Eating My CSA

Using the vegetables from my CSA share

Flower

Posts Tagged ‘shitake mushrooms’

First Share – A Red Letter Day!

This is the day I wait for every spring. The day we receive our first CSA share! And I am happy to say, I am not disappointed in the least!

Here is a list of what we received today.

  • Mushrooms
  • Green leaf lettuce
  • Red romaine lettuce
  • Baby greens
  • Kale
  • Radishes
  • Onions
  • Rhubarb
  • Mint

Of course, we’ve already used a couple of things. We used half of the mushrooms in Cavatappi with Wild Mushrooms, It’s a recipe from The Classic Pasta Cookbook by Giuliana Hazan that’s one of our favorites. Before dinner we had a mint julep with farm fresh mint, and of course a big salad with radishes, onions and lettuce.

I’ll report on what we do with the rest of our share later in the week.

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.