CSA week 15

Here’s what I picked up this week:

• Spinach
• kale
• eggplant
• buckwheat lettuce (it’s new to me)
• sweet potato
• acorn squash
• cilantro

Also available: Leeks, rhubarb, fennel, celery, beets, multiple types of lettuce, and a lot more.

The Chinese eggplant that I picked up last week became hot and sour eggplant (used too much jalapeno despite following recipe). I still have the Romanesco broccoli, part of the pepper, some of the watermelon (and I took 1/4 to a friend’s house), tomatoes and apples. In last week’s post I forgot to mention the basil and the dill. On Sunday I made a vegan pesto with the basil (recipe from Jae Steele’s Get It Ripe) and last night I added chopped dill – along with grated garlic – to some vegan mayo and ate it on an obviously-not-vegan salmon burger. Hey, I used what I had.

It was my week to edit the CSA newsletter. For the previous three weeks there’d been okra available so I adapted this post from Meghan’s blog for the newsletter. I wish I could have included all of the health benefits that she mentioned but we do our newsletters in Word keep them to two pages so it was tight. (Next year we’ll see if there’s room in the budget to use online marketing management software.) I didn’t see okra this week but it might have all been snapped up by the time I arrived. I also included an article about Sukkot, which I might reprint here later. I’ve been wanting to draft a blog post about the Jewish holiday of Sukkot all week but haven’t had time to do it properly.

What local fruits and vegetables are in your fridge?

Eat well, be well.