CSA Cooking

20180815_185929We’re about six weeks into the Potter Hill CSA and I wanted to check in on my fellow CSA members (and members of other CSAs elsewhere!). How are you using up your bounty each week? We’ve just entered my favorite month: August 15-September 15. (Yes, I’ve defined my own month.) Summer produce is still coming in hot, fall produce starts creeping in, and the days cool off a bit. This week I received tomatoes, zucchini, celery, Swiss chard, bok choy, lemon basil, parsley, beets, and 2 heads of baby lettuce.

I slow roasted some tomatoes (2 hours at 275F) for this gorgonzola lentil salad, which also used some red onion leftover from last week and parsley from this week. Tomatoes and lettuce went into this barbecue chicken salad (pictured above), which I made with my standard bleu cheese dressing instead of the goat cheese ranch because I had extra gorgonzola from the lentil salad to use up. I’m going to use the lemon basil on top of urad dal instead of the cilantro. The fate of the zucchini is either zucchini carbonara or succotash (or maybe I’ll buy more and make both!!). Last time we got celery I made my favorite stir fry, and I’ll probably just make it again because I think it is celery’s highest calling (and it is so far superior with intensely vegetal farm celery than it is with watery supermarket celery). The beets are destined for a labneh dip from DinnerAnd the greens are obviously going into another round of greens with eggs, garlic yogurt, and chili butter because how could I not?!

Don’t forget all of my weekly CSA recipes are under the Potter Hill tag.

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