CSA membership is great. This summer, 2013, I joined Riverbend Roots Farm’s CSA. I absolutely loved it. For the record, I have absolutely no experience with other CSA options, nor experience during a bad growing year.
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Thoughts on CSA
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CSA Day 2013-11-12
Last Tuesday of the CSA season… It was a full box!
Hakurei Turnips
Lettuce
Sweet Potatoes
Beets
a Turnip
Bok Choy
Spinach
Carrots
and a
Napa Cabbage
(from the ‘sharing box’) -
CSA Day 2013-11-05
Only one more week after this one for the CSA season… I can’t say I’m excited about having to think about where my food will come from.
Here’s what was in the box this week:
Rutabaga
Sweet Potatoes
Lettuce
Loose Leaf Kale
Carrots
I’m still happy to have all these delicious root veggies coming in. Lettuce soup is in order as well.
The kale stems will help my stock along, while the greens will be delicious all on their own.
Carrot cake, anybody?
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CSA Day 2013-10-29
Here’s what I got in my CSA box on Tuesday:
Sweet Potatoes
Thyme
Lettuce
Kale
Carrots
Radishes
Bok Choy
Sweet Peppers
I still haven’t got around to those stuffed peppers, since my mom made a batch last week and shared (thanks, Mom!). I’ll get to those soon. Thankfully they freeze well, because it’s going to be a biiiiiig batch.
We’re officially coming into soup season, so it’s time to put up some stock. The carrot tops will go in, along with peels, as well as scraps from the greens, peppers, and a couple sprigs of the thyme. To that, I’ll add some onion stumps and garlic peels I’ve been saving in the freezer, the last leaves of my pathetic parsley plant, some sad lettuce that’s been hanging out in the fridge too long, and some celery.
Salad, again, will be on the menu this week, and probably a little pan of braised kale. Also, I’m thinking about a stir-fry. I’ve never actually used bok choy in a Chinese-style stir-fry.
The sweet potatoes and carrots (sans tops) will keep well in the drawer at the bottom of my fridge.
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