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Another Baker’s Dozen

Week 18 of the 24 week CSA. Thirteen items again in the box. A couple of fairly odd ones, and I didn’t swap anything.

week 18 of 2013 004

We got:
1 head Bok Choy – Friends Road Organics
1 bunch Pink Beauty Radishes – Friends Road Organics
1 container Microgreens – Eastbrook Produce
1 head Green Romaine Lettuce – Bellview Organics
1 bunch French Sorrel – Kirkwood Herbs
1 bag Mixed Hot Peppers – Outback Farm
1 bag Mixed Mustard Greens- Organic Willow Acres
2 piece Gold Acorn Squash – Windy Hollow Organics
1 bag Red Potatoes – Green Valley Organics
1 bag Orange Carrots – Freedom Acres Farm
1 bag Shallots – Shady Brook Organics
1 bag Green Okra – Life Enhancing Acres
2 pieces Heirloom Tomatoes – Crystal Springs Farm

The odd one — the okra. I think we got it once last year and I swapped it. This year, I didn’t.

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Okra can be done very well, with a little effort, so I guess the cookbook will be coming out for it. I also thought the mixed mustard greens were interesting. I feel like we have a real Southern basket this week.

As for all those peppers …

week 18 of 2013 011

… now that I know I have conquered that fear of canning, there may be some pickled peppers, or some hot relish being made. I have some wax beans, and those teeny carrots in here. I could do a pickled veggie mix.

I may take a few of them and hang them to dry out, like I did a few years back.

But, the truth about not swapping okra. When I got there, the swap box was already overflowing with hot peppers, since the full shares and the half shares all got peppers, so if I put the okra in the swap box, I could have had twice as many peppers, or another couple of heirloom tomatoes, or the French sorrel. Not much of a choice left.

I feel for our hosts. They will be drowning in peppers tonight. They get to keep whatever is finally left in that swap box after all of us have picked up our shares.

By the way, I love French sorrel. Another fairly unique item we get. There may be a quiche in the planning for this coming week.


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.

4 responses »

  1. If you love sorrel it is a breeze to grow and perennial to boot. I have plants I can divide.

    Carla (WA3KOK. XYL)

  2. The week’s One Straw Farm share contained: delicato squash, swiss chard, kale, peppers, Roma tomatoes, other tomatoes, potatoes (seem maroonish-purplish rather than color of earlier red potatoes, also last week there was a choice of brown potatoes), and beets with greens.

  3. Annie,
    I admire you for loving sorrel–that was the bane of my first year in a CSA, back in 2006. I couldn’t figure out what to do with it when it kept coming in June or July. All I could find online was soup, and I really didn’t want soup that time of year.
    And since then, I’ve never had sorrel in any of the CSAs I’ve been in.

    • I may try making pesto from it. Found a good recipe that also will use up the parsley in the refrigerator.

      We did use about six leaves last night in an omelet. Just enough flavor.


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