Ooops, I packed away my goodies before I took the group photo. Here’s the chalk board for this week’s bounty from my Sport Hill Farm CSA.
After a lifetime of eating broccoli rabe, I learned today that you can eat it raw. Not bad at all. By the way, the sooner you cook it after you pick it, the less bitter it will be.
Here are some shots of food adventures from last week’s CSA bounty.
Pre-made crust from Primo Crust C. in Newtown, CT (from the Meat House), Pleasant Son cheese (Sankow’s Beaver Brook) and veggies from Sport Hill.
Eggs (from the Organic Diva, Bethlehem, CT), cheese (from Sprout Creek Farm) and broccoli from Sport Hill.
The rest of the greens and veggies found themselves blanched or sautéed and put by in the freezer for the winter.
That pizza looks so good! I’m looking for some new ideas for arugula since it’s tasting a bit stronger now and we’re getting tired of it raw in salads. Good idea to put some in the freezer for winter, too!
Hey Jen! Thanks for stopping by! I usually cook arugula. (My default greens: tossed in olive oil with garlic and a splash of chicken stock.) The cool thing is, if you can cook them, you can put them by!
I wonder how arugula chips would be (y’know, like kale chips, but using arugula). Or perhaps in a dip, like folks do with spinach?
Give Nyack a hug for me!