I picked up our third CSA basket last evening, filled with lots of delicious well-known veggies, and a few (hopefully delicious) mysteries. Luckily, Three Springs Farm sends recipe suggestions for the lesser known foods, so I have a few serving ideas.
Here’s what we’ll be eating this week:
-sugar snap peas
-purple and orange carrots
-red romaine lettuce
-florence (bulbing) fennel
As far as sugar snap peas go, the kids I babysit love to just eat these straight out of the basket. The pod is edible, so they make for a nice quick snack. I think I might throw them into some stir-fry, since I’m not a huge fan of eating them raw.
We still haven’t eaten the carrots from our last CSA basket (but they are holding up well in an air-tight container in the fridge) because I made the mistake of buying some carrots the day before we got a whole bunch of them from the farm. I’ve been eating carrots dipped in hummus like it’s going out of style. Any serving suggestions for the overflow of carrots would be greatly appreciated.
The lettuce made it into a salad for dinner last night, and will probably be used for the same purpose a few more times.
The fennel is kind of the mystery food of the week. It has big bulbs that are edible once you remove the core. I’m thinking of using the farm’s serving suggestion: chop the fennel bulb, saute with onions in olive oil, and simmer in tomato sauce for 20 minutes. We’ll see how that goes.
I think I’ll use the kale to make kale chips again, thanks to some inspiration from Holly and Daniel Cooper (you should check out all the delicious food on their blog).
And the basil will probably makes its way onto some pita pizza. Yum.
Have I mentioned that we’re loving this CSA?