This week was the final week for my CSA. I really enjoyed it, but am glad it's over. I prefer doing the meal planning/grocery shopping at the end of the week but with CSA pick-up on Monday, that became difficult if I wanted to use the vegetables soon after they were picked. I would recommend everyone to try a CSA for a season. See if it fits your lifestyle. You're bound to discover new & exciting vegetables as well as learn more about where your food comes from (Farms, IMO, are very different from gardens).
I am, however, committed now to eating as much local, organic produce as possible. However, from now on I will visit my local farmer's market. There you can find really cool local varieties. Plus, going to the farmer's market is just plain FUN and mine has chocolate almond crossiants.
Lucky for me, although my delivered CSA is over I've still got the gleaning of the fields this weekend. I'm pretty positive I will go. It sounds like there are lots of greens to be had and those put up so well in the freezer, as well as my belly. The husband will be doing a 6-hour mountain bike race and destined to be exhausted (and ravenous) afterwards so perhaps I will be a darling and make a big pot of bacony, freshly picked Southern greens with cornbread and black-eyed peas (and maybe a roasted chicken) to greet him.
Anywho, onto this week. I'll upload a photo when I get home (the camera was in the husband's car).
small pumpkin, lettuce, young mustard greens, sorrel (I didn't take any), honey!, corn, potatoes
Big Salad: Last night I used the young mustard greens and the lettuce again in a big salad with a homemade vingariette. I love the young mustard greens raw. Tastes like a more assertive arugula.
Potato Corn Chowder: It was 50*F this morning! Soups of all sorts just sound fabulous right now. And a creamy, dreamy potato corn chowder sounds heavenly...
Pumpkin Muffins: The pumpkin is not big enough to make more pumpkin soup (which turned out fabulous, btw) so I'm thinking about making muffins for breakfast.