Tags

, , , , , , , ,

Tucson CSA - February 15, 2012

It was that time of the week again yesterday, and we are absolutely overloaded with produce. I hate to admit this, but we actually had to toss a few items we had leftover from the last two weeks to make room in the fridge for the new produce we got this week 😦 Yet another reason why I should start composting. At least then I wouldn’t feel so obviously wasteful.

I know that I haven’t written as much in the last two weeks – things have been busy! Contrary to what you might think, I have actually been cooking a fair amount. I made some dip using leftover dill, I roasted A LOT of greens, braised some Belgian Endive, made cupcakes for work, and made a cake for Valentine’s day. Oh yeah, and we made two great batches of homemade salsa. Unfortunately, I’ve been doing all this cooking at night – hence no good pictures, which means no posts.

On top of that, I’m working on refinishing a table! It’s a really ugly table, though, so I’m not really sure why I’m spending so much time on it. I guess it’s a good practice project 🙂 Maybe one day I’ll find some really nice furniture to refinish, and then I’ll know what I’m doing. Thus far I’ve learning three things:

  1. Sanding the existing finish off of a table is really hard work, even if you use a power sander (but it’s a good workout)
  2. Sanding anything is really messy business. Dust will cover EVERYTHING. You will have no idea how much dust can get stuck in your hair until you take a shower… (I’m such a girl…)
  3. Our elderly neighbor Pat and her dog Bonnie think I’m pretty cool for using power tools in the driveway.

On that note, let me tell you about the interesting stuff we got in our CSA share this week!

  • Belgian Endive – a nice big baggie
  • Romanesco Cauliflower – this is perhaps the most gorgeous vegetable I’ve ever seen!!! See the photos below…
  • Green Garlic
  • Kale
  • Kohlrabi – three big bulbs
  • Lettuce Heads – 2 of them!
  • Shungiku – edible chrysanthemum!
  • Sourdough Bread
  • Yukina Savoy –  sometimes known as “field mustard” or “turnip mustard” and apparently has a slight “mustard-y” bite and the pepperiness of a good turnip; from what I’ve been able to discover, the leaves can be cooked like spinach or added to stir fry.

So the weekly challenge starts again. Already tonight we each ate salad (using up some of our lettuce and two leftover watermelon radishes, along with some feta cheese, sunflower seeds, and olive oil and balsamic vinegar) and tuna. Exciting, right? I’m hoping the creativity kicks in this weekend.

Happy almost weekend! (and check out this amazing cauliflower! It’s almost a shame to eat it…)

Romanesco Cauliflower

Isn’t that Fibonacci sequence amazing?

Romanesco Cauliflower

Advertisements