CSA Challege Week Two: Featuring Beets and Broccoli

Our second week with our CSA from Love Farm Organics was even more exciting than the first. Here’s what we received:

CSA week two

Strawberries, Golden Beets, Radishes, Kale, Onions, Garlic Scapes, Broccoli, Snap Peas, Lettuce.

Here’s how I used the produce:

I made a Mexican Sauté, using the kale and onions, along with black beans, corn, and bell pepper. It’s topped with salsa and guacamole.

CSA mexican saute

Lettuce, shredded beets, and radishes, topped with some seeds, makes a fresh, crunchy salad.

csa week two salad

The beets were attached to their beautiful greens, which I used in a pasta. I sautéed the garlic scapes with some onion, then added a 28 ounce can of whole tomatoes (which I had chopped and drained reserving a little liquid) along with a teaspoon of salt. After simmering the tomatoes for a few minutes I added a 15 ounce can of drained garbanzo beans, about 1/2 cup of kalamata olives, a handful of fresh herbs from the garden, and the beet greens. I continued simmering this until the beet greens were cooked down. Then, I mixed in eight ounces of pasta and about 1/4 cup of the reserved tomato juice.

csa week two pasta

The strawberries were used in a smoothie.

smoothieThe peas and broccoli were used in a stir fry, along with some carrots from the first CSA and tofu.

csa week two stir fryFinally, as a bonus, we had some fresh blueberries from our yard. They were perfect on top of cereal. Sometimes the best food is simple food.


csa week two blueberriesI’d love to hear how you’re using fresh, local produce this week!

One comment

  1. hikerart · · Reply

    all looks so good. love the blueberries from the yard. here eating fresh greens from the garden.

    eat food. not too much. mostly from plants. — Micheal Pollan

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