We are getting close to the halfway point of our CSA season. It has been really interesting to see the foods change from week to week – definitely a new perspective on what seasonal really is! Our share this week was plentiful as usual.
Here’s the breakdown of what I did with everything:
Kale: We had a nice purple variety this week. I made a salad with most of it by adding dried cranberries, pumpkin seeds, and some cooked quinoa. For the dressing I just added some olive oil and the juice of half a lemon to the kale leaves and massaged it in before mixing with the other ingredients.
Cucumber: I have been enjoying our weekly cucumbers. They are perfect for salads or a quick snack. This week they went into two salads: one with lettuce and beans from our own garden and the other with the green pepper, sunflower shoots and some kale.
Fennel: I had an exam this week (physiology – yuck). I had planned on making braised sausages with fennel and potato, a recipe that I developed and posted last month, but I needed to spend more time hitting the books. So, my husband played chef and followed the recipe right off the blog. It turned out great and I got to see the recipe in action.
Beets: The beets this week were huge! I made a batch of pesto with the greens and still have the beets stored along with the batch from two weeks ago (remember, they last a long time when stored dry, in the crisper without the greens). I’ve decided to stock up and make some soup as the first round of beets from my garden will be ready soon.
Squash: This week we got two “flying saucer” squash. I just cooked them tonight in a summer stew with garlic, onion, green pepper, diced tomatoes, and potatoes.
Potatoes: This week’s potatoes were red fleshed. Some went with the fennel dish and the rest in tonight’s stew.
Basil: I finally got basil and you would think that I would have made pesto out of it, but no. I kind of forgot that I had it, so it was lost in the back of the fridge all week. It was a bit rough around the edges, but still good enough to finish off tonight’s stew.
Green Peppers: Like the cucumbers, I am liking the weekly peppers for salads, although I did add some to tonight’s stew.
Beans: I have a big batch of kimchi beans on the go. I tested a recipe on some beans from my garden and it was husband and neighbour approved, so I made some more with this week’s beans. I’ll be posting the recipe soon, so keep an eye out.
I’m new to eating/making kimchi – have you ever made it/tried it? How did it turn out? Leave your response in the comments.