Being part of a CSA is great. Weekly we get fresh, delicious vegetables and eat more veggies. We get to know local farmers and other supporters of local agriculture. And we reduce our environmental impact by not having our vegetables travel from California or much farther. But there are some little adventures that come along with it. Each week the cooler needs to be picked up and a cooler returned. When I worked in Tofte, it was royally easy to accomplish. These days, it’s a little more complicated, with lots of texting to figure out who is doing the pick-up this week, etc.
This week we had an extra complication. The friends we split our share with were going to pick up a cooler from our house, to drop on their way down the shore. Since they had a trailer on, they asked that I put it at the end of our driveway: no problem. Well, it must have been a little too tempting as by the time they came by: no cooler. I’m sure it was more a case of “oh, they must want to get rid of this cooler” than someone taking it maliciously. So, we’re down a cooler, unless it magically reappears. And the adventures of CSA-ing continue… Good thing I’m not in charge of the growing vegetables part or they might go missing, too!
Week 12 Vegetables:
This week’s Round River CSA share includes: basil, beans, beets, broccoli, carrots, cauliflower (in our cooler, at least), celery, cucumbers, kale, lettuce, summer squash, swiss chard, and tomatoes.
Week 12 Recipes:
Ingredients listed are from the CSA cooler, additional ingredients will be needed.
- Taco Salad with Fresh Salsa: uses tomatoes, lettuce, and any other veggies you like in your salad. Whipping up a simple fresh salsa with the tomatoes adds so much flavor and brightness to the taco salad. You can use a recipe like this one or wing it. I always include chopped tomatoes (used cherry ones and regular), jalapeno, cilantro, lime juice, red onion, cayenne pepper, salt, and pepper.
- Curried Cauliflower Soup: uses cauliflower, onion, and basil. Can’t wait to try this recipe, from that Southern Vegetarian cookbook.
- Thai Peanut Noodles with Veggies: broccoli, carrots, cucumbers, swiss chard, etc. I made some whole wheat noodles, cooked some veggies (leave the cucumbers raw, just peel, remove seeds, and chop), and made this Thai Peanut Sauce. O M G. I left out the coconut milk, increased the water a bit, and forgot the cilantro (good either way). When the noodles were done, I drained them and then tossed with the sauce, added the veggies, and topped with chopped peanuts and sriracha sauce. Super easy, super delicious.
- Tuna Melt: Uses celery and tomatoes. I must have eaten a lot of tuna melts as a child, because they are total comfort food for me. There are lots of different recipes out there, but this one was most similar to what I remember. Note: we usually would use a toaster oven to toast them, but in a pan or in the oven also work.
- Thai Red Curry with Tofu: Uses broccoli, carrots, kale, summer squash, and green beans (but use the veggies you have or like). Oh, how I love a good curry. I’m usually partial to green curries, but our green curry paste is out. So, red curry it is!
- Baked Beet and Carrot Burgers: Uses beets, carrots, and onion (you could substitute celery leaves for the parsley, if you like). This was a recipe shared in Week 3, but as summer comes to a close, I want to eat a few more beet burgers.