Or, at least switching CSAs. This is the return to my original CSA, the one that got me hooked on CSAs. Sandy Spring using Lancaster Farm Fresh, a cooperative of Amish farms near Lancaster. This is the third time, too, for multiple CSA deliveries in the same week. Changing seasons or sites or CSAs will do that. In other words, I am really drowning in veggies.
The reason I like this CSA is the experience. These are usually some very unique veggies, and always a huge amount. Two years ago, it freaked us out. We hadn’t changed our style of eating, cooking, freezing/canning and innovating. We gave lots of stuff away.
Now, I embrace the challenge. Particularly in the summer. In spring and fall I volunteer for lots of things. In winter, I recuperate and do house renovations and projects. In summer, I like figuring out what to do with cardoons or African horned melon. I still get my Breezy Willow fix at Glenwood. Those lovely eggs. Hit the farm store for mozzarella, yogurt, honey and other staples.
Some people may not handle this well. I think this year I am going to hang around the pick up site and see what goes into the swap box. How many adventurous people are out there in Columbia? This year they offered half shares for the first time. The half shares are more conventional than the full shares.
But, what did we get yesterday? TWELVE items. Glad they waited a week due to a slow spring. But, TWELVE?
Microgreens
Radishes
Red tatsoi
Gai-Lan Chinese broccoli
Collards
White scallions
Green Romaine
Butter lettuce
Asparagus
White Kohlrabi
Most boxes also had: Red scallions and spinach, but not me. You will notice in the picture all those lovely rhubarb stalks. Some of the boxes had rhubarb. I hung around and swapped for two. Why?
Rhubarb-B-Q Sauce is why.
One of my local food challenge cyber friends made this. I love it. You will never buy BBQ sauce again if you learn to make your own.
As for the kohlrabi. Some people swapped. Most kept it. Now, the half share people were swapping mustard greens left and right. Our site host might be drowning in mustard greens today.
I love kohlrabi. Here is how I usually make it. Grilled with apple. Sprinkled with garam masala.
Here’s to the start of another fabulous summer, full of fresh organic foods, from the CSA and the farmer’s markets.
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AnnieRie Unplugged 