CSA Bounty – August 2020

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We are certainly in the thick of summer bounty from our Community Supported Agriculture. This past week there were three kinds of tomatoes (cherry, heirloom, slicers) and two kinds of peppers (bell and hot…and there were 3 different kinds of hot ones to choose from).  I liked the choices for onions and cabbage too – I always get the more colorful ones. There is just enough leafy green for a salad or two. The zucchini squashes are still coming…and the carrots are large and wonderful. I got some huge beets as my choice from the ‘extra’ crates. I was glad that the bins of watermelons were near the parking since they were 30-35 pounds!

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I got some snippets of basil from the cutting garden

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Along with some flowers. One of the vases I am using for flowers this week is a glass bottle from store-bought kombucha. The label peeled off easily enough and it is a great size for 1-3 flowers. I’m going to save the bottles from now on…line them up on windowsills or group then together on a table…filled with flowers.

Soups for Winter

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Homemade soups are my winter lunch favorites. I like Root Soup: easy to make with fresh beet, potato, and carrot…seasoned with onion, garlic and basil. I let it cook long enough for the vegetables to become soft enough to mash a little. The pumpkin seeds on top provide just enough crunch (and protein too).

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I’ve already had a cold (and ear infection) this year and Homemade Chicken Noodle soup tasted so good. I made it several different ways. This one started with chicken bouillon with orange peel, dried onions and garlic, soba noodles and canned chicken. The soba noodles only take about 5 minutes to cook. While the soup bubbled on the stove, I use the scissors to cut up some arugula into the bowl. At the end of the 5 minutes, I poured the hot liquid over the greens – gave a stir. The arugula was part of the soup but not overcooked! So good… and just what I needed to get better.

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End of the CSA Season

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The end of our Community Supported Agriculture (CSA) season was this week. I’ll miss the weekly share – bursting with freshness and flavor.

There are some things that will keep and be used over the next few months  - white potatoes that I’ve stored in paper bags, sweet potatoes that are simply spread on a tray in my darkened dining room, and winter squash that I’ll eat up before the potatoes.

I have tomatoes, diced hot peppers and leafy greens for soups in the freezer. I’m planning to eat up all the other fall offerings over the next few weeks. They are fresh enough to last that long in the refrigerator: carrots, beets, turnips, cabbages, peppers, scallions, cilantro, arugula, lettuce, spinach, and broccoli in salads and stir fries. The eating will be so good…