2011 CSA Box 6
6 oz. blueberries
1 lb. strawberries
5 Fair Trade bananas
2 local Florida pink Cara Cara navel oranges
1 bunch local Florida collard greens (I swapped the leaf lettuce I was supposed to get for this item)
1 bunch broccoli raab
1 tiny head cauliflower
1 pint cherry tomatoes
1 Israeli red sweet bell pepper
1 bunch green chard
2 lb. Russet potatoes
5 yellow onions
leftover purple potatoes
How I Used My Share
I used last week’s purple potatoes with an onion in my inaugural corned beef dinner, Corned Beef with Roasted Potatoes.
I used the broccoli raab on a goat cheese and lemon pizza.
I used the chard in Black Sesame Noodles.
I used the russet potatoes in a hash with the red pepper and some onions in my second corned beef dinner.
I used the collards in a grain salad.
I used the cauliflower and a few onions in a vegetable korma.
The tomatoes served as a great accent for hash leftovers at lunch.
The berries got eaten with plain oatmeal for breakfast.
The oranges made great evening snacks.
The bananas refueled my DH after his long runs this week.
My Favorite Recipe From This Box
Black Sesame Walnut Noodles. This dish was light and satisfying with nutty complexity from the sesame and a bright green punch from the chard.
1 Year Ago
8 oz. local Florida strawberries
6 oz. blueberries
1 Kent mango
4 Fuji apples
2 Bartlett pears
6 fair trade bananas
1 big bunch asparagus
1 head green leaf lettuce
1 bunch broccioli raab
1 eggplant
3 big pieces Daikon radish
2 big knobs ginger
3 baby book choy
1 red bell pepper
1 bunch collard greens
What I Made: Broccoli raab sauce with chickpeas & bacon; chickpea, sausage & collard rice; grilled eggplant with otsu noodles; Thai grilled skirt steak; asparagus and black pepper zabligone; book choy with garlic and sizzled ginger rice; oven-fried chicken; a green leaf and ousted broccoli salad with anchovy dressing; pondicherry lentil salad.
Gastography 