Opening the CSA box is like opening happy Pandora’s box. It’s a big surprise — I actually get excited.
I wanted to let you know that the CSA sent us a cookbook in the mail with pictures of the produce and when to expect it. Even with that help, I’m having trouble with the herbs. The herbs are drawn, not photographed, and I can’t match them to what I’ve got in my box.
I put the box on my counter and got out a pen and paper so I could write everything down, name or not. You guys are going to have to help me out again! Let’s start off with the easy ones, why don’t we…
Beets and onions
I was excited when I saw the onions. I have to tell you I compared them to onions I had in my fridge’s crisper and I was shocked. The fresh ones were almost pretty. Definitely more robust.
Here’s where it gets murky…
Kale, small celery(?), Purple flower herb, random herb. Need help please! I don’t have a clue what these are.
Here’s what was at the bottom of the box. I identified arugula in the bag, cabbage heads, cucumbers, zucchini, yellow squash, another patty pan squash (thanks for naming that one for me last week). Wow, what a bounty.
There’s the bag of lettuce (top right)
Our fridge was overflowing with veggies. Whenever I open it, I smile. There’s nothing like having a full fridge. Now if I could figure out something to do with all of this wonderful stuff…
The complete list:
- 6 beets, two types
- 2 onions
- 1 bunch of kale
- 1 bunch of small celery?
- 1 bunch purple flower herb
- 1 bunch random herb
- 1 bag lettuce
- 1 bag arugula
- 2 zucchinis
- 4 cucumbers
- 1 patty pan squash
- 1 yellow squash
- 2 heads of cabbage
Not being able to identify something makes it hard for me to cook with it. I’m a decent home cook and I’ll take limited risks with straightforward recipes, but being creative in the kitchen with brand-new foods is hard. I still believe I’m over my head with the CSA, but thankfully I’m not curled up in a ball and rocking in a corner.
Thanks for all your terrific suggestions with last week’s CSA post. I loved the idea of garlic scape pesto, but considering I’ve never made a regular pesto, I decided I’m not ready for that.
I got those gorgeous onions from the farm (see above picture), but I already had ten yellow onions that I had purchased from the store the week previous. I needed to use those up and fast. I remembered that when I’d roasted a chicken, using Jamie Oliver’s recipe from the Food Revolution cookbook, my husband had gone nuts for the roasted onions. So I thought I’d try that with the garlic scapes. This is the world’s most basic recipe — it’s for a beginner like me. I served the onions with red quinoa and large pan-fried sausages.
Oven roasted onions with garlic scapes
- 2 onions (as many onions as you have people — subtracting kids)
- 2 garlic scapes
- olive oil
Preheat oven to 400 degrees. Chop onions in quarters and then chop garlic scapes. Place onions on a foil-lined baking sheet or roasting pan. Scatter the garlic scapes. Drizzle liberally with olive oil. Sprinkle with salt. Toss. Place in the oven for 25-30 minutes depending on your oven.
I ended up switching to a 13 by 9 pan. This is far too crowded for even cooking.
Getting the scapes prepped. I keep wanting to call them garlic “snapes” — I must have Harry Potter and Professor Snape on the brain. Now only if I could get childcare so that my husband and I could go out and see the movie! Man, I love Alan Rickman.
Another before shot. I didn’t do an “after” shot because I wasn’t sure I would share this recipe with you because it’s incredibly boring and nowhere near fancy. But hey, why not? The onions were a big hit with my son, which surprised my husband and me. The kid hates quinoa now, too. Win some, lose others.