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Daily Archives: June 6, 2013

Week Three in the Greens Fest

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CSA Week Three. Greens dominant again, as this cool wet spring has been perfect weather for salad greens and cooking greens. This is what we got.

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This is what this morning’s email said we were getting.

1 bunch asparagus – Lancaster Farmacy
1 red leaf lettuce – Chiques Roc Organics
1 bunch dinosaur kale – Peaceful Valley Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch garlic scapes – Outback Farm
1 bunch garlic scapes – Friends Road Organics
1 head frisee – Meadow Valley Organics
1 bunch red scallions – Windy Hollow Organics
1 fennel bulb – Autumn Blend Organics
1 pack portobello caps – Mother Earth Organics

1 bunch green kale – Eagle View Organics
1 bunch red pearl onions – Liberty Branch Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch rainbow chard – Meadow Valley Organics
1 pack portobello caps – Mother Earth Organics
1 bunch garlic scapes – Sweetaire Farm

I included what the 60% share got this week so people can see the difference in the shares. The 60% share is a very good value if you like a bit of veggies, or are single or a couple who eats out often.

There was a bonus in our full share. A bunch of young red onions. I swapped the cilantro, putiing it in the swap box and having another member give me her scapes. Later I realized she gave me both bunches, so I owe the site hosts some goodie from my kitchen to reconcile the swap box.

They get to keep the contents of the swap box, and get a free share for being the host site. A bit of work, a few headaches from messed up shares by people taking the wrong things, but being a host is a good deal. If you like that swap box full of veggies noone else wants.

The scapes!

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I ended up with 27 of them in the four bunches. Cut up and ready to become pesto, along with the ones from Breezy Willow farm store.

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I will measure them out by the cupful and make pesto with them. Using slivered almonds, Parmesan, olive oil, salt and pepper. Most will get frozen for the winter. A few small containers in the fridge to use on flatbreads and pastas.

I harvested mine today also. I got ten scapes. They will be grilled soon.

As for dinner tonight, I used up some of my older stuff. Made a huge salad to finish the salad greens. Larriland strawberries, cheese and Great Harvest croutons.

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Flatbreads. Two of them to slice. We will eat part of them and save the rest for lunch.

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The top one. Pesto and mozzarella. Fresh mozzarella bought at Breezy Willow Saturday. The lower one, herb roasted onions, Campari tomatoes, olives and scallion tops. Drizzled with olive oil. Baked at 400 degrees and finished under the broiler.

CSAs are wonderful sources of the freshest veggies around. Now, I just need to find room for the new lettuces.