CSA- week 4

Week 4 pick-up:

• 1 bunch of green onions
• 3 beets with greens
  
• 4 small turnips
  
• 4 patty pan squash
• 1 bulb of fennel
  
• 1 head of lettuce
  
• 1 head of endive
  
• 1 pint of u-pick beans/peas
• 1/2 lb. swiss chard
• 1 sm. bunch of cilantro
  
• 3 garlic scapes
• 1 sm. bunch of broccoli
• 4 pieces of nasturtium (edible flower)
  
• 3 stems of u-pick flowers
  

Wow! Looks like we're on a roll now! What a great share this week!

We have already dug into the salad greens and radishes.....they are always the easy things. When we were heating up some things for dinner l;ast night, Kris suggested that I add some sauteed spinach to the tomato sauce so I did and I also used some garlic scapes to add a little more flavor.

With the heat this week, we will most likely make a salad of shaved fennel with olive oil, salt, pepper and oranges. As another way to beat the heat, I think one night we will use the cilantro and green onions in a Mexican style wrap. Thinking right now about what else I have in the fridge, I will probably make some chicken and then mix the cilantro and onions with some black beans and lime juice for a light and easy meal.

Another night we will probably use the beans and squash as a side dish with chicken or fish. Just lightly sauteed with a little EVOO, salt & pepper. It's up to Kris to figure out the swiss chard and endive. I the endive is not Belgian like you're probably thinking. It is more like an escarole so it will have to be cooked, not used raw since it seems a bit tough.