Week 6 share from the Little River Market Garden CSA
CSA Share 6
1 bunch green Swiss Chard
1 bunch mustard greens
1 bunch flowering hon tsai tai
5 Asian eggplants
1 stem Italian basil
1 ripe papaya
2 star fruit
What I Made With My Share
Mustard green caesar salad with anchovy croutons
This starfruit soba dish
A pasta dish featuring chard, aged balsamic, parmesan/romano cheese, cherry tomatoes and caramelized onions
The Best Thing I Made This Week
The pasta dish was nice, but what really took this week’s cake was the starfruit soba dish. Something about the sweet tartness of the starfruit mixed with the vinegary punch of the dressing just really did it for me this week. I’ll have to make the eggplant from this recipe again, too.
Up Next Week
I have papaya and hon tsai tai left over from this week. I had planned on serving the greens with whole wheat gnocchi, toasted garlic and walnut, but we shall see.
I still have zero idea what to do with the papaya, and really hope it doesn’t become this CSA’s version of strawberries (I got strawberries in every single share last year). I’ve got to find something to do with this papaya.
New To Me Veggies
This week there was nothing terribly new, though I hadn’t had Asian eggplant in awhile and forgot just how much tastier they can be (as opposed to the Italian style big huge eggplants).
Gastography 