The first year we joined our vegetable CSA (community shared agriculture), I took photos of our shares each week. I decided that it would be fun to start with the photos again this year. We are still with the same fabulous Roots and Shoots Farm (see some photos from the farm tour several years ago) and are getting a full share this year, as we cook just that much more from scratch nowadays.
Our shares actually started a few weeks ago. Radishes, hakurei turnips and onions have been the staple vegetables for all of the shares. We’ve had scapes for two weeks, zucchini and cucumber for two weeks, last week was the first showing of broccoli and this week, we have carrots and beans! I’m fairly certain tomatos are just around the corner, which is exciting…but it also reminds me that summer is passing so quickly!
Lately, we’ve been making a lot of green soups. Using our homemade stocks, we add beet greens or radish greens and puree with our Vitamix (new addition to our household this Spring – loving it!). Our toddler absolutely loves these soups and we’re happy because he’s getting greens and fiber. Occasionally if we’re inundated with lettuce or chard, we’ll throw those into soups too.
Cucumbers, when not added to salads, are turned into quick Japanese pickles (I just use rice vinegar, sugar and salt). These are so refreshing on a hot summer day! I tried this recipe with radishes but found that they were a bit spicy; the pickles tasted like wasabi. However, the recipe with hakurei turnips is reminiscent of pickled daikon, which I love!
I love seeing that some of our friends, near and far, are getting onboard with CSAs in their area. They typically start with vegetable CSAs but I like to remind them that there are beef, chicken and pork CSAs too!