CSA 2013 – Week 8

Boy, did it cool off this week! The past few days we’ve been in jeans & sweatshirts all but the afternoon. It’s finally starting to warm-up a bit and we should see the high 70s again by the weekend, thankfully. If it were late September or early October, this weather would be *perfect*. But, it’s mid-August. I’m not ready yet 😉

This week’s CSA was still chock-full of goodies, as usual.

2013, Week 8

2013, Week 8

  • flat-leaf parsley
  • another huge basil plant
  • cherry tomatoes
  • bigger tomatoes
  • onions
  • garlic (this week’s top-off choice)
  • eggplant
  • green & purple peppers
  • zucchini & yellow squash
  • cauliflower
  • curly kale
  • red potatoes

Yep, this is ONE clove from this week’s garlic bulbs!

The cherry tomatoes have been used in a chopped caprese salad that I reblogged the other day from Inherchucks. The cauliflower was roasted right away with some garlic & olive oil, and served alongside our favorite meatloaf from a local butcher (which was definitely a comfort-food choice with the colder weather we’ve had).

I brought home two bulbs of garlic and decided to roast one, using AnnieRie’s technique. The oven was nice and warm from the meatloaf & roasted cauliflower, so it was the perfect time to do so. Coveyou’s garlic has some large, large cloves this year! The garlic clove that I had chopped to go with the cauliflower was pretty big, but the ones coming from the roasted bulb were even bigger – and photo-worthy, even.

The roasted garlic gloves (the final count came to 4 or 5 for that bulb, wow) are now sitting in a small glass jar in the freezer, and will be perfect on the breads I’ve bought home this week.

In case you haven’t noticed, I have a new page up on the Spicy Simmer, called What’s for Dinner? Here you can get an idea of what we’re planning to eat all week, as well as the CSA vegetables that we need to use cook with. It’s ever-changing, depending on work schedules, gathering with friends, and spontaneous trips to the grocery store. It’s also a great way to get a sneak peak as to some recipes that may be appearing on here.

QUESTION OF THE DAY/WEEK: I now have 1 and a half bunches of flat-leaf parsley. What to do, what to do? Any ideas?

Shared at Inherchucks’ CSA Round-up #77


5 thoughts on “CSA 2013 – Week 8

  1. Tabbouleh? I made some with CSA parsley a few weeks back. I even substituted couscous for the bulgur, and it worked.

    I’ll see if I can find the recipe somewhere.

    Loving your huge garlic!

  2. Whatever parsley you have left, be sure to put it in a freezer bag right before it wilts, along with all of your other unused veggies and veggie stumps, for vegetable (or other) stock!

  3. Chimichurri? Fresh tomato pesto? Herbed butter or cream cheese? As soon as I get a big bunch of parsley those are some of the things I’m planning to do with it, Jenny. Unfortunately all the “parsley” I have in my garden bed is technically celery (I swear it’s multiplying out there, I only re-grew 7 celery ends from the fall share, I’ve got the photos to prove it, but there are a dozen plants in the garden).

    That’s lovely garlic!

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