This week, we received: more spinach, more green onions (er, scallions), green leaf lettuce, red leaf mustard (aka Osaka purple mustard), and mizuna (also a mustard green). Actually, the last two are best guesses based on extensive internet searching. We don’t get a list from our CSA farmer, though he said he’d provide one.
Farmer Don from Bootstrap Farm was on the Tulsa news the other night for an interview on Oklahoma’s drought.
The drought is one of the reasons it was important for us to join a CSA. A guaranteed subscription for local food protects the farmer in cases of drought, hail, flood, or other sources of income loss. In this case, Farmer Don was able to buy a larger irrigation pump and know that he’ll be able to pay for it. Here’s hoping we get some rain soon!
About two years ago, I did a Google search for a scone recipe that uses whole wheat and ground flax seeds, but I didn’t find what I was looking for. After reading five scone recipes and one whole wheat and flax cookie recipe, I thought, “Meh. I’ll just make up a recipe.” And I did. And they’re good. Here’s the recipe:
Scott went to the Asian food store to pick up our CSA this week, but when he got there, he found that they had given our share to somebody else. We left Farmer Don a voicemail. Then missed his call. Then left him another voice mail. On Sunday, we got an email saying that Farmer Don would be in Stillwater on Monday to pick up some tractor parts from the John Deere dealership; he’d drop off our CSA for us then. I’m a little anxious that we’ll only have about 3 days until our next bunch of produce arrives.
I don’t have a picture from week 2 because I didn’t yet understand how much I’d want to share my journey of having a CSA share. But the CSA has thrown me for a loop. I get a bag of unknown vegetables, and I have a week to eat/share them. I’m used to first deciding what I want to eat and then worrying about the ingredients. Now, I’m handed the ingredients and I need to figure out what to eat.
Week 2 we received more spinach, salad greens, and 3 big sweet potatoes. I made a stew that called for 2 big sweet potatoes and a bunch of spinach. The recipe also called for linguiça, which is “a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices.” Stillwater, Oklahoma, population 46,560, does not have linguiça. We decided to use Mexican chorizo as a substitute, which is un-cured. I had to drain the chorizo meat twice because it was so greasy.
The stew turned out fine, with enough spices from the chorizo sausage to make it tasty. The recipe said we’d get 8 servings, and I think we got about 9 servings out of it. I’m pretty sick of stew now.
I had one sweet potato left over, which I used to make baked sweet potato chips. Really, I used this as an excuse to buy a mandolin slicer (that also juliennes). I ate all the chips while Scott was out birding his big day (his team broke the official record).
I’ve also been eating a salad every day for lunch with our salad greens and the pecans I roasted in sugar last week. I also add strawberries/raspberries, goat cheese, and balsamic vinegar (I’ve gotten to be too lazy to mix the olive oil and vinegar together). I took a picture of my salad today since I didn’t have a picture of the stew:
We picked up our first half-share from Bootstrap Farm’s CSA at our local Asian food store, Crepe Myrtle. We got a ton of spinach, bitter greens, and pecans. Unfortunately, our first delivery came during a really busy week (we hosted a cookout and attended two pot-lucks), so I wasn’t up for much creativity. I boiled most of the spinach and bitter greens. I ate the boiled vegetables with vinegar. Scott systematically ignored the boiled vegetables. I roasted the pecans in sugar and took them to a potluck on Friday and got rid of most of the rest at the cookout.