CSA Day 2013-10-15

There are only five weeks left for this year’s CSA season for me, and with winter coming up I’ll be preserving everything I can. This week’s box isn’t a huge haul (like I got Saturday at the farmers’ market), but it’s all good stuff:IMG_0345

Collard Greens
Chinese Cabbage
Beets with Greens
Sweet Peppers


The collards and beet greens will get cooked up in a big pot with other greens from last week and Saturday. I’ll keep out enough to eat for a few days and the rest will go in the freezer.
I have some pork chops in the freezer from Geisert Farm, which I think I’ll barbecue with some veggies to make fillings for ssam, which is a wonderfully simple meal wherein you wrap up whatever goodies you’re eating inside a leaf such as that of lettuce or the lovely napa cabbage from this week’s box.

The peppers will make a great topping for the ssam, but I have several hanging out in the fridge, so I’m thinking while I have the bbq going, why not char them a little and have roasted peppers in the freezer for future dishes.

The beets, less their greens, and potatoes will keep well in the drawer in my fridge. All I have to do now is figure out what to do with this kohlrabi, which is huge.

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