CSA 2014!

photo 5 After a long and painful fresh veggie-less winter, our CSA has finally returned. And we are in pure ecstasy eating food that tastes surprisingly like, well, food.

In our very first crop this week came:

  • Asparagus
  • Spinach
  • Mesclun Greens
  • Arugula
  • Spinach
  • Radishes
  • Bok Choi
  • Sweet Salad Turnips
  • Fresh Strawberries
  • Rhubarb
  • And Frozen Blueberries

photo 3Not half bad for week one.

And with said bounty we made a Vegetable Lasagna with zucchini, share arugula and spinach, and a vegan’s nightmare’s worth of ricotta and mozzarella.

We had several mesclun salads with greens that taste incredibly unlike store-bought salad, with radishes and Oh My Goddess Dressing.

For dessert, we’ve made Strawberry Rhubarb and Basil Compote to serve over vanilla ice cream. (No, I’m not even a little kidding).

We also made Blueberry Muffins (with lemon zest), Coconut Soup with Rice Noodles, Tofu and Bok Choi, we roasted asparagus with garlic and lemon, and even tried sautéing sweet salad turnips. Those, while counterintuitive via their namesake, were surprisingly delightful.

Still more dishes to be made, as our loot has yet to run out. Doing a little dance now. Actually, doing many, many little dances.photo 4

What came in your share this week?

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Patriotic Muffins

Patriotic Muffins

We’ve gotten blueberries three weeks in a row from our share, which can only mean a clear blinking roadside sign that says “MAKE MUFFINS”. Which we did.  And are glad about it.

Blueberry muffins are the happiest way to celebrate the summer, and an even happier way to celebrate our independence. And brilliantly, our farm had a muffin recipe up on their website. We skipped their lemon-sugar topping, but used their ingredients as inspiration and were granted a spirited flag to top ’em off.

Our Share’s Muffins:
•    2 cups fresh blueberries (from the farm!)Patriotic Muffin Insides
•    1 1/8 cups sugar plus 1 teaspoon
•    2 1/2 cups of flour
•    2 1/2 teaspoons baking powder
•    1 teaspoon table salt
•    2 large eggs
•    4 tablespoons of unsalted butter , melted and cooled
•    1/4 cup vegetable oil
•    1 cup buttermilk (or 3/4 cup of yogurt)
•    1 1/2 teaspoons vanilla extract

Num num num…

Bake for 15 to 20 minutes until golden. Serve with sparklers and a side of fireworks.

Fireworks on the Lake