CSA: Week # 3
Updated: Oct 7, 2019
A few notes on items in your CSA this week, with recipe ideas. If you've got a favorite recipe you want to share, or you make something fantastic this week, send recipes and photos our way (email@example.com) and we can share them on the blog!
This is a mix of calendula, nasturtium, and borage flowers. Use them quickly as they won't last long. Snack on them, add them to salads, garnish a cupcake or other baking project, or freeze blooms or petals into ice cubes to add to a special beverage.
This perennial green can be used fresh and salads or cooked into soups or sauces. It is a relative of dock and rhubarb and it's tangy flavor comes from a component called oxalic acid. Taste a small piece of a leaf before using! A classic french use for sorrel is as a sauce paired with fish. Here are a few recipe ideas:
Second week for zucchini! Here are a few recipe ideas:
Luke share a great looking recipe for a pasta dish featuring zucchini and radishes. Substitute turnips this week and garnish with oregano instead of basil!
John made a very tasty coconut curry with zucchini, onions, herbs and tofu this week, served over rice. The zucchini picked up all the flavor and richness of the coconut milk after being sauteed and then simmered in coconut milk for about 8 minutes.
Joanna's been zoodling! If you've got a spiral slicer, turn those zukes into noodles and eat them cooked lightly with pesto or as a cold noodle salad.
Ann, farmer at Highland Farm West, shared this recipe for Easy Zucchini Soup.
These small white spring turnips are slightly sweet and crunchy. They are great for snacking on or adding to salads. The greens are edible too! The greens should be cooked before eating due to their slightly scratchy texture.
Excited to include these this week! These big beans are delicious and packed with protein. If you've never prepared fava beans before, they take a few steps. You'll need to remove the beans from the pods, and then blanch the beans to remove a waxy coating. Find more specific instructions and recipe ideas here: https://www.thekitchn.com/how-to-pick-clean-and-prepare-84710