Weeks 2 & 3 of our CSA harvest were pooled with everyone else’s share because we were in California. But week 4 we had all to ourselves, as Heather & Jon (our share partners) were still in California on pick up day, so that’s almost like only missing the one share, hooray! Here’s what it looked like:
WE HAVE (roughly left to right)
- 1 bunch dill
- 10 radishes (1/2 lb), with leaves
- 2 pints peas
- All the nasturtiums I cared to pick (did not find out they were edible flowers until they had been wilting in a vase for awhile)
- 1 head bibb lettuce
- 1 lb bok choy
- 8 garlic scapes,garlic chives, or whatever your farmer’s market or CSA calls them
- 1 bunch cilantro
- a big old buncha collard greens
- 1 bunch scallions
- 2 kohlrabi
- 1 head red lettuce
Our cost for a half share is $14.20. Half of the above is worth about $15.03, or $17.53 if you count the flowers, which I do because I buy flowers for the house regularly. It should also be taken into consideration that these are organic vegetables (which drives up the price of the share) and I’m comparing to conventional vegetables at grocery store prices (which is what I’d most likely be buying if I didn’t have a share). We haven’t yet broken even, as I miscalculated the last share, but I think we’ll get there.
This week’s harvest brought a few new veggies to my kitchen, which was the real draw of this little experiment, and I suspect I’m not alone in this. I’d been itching to get my hands on garlic scapes ever since our farmer mentioned them at the orientation two months ago (those weird circley vine-looking things at the top . . . just to the right of the center . . . don’t see them? Yeah, they don’t really stand out) and they are incredible! They taste pretty much like chives, except with a garlicky bite that doesn’t even leave an aftertaste. Totally refreshing! I tried cooking with them here and there, but I found that no matter how much I added, their flavour seemed to wash out. Moving forward, these are being used like regular chives—chopped and sprinkled atop.
The other new veggie was kohlrabi. This is a funky-looking veggie, and I had high hopes for its flavour to be equally funky, but alas, it works like water chestnuts or cucumber or other bland veggies. Still, one cup has like 35 calories, 5 g fiber and 140% of your vitamin C. So whoah, it’s good for you.
Lettuce is lettuce, but yay for fancy lettuce!
We’re finally starting to get some herbs and I’m so excited about this. I love love fresh herbs. Love them. So much. Mmm!
And though radishes aren’t the most flavourful of vegetables ever, the purple ones had this beautiful sheen on them, like a purple satin with a golden sheen as it moves. Really, so beautiful.
But the biggest surprise were peas. Now anybody who’s known me any length of time knows I hate peas, but as it turns out, fresh-from-the-vine peas out-of-the-pod are incredible. They taste, not like the mushy gross woody-tasting crap I remember from my childhood, but unbelievably sweet, like fresh sweet corn. It was, to reuse a word, unbelievable. Of course, in like, two days, they’d become gross woody-tasting crap I remember.
And those are vegetables! Dano really liked this shot, but I thought it was harder to make everything out than the one at the top. My compromise was to include it at the end.
So tell me, which veggie shot do you like better?
Hey. I am reding your blog for few months and I really love those photos. I live in Latvia (it’s in Europe,near the Baltic sea)…and i have all those vegetables growing in my garden…it’s not so hot here so my peas and other vegetables aren’t growing so fast,they’re not mellowed yet…photo i like the most from those is the one with flowers – cresses…and did you now you can eat them and put them in salad too?we are doing like that here.
have a great day:)
I bought garlic scapes a week ago at my local farm and roasted them with turnip (also from the farm), some olive oil, salt & pepper–it was delicious together, but I could have eaten the garlic scapes on their own. They were sweet and garlicky like a regular roasted garlic clove, but with a nice crunchy texture.
Oh, and there are also some recipes on the web for garlic scape pesto that sound pretty good…
Come on, it’s like asking which of your children you like the best.
They’re all really gorgeous! (How the hell do you take such wonderful pics?!)
But the last one really is awesome!
I like the first one, mostly because I can see what is what as I read your post. Don’t get me wrong, the last photo is gorgeous too.
great post! – hopefully we will get to see some of these being cooked this week 😀
I preferred the first photo!
You can boil, season and mash kohlrabi like turnips or potatoes, and it’s quite good. Haven’t tried it yet, but I do have it on good authority!
The first shot is, as you said, easier to make out but I think the colors look better in the last one. Richer? Either way, they both look delicious.
what a great way to make yourself try new veggies. so good!!
Hmm…which one is better? Both are great, first one nice and close up to see everything, but the last one is like…Look at all my winnings! I can only dream of the day when my garden is full and lush and producing beautiful veggies like yours!
Look at all that wonderful loot! I live in the midwest so my CSA doesn’t start until July 11 – can’t wait! Mine includes a dozen organic eggs, and my portion for 8 weeks cost $270.
My sister just bought garlic scapes – neither one of us had ever heard of them before.
I only like cucumber growing up because they weren’t cooked. I didn’t realize until well into my adulthood that I even llike any other vegetable – turns out my mom just cooked the hell (and flavor) out of veggies so much that I just assumed I didn’t like anything!
Now baby spinach, spaghetti squash, multi colored peppers, jalapenos play a key role in my cooking!
You asked, just as I was saying, “Wait? Is that the same set-up? I like it so much more!” I scrolled to the top of the page, and for the first time in a long time, decided that cropping does not necessarily make a shot better. Usually, yes. But not always. It’s a couple of things. I really like the textured pattern on the surface of the table (?). And I like how the wider shot is more organic*. Which is part of what is good about the pattern, too.
Of course, ALL of your pictures are ALWAYS amazing. Love this place.
*In the first shot, I didn’t even notice the clever curlicues of the scallions.
I vote for the kohlrabi, maybe because I’ve never cooked with it and somehow your photos makes it seem friendly and approachable. (I admit I’m still a wee bit scared of it, though.)
Kohlrabi was always a staple in my dad’s home growing up in MN. He still to this day just slices it, salts it, and eats it raw, which is what I do, too. I tried it in my garden this year, but it didn’t take (just too darn hot here in KS). Last summer I bought some at the farmer’s market and shredded it and put it over whole wheat pasta with ricotta cheese, Parmesan, shredded carrot, and a little lemon juice. I’d have to dig up the exact recipe….if I think about it I can post it on here later. Quite tasty!
those flowers look a lot like nasturtiums, which are edible and incredible!! if they are nasturtiums, try them on a salad!
I’m so not taking sides. You two can fight amongst yourselves! I also adore fresh herbs. I am fairly good at growing them; not very good at keeping them alive. I suspect I over-mother.
RE: garlic scapes…
I’ve been using them whenever I can get them since I first tried them a few years ago. Many of the local stands carry them through the entire season.
I’ve found two things with them… the first one, you’ve already caught (though, they can be added at the end of a dish, particularly a stir-fry, and still retain their flavor), the second is that they tend to be a bit firmer and more fibrous than scallions, so they need to be sliced very thin, and can’t be used in a lengthwise cut (common in asian dishes as a late addition or a garnish).
Glad to hear that you guys are enjoying your CSA… your initial CSA posts inspired me to look for one at the farms I frequent, and I found a wonderful one at Springdell Farm in Littleton, MA. The biggest bonus so far is that they grow berries, have their own chickens (so lots of fresh eggs), and have their own Black Angus cattle that are locally slaughtered and processed (at the last operating slaughterhouse in the state of MA)… the 2lb. of ground sirloin in our first week was a huge surprise!
Thanks for the tip toward supporting local agriculture!
/Andrew
Gotta say, I like Dano’s preferred shot better. Somehow it looks more luscious and bountiful,more like an artscape. Glad you’re enjoying your CSA goodies and are learning new tricks of the trade in preparing unfamiliar vegetables. We’re enjoying produce, eggs, milk, and meat from a CSA for the first time as well. It’s all organic, and we’re having fun deciding how to make the best use of it. As always, LOVE your blog and your amazing photos!
The kohlrabi (kålrabi in Norwegian) is used a lot in traditional Norwegian dishes, especially mashed and served with mutton for Christmas on the west coast. Just cut it into manageable bites, boil it, and mash it with a bit of boiled potato or carrot and salt and pepper, possibly a little bit of butter for that traditional, home cooked feel. Works wonderfully with any traditional, meaty dish.
Just feel I had to stand up for the poor thing, it does have its uses!
I’ve been following your blog since I stumbledupon the site a few weeks ago. I usually end up checking it during some of my slower classes. I was getting my daily nom fix when my neighbor kindly asked me to navigate away from the page because the delicious photos were distracting her. Clearly you are doing something right! Keep photofoodblogging because you’re fabulous at it!
such beautiful vegetables!
I am happy to have stumbled across this sight. The photography is incredible and I love all the content here – TONS of very useful info. Thanks for sharing
I don’t always have time to read all the blogs I come across, I tend to dip inside & see what else is there. However I know a good blog when I see one!
I always see one here!
I love the photo’s & the content…I’m also expecting a foodie delivery (organic) in the next few days and I have no idea what will be inside!!
I bet there won’t be any nasturtiums though…which will be a shame, I knew you can cook them but haven’t as yet…you’ve reminded me to get some…thanks for sharing 🙂
Hello there…i’ve been reading ur blog for quite sometimes..and i found it so interesting especially with those recipes..yumss….actually i have a few questions to ask from the expert like u..how can i leave my question to u?appreciate if u could email me 😉 Thanks so much in advance..
I just discovered your beautiful blog, and I’m so glad I did! Your CSA bounty is gorgeous – truly culinary art! Your photos are incredible! I love all of them, but I do have to vote with you for the very first photo… 🙂 The lighting is absolutely perfect… 🙂
Aleta, I miss your posts! Hope all’s well 🙂
What’s happened to the nommins? I neeeds your postings. All of them. Slavish!
Is everything alright?
Almost a month and no oms or noms ;_; I hope you’re okay!
Radishes are great if you boil the for a few minutes, then quarter them and fry like breakfast potatoes or you can use them in soups and stews.
I had great radish corned beef ‘hash’ when I was lowcarbing one St Patty’s day.
СпаÑибо большое!
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