The Great CSA Adventure: 'Shrooms (Weeks 5)

It's Wednesday again, which means I picked up another batch of fresh veggies and other treats.  This week, Glen's Garden Market prepared the bags so I also got a dozen eggs from a local farm.  I'm a little overwhelmed, but I have a plan: frittatas.  Also, these delicious carrot cake pancakes are happening with all of the carrots that I've picked up over the last two weeks.  (I made these once before after a run, and I assure you that they are amazing.) But, back to recapping the last week's haul.

Week 5 wins for being the week for which I knew what to do with just about everything in the bag:

Stayman apples

Portobello mushrooms

Shallots

Lettuce

Rutabagas 

Pea tendrils 

Raw honey

Spiced nuts 

I had mushrooms over left from previous pick-ups and, with the lettuce, I got the brilliant idea to make lettuce wraps for my post-run lunch over the weekend.  In fact, it was such a brilliant idea that there was already a recipe on the internet that included just about everything that I wanted to use.

Some assembly required.  I also learned a very good lesson about how much siracha I should use as a topping. 

The Great CSA Adventure: Squash (Weeks 3 & 4)

I didn't anticipate how quickly the CSA pick-ups would arrive each week.  I mean, technically it's a fixed day - every Wednesday - but that means that the Wednesdays are flying by faster than I can eat my share from the previous week.  This means that I should be hosting more dinner parties or making more soup or something...

Week 3 included butternut squash, onions, kale, lettuce, sweet potatoes, radishes, Macintosh apples, and a few bonus goodies (chocolate chip and cherry granola and a chocolate bar with pretzel bits, both locally produced ).  In addition to salads, I added kale to post-workout smoothies (my favorite combination so far is kale, blueberries, bananas, and pomegranate juice).  I wanted to use the butternut squash as a pizza topping, but, instead, I roasted it with shallots and tossed it with pasta.  Quick and delicious.

Week 4's basket included beets, cremini mushrooms, shiitake mushrooms, spaghetti squash, popping corn, and a cake bite from Cakelove in DC-- which was decadent and a "sometimes food."  

I tackled the squash on Sunday.  I've used spaghetti squash as a taco filling (trust me, it's works) and would have been happy to do that again.  But, courtesy of Bountiful, which is becoming one of my favorite vegetable-focused cookbooks, the squash was served as the "noodle" in a very simple dish with meatballs (but, let's be real here, actual pasta is amazing). 

And, look, I still have kale!

I was very pleased with how it turned out.

The Great CSA Adventure: Jerusalem Artichokes (Week 2)

I finished out my first week of my CSA with a pizza (topped with caramelized onions, tomatoes, and watercress) and beet chips.

Week 2's basket included celery roots, parsnips, purple carrots, spinach, more onions, and this:

When I pulled this out of my basket, I thought it was a different variety of ginger root.  They're actually Jerusalem artichokes.  (It's a little bit of a misnomer -- they're actually a New World vegetable that's the tubular part of a type of sunflower.)

I wasn't sure what to do with the Jerusalem artichokes at first, but, thanks to the magic of the internet, I opted to very simply roast them with cauliflower and brussel sprouts.  And, it was delicious.  Next up -- figuring out what I'm going to do with celery root and purple carrots.

The Great CSA Adventure: Collard Greens (Week 1)

Solidifying my yuppie status, I joined a CSA program for the winter.  Every week, I pick up locally-grown fruits and vegetables (and sometimes dairy items, honey, jam, and meat) from the market near my office.  My hope is that the CSA will inspire me to get out of my food comfort zone.  It will also give me an excuse to try ALL of the recipes featured in Plenty, which I received from a good friend as a Christmas gift. 

The first batch included pink lady apples (some of which I tossed with kale and dried cranberries), beets, onions, purple viking potatoes, watercress, and collard greens.

Growing up, collard greens were featured in every big, family meal.  Of course, I never ate them because, you know, green vegetables are pretty much kryptonite for kids. Now that I'm old enough to cook my own meals, I never think to buy collards and rarely look for recipes where they are the main ingredient.   (This also meant that I had no idea what to do with them when I pulled them out of my bag.)

So, I went for pesto, tossing the collards, garlic, pecans, parmesan, salt, and black pepper into my food processor and mixing with penne.   Easy and delicious. 

Next up: figuring out what I can do with watercress that doesn't involve it being in a sandwich (which apparently tastes like buttered grass).

Visualizing 2000 Calories

Buzzfeed compiled a video to visualize the daily caloric needs of an average adult, using various types of food.

Mmmm, bacon.