Welcome to the second installment of the CSA Diaries, wherein I chronicle my adventures in using up my summer CSA share. Shall we?
For the week of June 5th:
One pint strawberries :: Did not even make it home. The Kid swiped them straight from the CSA table and inhaled them on the drive.
A bunch of lettuce :: Lettuce seems to be a recurring share ingredient, which is (as I posted earlier this week) fun for salads. This particular bunch went to this particular roasted carrot and avocado salad.
A bunch of kale :: I've been following the Baker Creek channel on YouTube for a few weeks now, because they keep making awesome looking recipes. This succotash was one, and it worked beautifully for our kale.
One head of Chinese cabbage :: This kimchi recipe. Do it now.
A few stalks of broccoli :: This was the perfect amount of broccoli to mix with a few other veggies and marry together in a bowl of bibimbap.
A small bundle of mint :: Mojitos, baby!
For the week of June 12th:
8 eggs :: Just the right amount for a big, clean-out-the-fridge scramble. (Pictured below.)
One bunch of beets :: I'm a newcomer to beet fandom, but I've fallen hard. These were pickled using the recipe in Put 'Em Up!
One bunch of turnips :: I can't say that I've ever had a turnip before (weird, right?), but these made delicious pickles, too. I used the recipe in Preserving by the Pint.
A small bag of snap peas :: This charred pea recipe is quickly becoming a favorite side dish. It's a good way to use up preserved lemons, too.
A bunch of kale :: I mixed this with the beet and turnip tops (along with some garlic and cashews) to make pesto for freezing.
More lettuce :: This week's lettuce went to a Cobb-esque salad. Topped with some of the beet and turnip pickles, plus bacon and hard-boiled egg, it was delicious.
A small bunch of dill :: This went in the pickled beets.
For the week of June 19th:
We totally cheated! We were out of town, so our good friends admirably took our share. I missed going to pick-up, but it was fun to "use up" our veggies by giving them away.
What are you cooking with your CSA shares this week?