Week 8 share from the Little River Market Garden CSA
CSA Share 8
1 hand bananas
1 large papaya
1 bunch cutting celery
1 bunch arugula
1 bunch turnips with tops
1 pint heirloom tomatoes
1 quart Asian eggplant
1 bunch dinosaur kale
What I Made With My Share
I gave the papaya away – I just don’t like them and decided to quit pretending that I might someday.
The tomatoes were so good, I ate them out of hand – all of them – while I was prepping dinner one night.
2 of my bananas had split skins, the rest are still ripening on the counter.
I used the cutting celery, some leftover carrot from last week and a handful of carrot greens in this delightful pork stir fry.
I diced and fried the eggplant for use in a pasta with dinosaur kale, farfalle, aged balsamic, truffle oil and parmesan.
I tossed the arugula with some leftover carrot, a diced radish, onion and faro with a pomegranate molasses and walnut oil dressing.
I roasted the turnips, remaining carrots, radishes and some onion and served in a sweet tart sauce over soba.
The Best Thing I Made This Week
This celery and pork stir fry.
Up Next Week
I’m pretty well cleaned out this week. Next week I will start fresh.
New To Me Veggies
Cutting Celery aka Herb Celery -According to author Barbara Pleasant, cutting celery (Apium graveolens var. secalinum) is a more primitive variety of everyday supermarket celery. It’s more flavorful than “regular” celery, and is the perfect plant to grow in home gardens because it can be revisited multiple times throughout the season. Cutting celery is great used fresh in salads or cooked in soups, stews or stir-fries.
Gastography 