Green chard, red chard, rainbow chard, beets, arugula, kale, zucchini, yellow squash, eggplant, romaine, green lettuce, red lettuce, radishes, cabbage, collards, cucumbers, basil, garlic, shallots...
This year, we decided to join a Community Supported Agriculture group here in Baltimore. This means we get lot of fresh organic veggies (everything listed above this month) every week! Sounds great, and it is, however it is quite a challenge to get through all the veggies before the next round comes. And we're even halving a share with Clare, Stephen and Maeve!
It has been fun to find new recipes that utilize these ingredients. We've made a delicious kale and chard tart quite a few times, eaten lots of greens sauted with garlic, and this week we made beets and beet greens with butter and horseradish. Yum! I hadn't had a beet since I left home!
The beets were so pretty cooking, I had to take a picture.
If anyone has any recipes they especially love, please send them my way!
2 comments:
Wow! those beets are beautiful. We have a CSA down the road from us. We'd like to buy a share next year and I wrote to find out if we could pickup at the farm. They wrote back to say that they don't allow farm pickup. Tried it in the past and it is too complicated since most of their buyers are in Ithaca. So, alas, we are going to have to drive to Ithaca to get veggies that are grown down the road from us! The farmer was apologetic and offered to let me work in exchange for veggies that I helped harvest. If only there was a second me. I would send me right over.
Vinegar slaw like the kind that comes with Witt's barbecue
3 cups cabbage shredded fine
I do this with the grating attachment on my kitchen aid
1 tsp salt
2 Tbs sugar
1/3 cup vinegar
combine all and serve with Whitts barbecue or barbecued chicken or veggie burgers
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