It's a new season of CSA, and we're once again participating with
Rainbow Heritage Garden in their weekly CSA program. Last year we had a
wonderful experience, and I am looking forward to it again! It was such a pleasure to go and pick up our first "haul" of the season. After a looooong winter of minimal truly fresh produce, and a long springtime of waiting, we are more than ready to dive into these beautiful fresh local veggies! (we did start going to the farmer's market a few weeks ago, and have had a little fresh produce from there, but getting the basket weekly is even better!!)
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| Hakurei turnips, easter egg radishes, scapes, arugula, mint, spring salad mix, dinosaur kale, and spinach! |
I am very excited about the prospects of what we can make with these veggies! The hakurei turnips will be made into "turnip two ways", and the spinach and some of the scapes will likely turn into spinach and cheese casserole. I want to try either roasting or sauteeing the radishes- something I wanted to try last season but never did. The salad mix has already been enjoyed several times, although there's still a little left! I'm not sure what to do with the arugula. I find it too spicy-strong on its own, although in a salad mix it's ok. Suggestions welcome! :) The kale will probably find its way into a frying pan with a little butter and maybe some cabbage. And the mint will be made into tea and/or muddled with some limeade... refreshing!
We also enjoyed the annual farm potluck last Saturday. (There was also a tour, but our munchkin was napping.) It was lovely to be able to visit the farm, and chat with others who also love and appreciate fresh local produce. And we always love to talk with the people who grow our food. We saw Zach and Kylah (the farm owners) as well as some of their interns for the season. There is so much going on at the farm. In addition to the amazing food, there was a kids craft table that Susannah enjoyed.
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| Making some veggie prints with mom. |
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| Some of the art supplies- sweet potato, apple, potato, broccoli. There were also carrots and celery. The celery made pretty roses! |
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| So proud of her veggie print painting! Also note her appropriate attire- rainbow dress! |
Mmm...my salad for work today contains mixed greens and hakurei turnips..I love them raw, eaten like tiny, crisp apples. It WAS a thrill to pick up our first baskets, wasn't it? A whole season of beautiful, fresh, local eating ahead of us!
ReplyDeleteWe just had the last of our arugula today for lunch! I chopped the stems up (left the leaves whole) sauteed the stems in a teeny bit of bacon fat until they were tender, threw in some red pepper slices and the greens, cracked some eggs on top, put a lid on the pan and steamed it all until the eggs were done to our liking. I found it mellowed out the arugula a little but still left a gorgeous flavour :)
ReplyDeleteWe're just about done our basket from last week, just the mint left (as I had no idea what to do with it, maybe inspiration will come this week)
that sounds yummy! thanks for the idea :)
DeleteWe have some of our veggies left, but are working our way through! We had a busy weekend away from home, so that put us behind in our veggie-eating.