plant life subscription update

[nathanjw]

Our CSA haul this week:
1 hot pepper
1 large tomato (1 pound!)
1 bulb fennel
1 Asian eggplant
1 head garlic
N scallions
1/2 lb zucchini
3/4 lb cipollini onions
3/4 lb carrots
3/4 lb beets
mixed lettuce
cooking greens (tatsoi)

Self-pick:
1 pint green beans
1 pint basil leaves
a few cherry tomatoes

I took this week's beets and some smaller beets from a few weeks ago and made beet burgers[1], with toasted pine nuts in place of the sunflower and sesame seeds. It was pretty good, although judging when such a thing is "done" in the oven is an interesting trick. Worcestershire sauce was judged a better condiment for it than ketchup.

Beers of the evening: brooklyn pennant pale ale (oh god the flash), anchor steam, and my homemade IPA.

[1] recipe link taken from plymouth's post in csa_cooking, although the same recipe was on our weekly CSA newsletter, attributed to From Asparagus to Zucchini.

Comments

[plymouth.livejournal.com]

those beet burgers sound awesome. and I just got beets for the first time this week. But I am thinking maybe this time around I will pickle them. I think I need to some up with more methods of using food in a way that it will last more than a week since with a lot of the things I get I just can't use it all in a week. I should preserve the preservables and concentrate on eating the stuff that can't be preserved right away. Like the chard. Don't know of any way to meaningfully preserve chard. I suppose it could always be blanched and then frozen. Hmmm.