Eating My CSA

Using the vegetables from my CSA share

Flower

Posts Tagged ‘strawberries’

So it begins . . .

strawberry jam

Aren''t these jars cute?

Yes, I know, it’s early. But nothing says “spring is coming” like seeing Plant City, FL strawberries in the store.

When I was growing up, we never, I mean NEVER bought Florida strawberries. By the time they got to us in Greenfield, WI, they had absolutely no flavor. After I finished college, I moved to Florida to live with my mom. It was then that I discovered the Plant City Strawberry Festival, and the Florida version of the wonderful fruit for which it is named. Today, when we see Plant City strawberries at the Greenbelt Co-op Grocery store, we buy up three pounds of them and I try out a recipe or two.

I have been experimenting with recipes from two books mentioned in my last post. The first, Canning for a New Generation, has many wonderful strawberry jam and preserve recipes. Among those I have tried are:

  • Strawberry Lemon Preserves
  • Strawberry Jam with Thai Herbs
  • Chamomile Strawberry Syrup
  • Spiced Strawberry Butter
  • Strawberry Rhubarb Jam

Of course, all of them have turned out well, but Strawberry Jam with Thai Herbs is a favorite. I made a batch of this today with the Plant City strawberries my darling husband got yesterday. And a bonus, he also found these really cute, wide-mouth half-pint jars in which to can my strawberry creations.

On the savory front, I received my dry mustard and mustard seeds from Penzey’s Spices and have made Dijon Mustard and Old-Style Whole Seed Mustard using recipes from the Small-Batch Preserving book, also mentioned in my last post.  Both turned out well, although the Whole Seed Mustard probably needed to steep in the wine vinegar another day before I finished it off.

So I’m off to a good start. I even made sourdough English muffins on which to put the jam. We have also been putting the preserves on ice cream. Yes, it truly is pure ambrosia in a jar.

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.