CSA Farm Share 2010: Week 0: OMGREENS!!

[surrealestate]

Could I be any more excited about the start of farm share season? YAY!!!

Once again, I am splitting two full shares, but this year, Parker has started a week before Red Fire, so in the interest of syncing up the tags, I'm calling this Week 0. It was great to see Steve and chat with my fellow shareholders. As usual, some of these bunches are bigger than my head. To illustrate, the bunch of red leaf lettuce I bought at the farmer's market yielded one big salad, but last night I had two big salads off the red leaf and still have at least 2/3 of it left.

• 2 bunches Red Leaf Lettuce
• 2 bunches Bibb Lettuce
• 2 bunches Pea Tendrils
• 2 bunches Mizuna
• 2 bunches Chicory
• 2 bunches Bok Choi
• 2 bunches Spinach
• 2 bunches Red Russian Kale

[ETA: Last year I started out showing just my take, but that was very confusing and I shifted to listing the total shares each week, which is what I'll do this year as well.]

Comments

[preraphaelite.livejournal.com]

So now that I'm finally a Parker convert, I would *love* to hear any of the details about recipes you use with any of your share produce!

[surrealestate.livejournal.com]

So far this week, I've only been eating things raw, though I suspect much of what's left will be sauteed with some garlic. For my past uses, going back in my assorted CSA and food tags might work, though believe me, I wish it were more easily searchable myself!

(I seem to recall chicory working really well in a ferment, too.)

[slinkr.livejournal.com]

Sounds awesome. No CSA for me this year, but I'm counting the days until the Union Square market on Saturday.

[surrealestate.livejournal.com]

Tomorrow! Last year, I made a habit of showing up there and often helping Steve with clean-up. I may be too busy tomorrow, but in general, may see you there. :)

[plumtreeblossom.livejournal.com]

When the beets come in, I'll be kinda hangin' outside your house, walking past back and forth and pretending I'm not trying to catch a glimpse inside...

[surrealestate.livejournal.com]

Aw.. you're totally gonna come inside. :)

[anotherjen.livejournal.com]

I got it too! What does one do with chicory? I think it tastes yucky. Does the flavor mellow with cooking?

[preraphaelite.livejournal.com]

The internet seems to suggest cooking is the way to go -- I think my plan is to frittata it.

[surrealestate.livejournal.com]

Cooking definitely helps, as does fermenting. Sometimes there are things that you just don't like, though. Mizuna is one of those for me. Pretty much the only way I can eat it is heavily processed in some way (blended, cooked, fermented, whatever) along with a lot more of other stuff so that it gets lost inside. Which all together seems kind of silly so I should really just give it away.