batting their thick eyelashes. The farm dogs were out too, and the spotted puppy they’d gotten last year was now a tall, leggy creature. And of course it’s nice to see the farmers and the working shares too.