CSA Week 3:
This is the full share -- two quarts of strawberries, about two quarts of sugar pea pods, two bunches of garlic scapes, a bunch of radishes, and a large head of romaine lettuce (somewhat obscured by the styling of the radishes). The strawberries were probably the last we'll receive this season -- they were really yum, too.
I made Strawberry & Feta Salad using some of the romaine and garlic scapes, and with strawberries that I had to buy at the store because the ones from the CSA box sort of disappeared. It was delicious! I used nearly a quart of strawberries in the salad (because I had them, and why not?), and would probably cut the oil at least in half next time.
We grilled some shrimp on skewers over the weekend and I cut up the left-overs to use in my standby summertime pasta salad (in place of the most-often-used tuna) -- I also used some scapes and some thinly sliced radish. There were more radishes in this week's box (below) and I'll be pickling a la Margene!
CSA Week 4:
This week there were two bags of spicy mixed greens (not shown because they were in the sink at photo time and I couldn't wait because the light was fading!), some swiss chard, two bunches of radishes, two bags of sugar snap peas, two pints of Michigan blueberries, FOUR more bunches of garlic scapes, a zucchini, and a patty-pan squash.
I think I'm going to try roasting some sugar snap peas... I love roasting stuff! I haven't quite decided about the squash -- I love squash, though, so it'll get eaten even if it's just steamed or sauteed... or roasted. In fact, we roasted some zucchini last night and I have some in my lunch today, along with some of those spicy mixed greens and blueberries.
Speaking of blueberries, Katie made the most amazingly simple, delicious, not-too-sweet dessert the other day -- Scottish Blueberry Dessert with English Custard. I can't stop thinking about it -- how easy it was, how to play around with it, and how it is that my grandmother never made it. It seems so much like something Grandma would have made.