CSA Week 15
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In this week’s share: mustard greens, slicing and heirloom tomatoes, green and red lettuce, Swiss chard, corn, jilo eggplant, long beans, potatoes, tomatillos, celeriac, acorn squash, hot peppers, green peppers, one carrot, celery, green onions and onions. I’m pretty sure there was cilantro in there, too, unless it has started spontaneously generating in my crisper drawer?
It recently dawned on me that there are only a few more weeks left in this year’s CSA. To that end, I prepped and froze some things for the future. Like a squirrel.
This was the first week that we got tomatillos- here they are, husks removed. Wikipedia and my share newsletter agree that they make a great salsa. I threw them in the Cuisinart with a roughly chopped bunch of cilantro, six cloves of garlic, and one of the hot peppers, seeds removed. Voila- salsa verde.
I also made some mild red salsa, using the ingredients you see here- a tomato, a bell pepper, three assorted onions, scallions and cilantro. I dumped them all into the Cuisinart, unwashed, and squeezed a non-CSA lime on top. The corn I shucked and scraped off the cob, then put into Gladware for freezing. I also halved and removed the seeds from the rest of the hot peppers and froze those in a baggie, to enliven future dinners.
Here’s my dimly-lit freezer- you can see I am building up my stash for the coming winter. This photo was taken after I’d removed and thawed a container of red salsa and one of green to bring to a party- they defrosted perfectly, I am glad to report. I’m not looking forward to winter, in general, but maybe fresh salsa will help keep me warm.
Format
By Julia
In this week’s share: mustard greens, slicing and heirloom tomatoes, green and red lettuce, Swiss chard, corn, jilo eggplant, long beans, potatoes, tomatillos, celeriac, acorn squash, hot peppers, green peppers, one carrot, celery, green onions and onions. I’m pretty sure there was cilantro in there, too, unless it has started spontaneously generating in my crisper drawer?
It recently dawned on me that there are only a few more weeks left in this year’s CSA. To that end, I prepped and froze some things for the future. Like a squirrel.
This was the first week that we got tomatillos- here they are, husks removed. Wikipedia and my share newsletter agree that they make a great salsa. I threw them in the Cuisinart with a roughly chopped bunch of cilantro, six cloves of garlic, and one of the hot peppers, seeds removed. Voila- salsa verde.
I also made some mild red salsa, using the ingredients you see here- a tomato, a bell pepper, three assorted onions, scallions and cilantro. I dumped them all into the Cuisinart, unwashed, and squeezed a non-CSA lime on top. The corn I shucked and scraped off the cob, then put into Gladware for freezing. I also halved and removed the seeds from the rest of the hot peppers and froze those in a baggie, to enliven future dinners.
Here’s my dimly-lit freezer- you can see I am building up my stash for the coming winter. This photo was taken after I’d removed and thawed a container of red salsa and one of green to bring to a party- they defrosted perfectly, I am glad to report. I’m not looking forward to winter, in general, but maybe fresh salsa will help keep me warm.
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