CSA Box 10

Week 10 share from the Little River Market Garden CSA

CSA Share 10

1 quart mixed heirloom tomatoes

1 pint Asian eggplant

1 bunch Napa cabbage

1 bunch mustard greens

1 bunch parsley

1 bunch Ethiopian kale

1 bunch baby purple top turnips with greens

1 spring onion

What I Made With My Share

I used the eggplant, mustard greens, lots of tomatoes and half of the parsley in a burnt eggplant with tahini dish that turned out ok. The eggplant kinda dried out and wasn’t terribly usable, but the dish was good.

I used half the cabbage and the onion greens in a fried rice with eggs and home made bacon.

I used the turnips, turnip greens, kale and onion bottom in a braised turnips and apples dish.

I threw the rest of the tomatoes in everything I could, and ate a few out of hand.

The Best Thing I Made This Week

Braised Turnips and Apples

Up Next Week

I have a small head of cabbage, half a bunch of parsley and some slowly dying dill left over.

New To Me Veggies

Ethiopian Kale – Looks suspiciously like my bestie Hon Tsai Tai. According to AVRDC.org, this brassica is grown all throughout eastern and southern Africa and yields frequent harvests throughout the growing season. Since I grew up in the 80s with frequent ‘children are dying in Ethiopia so you’d better eat your lima beans’ admonishments, I had no idea Ethiopia had enough water to grow greens. Aren’t they prone to massive drought? Methinks I need to do some culinary exploration. All I know of Ethiopian food is that wat rocks, I love raw beef, and the fermented flat bread freaks me right out. And Marcus Samuelsson is passionate about it.