CSA: Charleston - The Halfway Mark

I believe we’re now halfway through our CSA season with the wonderful Pinckney’s Produce, but I could be wrong.   Anyway, here’s what we got this week:

That’s:

• 1 bunch kale
• 1 bunch chard
• 1 cabbage (gave away to a coworker)
• 10 yellow crookneck squash
• 3 sweet onions
• 3 bell peppers
• 5 banana peppers
• 6 pattypan squash
• 12 pickling cucumbers
• 8 zucchini
• 1 large bag green beans (gave half away to a coworker)

And here’s what we did with it all:

Tuesday

Tuesday I focused on making pickles with the squash, zucchini, peppers, and cucumbers.  I did refrigerator dills with the cukes and bread and butter pickles with the rest.  I’ve been taking jars of the pickles to friends and coworkers and everyone loves them.

refrigerator dill pickles

bread and butter squash and zucchini pickles.

Otherwise, we ate leftover corn on the cob, grilled squash salad, and grilled cabbage coleslaw from last week with some blackened salmon for dinner.

even our leftovers are yummy thanks to our CSA!

Wednesday

Wednesday I fried some bacon in a skillet, poured off most of the grease, and sauteed the chard with some garlic and red pepper flakes.  I served this with the crumbled bacon and some parmesan cheese over orzo.  Not bad for a random no-recipe meal!

sauteed chard with garlic and red pepper over orzo.

Thursday

Thursday I was feeling crummy and Jon was feeling crummy, likely because some germy kid at his work gave him a cold, which he kindly shared with me. The hazards of pediatrics! Anyway, I was feeling like some comfort food, so I made fried rice with the bell peppers, 2 pattypan squash, and an onion.  I made a ton so I had leftovers for lunch on Friday as well.  Fried rice, like frittatas, is just one of those meals where I throw in a bunch of veggies I need to use up and it always turns out great.

Friday

Friday night, I was home alone, but that didn’t stop me from making myself an awesome dinner.  I made two delicious quiches with the kale and some leeks I bought at the store, following the Smitten Kitchen’s recipe for a Leek and Swiss Chard Tart.  I’m really not sure what the difference is between a quiche and a tart, but basically this was a quiche.  I used pre-made puff pastry for my crust, and I subbed in herbes de provence, because I couldn’t find my dried thyme.  It came out so delicious, and it fed us for breakfast on Saturday and Sunday as well.  Definitely try this recipe if you have some greens around!

Saturday

Saturday I went with one old standby and tried one new thing.  The old standby is my usual green bean recipe: sautee green beans with garlic and onions with ginger and soy sauce.  Jon loves them, I love them, can’t go wrong.  The new thing was using the rest of the squash and zucchini in a potato and summer squash gratin with goat cheese.  It probably would have been a lot less time consuming if I had had a mandolin for slicing the veggies crazy thin, but my one and only Wusthof knife worked out pretty well, even if it did seem to take an eternity.  No matter what, all the slicing was worth it for a dish that tasted so good!  Mine had a few more layers than the original recipe called for, but I just kept layering.  I added more milk and more cheese to make up for the fact that my gratin was larger.  This is another recipe I highly recommend.

potato, squash, and goat cheese gratin.

Sunday we had a party to go to, so I didn’t do any cooking.

Monday

Monday we were feeling lazy and wanting to watch Battlestar Galactica (we’re nerds) and drink margaritas.  I had a bit of kale left in the fridge, so I cut it up and sauteed it until wilted, and then I used it in place of spinach in a spinach and artichoke dip recipe.  Turns out, any green will do in spinach and artichoke dip. My theory: with enough cheese, you could basically use grass clippings and no one would care.

So, another week down, and besides what I gave away to a coworker, we ate it all! I’m pretty proud!

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