CSA Week 4
Well we are jumping from CSA Week 1 all the way to CSA Week 4. Little Rowan has kept us quite busy. We have been enjoying our CSA share each week, but I just haven’t had time to photograph the produce or let you guys know what recipes I have been making with all of it. I am sneaking in this post between feedings here…covered in baby spit up and loving every second.
Our CSA share this week had: baby red potatoes, green beans, onions, zucchini, summer squash, kohlrabi, and pickles.
The pickles are similar to a cucumber. They can be eaten raw or pickled. I used this recipe for refrigerator pickles from Snappy Gourmet —> RECIPE HERE This recipe was super easy to make and I happened to have all of the ingredients on hand. The only thing I would have been missing was fresh dill, but thankfully my aunt, Patty, had come to visit this week and brought me fresh herbs from her garden.
I grated up the zucchini. I had quite a bit because it was in my CSA and my aunt also brought me some extra. I love baking with zucchini so I grate it and freeze what I can’t use so I have it on hand whenever I want to bake. Below are some of my favorite zucchini recipes!
I roasted the potatoes as a side dish for dinner. Super simple…heat the oven to 400 degrees. I heat the sheet pan in the oven for about 10 minutes. This helps the potatoes to get really crisp. Dice the potatoes and toss with olive oil and your favorite seasonings. I kept it simple with salt, pepper, and garlic powder. Roast for about 40 minutes until potatoes are crisp and cooked through. I also added some green pepper and onion to the potatoes. With this same dinner I made our green beans. I sauteed them in olive oil and butter. I seasoned them with salt, pepper, garlic powder, a couple dashes of gluten free soy sauce, and a couple dashes of sriracha…yum! I also add about 1/4 cup of water to keep the seasoning from sticking and to help the beans cook. I was dipping my chicken and potatoes in the left over sauce.
I haven’t made my summer squash yet but plan to dice it and saute it with red bell pepper and garlic for a side dish. This is something I do all the time with summer squash and zucchini. I also haven’t done anything with the kohlrabi yet. My mom has always grown them and I am not a huge fan of eating them raw. On the blog for my CSA they posted a recipe for fritters made from kohlrabi and zucchini…I am thinking we will give those a try. —> RECIPE HERE
And a baby picture just for fun…I think you guys are getting spoiled. I am starting to wonder if you will even read my posts if I don’t add a baby pic? 🙂
Have a great weekend!