We were traveling last week and unable to get our share from the CSA. Thankfully our friend Ben was able to pick it up and put it to good use - including a sour cherry pie!
The third share was the biggest one yet:
- 1 head romaine lettuce
- 1 head cabbage
- 1 bunch kale
- 1 bunch spinach
- 1 red onion
- 1 white onion
- 1 bunch beets
- 1 bunch radishes
- 1 bunch carrots
- 1 bunch cilantro
- 8 peaches
- 1 1/4 lbs plums
- And of course I picked up my share of eggs - 1/2 dozen
The red onion and cilantro came in handy: we had a ripe avocado that Syd the Kyd had tasted and liked, left most of us to us, and so we enjoyed fresh guacamole before dinner.
A good chunck of the share went into salads, much like the salad from Week A. The radishes were bit harsher than before, so I heated up some red wine vinegar with peppercorns, poured it over sliced radishes and let them sit in the fridge overnight. This was a really nice addition to the romaine, carrot and roasted beet salad. Even after partitioning four large salads, there was leftover romaine, carrots and fridge-pickled radishes.
There was one problem with this week's share: size! While this really wasn't a problem, I did have to find some way to get some in the fridge and some preserved, while wasting as little as possible. I had an idea... aside from the cabbage, the biggest amount of space was being taken up by the beet tops. I do enjoy the greens fresh or sauteed in some garlic, but the stalks were especially long. My solution: pickled beet stalks
In a few weeks, I'll know if my idea worked.
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