I can’t believe it’s been a month since our CSA box started! I am barely going to the grocery store these days. Our CSA box, stocked deep freezer, and garden is providing us with plenty.
Short and sweet this week:
Cabbage: I made a big coleslaw out of the cabbage with carrot and radishes (both this week’s and last week’s). I didn’t make it until the end of the week and there is still some of it in our fridge. I love this about cabbage and coleslaws. If you drain off the liquid daily from your coleslaw it will last up to a week in the fridge. Perfect for a quick snack or side.
Dandelion Greens: Not a fan of the flavour, but making pesto does the trick for me. I have so much pesto in the freezer, you’d think I was starting up a pizza and pasta joint!
Collard Greens: I made a frittata this week with the collards, garlic, and leftover potatoes.
Peas: I thought about shelling these for the freezer, but opted to keep them on hand for snacks instead. I didn’t grow any peas in our garden this year, so I’m happy that we keep getting them.
Sunflower Shoots: With the beets and an avocado, these made a lovely salad.
Salad Greens: Side salads and sandwich fillings were made with this week’s lettuce. Super yummy.
Zucchini: We received 3 of these puppies this week! Diced up and grilled on the barbecue is the way I went with them. There is still one left for next week, which is great. I’d make a chocolate zucchini loaf or muffins, but it’s way, way too hot to have the oven on. Nor do I need the temptation in the house!
Potatoes: Boiled, quartered, and drizzled with olive oil, salt and pepper, and dried rosemary. We’ve had a lot of these this week and I must say, they taste the best cold the next day.
Radishes: Threw these in with cabbage and carrots to make a quick coleslaw.
What do you prefer to do with an abundance of fresh, summer produce – preserve it for winter or use it right away?