Nothing says love like 30 pounds of vegetables. Another great pickup this week. We got greenhouse veggies that weren’t supposed to be harvested for at least another 6 weeks. Spinach! Only one more pickup left in the season. I still can’t believe how great this season has been. It looked like spring.
This week’s share:
5 lbs. Red Maria Potatoes
10 lbs. Storage carrots
2 Stalks of Brussels Sprouts
1 bunch Greenhouse Scallions
1 piece of Diakon Radish
1 bunch Greenhouse Beets (mixed baby)
1 head Green Cabbage
1 bunch Greenhouse Carrots
5 lbs. Storage Beets
2 heads of Napa Cabbage
1 bulb Garlic
8 oz Greenhouse Spinach
1 bunch Greenhouse Radish
1 bunch Greenhouse Lettuce
Winter CSA Week #5
Seriously, what is one to do with 10+ pounds of carrots?? I still have most of them left from the last pickup.
I said it before I think and I will say it again carrot ginger soup. Or pickle them with jalapenos…spicy and yummy. Something like this:
http://mexicanfood.about.com/od/sidedishes/r/spicycarrots.htm
I would use real jalapenos though to make it spicier.
Maybe I’ll try pickling. I haven’t really been into soup this winter.
What a lovely looking spread of vegetables! My absoluted favourite way to eat carrots is this recipe where you roast them with cumin, squash them a bit with a fork (although the version below I left them whole – but so squash them up!), and scatter over feta or crumbly goat’s cheese:
http://eattheearth.wordpress.com/2009/06/01/roasted-spring-carrot-salad-with-cumin-and-feta-cheese/
They are utterly moreish x
Thanks for sharing, looks good!
Dear Alyson,
I really do not have an answer with what to do with all those carrots! How about a nice beef stew (with alot of carrots) or carrot soup or how about making a few carrot cakes and giving them to your friends. I can well imagine how appreciative they would be because we all know how time-consuming a carrot cake is to make. Also I have a neat recipe for the spinach. First, bread and fry a few chicken cutlets. Then saute the spinach with a little garlic and olive oil. Put the chicken cutlets in a baking pan, top with the spinach mixture and then top the spinach with shredded mozzerella cheese. Pour a can of Chicken broth over the mixture and bake at 350 degrees for about 30-40 minutes. Enjoy!
Thanks for the ideas! My mom sometimes makes chicken parm with spinach which is similar to your chicken recipe. I bet it’s tasty!
I need to print that and share it with my CSA hahaha. We are down to carrots, butternut squash, beets, spinach, onions and potatoes.
That doesn’t sound so bad. We haven’t gotten any squash at all this year.
Wow! Look at all those vegetables! I miss having a CSA share! Is that a purple carrot i see in there?
It is. I love the purple ones! They are like candy to me.