My CSA share week #1 (last week, June 4) Photo from the Golden Earthworm Organic Farm (my CSA provider!)
I’m blogging for the newest Edible community– Edible Queens, set to launch its first paper issue September 2009. I have to admit I was feeling a little neglected. It’s about time there was an Edible community in my very own ‘hood, so I’m happy to be a part of it! I think the first issue is going to be fabulous and until then, you can read more online.
I have a weekly post about what I receive in my Community-Supported Agriculture (CSA) box. I also include all the recipe ideas my heart can throw out for whatever the box contents are. So instead of just one recipe with one or two of the ingredients, I’ll list a few different ideas (with no promises I’m actually making any of them!).
The blog is called Astoria Feed.
One, because it’s about the food from the Astoria CSA, two, because it’s the feed I’ll be eating all week, and three, because it’s also a news feed of all of the above and more. You can follow the link: www.ediblecommunities.com/queens/view-by-tag/66/ to see more.
If you’re in a CSA, or ever thought of what the experience might be like, the blog will be a fun place to follow my adventures. If you’re in a CSA on the northeast (or even midwest) the blog will be fun to follow along with because you’ll probably receive many of the same items around the same time. If you’re in a CSA in the south or west coast I despise you for your extended growing seasons while you sit there practically eating watermelons this time of year because and you’ve seen this produce come through long ago (I know because I was in California two weeks ago eating local cherries like a banchy (re Urban Dictionary: A wild creature with snarly brown hair that is excessive in all its activities.). (As an aside, I’m not really sure why a banchy has to have snarly brown hair, but I suppose it fits.) Please note I have to wait another month for local cherries! If you’re not in a CSA, have been there/done that, can’t join, or won’t be joining, it’s still a fun place to follow along and if nothing else, maybe you’ll be inspired by some recipe ideas!
Here’s last week’s post as a sample of what you get if you read:
WHAT’S IN THE BOX:
1 bunch baby bok choi
1 bunch beets
1 bunch French breakfast radishes
1 bunch rhubarb
1 bunch Japanese white salad turnips
1 bag arugula -or- spinach
2 heads of lettuce or 1 head of lettuce and 1 bag salad mix
I love the freshness of spring greens! Our shares this time of year are so plush. Part of the fun of a CSA is that you receive whatever is in season. It’s like Iron Chef– you don’t get to pick what you want. It’s sometimes a challenge to come up with interesting recipe ideas, but it’s worth it to try new items and vary your diet. One thing to remember is that while the above list of vegetables is what is posted as what we’ll receive at the beginning of the week, the list often changes depending on what comes in from the fields (sometimes creating a bigger challenge!). For example, in addition to the above, we also received strawberries in our share.
Here are my recipe thoughts for this week:
Rhubarb- We received strawberries too so strawberry rhubarb pie is a given. But I love making a simple syrup with the rhubarb and whipping up mixed drinks (with alcohol or not). Bourbon goes well with rhubarb, as does tequila, but rhubarb lemonade, or rhubarb-mint with seltzer is equally refreshing.
Lettuce, Turnips, Radish- We get large glorious heads of lettuce. Really, some of our members wait all year for the lettuce! My box contained 2 billowing heads of butter lettuce– one red, one green. Golden Earthworm’s Butter Lettuce is my favorite. The white salad turnips are also spectacular. So sweet raw! I’m thinking some fish wraps in lettuce with a chipotle mayonaise (mix some mayo with chipotle in adobo sauce) and top with slice turnips and radish. You can even add shredded beets on top. Other proteins like shrimp, beef or shredded chicken would be good too.
Beets- It’s still cool enough to wrap beets in foil and roast them until tender(about 45 minutes). Or… peel and shred raw beets. Toss with some lemon juice, goat cheese, pine nuts (walnuts, pistachio work too), salt/pepper and fresh herbs– mint, cilantro, parsley. Whatever is around, just pile it on.
Bok Choi- My favorite for the bok choi is a quick stir fry. I like to add beef or chicken marinated in OJ and soy sauce and cook it up. Once done, boil down the marinade, add some fresh orange zest and toss it as a sauce for an orange beef in bok choi. Serve over brown rice.