CSA Box Number Three

The Con­tents of Our Third Box

This morn­ing, we picked up our third CSA box of the sum­mer. This box was the biggest yet — 3/4 bushel, whereas our pre­vi­ous boxes were only 5/9 bushel. Plus, this time our farm offered basil as an ‘option’ crop, mean­ing that they left a huge box full of it at our pickup loca­tion and said “take as much as you want.” Since I neglected to bring a bag, I lit­er­ally stuffed my pock­ets full of basil. Tomor­row, we’ll make a big batch of pesto and freeze it in single-meal por­tions with the help of a cou­ple of ice cube trays. Our goal is to make enough while basil is in sea­son to make it through the win­ter (we eat lots of pasta).

While we have no doubt what to do with the basil, we’re not so sure about some of the other items. What, if any­thing, can you do with pick­ling cucum­bers other than pickle them? Can the two of us pos­si­bly make it through four reg­u­lar cucum­bers before they go bad? What should we do with beets? Can we find a way to pre­pare our cau­li­flower that we’ll actu­ally like? What’s spe­cial about Cip­polini onions? But, we’ve done pretty well with unfa­mil­iar veg­gies so far, so I’m sure we’ll have some inter­est­ing culi­nary adven­tures this week!

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6 Responses to CSA Box Number Three

  1. Casey says:

    Have you ever tried mashed cau­li­flower? It is very good. Make it just like mashed pota­toes but use cau­li­flower instead. I’m sure there are a ton of recipes online, but it is par­tic­u­larly good with some roasted gar­lic mixed in, but­ter, milk, salt, and pep­per.
    Hope all is well!

  2. Staci says:

    I really like mak­ing Tzatziki sauce with cucum­bers. Its very sim­ple to make. The basic ingre­di­ents are pureed cucum­bers, gar­lic, yogurt, mint, salt,and lemon juice — although you can find dif­fer­ent vari­ants of the recipe. Its great with pita bread!

  3. CSAs are great! Here in Madi­son WI, our many CSAs have an umbrella orga­ni­za­tion that coor­di­nates with health care providers who offer rebates to help defray the cost of CSA mem­ber­ship up to $200 per fam­ily a year. They also raise funds to assist low income fam­i­lies who want to eat fresh food. Check it out at http://digginginthedriftless.wordpress.com/2009/07/10/csas-madison-style-or-insuring-good-nutrition/
    The only thing that makes fresh, local food taste bet­ter is shar­ing it.
    This might work in your area too.
    Healthy food for all!
    Denise Thorn­ton

  4. Patricia Atkinson says:

    You can use pick­ling cucum­bers for salad — just slice and then mar­i­nate them in vine­gar for sev­eral hours [or overnight]. You can also use pick­ling cucum­bers in tsatziki.
    You can add seeded, peeled, diced cucum­bers to fresh salsa or pico de gallo or ceviche!
    Cau­li­flower — if you don’t like it raw with dip or steamed with but­ter, trade it to some­one else. Cau­li­flower, like broc­coli, is some­thing you either like or don’t. The Ital­ians pickle it, which I sort of like.

  5. Dave says:

    Hi every­one, thanks for all the sug­ges­tions. I can’t believe I’d for­got­ten about Tsaziki! I’ll have to make a batch tonight or tomor­row. We did try one of the pick­ling cukes on a salad just raw yes­ter­day. It was pretty good, a lit­tle nut­tier than reg­u­lar cukes, but tasty. We may try your mashed cau­li­flower sug­ges­tion, Casey. It’s hard to go wrong with but­ter, roasted gar­lic, and pepper.

  6. Patricia Atkinson says:

    Well, yeah, we know you’ll eat almost any­thing if it has but­ter, gar­lic, and fresh cracked pep­per on it!!!