Lots of greenhouse and high tunnel goodies this week. Things we crave, and now due to the proliferation of high tunnels and greenhouses, are ready to harvest early in the season. Breezy Willow delivers the freshest goodies, as always.
3 pounds red potatoes
1/2 pound salad mix
1 pound spinach
2 pounds zucchini
1 pound green beans
1 bunch beets with greens
1/2 pound mushrooms
We had a note this week about the citrus. It seems oranges were adversely affected by the cold weather this winter in Florida, so our citrus was limited to grapefruit.
I also picked a big parmesan sourdough bread from Great Harvest, and we got the dozen eggs. These are from Nature’s Yoke. I do miss the pretty colored eggs from Breezy Willow, but with the size of the CSA, they have to use eggs from more than one farm.
They still taste wonderful, and have those lovely deep yellow yolks.
I already put some of the spinach in tonight’s dinner.
Spinach, along with the rest of the bean sprouts from last week, some onion, garlic, ginger, water chestnuts, sesame oil and soy sauce. Served with sweet spicy spare ribs from Boarman’s.
I am loving these beets.
I dry roasted last weeks, and they went into salads. This week, I will probably do the same, as beets with spinach and cheese, and vinaigrette made using my frozen fruit. Yum! Doesn’t get much better.
The green beans and red potatoes will become a lunch salad.
As for the bread, this parmesan sourdough is dense and chewy and really tastes wonderful. If it does cool down this weekend, I am making a stew and sourdough dipped in gravy is heaven!
I already ate the crusty end with dinner tonight. Love fresh bread with butter.