this year, i decided to buy a half share in a local CSA, Olden Produce. every week for 20 weeks, i’ll receive a bag of fresh veggies, and occasionally some fruit. they’re locally and naturally grown. i’m excited. but what am i going to do with all of it?
week 1: i receive a box of strawberries, a pound of sugar snap peas, stalks of rhubarb, leeks, and a bag of mixed greens. this doesn’t sound or look like a lot of food, but after 5 days, i started to wonder if it would ever disappear.
it took me 6 days, but i ate every last strawberry, and damn were they good. if i get more, i’ll eat a few and freeze the rest. considering i still had grapes, cherries, and bananas in the house from my last grocery shopping trip, it was a bit of fruit overload this week.
the peas are still being consumed. they’re delicious. but The Husband won’t touch them. i’ve been eating them raw, by the handful, and in salads. i think it’s time to freeze the rest.
i didn’t know what to do with the leeks, so i decided to make the Potato, Leek, and Cream Soup recipe that was included in CSA’s weekly newsletter. i walked away for two minutes and the leeks burned a bit, instead of browning. however, the soup was still tasty. next time, i’ll watch them more carefully.
how many salads can you make in a week? how many sandwiches can you put greens on? these are the questions i’ve been trying to answer. i don’t know what else to do with them. can you freeze them?
the rhubarb was my only casualty. i didn’t want to make another dessert (since my house is overflowing with junk as it is.) i had a recipe for Rhubarb Muffins, but didn’t have time to bake until Sunday. this was also the day the 90-degree heat streak started, and baking was totally out. i threw it out last night, because it was soggy. damn.
i pick up week 2 today. i’ll be getting more peas, garlic scapes, swiss chard, popping corn (NOMS!), and either beets, zucchini, or radishes. more peas?! what do you do with scapes? what is swiss chard? this is going to be an interesting weekend of cooking!