CSA 2015: Week 4

This week we got: 2 scallions, a half bag of leaf lettuce, a bag of spinach, a half batch of kale, 4 packages of strawberries, and 6 eggs (not pictured):

CSA Week 4 (2015)
CSA Week 4 (2015)

I had a potluck on Friday for the TESLing (Teaching English as a Second Language and Linguistics) academic group (grad students and faculty) at work, so I shared some of our bounty. I brought a spinach salad with shaved Parmesan cheese, scallions, Caesar dressing, and homemade chickpea croutons. Chickpea crouton recipes are like caramelized onion recipes: almost every recipe I read under-estimated the time it took for the beans to get crispy. The recipe I linked to above says an hour – and that’s the most accurate time estimate I found. Here’s a picture of the “croutons.” (I don’t have a picture of the finished salad, since I dressed it at work right before leaving for the potluck.)

Chickpea "Croutons"
Chickpea “Croutons”

I went a little off-script making these; here’s what I did:

Chickpea Croutons


  • 1 can of chickpeas
  • 1 Tbsp olive oil
  • 1tsp onion powder
  • 1 tsp garlic
  • 1/8 tsp cayenne pepper
  • 1.5 tsp of Lawry’s seasoned salt


  1. Preheat oven to 400.
  2. Mix olive oil and spices.
  3. Then mix in rinsed and dried beans.
  4. Lay beans out on parchment paper or a silicone baking-mat in a single layer.
  5. Bake for 1 hour (or until crispy)
  6. Shake beans every 15 minutes.
  7. Cool completely and store in a cool dry area in an airtight container. I used a mason jar.

The kale and basil topped a pizza. And I added some salami and fresh mozzarella. I used crust and sauce that I had frozen from the last pizza I made.

kale pizza
kale pizza

I made more breakfast sandwiches with the eggs. I’ve been putting cut up scallions on most foods. And the lettuce and the strawberries were eaten without fanfare or preparation (beyond washing – and salad dressing when appropriate).


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