It's CSA season, that wonderful time of year where we vegans eat all kind of local produce (and get way too much squash). We've had our first two boxes already; I forgot to take a photo of #1 but did remember to write down what we got: garlic scapes, zucchini, cherries, apricots, a head of romaine, two kinds of beets with greens and Swiss chard. The zucchini got shredded and frozen; the garlic scapes got chopped up and frozen for adding to various dishes (stir fries, scrambles, etc.); we ate all the beet greens and the chard on three separate dinners, each time sauteed with EVOO, crushed red pepper and garlic [scapes]; the fruit just got et up; and, sadly, I tossed the romaine because it was super tough and bitter. Lettuces struggle in the Utah heat, I think.
Box #2 was better: rainbow carrots, green leaf lettuce, sugar snap peas, big apricots, amazing cherries, grilling onions, the tiniest scallions, beets without greens (boo) and summer squash. The fruit got et up; the lettuce was pretty good and we ate it with beans and grains in salad bowls; the carrots, peas and onions got added to a curry; and the squash met the same fate as the zucchini (shredded and frozen for later use). ETA: There were so many apricots that we knew we couldn't eat them all before they spoiled, so a whole bunch went into a homemade apricot BBQ sauce that is fruity with a slow-burn heat. Yum! And a good way to not waste a bunch of apricots.
Oh, I'll use a couple of beets to add to hummus and pickle, but I'm going to give most of them to friends who enjoy them.
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