CSA Week #4 (2014)

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This week:

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I selected:
lettuce
spinach
peas
garlic scapes
tat soi
scallions

All cleaned and packaged. Lettuce separated, washed, spun dry and bagged. Removed the larger stems from the spinach, washed, spun dry and bagged. Peas shelled and vacuum sealed in a jar. Removed the larger stems from the tat soi, washed, spun dry and bagged.

I only made two vacuum sealed jars of salad since I'll be at the lake for several meals over the Fourth of July holiday. That's the rest of the lettuce from last week and some from this week. I may make some new jars of salad Sunday or Monday, we'll see.

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I had the peas with my steak dinner. I've never really been a fan of peas, but these I love. Shelled, 1 minute in salted boiling water, then drained and seasoned with a tiny bit of butter, salt and freshly ground pepper and they're amazing.

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And of course salads with the lettuce.

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Pork with scallion and broccoli stir-fry with the scallions.

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I made garlic scape and basil pesto.

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Made sautéed tat soi, sardines and rice for lunch.

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Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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Last week: CSA Week #3
Next week: CSA Week #5