CSA Wk 13, August 30

After finishing packing up bags today, we washed all of our picking bins. It was so colorful, we wanted to show you :-)

Ever wondered what it would be like to get a CSA bag every day of the week? That's basically what the garden has been like for me the past two weeks. I pick, pick, pick, but there is always more. It's a bit overwhelming actually, but I have put so much hard work into it, I refuse to let any much of it go to waste. Last week we had meals revolving around it, but this week I decided to store up. Which means we haven't been doing much in the realm of meals as I have been too busy doing this to actually cook.

The rows are 3 jars deep, some double stacked. And this is just what I've been doing with the cukes. You may have noticed a big crock jar of pickles in the CSA fridge too. I've got more to go!

I've also been freezing beans, and a new project a friend turned me on to, making veggie burgers for the freezer. There are pictures and a "recipe" below if you are interested.

Another full week. We'll see how long it lasts, until it dwindles down and your bags get more of the size they were in the spring.

1/2 size:
Russian Banana Fingerlings
Small Watermelon - Some are yellow skinned, some green, some striped
Cukes
Zucchini
Carrots
Cabbage - some purple, some green
Beans
Rainbow Swiss Chard
Kale
Broccoli
Radishes
Chinese Greens
Cilantro - the first time this has appeared in the CSA. It is used fresh in a lot of Mexican cooking. Sometimes in other ethnic foods, the dried seed pods of this plant are used, and it's called coriander. I add this to slaws and all sorts of other dishes, with some lime and onion, for a great Mexican flair.

Full Size:
Russian Banana Fingerlings
Small Watermelon - Some are yellow skinned, some green, some striped
Cukes
Zucchini
Zuchetta - this is a light green, long summer squash. It is an Italian heirloom seed, and is like a firm zucchini without the seeds. It is superior, in my opinion, to all other summer squashes :-) You can use it as you would zucchini, but expect it to be firmer, crisp, not mushy.
Carrots
Cabbage - some purple, some green
Romanesco Broccoli - like a cross between broccoli and cauliflower, with a funky shape.
Beans
Yellow Romano Beans
Sugar Snap Peas - I found this special treat after posting they were done for the season. I went to pull the plants and found enough to share.
Rainbow Swiss Chard
Kale
Chinese Greens
Cherry Tomatoes Tomatillos - these are basically a green tomato in a husk, but they never "ripen". They are used in Mexican cooking primarily. Make a salsa verde along with your cilantro.
Tomatoes
Cilantro - the first time this has appeared in the CSA. It is used fresh in a lot of Mexican cooking. Sometimes in other ethnic foods, the dried seed pods of this plant are used, and it's called coriander. I add this to slaws and all sorts of other dishes, with some lime and onion, for a great Mexican flair.

I also threw a package of organic lo mein noodles in your bags (I had MANY in my pantry) and would be great added to a stir fry with your Chinese greens and peas or something like that :-)

Veggie Burgers

I started with 3 big zukes and 3 summer squash. I shredded it along with 6 carrots and 2 onions.

I used the food processor to chop up a bunch of rainbow chard and kale (without the ribs) and a bunch of garlic, basil, oregano, and chives. Then I mixed that with 4 eggs and a bunch of breadcrumbs, some salt and pepper.

It isn't a real recipe, but if you can cook, you just adjust it to what you have. This was A LOT of veggies, and it made 40 of these.