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Summer CSA Week Three

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I needed a wide angle lens and I had to stand on a stool to get it all in the picture. This week, the box was chock full of goodies.

Twelve items. Yep, we got to the pick up site and found the boxes full of veggies. The list from the site:

A peek down into a loaded box:

I swapped the kale for a second package of garlic scapes. I want to make another batch of pesto to put in ice cube trays and save for winter cooking. Easy, and so good to use in the dead of winter.

My cost analysis this week yielded even bigger savings than the previous weeks.

Lettuce mix – 18 oz. would cost $10 at Roots. Scallions $1.69. Garlic scapes $2 a bunch X 2 = $4. Bok Choy $3.69. Spinach $3. Collards $3. Radishes $2. Turnips $2.50. Kohlrabi $3. Rainbow Chard $3. Broccoli $2.50. Total for equivalent of organic and farm raised veggies is $38.40. I pay $29.75 a week for the CSA. Again, this week’s organic haul is a bargain. Total savings for the three weeks is $21.15. In good years like this one so far, CSAs are a real bargain, but the risk of a bad year is always out there.

Did I use everything last week? All but the kale, which I swear will become kale chips Sunday or Monday. A couple of red scallions, and half a head of romaine. Everything else got used. So, I did OK in the consumption department. I will leave this post with a pic of one of the mostly local dinners I made using CSA and market foods, and a local wine.

The wild ahi wasn’t local, nor was the Pacific Red Pepper Tomato Soup that made the sauce. The ahi was braised in sauce with red scallions from the CSA, and olive oil. The bread is Atwater’s rosemary Italian. The potatoes came from the Olney market. The garlic scape pesto I made using local scapes, not local pine nuts and parmesan and olive oil. The wine, a lovely Vin Rouge from Glen Manor in VA was the perfect weight to complement the big flavors in the pesto and in the red pepper tomato sauced ahi. 2010 was a hot dry year. This wine was 14.9% alcohol but didn’t feel like it. Good balance of flavors. I saw an email from Jeff White, the owner and winemaker, that came today saying this Vin Rouge is running low. If you want a lovely wine in a Bordeaux style produced here on the East Coast, this is a good one.

I will be using more of the garlic scape pesto tonight making Israeli couscous with pesto, and a side of fresh English peas, asparagus and mint. Dessert will be fresh strawberries with buttermilk cake from the market, and vanilla ice cream, not local unfortunately since South Mountain is missing from the market.

This entire month I went to a chain grocery store once, and spent less than $50 getting staples. You can eat well in season using local markets and your CSA. I really love this time of year. The start of the fresh food season. Now, what to do with kohlrabi?

hocofood@@@

About annierie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

10 responses »

  1. I am so ready for our CSA to start!

    Reply
  2. I love your inspiring CSA posts and I’m looking forward to reading more. Kohlrabi was a stumper for me when I first received it in shares past, but my favorite use is in this simple salad: http://www.epicurious.com/recipes/food/views/Kohlrabi-and-Mache-Salad-350584

    Reply
  3. What a lovely variety of goodies! Sounds like you have a good plan to put all of those delicious veggies to use. For the kohlrabi, I have tried this recipe and my husband was a huge fan! http://inherchucks.com/2011/10/31/what-is-kohlrabi/.

    There is also this delicious and easy recipe for kohlrabi slaw…http://gourmetveggiemama.com/2012/05/14/quinoa-burgers/.

    Come link up to this week’s party…http://inherchucks.com/2012/05/24/whats-in-the-box-27/. Hope to see you there!

    Reply
  4. Book marked the Indian kohlrabi

    Reply
  5. I loooove kohlrabi in a curry. It has a really nice mild broccoli-like flavor that fits well in a variety of dishes, I think. (Which served me well last summer when I had 3-4 of ‘em to deal with every week.) Also delicious in a gratin.

    Reply
  6. I don’t know why, but we traded our kohlrabi for another garlic scape (I split my share with another family). I wish I had thought to trade the kale instead, since they didn’t want either. Oh well, lesson learned! I have been posting some photos of the things I’ve done on Facebook. I went to make an Alton Brown pasta recipe with the rainbow chard last night, but since we split that there wasn’t enough for the recipe after it cooked down during the blanching process. So we ate what was there and went to Chammps for dinner, ha!

    Reply

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