CSA - Week 4

The summer of vegetables continues! 


Contents Box #4:
Lettuce (green leaf)
Carrots
Cucumbers
Dill

Potatoes (Fingerling)
Red scallions

Arugula
Cabbage
Strawberry jam!

The box was a little smaller than the previous boxes, but that was fine. It allowed us to buy some other supplemental vegetables at the store. We are eating so many vegetables! In addition to the box, we bought six extra kohlrabi from the farm stand, beets, an extra lettuce head, more carrots, and I picked a bunch of loose leaf lettuce from my sister's house.

Extra kohlrabis. They are so crunchy and yummy.

Here's the usage breakdown for this week:

The lettuce was salad, as usual.


The cucumbers and dill paired up in a vinegar cucumber salad. No recipe, just vinegar (I think I mixed rice and apple), chopped dill, salt, a little sugar, and mix it up. Eat fresh! 

Potatoes - I cooked these as I did a few weeks ago, in heavily salted boiling water. Of course, I made a few egg scrambles with the leftover potatoes. One included sauteed beet greens, garlic, red scallions, and gruyère. Even my one-year-old nephew loved it!

Red scallions - Chopped and sautéed, I added these to almost everything throughout the week.

Arugula - My first casualty. Not exactly, but I haven't made anything with it yet. The following recipe was included with the newsletter. I'll make it today and freeze it. The Winter of Pesto is imminent.

Arugula Pesto

1 bunch arugula, leaves cut off and chopped into 1-inch strips

4 cloves garlic, coarsely chopped

1/3 cup toasted nuts (almonds or hazel- nuts are my favorite)

3/4-1 cup extra virgin olive oil

1 lemon

1/2 cup parmesan cheese

Salt and pepper to taste

Place 1/2 cup olive oil and garlic in a food processor. Blend until garlic is finely chopped. Add nuts, blend again. Add the arugula, half at a time. Blend for a bit. Add more olive oil if needed to a make a more spreadable mixture. Add the juice of a lemon, a pinch of salt and pepper and blend again. Once you have the consistency you want, add the shredded parmesan cheese and pulse a few times. Season to taste. This can be used on pizzas, pastas, a veggie dip, or even sandwiches! Try dipping some roasted potatoes in this concoction.

Cabbage - I used this is a slaw, along with the carrots. I shredded up the cabbage, grated the carrots, and tossed with a splash of vinegar, a spoonful of mayonnaise, a spoonful of honey, chopped scallion tops, and a squirt of sriracha hot sauce. This was SO good! Spicy, sweet, sour and crunchy.

Strawberry Jam - Um, on toast.


I enjoy picking up the new box every week. There is a freedom in limitations. Making dinner is easy when you already know what you're eating.