CSA: Week 8

This week we received: more black summer Bok Choy, Lancelot leeks, Chioggia beets, and some leaf lettuce called “two-star lettuce.”

CSA Week 8
CSA Week 8

We were finally added to the Bootstrap Farm CSA Newsletter email list, which means that I no longer have to use my advanced Google search skills to identify all our vegetables. With the newsletter, I also get to know what we’ll receive about a day in advance of picking up our produce. The down side is that I also see the items that full shares, but not half shares, get. This week only full shares got more snap peas. Also, the newsletter was not totally accurate: instead of more Chioggia beets, I was supposed to recieve some romaine lettuce.

I cooked up the Bok Choy as a side dish with fried shallots and garlic. I followed this recipe as a guide. I only had one bunch of Bok Choy and one shallot, so I modified the amounts of ingredients: I used one clove of garlic, about 3 tbsp of oil, and only a tiny bit of salt. I made this dish at a non-meal time because Scott and I are usually looking for a quick snack or easy lunches. I did try a few bites of it while it was “fresh.”

Bok Choy and fried shallots
Bok Choy and fried shallots

Verdict: It was good. And it looks kind of fancy. (Eat it fresh – microwaving was, predictably, not kind to the fried shallots.)

I also made a creamy pasta with leeks and bacon. I chose a pasta this week because it is an easy item to take for lunches all week. I made this and put it directly into plastic containers for lunches, so there are no plated pictures. I used 12 oz of whole-grain noodles instead of 16 oz of non-whole grain pasta.

Creamy pasta with leeks and bacon
Creamy pasta with leeks and bacon

Verdict: It tastes exactly as expected: creamy and flavorful.

The pasta recipe only required two leeks (I used three), so I had about 6 left-over leeks. I made a leek confit with the remainder of the leeks. I used ¼ of the butter recommended in the linked recipe. Many people used the leek confit with goat cheese and eggs. Scott grilled hamburgers on Sunday night , and I topped mine with the leeks.

Leek confit
Leek confit

Verdict: Good on the hamburger – with the addition of gorgonzola cheese. (Yup – that’s a whole grain bun.)

Leek confit on a hamburger
Leek confit on a hamburger

This is our second week with beets. Scott will eat beets, but he’d rather eat other vegetables. So, I decided to use the beets in a way that I could eat them for snacks while at work or in the evening: beet chips! I bought a mandolin after our second CSA delivery, and I used it now to make thin chips. They are only seasoned with sea salt and olive oil. I had them in the oven at 350 for 20 minutes. Scott flipped them, and we baked them for another 20 minutes. They weren’t quite done… but I wanted to do something outside of the house. So, I just made roasted beets instead.

DSC00700
Beets in oven
Beet chips
Beet chips

Verdict: They’re fine.

That leaves us with some beet greens. Ugh. I am so sick of being creative with greens. I might just boil them… again. And you don’t need another picture of boiled greens. Oh, and we’ve been snacking on the lettuce plain all week. Yum!

Advertisements

One thought on “CSA: Week 8”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s