Week 2 share from the Little River Market Garden CSA.
CSA Share 2
1 bunch kale
1 bunch red yardlong beans
1 bunch Chinese leeks
1 bunch pei tsai
1 bunch Italian basil
1 stem Jamaican sorrel
1/2 lb. green bush beans
1 passion fruit
What I Made With My Share
This week left me feeling uninspired and my cooking really felt it. I haven’t made a week full of food this bad in a very, very long time. Everything was edible, but none of it was very good. I’ve got to get out of this rut!
I made an uninspired Mexican inspired stir fry incorporating the pattypan squash, red long beans, pei tsai, pickled radishes and baked tortilla strips. I had intended for this recipe to come together with some nice slow roasted carnitas, but the entire pot was accidentally cleaned right into the trash. Kind of blew my focus for the dish and it suffered.
I also made an asian stir fry with the kale, red long beans, Chinese leeks and green beans. I don’t know how this ended up not tasting great, but it just didn’t.
The Jamaican Sorrel drink I tried ended up tasting like a huge wad of ginger.
The passion fruit was great – I served it over vanilla ice cream with plum wine.
And I wasted the basil. It looked great and smelled lovely, but I just couldn’t get it together enough to incorporate with the rest of the basket.
The Best Thing I Made This Week
Week 2 of flat and uninspired. The best things I made this week weren’t forced – Cinci by way of Charcuterie Chili (recipe coming soon) and a batch of Pear Soup with Pancetta and Blue Cheese.
Up Next Week
Since I used up all my veggies this week, I am starting with a clean slate.
New To Me Veggies
This week also incorporated veggies that I’m now at least passing acquainted with.
Gastography 