Wednesday, May 21, 2014

Adventures in Cooking Our CSA Share: Looking Back and Forward

It's been four years since our big CSA heyday, in 2009 and 2010, before my back injury.  And, while we aren't returning to that farm (which was wonderful but is almost an hour round-trip), we are returning to a weekly CSA box.  This time, through an aggregator of local farms, so that we get not only fruits and vegetables but also eggs, meat, and a weekly cheese.  It's going to be glorious!  And we are so excited to play with our CSA share again.

And so I looked back over those two years of CSA posts, always titled "Adventures in Cooking Our CSA Share" with the label "CSA."  The first thing that struck me is how limited my recipe repertoire was compared to what we got in the box--no mention of how I prepared or ate so many items, such as kohlrabi, dandelion greens, radishes, beets.  Sure, I didn't post about tomatoes, because I gave them all away, and I didn't need to post about potatoes or green beans or garlic or onions because those are very familiar. Instead, I wrote a lot about greens, from kale to escarole to collards.  Lots of squashes, too.

Here are some of those posts, in alphabetical order:

Bok choi
Escarole (and here, though it can be almost any green; also here)
Garlic Scapes (with other recipes for kale and bell peppers; also here)
Kale (here, though it says eggplant, and here and here for soup and here for stir fry)
Zucchini and summer squash (also here cookies and here for joke and here for even more recipes)

Sis's Vegetable Soup

I also wrote about the lessons we learned, our challenges, and even a sample menu or two.  I even wrote a love letter to our farm.  And in case readers didn't have a CSA, I wrote up some farmer's market tips.

Reading all of this has me rearing to go in a few weeks.  I've relocated all of my old CSA-inspired vegetable cookbooks--Greens, Glorious Greens, From the Kitchen Garden,  More from the Kitchen Garden,  Vegetables Every day,  Farmer John's Cookbook,  Classic Zucchini Cookbook, How to Cook Everything Vegetarian, The Roasted Vegetable, From Asparagus to Zucchini (plus my vegetarian cookbook collection, from Bloodroot to Claire's Corner Copia and Mollie Katzen)--and pulled out my special Tupperware produce boxes.

And we've even forewarned the kiddos!  (Who didn't exactly groan . . . but they don't remember the last CSA either.)

So, stay tuned for "Adventures in Cooking Our CSA Share" part three.

1 comment:

  1. i am smitten with a new cookbook...the forest erin gleeson. it is gorgeous and filled with SIMPLE vegetarian dishes. perfect for csa goodies. xo