2011 CSA Box 5
7 fair trade bananas
6 oz. blueberries
1 lb. local Florida strawberries
2 heads broccoli
4 carrots
1 bunch rainbow chard (swapped in place of the green leaf lettuce listed for a half share)
1 bunch local Florida dino lactino kale
1/2 lb. sugar snap peas
1 pint sweet colorful mini peppers
1 1/2 lbs. purple potatoes
1.1 lb. roma tomatoes on the vine
How I Used My Share
I used the broccoli in a riff on Rice with Roasted Cauliflower from Thomas Keller’s Ad Hoc At Home.
I used the kale in a ragout with roasted tomatoes served over Chris’ Bomb Ass Grits.
The grits were so good, we decided to make them again for company; this time using the chard, sweet peppers and some of the 17 tons of onions we have accumulated over the past month or so.
I also made a killer butternut squash, spinach and sausage concoction this week using ingredients from previous boxes.
I made a simple stir-fry to clean up the rest of the veggies using carrots, sugar snap peas, and onions.
Unfortunately the tomatoes rotted before I figured out what to do with them and I’m on berry overload. Since I haven’t even looked at the strawberries, I can guarantee they have rotted in the crisper. I should really do something about that.
My DH recently started running again, so he has been the best kind of banana disposal. Which is great, because I’m a little burnt out on fruit in general.
My Favorite Recipe From This Box
Has to be the grits.
1 Year Ago
8 oz. local Florida strawberries
6 oz. blueberries
5 fair trade bananas
1 golden sweet pineapple
1 head cauliflower
1 bunch lactino kale
4 roma tomatoes
1 head local Florida cabbage
1 bunch local Florida celery
3 large carrots
5 yellow onions
8 russet potatoes
1 bunch green chard
2 sweet potatoes
What I Made: Pommes Chef Anne, green curry, pasta pepperonata, veggie biryani with cashews, lentils with cabbage, kale and sweet potato stir-fry.
Gastography 