Thursday. CSA day. What are we getting this week?
Eleven items. All certified organic. I swapped herbs as usual. Value taken using what I find in organic markets and farmers who follow organic practices and sell at markets.
1 Bag Pickling Cucumbers – five cukes, value approximately $2
1 Head White Cauliflower – value $3
1 Bunch Collards – value $3
1 Bunch White Scallions – large, worth 1 1/2 of what I find at markets, so $3
1 Head Green Deer Tongue Lettuce – $3
1 Quart New Red Potatoes – 2 pounds, worth $5 at organic pricing
1 Bunch Garlic Scapes – $2
1 Bunch Broccoli – $2
1 Head Green Cabbage – $3
1 Bag Young Rainbow Chard – I swapped the herbs for this, equivalent each bag to $4 worth of chard at farmers markets, $8
Value this week: $34. Price of CSA is $29.75, so add another $4.25 to my surplus from week 4 tally, now at $44.40 for 5 weeks in.
What am I going to make? Definitely more of this garlic scape hummus.
This was on the Lancaster Farm Fresh Coop Recipe Blog, where we get lots of ideas of what to do with our weekly haul. Easy peasy, as they say. Just need a food processor and a can of beans.
It doesn’t use all the scapes, so this week I will be grilling the rest with the scallions, potatoes and my turkey parts, that are brining as we speak. The turkey was from last winter’s CSA meat share. Grilling bonanza Saturday night, if the weather cooperates.
As for pickling cucumbers, time to make these again. I love them. Bread and butter pickles. Made these last year.
Cabbage. Hmmm, sauerkraut, maybe?
Who knows? The possibilities are endless! Eating locally? Having fun reconnecting with making real food. That is what a CSA lets you do. Dinners like this. Join a local CSA or shop the farmers markets. Much better food. Fresher. And so tasty. There’s at least one of these on my menu in the next week. Scallions, scapes, local cheese and bacon and eggs. Yum!
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