PLGCSA Week IDK

I'm so behind in my CSA posts that I don't even know what week of the share this is, so sad. But that's how uninspired I've been by the shares lately. Rotten tomatoes will do that to you I guess...

Anyway, here's this week's share:

Veggies:
Lettuce
Basil (which seems to be endless)
Beets/Carrots
Tomatoes
Peppers
Onions
Zucchini (only for the whole shares...here's hoping someone's sick of zucchini and puts it in the free bin)

Fruit:
It'll be a surprise for when I arrive at pickup. Last week the fruit share was Pears/Apples. And after 3+ weeks of peaches, I'm guessing Pears/Apples will be the new trend.

Cheese:
60 days-brine-ripened raw milk feta cheese

Smooth.

This week seems to be going smoother than last week in terms of me utilizing everything I was given in my share. I now only have a couple of things left from this week's share and they should hold for long enough for me to eat some leftovers.

PLGCSA Week 6
Lettuce Head
Peas
Scallions
Kale
Swiss Chard
Parsley
Garlic Scapes (none for me . . . apparently a shift worker was measuring out incorrect quantities, so anyone who showed up for the second shift pickup missed out on scapes)

Fruit share:
Blueberries

So far, to make sure that I wouldn't end up with frozen, wilted, or rotten lettuce I ate it first. So salad and kale chips on Tuesday. Wednesday, I tried Shrimp, Sugar Snap Pea and Potato Salad with Mint and Pecorino (adapted from The New York Times) post to come later—just need to take some photos when the light in my apartment is better. So now I just have swiss chard and my weekly cheese share left, because I'll be freezing the blueberries for future preserves and cobbler sessions.

Wok.

I need a wok . . . as this week will be stir-fry week, I think. Though, the farmers did suggest making kimchi out of the napa cabbage in this week's veggie share. I'm not really a kimchi person. So a stir-fry should probably use up about half of my share, and then I can make some more delicious garlic scape pesto, and maybe a cheese and oregano fritatta with salad greens to make use of everything.

And all I can say about the dill is, ugh . . . more dill?!?! I think I might have to put it in the free bin. I don't know how much dill compound butter I'll be able to stand once it comes time to unfreeze it (compound butter can last in the freezer up to 2 months).

PLG CSA Week 4:

Woodbridge Farm Vegetables
Lettuce
salad greens
garlic scapes
napa cabbage
sugar snap peas
and herbs (dill and oregano most likely)

Breezy Hill Orchard Fruits Not available

Inspiration.

Looking for a little culinary inspiration this week.

PLG CSA Week 2:

Lettuce
Salad greens
Kale
Parsley
Baby Bok Choy

And this time I found my half share of cheese!

Tonight's dinner is sautéed sesame ginger bok choy with quinoa. I've never had quinoa before but it smells nutty . . . so I'm excited to try it. Think I'll pack tomorrow's lunch before I eat, so I won't have to worry about leaving enough leftovers.

With 2 heads of lettuce, salad greens, kale, and parsley--it's looking like the rest of the week is going to be taco salad, kale salad, and . . . . Hmm I don't know what to do with the salad greens. I sautéed them with couscous last week, not knowing what to do with them then, either. Maybe I'll sautée them again, but this time with shrimp.

Anyone have any culinary ideas?

Share.

Just felt the need to proclaim that I've joined my neighborhood's CSA. I'm so excited, this is the first time I've researched a CSA and been able to join. Usually a subsequent move out of a neighborhood or missing the start of the season derails my plans for fresh locally grown food.

I decided to go all in and purchased the vegetable, fruit, and cheese shares. Can't wait for May 31st--my first share pickup. Yum, yum, yum.