Last week we worked our way through the second preview week of our CSA. We didn’t get a basket of goodies this weekend due to the holiday. Our official 20-week season begins next Sunday, June 2.
I can tell you one thing, I’m already feeling healthier eating all these fresh veggies (well, maybe it’s all mental, but that’s something!). I’m trying not to put too much pressure on myself this year to plan out every use for every scrap and become overwhelmed. The CSA is supposed to be fun, not stressful. Plus, I’ve learned many tricks about extending the life of produce, what to freeze, what to combine, how to prep ahead, and more. I’ll try to share some of those techniques as we go through the season. So far, things are going well and nothing’s gone to waste.
red russian kale, chard, two varieties of lettuce, rhubarb, spring onions, mustard greens, radishes
Here’s what we did with it:
- Chopped and froze the rhubarb (destined for pie)
- Cranberry-almond green salad with honey mustard vinaigrette (mixed the two types of lettuce together)
- One-pot chicken and rice with swiss chard
- Balsamic-glazed chick peas with mustard greens (skip the agave and soy, use olive oil to saute)
- Feta radish spread (served with celery sticks and pita chips for the history grad student picnic — this was a hit!)
- Potato, spring onion, and goat cheese frittata (plus bacon, obviously)
- Kale chips (served with cheeseburgers)