This year is our third year participating in a CSA, which stands for Community Supported Agriculture. What this means is that we get a share of locally grown produce every week. Our farmer’s name is Laura and she delivers our vegetables weekly on Tuesdays. I thought I’d try out doing a little blog series on our vegetables and what we do with them each week.
What We Received:
Our farmer says: “This distinctive leafy green has a taste some adore and some …well, not so much. Arugula lovers will enjoy it raw in salad. If the flavor is a bit much for you, try tossing it with some hot pasta, olive oil, lemon juice and grated cheese.”
Our farmer says: “Big, white stemmed Asian green. The leaves are tasty raw or lightly cooked, but the stems are my favorite part. Super in stir-frys, fried rice, or just eaten raw like a mild, stringless celery.”
What We Cooked:
And we haven’t used the other veggies yet! I debated on what I should do here – wait until later to post this since we may use the pac choi (aka bok choy) with dinner, or just end the post here. I decided I should end here, but I will include any meals using these veggies on next week’s CSA post.
Who else is part of a CSA? Do you want to do something similar and start a link up of our CSA goodies each week? Let me know!