CSA Summary | 2

Yesterday’s CSA bag from Ambrose Family Farm was just as full as my first bag. But even just one week later, there were some different additions: turnips, red onion (!), green onion, and braising mix. I went grocery shopping this morning, and tried to plan meals with these veggies in mind, which will mean less leftovers and less waste. It also means more yummy veggies eaten. So what’s coming this week: more kale chips, a huge dinner-sized salad, glazed turnips, among other things.

But I wouldn’t say that we wasted last week’s bag by any stretch. The strawberries disappeared so quickly, I had to resort to a pint of grocery store berries for strawberry shortcake for Easter dessert. We’ve had asparagus with both garlic and lemon butter (which I prefer). There have been lots of salads with the greens, carrots, and radishes, and some of the arugula went into grit cakes (using local grits, of course) with the onion last night. The broccoli was the best I’ve ever eaten. I just steamed it quickly and added a little sea salt. And the eggs made the most beautiful quiche you’ve ever seen. In fact, quiche might be our go-to, easy dinner because it’s so versatile and yummy.

So what is left over? One beet and some arugula. Yes, I used beets in breakfast smoothies, but Julia suspected something was up and declared that I made her green monster wrong. So kale is still a go, but not the beets so much. I used one beet to dye Easter eggs, which I guess is eating local by proxy. But the last week’s surviving beet and this week’s trio need some careful planning. Pickled? Roasted? The leftover arugula will become pesto for tonight’s dinner. This makes me so happy.

Are you a CSA member? What was in your bag? One thing I’m sure of: the CSA makes eating local so much easier and so tasty.