A quick final update on our first week of our CSA this year – it made my heart happy to have all this amazing fresh produce at my fingertips, and I immediately felt the shift from winter habits into summer habits. Delightful!
A reminder of the contents of the first week’s basket:
salad mix (with edible flowers), a head of lettuce, kale, a bag of spinach, green onions, cilantro, rhubarb, and garlic scapes.
My plan for the week, with links as applicable:
- Fresh pasta with garlic scape pesto and a fried egg, with salad
- Spanakopita with salad
- Zuppa Toscana
- Rhubarb muffins
- Quiche and a salad
I haven’t posted separately about the rhubarb muffins and quiche, since they were more self-explanatory, but let me mention them here.
The rhubarb muffins came from the weekly CSA newsletter, and they were lovely. The muffins themselves weren’t very sweet, which allowed the tart rhubarb to really shine, and they allowed me to use some more of the buttermilk in my fridge. The recipe comes from Simply in Season.
1 1/2 C flour, 1 C whole wheat flour
1 t baking soda, 1 t baking powder
1/2 t salt
1 C buttermilk, sourmilk, or plain yogurt
3/4 C brown sugar, 1/2 C oil, 1 egg beaten, 2 t vanilla
Combine thoroughly in a separate bowl. Stir in dry ingredients.
1 1/2 C diced rhubarb, 1/2 raisins or nuts
Add to mixture, and fill greased muffin tins full.
Top with 1/2 C sugar, 1 T melted butter, 1 t cinnamon mixed together.
Bake in 375F oven 20-25 minutes til toothpick inserted in the center comes out clean.
The quiche we had was lovely as well, it was mainly an excuse to use up everything that was left. We sauteed the last of the spinach and kale in a little oil and garlic, browned some sausage, and made a pie crust. It came out beautifully, with some oven fries on the side because we were both starving and knew that just quiche and a salad weren’t going to cut it.
So overall it was a pretty successful first week this year! Very tasty.