First CSA share! I swear, picking it up felt like Christmas.
This week’s share consisted of:
- 1 bulb of elephant garlic
- 1 lb peas
- 1 head romaine
- 1 bunch salad turnips
- 1 bunch dandelion greens
- 1 bunch swiss chard
- 3 summer squash
- 1 bunch dill
- 1 bunch tatsoi
- 1 head cabbage
They had regular yellow and green squash/zucchini, but I picked out 3 that looked like this:
Yesterday I made myself sauteed dandelion greens for dinner.
Using this recipe for inspiration (the first one), I sauteed garlic in olive oil, then added the greens and cooked for a few minutes until they were slightly wilted. Then I squeezed a lemon over them and tossed them with roasted chick peas, penne and parmesan cheese. They were a little bitter… like broccoli rabe is bitter… but they were so good paired with the garlic and lemon. I’d definitely buy these in the future (if they aren’t included in a CSA share)!
Tomorrow I am going to fulfill my volunteer commitment for the CSA — I’m going to work on the farm that provides us with our vegetables. I’ll be harvesting garlic for about 3 hours in 90+ degree weather. It’s going to be hot but I think it will be fun. I’m really looking forward to it!
In other news, I worked out for an hour and a half on Wednesday, July 4. I haven’t sweated that much in a while! It felt great. I wasn’t able to get to the gym yesterday but I did spend about 2 hours tossing my kid around in the town pool earlier today (she’s sleeping it off now).
I’ll update you on the farming. I’m off to look up some recipes for salad turnips!