What I love about my CSA every month: service with a smile, a gentleman to carry my basket to the car, knowing where my food came from and looking into the face of the people who grew it, using my food dollars to support what I believe in, amazing local food, and planning a menu around things I may or may not have had before.
Why I love my CSA this month:
the first picking of blackberries, last of the strawberries, the first
blueberries, squash, Japanese cucumber, heirloom Italian beets, rainbow carrots, basil, spring mix, sugar snaps peas, a sushi rice, sweet potatoes, raw milk cheese, grass fed eggs, 8-grain bread, and samples of the rice made into a heavenly breakfast dish.
The plan:
Blackberries- Not sure on this one. Jam? I’m not a big cobbler fan, but I could make one for work. Any thoughts? A quart won’t make a batch of wine.
Strawberries- Yummy. Best eaten out of hand with juice dripping down your arm. Any leftovers will get made into a syrup to fill my newest cookie recipe experiment.
Blueberries- Rinse and eat. Maybe Sunday morning pancakes.
Squash- I love yellow squash and zucchini raw when it is small. If I’m feeling quite Southern, I’ll fry ‘em up.
Cucumber- If my dill is ready, maybe tzatziki, otherwise, this is another slice and eat.
Beets and Carrots- Jody say these are great roasted, so might give that a go.
Basil- Good timing since all mine died. I love all things Italian, so we’ll see what hits me. I see pizza Margarita or pesto in my near future.
Spring Mix- Salad with pecorino, vinegar, and oil
Sugar Snap Peas- Must research. Stir fry?
Sushi Rice- Well, I guess it is time to learn to make sushi, though after tasting this stuff, I’m totally craving rice pudding.
Sweet Potatoes- Fries or baked.
Cheese and Eggs- These are begging to be made into Paula Deen’s mac and cheese.
Bread- Sandwich with spring mix and cheese, almost always my first meal from my basket. Any leftover bread (a rarity) gets dried and popped into the grinder for breadcrumbs.
Are you hungry yet?
