Winter CSA: Week 4

This is the very last week of the CSA season!

There’s nothing new and exciting anymore.  Everything is a repeat and some of them are super-repeats (I’m looking at you, beets and carrots).

Of course, beets,

carrots,

potatoes,

and onions/garlic.

Squash this week: butternut

and festival!

Additional roots this week: celeriac

and beauty heart radishes.

And lastly, a cabbage aaaand

leeks.

After breezing through the produce section of the grocery store for months and months except to occasionally grab an avocado or maybe some fruit, I have to say that a CSA has been great.  The best would be to grow it yourself and have full control over what varieties of things you get.  There were some things I just never used to their full potential (bok choy and cilantro) and some things I was desperate for more of (green beans and brussels sprouts).  I would definitely have a CSA again!

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Winter CSA: Week 3

This week’s CSA was so heavy.  I feel like it definitely put my reusable bags to the test —  I have two sets of these Envirosax bags, and they are my absolute favorite reusable bags.  They’re pricey but I love them.  Here’s what I was loaded down carrying today.

There were a few kinds of winter squash this week.  I found some tasty-looking pasta and winter squash recipes, so I’m hoping to try those out soon.  You can find them (and tons of other stuff) on my Pinterest.  This week there were two butternut squash,

two festival squash,

and one acorn squash.

This week brought another kohlrabi.

We also got a couple more leeks.  I plan on making some more of that awesome potato-leek soup this weekend.

There was also a cabbage. (I have found a couple of delicious-looking cabbage recipes too!)

Tonight I was quizzing Gavin on the various greens.  He struggled to tell this kale apart from broccoli.  In his defense, they’re related.

There was also some lettuce.  It’s so awesome to still be getting lettuce!

The last green this week was some boy choy.

This week also brought tons of below-ground crops.  The standard carrots,

beets,

onions and garlic,

potatoes,

and beauty heart radishes…

were accompanied by the more unusual celeriac, or celery root,

and rutabaga.

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Winter CSA: Week 2

This is so behind it’s not even funny, but I want to document this!  I got this box the week before Thanksgiving but didn’t have a chance to post this before leaving on a whirlwind trip.

There was butternut squash.

There were also some potatoes, Russets this time.  I’ve already eaten some baked potatoes and plan on re-trying an extra-crispy roasted potato hack I found with them.

There was also another bag of assorted onions and garlic.

There were some festival squash, a variety I hadn’t gotten before.  I haven’t tried these yet.

We got one kohlrabi, which I’ll probably roast since I’ve found that’s one way that I like it.  Plus it’s winter so who wants to eat cold raw vegetables?

There were some more beauty heart radishes.  I ate one of these with my friend Tara.  We roasted it with some brussels sprouts.  It was really tasty!  And cute — it looked like a tiny watermelon, with a pinkish-red inside and a white/green exterior.

There was a bunch of curly kale.

There was a big bag of carrots.

And a bag of beets, too.

We also got a head of lettuce.  Gavin and I ate this as a chicken taco salad.

And a bok choy.  This is one of the things I have the hardest time figuring out what to do with.

Lastly, there was some spinach.

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Potato Leek Soup

It’s soup weather here.  It’s cold, it’s dark before 5:00, and my world has too many potatoes.  Therefore, it’s potato soup season.

This recipe is slightly adapted from Alice Water’s cookbook The Art of Simple Food.  This recipe serves 4.

You need:

  • 3 tablespoons butter
  • 2 pounds leeks (I used two regular leeks and one giiiant one)
  • 1 bay leaf
  • 2 springs thyme
  • 1 pound yellow potatoes
  • 5 cups water
  • Cream, for garnish
  • Cheddar cheese, finely grated, for garnish

You need to halve (or quarter, if you have a 2.5″ diameter leek like I did) your leeks lengthwise and then thinly slice them.

After you do that, wash them carefully by putting them in a big bowl of cold water.  Leeks are notoriously gritty and gritty is not a good adjective for soup.

Melt the butter in a pot over medium heat, then add the leeks, bay leaf, and thyme (either as sprigs or just the leaves) and cook them until the leeks are really soft, about 10 minutes.

Meanwhile, wash and peel the potatoes.  Then halve or quarter them lengthwise (again, depending on their size) and slice them.

You’ll have a really cool pile of potatoes.

Add the potatoes to the leeks and stir it up.  Let that cook for about 4 minutes.

Then add your water and stir to combine.  It will look super-watery and that’s okay.

Let this cook for about 30 minutes.

I mashed my potatoes up with a wooden spoon so the soup would be a little creamier and the potatoes would be less chunky.  I think it would still be good without doing that, though.

Ladle it up, then drizzle with cream and top with cheddar cheese, if desired.

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