Yesterday’s was the third CSA Winter Share delivery, and the first one where I have had enough time to catalog what I got.
In this winter share, we get 25 lbs of vegetables and “some” fruit. It seems to be mostly the same each time, actually. I also get 1/2 gal. of apple cider.
Yesterday I got:
• carrots (lots and lots)
• potatoes (quite a few)
• 6 parsnips
• 2 watermelon radishes
• 2 tiny heads of garlic
• about 10 beets
• 2 turnips
• Maybe 10 lbs of apples and pears
I gave Mrs. Murphy, the elderly lady next door, 4 apples, 3 pears, and maybe half of the potatoes. She has been saying that she couldn’t eat pears because they aren’t soft enough, and this kind that we got are very soft, to the point that they will die after about 2 days.
The watermelon radishes are kind of interesting. They almost look like turnips – they are white, and they are quite a bit larger than the red radishes you see in the supermarket. The only thing to really distinguish them from turnips is that the tops are green instead of purple. Inside they are red. They do taste radish-y, though.
What does all of this mean, recipe-wise?
Well, Thursday night, I spiralized a turnip, a beet, and a carrot, and added them to some soaked hijiki seaweed, sprinkled some of my dehydrated garlic and onion, some Italian spices, and some Spike, added about a tablespoon of olive oil and another tablespoon of apple cider vinegar, mixed it up well, and let it marinate for about a half hour.
It was good, even though I forgot to add in the radish I had planned to spiralize.
Last night, I ate some more of the mix, but I knew I would not have the heart to eat it a third day in a row, so I decided to see what would happen if I put it in pattie shapes in the dehydrator. I put the mix in the food processor and ground it to applesauce texture, and then spooned the mixture onto teflex sheets, mashed the lumps in to round patties, and left them to dehydrate for about 6 hours. They weren’t dry enough to flip onto a screen, so I left them for 10 more hours. They turned out crunchy and fishy/meaty tasting, with a slightly bitter tang. I like the taste, so I will take them to work for lunch tomorrow.
That leaves me with all the beets, all the apples and pears, etc.
On Monday I am going to head to the market to see if I can pick up some avocados and onions, to make sushi…. I have nori sheets, and I have heard that parsnips make a credible rice substitute, so I can make sushi (I have some sprouted sunflower seeds I could grind up into a paste if I feel I need some serious protein). I will grate up some carrots and beets and add them, too.
I like to process beets and turnips fine in the food processor and add apple cider vinegar and a little olive oil, so I will probably do that for lunch tomorrow, and throw some of the sunflower sprouts on top, just to see what happens when they sit on apple cider vinegared vegetables for 6 hours.
I will probably end up finely processing the beets and turnips and dehydrating them for later use in salads and smoothies, and as snacks.
I will probably take more potatoes to Mrs. Murphy next week. I know raw potato recipes, but I just never feel like making them. I take that as a sign that they are not good for me. Mrs. Murphy will be happy… she likes mashed potatoes and hashed brown potatoes.
Tomorrow morning, I will process about 6 apples and pears to make apple sauce for breakfast, and I will take what I can’t eat to work for a snack. Tomorrow night, I will probably process about 10 apples and pears to make juice.
The next delivery will be in 3 weeks, so I have plenty of time to figure out how to eat everything. Since this coincides with my rent check, I will have plenty of chances to be creative, since money for any other groceries will be scarce. Perhaps I will learn to make soups. With this many beets, I could probably make borsht.