Posts Tagged ‘watermelon’

CSA Share for 2010 Week Ten

We were out of town last week, but I came back and my stored-in-the-fridge summer squash, kohlrabi and watermelon lasted very well.  I like the kohlrabi just cut-up fresh, and last night I oven-roasted the squashes.  Now, the watermelon was absolutely outstanding.   I don’t know if it’s because it sat for a week in the fridge, but it was the most delicious, sweetest watermelon I have ever tasted.

Still no rain, but the veggies keep on coming.  Our share this week consisted of:

  • carrots
  • garlic
  • greens (I chose the Red Russian kale, which is the one with the flatter leaves)
  • 2 melons (an Asian melon and a watermelon)
  • red onions
  • new potatoes
  • tomatoes
  • pick your own veggies/herbs (I picked okra, cherry tomatoes, and parsley this week)

I really like that the farm has pick your own parsley this year.  I just take it out of the fridge (where it’s been stored in a glass in a little water) in the morning and kind of graze on it throughout the day.  For the okra, I’m going to try the Indian Okra recipe in this week’s newsletter.  I looked up online last night how to know when okra is ready to pick, and found out that they should be picked when they’re 2 or 3 inches long.  I have some like that, and I have some really big ones which I thing are too big and tough.

Today I plan on making kale chips which I’ve never tried but I know other members have.  There are many recipes to be found at Tastespotting, or just do a Google search.  I’m also going to freeze some of the tomatoes.  What I’ve done before is just wash and core them, then simply put them in a ziploc bag and freeze.  I take them out and slow-roast/bake them with some garlic, olive oil and balsamic vinegar later in the fall or winter.  The long bake time helps to evaporate the excess liquid.

CSA Share for 2010 Week Nine

Here in New England, the farmers NEED rain!  When we keep getting all the beautiful veggies week after week, it can be easy for me to forget that there’s a ton of work going on in the fields every day keeping everything watered and lush.  After 12 years, I think that I treasure every veggie, but I find that I still need to be continually reminded that it’s not so easy, and that makes me realize all over again how precious these veggies are and how much I truly love my farmers.

We are on vacation this week, so I picked up my share early and worked at preserving most of it, while giving some away to friends.  In this week’s share is:

  • basil
  • beets
  • broccoli
  • cucumbers
  • kale
  • kohlrabi
  • lettuce
  • peppers
  • summer squash
  • tomatoes
  • watermelon

I made the best salad out of the lettuce, broccoli, cucumbers, peppers and tomatoes (with Balsamic Vinegar Dressing), and took it on the road with us.  What a treat!   Also, I did pick a few delicious cherry tomatoes and brought them to snack on; I can’t wait till they really start kicking in.   Also from the pick-your-own beds, in this week’s farm newsletter is a recipe for Indian Okra, which I am really looking forward to trying.  I remember years ago a recipe in the newsletter for Cabbage with Indian Spices, which became one of my favorite dishes, so I have high hopes for this current recipe.  I would be very interested to hear if anyone has made any successful dishes using okra.

Try the Pasta with Lentils and Kale recipe from epicurious.com.  I made it last night and had the leftovers for lunch today, although instead of lentils, I mixed in white navy beans.  Also, sauteing the onions for a long time is the way to go.  Yum!

CSA Share for 2010 Week Eight

Has anyone tasted the watermelon in this week’s share?  FanTAStic!  Also, the pick-your-own beds are coming along well and will soon be ready for us:  okra, hot peppers, tomatillos, husk cherries, and cherry tomatoes.   My husband uses the okra to make gumbo.  I’ve learned to love the tomatillos, and one of my favorite ways of using them on cooler days is in Crockpot Taco Soup.  New in our share this week is garlic, which I was happy to see since I was just about out of my store-bought stuff.  This is nice, fresh garlic that really is far better than in the store where you sometimes can get garlic that’s past its prime.  So, on to this week’s share list:

  • basil
  • carrots
  • cucumber
  • garlic
  • kale (although there were three other greens choices–did anyone try the dino kale?)
  • lettuce
  • summer squash
  • Tropea onions
  • watermelon

We had some of the delicious watermelon with our dinner last night.  I had put it in the fridge right when I got home from pickup, so it was chilled by dinner, which made it very refreshing.  The summer squash got oven-baked, which is a great way to use these on busy pickup days because it’s so easy and quick.  Since I got a huge bunch of kale, I plan on making kale salad today, but will still have a lot of leftover kale to try the Kale and Avocado Salad listed in this week’s newsletter.  Most of the basil will be turned into more pesto (using that fresh garlic); I love having a lot of pesto in the freezer for easy pesto pasta dinners later on in the fall.