CSA Scout: Waste Not, Want Not
It’s bound to happen to members of community-supported agriculture programs: Sometimes you just draw a blank when it comes to a particular vegetable, and for whatever reason – maybe you’re fresh out of time or energy – you just can’t bring yourself to try to find a recipe for it.
That’s what happened this week to one of our CSA Scouts, who ended up having to waste some of her greens. I can identify, because every so often the pace gets the best of me and, as I’ve said before, my crisper becomes my rotter. That’s one of the reasons I’m so in love with cabbage and potatoes: They stick around for weeks on end without looking any worse for wear. Sometimes, I need that kind of time; how about you?
Fellow CSA-ers out there, do you ever find yourself wasting food? If not, what are your secrets?
While you think of pithy comments, here are the CSA Scout reports for the week:
Betsy DeMarco, Fairfax
Two adults, three young children
Half-share from Great Country Farms, Bluemont, Va.
$475 (20 weeks)
In the box: a lot of kale, 1 eggplant, 2 banana peppers, 1 small butternut squash, 9 potatoes, 6 apples
Meals and cooking plans: Yummy kale! I am so happy to have an overabundance of the stuff. Soup weather has arrived, and tonight's meal will be a creamy kale, Italian sausage and potato soup. I can't wait! The eggplant should feed us all for a veggie side dish, but I am not sure about that butternut squash. It may sit for a while, as last week's tiny yellow squash is doing. I really don't like having to cook two different veggies to make sure we all get a serving. I suppose maybe the lack of rain made the squash small? I just ate an apple with lunch and it was delicious, as were last week's. I have way too many potatoes in my fridge now, which is not a bad thing. I just need to figure out some tasty and various ways to consume them in the next week! Maybe there is a potato and butternut squash soup recipe out there? I'll have to Google it and see what I come up with!
Michelle Forman, Silver Spring
Medium share from Spiral Path Farm, Perry County, Pa.
$413 (25 weeks)
I had a friend pick up my boxes while I was out of town. She had a great time with it and is looking forward to finding a CSA to join next season. This is her account of this week's box:
In the box: Lettuce; acorn squash; summer squash; fresh, fresh, oh-so-crisp broccoli (and such an ample portion!); red beets (they’re so cute!); yummy peppers; sweet corn; heirloom tomato (big enough to feed a small village for an entire rainy season); red pepper (enough for that village to share some food with their neighboring village); Sunsugar cherry tomatoes (yea! More tomatoes – that’s exciting!); grape cherry tomatoes.
Meals and cooking plans: The lettuce served as the base for a delicious grape, walnut vinaigrette salad served at dinner last night. I plan to bake the acorn squash with a little butter and brown sugar. The summer squash is gone – again, the dinner was a delight. The corn was shucked, steamed and eaten last night -- very good.
Sarah Hamaker, Fairfax
Two adults, four children
Half-share from Great Country Farms, Bluemont.
$475 (20 weeks)
In the box: 2 banana peppers, a huge bunch of kale (and I do mean huge), about a dozen potatoes, 4 apples, 1 small eggplant and 1 smallish butternut squash
Meals and cooking plans: I’m a little overwhelmed by the amount of kale on top of last week’s collard greens, but I think a repeat of kale smoothies for the kids will be in order, as well as various kale dishes, such as a lentil and kale soup and a stir-fried kale with onions, garlic and bread crumbs. The apples will go quickly, so I wish there were more of them. The peppers will probably be used as accents in my husband’s breakfast and lunches, while the squash will likely become part of a stew. As for the small eggplant, it might be big enough for an eggplant pasta sauce I made a few weeks ago that was yummy. Now, confession time about last week’s share: I’m ditching the collard greens and Swiss chard. Just can’t motivate myself to find a delicious recipe for them, not with the onslaught of kale this week. This winter, I will really bone up on exciting and tasty greens recipes to be prepared for next year.
-- Joe Yonan
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