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CSA:Corvallis

It's week two of the veggie box. Here's what we got this week:

CSA Week Two

You can go click on the picture to read the notes - I labeled everything. But here it is in list form:

Turnips
Arugula
Beets
New Potatoes
Onions
Kohlrabi
Lettuce
Garlic
Dill
Strawberries

I do not know what to do with the arugula, kohlrabi, dill or beets. But I will scour the internets and find recipes (and if you happen to have any to share, let me know!). I've never had purple potatoes, which is kind of silly, but you can't find them at my local grocery store. I've also not had kohlrabi, which I hear tell tastes like broccoli stems. And I just tried the arugula and am... cautious of it. It's a funny leaf - bitter and spicy and peppery all at the same time. For someone who is used to green leafy things tasting like lettuce, it surprised me, even though I knew it was going to be different.

And turnip leaves are so pretty and lacy. I never knew that either. Oh, the things you learn about the food you eat when you don't get it at the grocery store. :D

Comments

( 17 comments — Leave a comment )
on_a_hill
Jun. 11th, 2008 02:35 am (UTC)
mmmm
jellis
it looks so good! I've been thinking of joining a CSA..........
rivulet
Jun. 11th, 2008 05:29 pm (UTC)
Do it! I think it's so much healthier, and better for the environment, and in the end it might be a little cheaper as well, I think. Depends on where you go, I guess, but still - I think it's worth it to even pay a little more for veggies I know are local and organic, and I won't get salmonella from 'em. :D
kimie
Jun. 11th, 2008 02:57 am (UTC)
Those are potatoes!? They look like mini eggplant or something!
rivulet
Jun. 11th, 2008 05:30 pm (UTC)
Yeah, they are that really super dark purple color. They were wet, too, when I took the picture so they look shiny but they're not really. I'm excited to cook them up - you could eat almost all of them in one bite each!
solteronita
Jun. 11th, 2008 04:26 am (UTC)
I'm so jealous! If I were you, I'd make a beet and arugula salad with nuts or sunflower seeds and vinagrette dressing. Maybe add in another type of green if you're not so into the arugula.
rivulet
Jun. 11th, 2008 05:30 pm (UTC)
Yeah, I think the arugula is going to go into a salad or three. Do you usually eat your beets raw? Do you peel 'em?
rini
Jun. 11th, 2008 04:33 am (UTC)
I have a great-looking recipe that I've been meaning to try for pasta with arugula, lemon and feta if you're interested! I'm making it this week, but substituting spinach since I can't find arugula at Fred Meyer...
rivulet
Jun. 11th, 2008 05:31 pm (UTC)
I'm trying to think if I can substitute the feta for anything - Cory's sensitive to even goat's milk (I'm beginning to think it's not lactose intolerance, but milk allergy) so I'd have to find some kind of soy cheese instead. But send it to me!
rini
Jun. 13th, 2008 02:29 am (UTC)
Recipe:
1 large lemon
12 ounces orecchiette (or shells or penne)
1/4 cup olive oil (i'm using a bit less)
8-10 oz feta
salt & pepper
2 cups arugula leaves

Cook pasta, drain.
Zest & juice lemon, mix with olive oil in a small bowl and set aside (for up to 2 hours).
Toss pasta with oil & lemon, arugula. Just before serving add feta and season to taste with salt & fresh pepper. They suggest serving at room temperature, but we'llbe eating it warm/hot tonight because I'm not waiting that long :-)
morriganfae11
Jun. 11th, 2008 05:51 am (UTC)
you have so much more than we have avail! Im jealous! And those have to be the most purple potatoes I have EVER seen!!


yum....
rivulet
Jun. 11th, 2008 05:32 pm (UTC)
It could be because of the weather so far this spring, right? Or do you have a teensy farm?
morriganfae11
Jun. 11th, 2008 06:37 pm (UTC)
I am not sure if this farm is small or not, I think it might be. It is very pretty and I can see the rows of things and the greenhouses, but it prolly is pretty small. I do know have a new 1.5 acre to use on Bainbridge Island so we should be getting bigger crops later this summer.

And yea the weather has sucked!!
rivulet
Jun. 11th, 2008 06:44 pm (UTC)
As far as I know, <a href="http://www.gatheringtogetherfarm.com>Gathering Together Farm</a> has some good acreage - somewhere on there it says about 50 acres - and they have around 300 families they do the CSA for this year.
mandajayne
Jun. 11th, 2008 07:21 pm (UTC)
I'm happy to put dill on just about anything - and I have a great vegan purple potato salad recipe if you're interested. I've had arugula both steamed and raw in salads. It is vaguely spicy - but fun! I'm sure you know what to do with the strawberries ;)
rivulet
Jun. 11th, 2008 07:23 pm (UTC)
Look who's back from the dead! :P

I'd love a purple potato salad recipe! I suppose if I chipped up all my dill and put it in a potato salad it'd be yummy.

When you steam the arugula, does it make it less bitter?
mandajayne
Jun. 11th, 2008 11:49 pm (UTC)
Hey! I'll have to remember to get that recipe to you - remind me if I forget. As far as the arugula - I've heard that you can just steam in and have it with a simple pasta - I'm sure it retains some of it's spiciness. Let me know how it is!

Amanda
mandajayne
Jun. 12th, 2008 04:31 am (UTC)
Potato salad recipe
Here's the recipe for the purple potato salad:

2-3 medium purple potatoes 1/2 cubes (about 3 1/4 cups)
3/4 cups vegan mayonnaise
1/2 cup celery, sliced thin
1/4 red onion, diced
2 tsp apple cider vinegar, raw
2 tsp nama shoyu, or to taste (it's wheat free soy sauce)
2 tsp fresh dill, minced
1/2 tsp garlic, minced
1/2 tsp black pepper, ground to taste
1/4 tsp crushed red pepper flakes
sea salt to taste

1. Wash potatoes well. Chop into 1/2" cubes, place in a steamer basket in a 3 qt pot and steam until potatoes are soft, approx. 15 minutes.

2. combine all ingredients except potatoes in a large mixing bowl and whisk well.

3. Add potatoes and gently mix well.

Here's a recipe for vegan mayonnaise:

2 1/4 cups safflower oil
1 cup soy milk
1 Tbl maple syrup or agave nectar
3/4 tsp sea salt, or to taste
2-2 1/2 tsp apple cider vinegar, raw or lemon juice, fresh squeezed
1/2 tsp dijon mustard

1. combine all ingredients except vinegar or lemon juice in a blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.



Let me know if you make it, and if so, how it goes! If you want, I'm sure you could substitute regular mayo or perhaps vegannaise for the homemade mayo. I remember it being pretty good, and I typically don't enjoy potato salad that much. Okay!

Amanda
( 17 comments — Leave a comment )