Last week I started what I hope to be a weekly diary about community supported agriculture, farmer's markets, and locavore agriculture and produce, where subscribers, devotees (maybe even a dissenter or two) and the merely curious can talk about what's in season, how they're using it, and the pleasures and frustrations of eating locally. This is the second installment of that series. This week's veggie report after the jump!
First off, sorry I didn't diary this earlier -- my goal is to write on Wednesdays, which is the day Mrs. LaKathie and I pick up our weekly box. This week, there was just so much going on both in my personal work life, and in the world in general, that took my attention, such that this is the first time I've been able to devote enough sit-down time to the project.
This week we received more lettuce. Two robust heads, plus a bag of tatsoi, which is kind-of like lamb's head lettuce: dark green sprouts with round leaves. This is on top of the abundant bag of arugula we received last week, and three huge heads of lettuce we were still working on. There are, after all, only two of us. In general we can keep up on our veg, but our plans last week were thwarted by a weekend-long visitor, who's visit required more dining out that I would usually wish. So, come Tuesday, we'd barely touched last week's greens. Luckily, we have our fortunate neighbor, Martin, who is always more than happy to take our overflow. Suffice to say, we've been eating lots of hearty salads since then! BTW, for calorie counters, did you know that 1 1/2 cups of vegetable salad w/o dressing has less than 50 calories? That's a lot of salad. Of course you have to add dressing, but at those numbers the extra 100 calories are negligable.
We also got spinach -- the last of the season until the end of summer, they say. Naturally, we still had a giant bag of spinach from last week. Hence, I sauteed a whole bunch with onions, garlic, pine-nuts, and finished it with a squeeze of fesh lemon juice, and served it with a grilled chicken breast and sauteed zucchini, and Mrs. LaKathie made a totally delish spinach and feta pizza with the rest.
Speaking of zucchini, it's definitely zucchini and summer squash season here in the midwest. Over the years, I've come to build up quite a repertoire for the zucchini. When we first joined the CSA, I knew two things to do with zukes -- dice them and saute them (yum with thyme and garlic, and plenty of fresh pepper), or cut them in long, thin strips and grill them (and serve the with a dollop of tzatziki). They are a great addition to soups, stews, and cous cous, particularly because their starches are a natural thickener. One of Mrs. LaKathie's favorite things that I do with zucchinis is make zucchini fritters with lots of fresh dill in them. In fact, that's what we're having for dinner tomorrow with a quinoa pilaf and, of course, a big, big garden salad.
We got a giant bok choy last week that I used in a stir fry tonight with the dreaded garlic scapes (I am always flummoxed about what to do with these curly scallion-like things). It was pretty yummy. I included tofu and made it spicy as hell.
A thought I had earlier about dirt and bugs. Our lettuces always need a thorough washing, and this week our radishes were caked in mud. Picking through, cleaning, and sorting our veg I always find a critter or two. This used to make me squeal but I've actually come to appreciate what these suprise additions signify -- our organic soil is nutritive and alive. No Round-Up (hisssss!) is killing everything in its drift range. Yay!
Next week we are promised beets and cabbage. Beets are something I'd never really gotten a handle of pre-CSA, but have come not only to appreciate, but to absolutely and wholly love. Shredded raw, roasted, stored in marinade, diced and tossed over a salad with toasted walnuts and goat cheese, juiced... I'm salivating thinking about them. As for cabbage, well, I have a whole story about my association with cabbage and the ubiquitous cole slaw, so maybe I'll save it for next week.
Oh -- I almost forgot. We also got fresh sage, but I am never sure what to do with this. I mean, I know it's good with roasted chicken, and also pairs nicely with beans, but is there anything else you all do with fresh sage? I'm looking for new inspirations.
So now, what's in YOUR box (or what are your killer farmer's market finds this week, or what's growing in YOUR garden)? What are you doing with it? What confounds you? Any anecdotes you want to share? As I said last week, I know there are a lot more urgent and pressing issues in the air these days, but what better reason to remember and celebrate these things that are so basic and close to home; life's sustaining pleasures?
Oh, and happy gay pride weekend, everyone!