Vegetables!

[siercia]

Third week of the CSA today. I love my farmer's markey. Today there was a guy with raw honey (yum), the goat cheese lady, the bakeries and there were reports of someone selling eggs who'd sold out by the time I got there. There was also a local coffee shop selling iced coffee, which about made the entire trip completely perfect, in my mind.

Got honey, a snackie for the afternoon and a loaf of some cheese bread that made some of the most divine toast I've ever ever eaten this evening for my dinner.

Our box this week was more greens, a couple heads of lettuce, a bulb of fennel, two HUGE bunches of beets, 3 each of zucchini and yellow squash, some arugula. They hade a giant box of basil, and I asked if there was basil in my box this week, and they said "There can be!" and dumped a giant bunch in. Awesome. I'm making pesto iffen I can find pine nuts tomorrow!

When I got home tonight, I tool all the greens left from the last box, cleaned them, blanched them and put them into the freezer to keep for later in the season. I think that's going to be my strategy, at least for right now - anything e don't eat in the preceding week gets frozen when the new box arrives, so that we don't end up wasting as much as we did last yea - even though frozen is not as good as fresh, it's a damn sight better than throwing it away.

I saved the last bit of the Swiss Chard for my dinner, though - sauteed a clove a garlic and the chard in a little oil, then at the end tossed in some sliced up salami. Added a few eggs, dropped in the last of my garlicky goat cheese and then popped it under the broiler to brown. With a couple slices of cheese bread toast, I had myself a fantastic dinner. Awesomeness.

I think on Sunday, I'm going to try and pickle this week's beet assortment, but we'll see if there's demand for eating beets this week before I do it.

Comments

[humanbeatbox.livejournal.com]

I haven't tried this beet recipe, but Helen's cooking is usually good, so it's probably worth it: http://beyondsalmon.blogspot.com/2008/07/whole-beet.html

[siercia]

ooooh, that looks awfully good!

[whuffle.livejournal.com]

We've got pine nuts that have been sitting around and really need to be used up. Want some? Were out today but I can leave them on the porch for you in a ziplock or you cab grab them from me anytime tomorrow

[siercia]

Thanks!

I'll call you to set up.

[gimmeapony.livejournal.com]

Which farmer's market is this? It sounds fantastic.

I miss having a CSA. I need to get on the wagon early enough next year to sign up for one.

[siercia]

It's the one in Quincy on Friday afternoons. Widget reports that the same honey guy was at the market in JP yesterday when they went over there to get our meats.

[ratphooey.livejournal.com]

If you can't find pine nuts, use some other nut, or no nuts at all (we just use cheese, garlic and basil most of the time).

[siercia]

I think I've got some on offer, but thank you for the suggestion - you don't find it loses anything when you skip the nuts?

[ratphooey.livejournal.com]

Not for me, but what I love about pesto is the basil. The nuts are more about texture, somehow.

[enochs-fable.livejournal.com]

I'll have to look into blanching after we move. We keep losing some of our greens!

[mrshammer.livejournal.com]

My that chard recipe sounds fantastic.
I love swiss chard. It is my favotie thing lately and cooked precisely that way , sans the salami Last week I layed garlic chard in a mac and cheese I made with sharp NY Cheddar and veggie spirals. Yum ! Pricey though, I hoping to convince a friend to grow some in her garden for me.