In my mind, summer has now officially begun because our CSA has started! Here’s our haul from the first week, which included:
- Lettuce (two kinds!)
- Broccoli Rabe
- A lovely bouquet (we get one every week!)
Over the course of the season, I’ll be writing more about our CSA farm and how I use up all this good stuff. Sometimes it’s a challenge, but always a delicious one! This week I used the radishes, most of the lettuce and some dill from my porch pots in this quinoa salad and combined the rhubarb with a few nectarines to make a tart but sweet fruit crumble. And one busy night when we needed something quick and filling, I boiled some pasta, sauteed a bunch of garlic with the arugula, rabe and kale in olive oil, mixed it all together and called it dinner. I love the culinary inspiration that CSA season brings, and this is just the beginning!