Yippee! It's CSA time again, time for our local organic farm to box me up whatever is most fresh and surprise me! We buy direct with a local farm and they meet their customers every week with a box of fresh vegetables. Putnam Family Farms also is a supplier for the famous Chef and the Farmer restaurant in Kinston, NC. They have even invited us in the CSA out to the farm so we can learn about how they grow food organically, how much work is involved in skipping chemical products when growing food and let us pick strawberries before anyone else!
I picked up my first box yesterday. I know Sundays are meal prep day for many busy folks but when the food comes on Monday, food prep day is Monday! Here is a look at what we found in our box.
Included: Ginormous Cabbage, Amazing Cauliflower, Hot House Tomatoes(it is May!), Zucchini, Romaine Lettuce. Ok, pictures just don't do this cabbage justice. I was told that checking them at picking time, every cabbage was over 9 lbs! The cauliflower is huge and so fresh, it came with the 3 foot leaves still wrapped gingerly around. Leaving the produce in tact(leaves) and unwashed means that it is naturally protected and will last longer.
I am not a chef, not even close but here's what I did with my goodies this week with minimal additions from the pantry.
First off Boiled Cabbage and Mustard Tomato Slaw, Yum!
Then Southern Sauteed Zucchini and Curry Spiced Cauliflower
Then a start on salad jars with the Romaine Lettuce and Tomatoes. And then the Strawberries, what to do with them? Well, the kids ate them up and I had to fight for some of my own! Dinner was yummy, lunch was yummy today and there's more to munch on all week. And, there is still a quarter of a giant cabbage and half the romaine!
Links to recipes
Boiled Cabbage: http://divascancook.com/southern-cabbage-recipe/
Mustard and Tomato Slaw: Cut cabbage, even mix of yellow mustard and mayonnaise, sprinkling of celery seed and chopped tomatoes. Raw
Sauteed Zucchini: Melt butter in pan, toss chopped onion for a couple of minutes on medium, add sliced zucchini, salt and pepper to taste. Saute for 8-10 minutes until as cooked as you like.
Curry Roasted Cauliflower: Mix 3 Tablespoons olive oil with tablespoon of powered curry, salt and pepper and a teapoon of cumin. Add to chopped cauliflower, sliced carrots and fozen peas. Roast at 400 for 30 minutes, turning at least once. The edges of the cauliflower might blacken up, and that's good and yummy!
Salad Jars: Dressing in bottom, carrots, celery next lettuce and maters on top.
Can't wait til next week... oh wait, we still have lots and lots to eat this week! Go find your local Community Supported Agriculture CSA Box and enjoy the freshest produce around while directly supporting your farmers!