Although I’m sure it’s cooler than a couple weeks ago, it sure feels like the same oppressive, wilting heat everywhere. Driving up to the farm this week, I saw what I think were little kale clumps, but they looked so sad in the heat. Maybe I’m wrong and they’re broccoli or cauliflower, with the leaves folded over to protect the heads? Not sure. Anyway! Now that I’m back in a place with shade and ventilation, let’s get on to the haul!
This week was very colourful — mostly due to the rainbow carrots (purple, yellow and white!), as well as beets (I opted for the orangey ones, which should have the nice stripey interiors). In the more traditional green, we have a bag of mesclun, some (actually) green beans, cukes, zukes, green onions (which is wonderful because I had just run out) and broccoli!
I am super-surprised to see the broccoli because in my mind, it’s a winter crop (brassicas hate heat!); definitely not complaining to see it early though! I’m pleased to see that this week’s zucchini are a little slimmer — these should make for some good grilling, and I’ve been wondering about grilling beets. I know traditionally beets are roasted to bring out their sugary flavour but… if I cut it into thick (and hopefully stripey!) slices and just grilled them instead… wouldn’t that amount to pretty much the same thing, minus the oven? Hmm. I’ll have to ask the internets; I think the idea has merit though.
(As a side-note, after considering last week’s zukernaut, I opted for this zucchini cake and generally am fairly pleased with it. That might be entirely because of the glaze though. I could (ahem, and may have; MAY) just eat the glaze with a spoon. So good. I love lemon.)
After last year’s CSA, it’s a little weird for me not to have an overabundance of greens (chard, kale, beet greens) that I don’t really know what to do with. I have been cooking up the beet greens we’ve been getting (because nothing makes me grumpy like wasting food does), usually in pasta, curry or some other heavy-sauced dish. After a little wilting, the greens just kind of fade into the sauce and add body without irking me. (I know; I’m so mean to the poor little beet greens (and chard)! What can I say? I have an irrational hatred. At least they’re not people?) This year’s CSA has been delivering, well, I don’t want to say “normal veggies” but they’re delivering fewer leafy vegetables, favouring instead ones that I actually know what to do with, and I’m surprised by how much of a relief it is for me. I don’t think I’d really realized how much dread last year’s constant influx of beet greens (12 weeks in a row — usually without actual beets attached!) instilled in me — I’ve been unconsciously holding my breath every week when I see the vegetables only to find… I not only know most of them, but I like them too, and am excited to cook with them! Food is fun again!
It’s a great feeling, and that (along with the geese, who flocked around me when I went to pick up this week) just help to further endear our CSA to me.