Eating My CSA

Using the vegetables from my CSA share

Flower

Posts Tagged ‘greens’

Happy New Year!

Happy New Year!

It’s been a while since I’ve posted, so this will be a recap of what we did in 2010 for our CSA.

In December of 2009, we moved to Greenbelt, MD. Greenbelt is just outside Washington DC., so when we started to look for a CSA, we had numerous options.

We bought a summer share from Calvert Farms. Calvert Farms has been growing CSA vegetables for 16 years using sustainable growing methods. They also partner with other farmers in the area to provide produce for their CSA subscribers. They deliver all over the Metro DC area, including the New Deal Café in the Greenbelt Town Center, which is in walking distance from our GHI townhouse. So, every Thursday for 20 weeks, I would walk down to the Greenbelt Town Center to pick up my share.

Wow. Every week was like Christmas in July. We were extremely pleased with the variety of fruits and vegetables we received. Anything from blueberries, sweet  corn, swiss chard, kale, you name it. To get an idea of what kinds of veggies we received, check out this slide show with photos taken in 2007 by a Calvert farm subscriber.  We were so excited about our share, we signed up for the eight-week Fall session, including farm fresh eggs. I plan to sign up for Calvert Farm’s CSA this week as they are offering a discount for early subscribers.

So today, as we start 2011, we are using CSA kale (frozen from last summer’s share) to make traditional greens to be eaten with Hoppin’ John. We are using a recipe from the Lee brothers’ book The Lee Brothers Southern Cookbook.

Happy new year, and look for more posts as the growing season begins!

Retrospective – Week of 5/30

As promised, here is what we did with our first share.

Strawberries – 1 quart - These were used on cereal and french toast. Also just eating them plain is a delight!
Green Garlic – 2 cloves – One was used in a steak salad with arugula (will post link to recipe soon), the other was used in the aioli for the chicken roll ups. We also used the stalks to wrap hamburgers that we grilled. 
Shitake Mushrooms – about 1 pt - We used some in an omelette, and the rest in a pasta recipe.
Bok Choy – 1 head – Made Bok Choy and Broccolini with Sun Dried Tomatoes. Very tasty.
Boston Bibb lettuce – 1 head - Made salads, added it to tuna salad wraps during the week. Had a little left over.
Arugula – 1 bag – Made the two arugula recipes that are posted in the links, plus the steak salad recipe which will be posted shortly. Discovered that a little arugula goes a long way.
Mixed baby greens (beet and collard) – 1 bag – Sent some to DC with Fritz, where he used them in a pasta. I made Hearty Greens and Beans pasta from the Passionate Vegetarian cookbook using the greens and what was left of the arugula.

I used all but a few mushrooms and some lettuce.

Greens and Ricotta Pasta

image1097023646.jpgMade a wonderful pasta tonight with greens from the CSA. Recipe adapted from “1,000 Italian Recipes” by Michele Scicolone.

Ingredients:
Half pound of penne, boiled al dente
Onion and two garlic cloves, sauteed
Three quarter pound greens, steamed then sauteed with said onion
Half cup of ricotta and quarter cup Parmesan

Toss it all together with some black pepper and you have one wonderful dish.

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