Week 11 share from the Little River Market Garden CSA in Miami. This is the last CSA share I will be able to pick up from the CSA, since we are moving to Brooklyn. I’m excited about getting to experience somewhere new, but am also totally sad to be leaving the CSA. I’ve absolutely loved getting LRMG veggies and wholeheartedly suggest anyone even remotely interested in eating local produce, or even good produce, should check them out. Muriel does a fantastic job and she’s doing a great thing with the garden. Check out the garden here.
CSA Share 11
1 pint + a little extra heirloom tomatoes
1 bunch collards
1 bunch yukina savoy
1 bunch cutting celery
1 bunch Chinese leeks
1 bag nasturtiums
3 star fruit
3 roots yucca
2 avocados
2 jujubes
What I Made With My Share
I am a horrible blogger, cooker, and all around food person. I did bad, bad things with the few veggies I actually used this week.
I absolutely ruined the beautiful tomatoes. Horribly, horribly ruined them. I had intended on making these kickass slow-roasted tomatoes, but ended up making charcoal instead.
I squandered the nasturtiums as well, because I’ve been so preoccupied with moving I’ve been eating absolute garbage instead of cooking.
I ate one of the jujubes at least. The jujube is an odd fruit – light on taste, with a vaguely green pear thing going on.
I did manage to make a decent meal; yet another “white girl pho” with the yukina savoy and a smattering of cutting celery.
The Best Thing I Made This Week
By default it’s the pho. It was nice — I used crushed garlic this time, and the slight change it brought to the flavor profile was nice.
Up Next Week
I’d love to say I’ll use everything, but probably not. If either of the avocados aren’t too horrid at this point, I will try an avocado pasta dish tonight with garlic and home made bacon.
Tomorrow is Valentines day, which I always take as an excuse to make something decadent and beefy. This year I will be making a beef tenderloin with some sort of reduced red wine sauce, a yucca and potato mash and if the collards haven’t died, collards with something spicy.
Other than that, no promises. The hubby will be out of town for a portion of this week, I’ll be packing, and trying not to freak out about the moving too much.
New To Me Veggies
Jujube – From the Little River Market Garden website: Jujubes, especially the variety we are sharing this week, are an extremely rare fruit. A friend and neighbor has a beautiful tree full of fruit and we’ve been tracking it, waiting for them to get big enough for harvesting. Her tree produces large fruit, about the size of a large kiwi or plum. The closest thing they can be compared to is a granny smith apple, but less tart. The skin, which is the same color as a granny smith, is much thinner and contains non of the bitterness of an apple. The flesh is crisp and white like that of a pear. Jujubes are a common Asian and Eastern European fruit, supposedly containing many medicinal properties. It is a treat to have access to these fruit in Miami, we should consider ourselves lucky!
Gastography 