Week 5 Box

There was a warning on our box this week that all veggies should be checked for green caterpillars.  Boy were they right.  Probably because of these critters, I sense that this will be the last week for lettuce.  I had to be particularly careful about making that into salad.

• Lettuce
• Greens (chard and kale now)
• Potatoes
• Garlic
• Onions
• Radishes
• Rosemary

Week 4 Box

We are starting to get what our CSA refers to as "3D" vegetables.  Not leaves, seems to be the idea.  Either way, it is always nice to get something different.  Though, I can't lie, I do miss the spinach when it is gone.

• Broccoli
• Cabbage (green)
• Collard greens
• Garlic
• Savory

Week 3 Box

The amounts in this week's box were of a more-manageable size, which I appreciate. It has been extremely hot and humid here, so I would think the summer vegetables are growing early and the late-spring ones are probably dying early.  It also means that this week's box contained a lot of herbs.  Using those will be a special challenge.

• Spinach (smaller quantity)
• Snap peas
• Lettuce
• Collard greens
• Sage
• Dill
• Thyme
• Oregano

Collard Greens

The CSA that I am part of loves their greens.  We were members of the same CSA last year and received greens every week for the full season, which here is about 17 weeks.  Don't get me wrong, I like greens too, but I find that I like them especially fixed this way.  Sadly, I neglected to take a picture of this one.

Serves 2
12-16oz bag Collard Greens, veins removed and leaves chopped
Salt to taste
2 strips bacon, chopped
Salt, pepper, and garlic salt to taste

1. Place chopped collard greens in a large saucepan.  Cover with water.  Salt the water liberally (about 1-2 tablespoons).  On high heat, bring water around greens to a boil.  Cover and reduce heat, keeping the water to a simmer.  Simmer for 10 minutes or until greens are no longer bright green.
2. Drain greens well.  Return to pan.  Return pan to high heat.  Once pan is again steaming, add bacon to pan.  Stir and cook until bacon is cooked through and enough oil is released to saute the greens.  If greens stick to the bottom of the pan, add a tablespoon of water to the pan and return cover for 2-5 minutes off of heat to loosen.
3. Season greens with salt, pepper, and garlic salt as desired.  Serve hot.

Week 2 Box

Second CSA box of the year has arrived!  Our CSA is delivered on Fridays, so some weeks it might take me a bit to actually post what is in the box.  The contents of the boxes follow a slow evolution, so many of these items will be repeats from last week.

• Spinach (bigger leaves this week, really only good for cooking)
• Spinach (smaller leaves, courtesy of my mom's garden, for salads)
• Turnips
• Garlic scapes
• Collard greens
• Snap peas
• Snow peas
• Mint
• Cilantro

Week 1 Box

Box this week contained:

• Spinach
• Mixed field greens
• Collard greens (which for me is a blanket term that includes kale, just so you know)
• Rhubarb
• Garlic scapes (this might not be the real name, but it's what my CSA calls it when they cut the tops off garlic cloves; they are green shoots that look like scallions but taste like garlic)
• Turnips
• Butter lettuce
• Spring onions
• Snap peas