It’s getting to be that time of year – our Community Supported Agriculture box from our CSA is beginning to show up overflowing. This presents quite a challenge. How do you use every bit of the box without letting anything go to waste? Especially when there are only two of you doing the eating?
Don’t get me wrong, it’s a challenge that we enjoy facing, or we wouldn’t participate in the program year after year. So this week, I am going to vow to use every piece of produce, and document it here as I do. Here’s the list of produce that I need to use up. I’m looking forward to it, and of course if anyone has suggestions, leave me a comment (hint: I could especially use help with the currants!).
- Yellow Beans
- Broccoli
- Cauliflower
- Minature White Cucumbers
- Fresh Garlic
- Fresh Cipollini
- Salad Mix
- Snow Peas
- Yellow Summer Squash
- Fennel
- White Currants
- Red Currants
- Chard (left over from last week!)
- Sautee Mix (left over from last week)
- Italian Flat Leaf Parsley (left over from last week)
- 1 Pint Strawberries (left over from last week)
All of this for only $50/month. I think it’s a huge bargain.
Popularity: 1% [?]
{ 6 comments… read them below or add one }
Wow! I’m jealous. The only thing on your list that stumps me is white currents. Then again, I’m not I’d know what to do with red currents!
If all else fails, remember soup saves all!
I tasted the white currants this morning. They taste pretty much the same as the red currants.
If I am ambitious enough tomorrow, I will make a currant sauce out of the currants, and serve that over a cream cheese pound cake.
We’ll see!
Good lord, you get a lot of produce in your box. We don’t have nearly that much yet. I wish I were as creative in the kitchen as you are … and as willing to try new things. I still don’t care for the chard.
hi there
i’ve just started reading your blog, i’m enjoying it very much. i’ve had some amazing dishes with both white and red currants, the easiest being red currants added to a salad with bitter greens (endive and radicchio) mixed in, with a sweet vinaigrette. an easy sauces you can make is red currants, cream and tarragon; or white currants sauteed in butter and mint–both go quite nicely with salmon. in the uk both are used extensively in desserts, esp. things like summer puddings (i’m not a fan, but maybe you are?) or on a meringue base.
i’m jealous, i can’t get them where i live. i hope you enjoy them!
Santos,
Those are great ideas! I just bought a nice salmon filet that I was going to marinade with lots of lemon, garlic and greek seasonings then shred and add to greens for lunches next week, but I may need to reconsider!
I took a look at your blog – nice! I’ve linked to it so I can read it often!
dainec: I am really happy with our choice of CSA. They were more expensive than some of the available ones, but they also deliver from the beginning of May into December – and in August there are some boxes that weigh in at over 30 pounds each week.
How about a nice frittata with your chard, when you get it? It’s quick, easy to make, makes a great dinner, and it’s a good way to use up lots of produce. I think you’d find the taste blends in and you won’t dislike it.