This week’s CSA box included: Avocados, Broccoli, Chard, Kale, Baby leeks, Lettuce, Mei qing choi, Radicchio, Radishes, Potatoes, Spinach, Summer squash, Strawberries, and Cucumbers. I just copied that list from the email I got from the CSA, and I’m pretty sure we got arugala again, not spinach. I guess I could go look. If it is arugula, I’m making an arugula pesto and fresh pasta. If it’s spinach… well, I’ll tell you how that works out today.
I’ve taken a personal dislike to Radicchio. It just doesn’t want to cooperate when I try cooking it. This week I will try it in a salad with cucumber, avocados, and last week’s carrots. And I may attempt to give some away… We didn’t get more of the French Breakfast Radishes, but plain old radishes work just fine with the spread I made last week. I think I may attempt to live off the spread alone. Last week’s baby bok choi didn’t get eaten, I think I’m going to make a big batch for SND. The Summer squash is going to be a stand-in for zucchini in my zucchini bread.
I took a picture of the the Bean soup with Kale this week. Flash photography of food is a loveless art. We liked it so much last week, we made it again. Though I’m pretty sure we made it with the chard last week, it was delicious with the kale this week. I’ve added a teaspoon of rosemary to the recipe. This weeks chard is going to be Swiss Chard Tzatziki.
The potatoes will be turned into Crusty Russet Potatoes with Coriander courtesy of the cookbook 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices.
We’re actually doing a pretty good job of eating all of this lovely food. It’s fun to figure out how to cook it all, and very enjoyable to eat. And it’s good for us!