Here’s what was in the box this week?
- Flat leaf parsley
- Baby bok choy
- Red leaf lettuce, 2 heads
- Watermelon radishes, 3
- Purple top turnips (with greens),
- Savoyed leaf cabbage
- Dinosaur kale
Meet a Member
This week I have another great CSA member to introduce, Meredith Jones Harris in Tupelo. Many of you will remember Meredith from when she wrote for this blog last spring. She has so much energy and enthusiasm for cooking and baking and canning—and probably just about everything—that it seemed only natural to spotlight how she makes the most of her share for her family of three.
“My approach to cooking with share is to work almost as hard at learning and enjoying new recipes as the folks who grow the food,” says Meredith. And while her family’s doesn’t necessarily eat their entire share every week, no part of it goes to waste. She passes on some to family, stores some for later, and composts all the leftover stems, leaves and scraps.
Here’s how she put last week’s share to use:
Carrots and broccoli
“My child ate both of these.”
Collards and Napa cabbage
“My in-laws love collards, so last week I passed them on to them, plus half of the ginormous head of Napa cabbage.”
“This recipe for Slow Cooker Asian Pot Roast has become a HUGE family favorite. Friday night, I put the salad turnips in the slow cooker with the roast. The soy and white wine vinegar brought out the tang and sweetness in the turnips. “
Napa cabbage, cilantro, and radishes (subbed for kohlrabi)
“We use this slaw to make beff tacos Saturday night. And we're still working on the rest of the vegetables.”