This year, we upgraded from the small to the large share.   This is what we were expecting today:

Small CSA Share

• 1 whole chicken, approx. 5 – 6 lbs.
• 1 head kohlrabi
• 1 bunch collard greens
• 1 quart strawberries
• 1 bunch red Russian kale
• 1 bunch garlic scapes
• 1 head green leaf lettuce
• 1 bunch radishes
• 1 quarter lb. bag pea tendrils

Large CSA Share Small contents above plus:

• 2 bunches spinach
• 1 lb. shelled peas
• 1 head broccoli
• 1 lb. sweet pea and black pepper linguini from Ohio City Pasta

Here’s a group shot of the items:

Our quart of strawberries was full when Dan gave them to us.  The kids ate some in the parking lot before we left for home.  The rest of the berries will be gone by the end of the night.    We received zucchini instead of broccoli.  I’ll probably use the squash in my squash fritter recipe.  Everyone here likes them.  The squash will be fine for a few days in the fridge, so those will probably make an appearance at lunch Monday or Tuesday.

This time of year, I use garlic scapes every chance I get.  I chop them and use them in salads, casseroles, when sautéing greens, etc..  They keep well so, I don’t have to freeze them often.  We haven’t had an Ohio City Pasta that we didn’t like.  I’m sure this sweet pea and pepper variety will be no exception.  I’ll probably make a béchamel sauce for it.  I tend to like most of the pasta with a white sauce instead of red.

I’ll use some spinach with our pasta.  I like to wilt it just a bit in the pasta water and then serve it together.  Sometimes I also chop it and add it to the sauce first.  It will depend on my mood.  Our chicken is thawing in the fridge.  I’ll probably cook it for lunch Sunday or dinner on Monday.  Once cooked, we get a couple of meals out of it.  The rest of the weeks bag will complement our chicken nicely.  I’ll also make stock with the bones.  I love not having to buy chicken stock.

One kohlrabi isn’t really too much.  I’m either going to fix it for myself for lunch one day or roast it with some beets and radishes if we grill a meal in the next few days.  I haven’t mastered kale yet.  We’ve had it several ways, but I don’t have a favorite way to prepare it.  I’ll probably just sauté this with garlic scapes and olive oil and serve it with a splash of lemon.

I need to verify what type of peas these are.  If they are sugar snap, the kids will devour them quickly.  If the are snow peas, we’ll cook them for a side dish this weekend.  I’m thinking about steaming the collards and letting the leaves cool and then using them for wraps instead of tortilla.  I have some taco flavored meet and peppers left over and I think it would make a good filling.

We’ll probably roast a few radishes, use a few in salad and maybe try the newsletter recipe that uses them.  Pea tendrils was a brand new item to me this week.  I’ve heard that they are good in salads or sautéed.  There’s aren’t really very many, so I don’t think I’m going to cook them.  I’d thinking of just using them in a salad.

In addition to our bag, I also picked up a couple of extras.  We were out of eggs, so I picked up a dozen.  I also decided to pick up a half gallon of milk.  I’m hoping to switch to local milk 100% of the time soon.

It’s going to be a great week in the kitchen.

Here’s what we would have received last week:

Small CSA:

• 1 lb mild Italian sausage, ground
• 8 oz grassfed Gouda cheese from Mayfield Road Creamery
• 1 bunch of leeks
• 1 pint cherry tomatoes
• Approx a quart of hot hungarian peppers (6-8)
• 2 Patty Pan Squash
• 1.5 lbs slicing tomatoes
• 1 pint blueberries
• 1.5 lb peaches

In my opinion, it wasn’t a bad week to miss.  We love the sausage and cheese, but can easily get that on a special order or buy it from the back of the truck.  This time of year, we get tons of tomatoes, and our freezer is well stocked with blueberries.  I picked up some local peaches at Whole Foods over the weekend.  I have a hard time using hot peppers.  I’ve successfully used leeks before, but I’m fine without them.  I really liked the Patty Pan squash a couple of weeks ago.  It made the best veggie lasagna.

Now for this week:

Small CSA:

• 1 4-oz. package goat chevre cheese from Lucky Penny Farm
• 1 watermelon or 1 pint of blackberries
• 6 ears corn
• 1 pint heirloom cherry tomatoes (multi-color)
• 2 ct. zucchini (dark green, light green, or golden…we have a good mix this week)
• 2 ct. yellow summer squash
• Approx. 1.5 lbs red slicing tomatoes
• Quarter-lb. basil
• 2 green bell peppers
• 1 large black opal eggplant
• 1 large candy onion

Here’s a group shot:

We bought 3 watermelons on sale this past Sunday.  We also got a watermelon on Tuesday in our CSA pick up.  We’ve eaten almost 2 watermelons so far.  We may end up freezing some for a watermelon frosty or two.

I think I’m going to use the tomatoes (along with the ones from Tuesday) and make some sauce to use in some eggplant/squash lasagna.  I think we have everything we need except cottage cheese.

I love the color on the golden zucchini.  I’m not sure I’ve ever had this variety.  I’m excited to try it.

I saw a recipe for corn fritters this week.  I think I’m going to combine that idea with my squash fritter recipe for a new fritter this week.

I’m sure the Cheve cheese will be tasty.  We enjoyed the corn for dinner.

Usually, I end up freezing herbs like basil.  But, this week I wished I had some fresh more than once.  I currently have it in water on our kitchen table and I’m hoping it lasts for Peach Vinaigrette salad dressing and Lemon Basil Egg Salad.  I’m hoping to make both this week.

Due to more company next week, we have week 12 as a vacation day.  Then, I need to figure out the best way to spend our credits.  They are worth the full value for 4 weeks.

Meanwhile, our fridge is well stocked and we have plenty of watermelon!