What I Got in My CSA This Week
By Marci Lutsky
I frequently write about my CSA because well, I love it. A CSA (community supported agriculture) is a seasonal share of a farm. This is my third season being part of the B&B Farms CSA. A weekly farm share isn’t for everyone. You may find yourself with produce that you aren’t familiar with and to some this can be stressful. Luckily, most produce can go into your refrigerator temporarily until you can figure out what to do with it. I thought it would be fun to write about what I received in my farm share this past week and tell what I did with certain foods to provide inspiration. If you are trying a farm share this year for the first time, good for you! Hopefully you will love the concept as much as I do and continue to support your local farmers.
Last week I received arugula, garlic scapes, swiss chard, carrots, squash, radishes and lettuce. Let’s start by talking about garlic scapes. What are they? Garlic scapes are the flower stems that grow from the top of garlic bulbs. Scapes are more mellow in flavor than garlic cloves and texturally are quite different in that they are more like scallions. You can eat scapes raw or cooked. So what did I do with mine this week? I blended mine with olive oil, fresh basil and salt and then brushed it on sliced zucchini before grilling it. Garlic scapes are only in season for a short time so if you see some at your local farmers market, grab them and experiment!
There are certain foods that I never ate growing up like beets that I now love as an adult. Another newly discovered favorite is radishes. Radishes are peppery in taste and crunchy in texture. I love eating them sliced either just as a plain snack or dipped in hummus. Another way I enjoy them is sliced and as a topping on avocado toast. They are great in salads and if you are feeling even more daring, try roasting them which will bring out their sweetness and juiciness.
Swiss chard is another vegetable that I have grown to love as an adult and not just because of it’s gorgeous pink tones. Chard is a member of the beet family and is much softer than spinach and kale. I prefer using chard in soups and stews. Packed with vitamins and nutrients, I will gladly use chard as a base to my salad any day of the week.
If zucchini and squash are exciting to you in the beginning of the season and you quickly tire of them, you need to come up with creative ways to eat them! My family’s favorite is baked zucchini fries. Cut the zucchini into long pieces, about an inch thick. Dip the pieces in egg and then seasoned breadcrumbs and then pop them into a 400 degree oven for 20 minutes. It’s my go-to side dish whenever I get some in my farm share.
Do you have questions about what to do with your farm share produce or farmers market finds? I love providing ideas so send me an email with the veggies that are stumping you. Also, I would love to hear about your creative ideas. Do you love the idea of a farm share but don’t know where to find one? If you go to https://www.localharvest.org, you can find one close to you. If you don’t have a farm share, no worries. The local farmers markets are in full swing or starting this week including Margate, Brigantine, Ventnor and Ocean City. This is the best time of year to eat local!
Marci Lutsky is a food blogger at Vegging at the Shore, www.veggingattheshore.com and can be reached at veggingattheshore@gmail.com.
