Tag Archives: strawberries

6/7/12 CSA SHARE: WHAT I ACTUALLY GOT & WHAT I AM GOING TO DO WITH IT

I love it when the CSA is in season. It is so nice to go there and see so many happy people picking up their shares. Sometimes they are even friendly.

Yesterday afternoon, I went to pick up my share (early shares are always slim pickings, and overloaded with lettuce-t kinds of things, but… hey! That’s the way it is — they really really want me to start liking salads.

Yesterday, we got:
Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Japanese Salad Turnips – 1 bunch
STRAWBERRIES!  We got strawberries in the box, and I also got strawberries as my fruit share! Yum! Smoothies!

ARUGULA – I decided to keep it. I’m not overly fond of arugula, but I decided to make a raw version of the Greek beet, arugula, and goat cheese salad (I’ll post it later
ROMAINE – I kept it. I think I’ll make some wraps.
BOSTON LETTUCE – I like this stuff well enough.   I can deal with a salad or two a week.  This is a fairly big head, so I might be having three salads. I like to mix in seaweed (I stalk the Japanese supermarkets for sales on the mixed, or else I just get wakame when it is in the bulk bins at Integral Yoga Foods, my favorite natural foods store) and sauerkraut, along with onion, and, if I have it, some red bell pepper.
SWISS CHARD – I am still not ready to even try to like this stuff.  It is high on my yuck scale. I traded it for more turnips.
GARLIC SCAPES– these look weird, but they are GREEN, and they taste like garlic, so I like them.  I chop them up or grind them in the food processor,  and put them in everything as a garlic (they are a part of one kind of garlic).  These will get chopped or ground and put in salad, or go into pates.  Since I was lucky and got two bunches, I will probably experiment with my next sauerkraut, and put some sliced garlic scapes in there with lots of sliced jalapeno.
JAPANESE SALAD TURNIPS – I have no clue why they call them Japanese Salad Turnips (my Japanese room-mate did not recognize them.  When I was testing a recipe with them, she said she had never seen them before).  So, okay, they are all white, where other turnips have some purple on them. Never mind. They are turnips and they taste like turnips. I grind them in the food processor to almost an applesauce consistency, then add apple cider vinegar, olive olive oil, and any seasonings which strike my fancy (usually garlic, sometimes coriander, sometimes Spike)
STRAWBERRIES – These are going in smoothies. I am not really into eating right now, but I know I need some protein, so I will put these into a hemp or soy protein shake in the morning. I am also thinking of making some strawberry leather in the dehydrator.

So! I have things to do with all these vegetables!  I got into a use- everything -in-the-box a few years ago, when the CSA issued a challenge.  I continued it when my job went south – the CSA box was my food for the week (I’d have maybe $5 more to get other food.  Good I have that experience because I am back there now. Smart people who have full-time work tell me about all the things I should do, like save money, or invest in a 401K, but, when you can barely pay the rent, and you have to think twice about what food to get, and you can’t afford your health insurance and medicine copays on top of all that, well, the CSA is very very important — at least I will not die from malnutrition. I feel so blessed that my CSA has jumped in this year and allowed me to make payments as I can.)

STRAWBERRY/RHUBARB SMOOTHIE

Last night, I was feeling lazy, and did not want to go to great lengths to prepare dinner, so I just capped all of the strawberries in my CSA share and then added cashews, and three stalks of rhubarb and 16 oz. of water, blended it all, and drank it down.

Yumm!

STRAWBERRY/RHUBARB SMOOTHIE

2 C strawberries

1 C rhubarb, chopped

1 C cashews

12-16 oz water (to taste)

optional: add agave syrup or other sweetener of choice to taste

Process in VitaMix until smooth.

NOTE: I did not add any sweetener, but you might like to.  It comes out sort of bland and tart at the same time.

I’m excited again!!! Vegetables coming!!!! Just seeing how excited the other people looked when they opened their boxes last week brought me back to wonder of the CSA distribution.  Yippee!!!! Yes, I remember how I struggled to make the payments earlier in the year, but… now it is like free food, all of  it good, some of it mysterious….

Here is what they promise this week:

TOSCANO KALE………………..1 bunch
RAINBOW SWISS CHARD…….1 bunch
BROCCOLI……………………….1 piece
RED ROMAINE LETTUCE…….1head
GREEN BOSTON LETTUCE…..1 head
STRAWBERRIES…………………1 pint
RHUBARB.……………………….1 bunch

I’m very excited about the rhubarb – I still need to figure out some raw recipes, but last year, I made a very nice citrus-y drink with some of it.  The strawberries are a plus!!!! How nice of them to include some strawberries in the regular distribution (for those of us who did not order the “fruit extension”) I will be getting the regular fruit share when that starts, but this is a nice nice plus.

I love kale – I make a nice raw marinated/massaged kale dish — I will post a new variation shortly.

I am not your biggest fan of lettuce, so I will probably trot off to get some apples and bananas to make smoothies with the lettuce.

This is my first experience with chard. It looks like lettuce. I will have to play with it.  Maybe it is marinatable.

Broccoli is broccoli. Maybe I can come up with something new to do with it this time.

I went to a raw food fair this past weekend and stood by the Vitamix lady (she was a new one, and very cute – I mean, she had the patter, but she added something to it… it almost seemed like she was talking to a pal in her kitchen, rather than just repeating the same spiel over and over again.) I watched her make about 4 things, so I got some new ideas.

STRAWBERRY SHORTCAKE CRUMBLE

 STRAWBERRY SHORTCAKE CRUMBLE
adapted from a recipe found at http://rediscoverrawfood.blogspot.com/

1 pt. strawberries, sliced
5-6 dates, pitted
1/2 C pecans
1/8 c flaxseed, ground
3 t coconut oil,(optional)
2 T raw agave syrup (optional)
salt (optional)
cinnamon (optional)

•    In a blender, combine strawberries, 2 T coconut oil (optional), agave, a pinch of salt (if used), and a dash of cinnamon (optional), and blend thoroughly.
•    In a food processor, for topping mix, combine dates, pecans, flaxseed, 1 T coconut oil (optional), and cinnamon to taste, and process to a crumbly texture.
•    Spoon topping mix over strawberry mix.