Cooking up CSA

It's hard to always keep on top of all the veg that we have in the fridge drawers but when it's local -- read as high-quality but also expensive -- veg, we try even harder to keep on top of it and eat it as soon as we can.

On to day one of our winter CSA:

I had purchased some cremini mushrooms at DFM. We've been choosing to buy organic where it makes sense (those things where you really need to buy organic like potatoes) and anything we eat raw, like parsley. It's amazing how much longer organic mushrooms last, even in their little saran-packaged container.

Anyway, I took our two-week old creminis, peeled them the way I like to peel mushrooms, and sauteed them up with sliced shallots and garlic. Add a little cream and a little port. Delicious.

Of all the things in the box, the spinach seemed like it would have the shorted shelf life. We gave it a good wash and I sauteed it in a hot pan with some garlic. So good.

And a great looking salad mix. I made my normal vinaigrette, which we have been having a lot. A generous dollop of dijon, a smashed garlic clove, a sliced up shallot, black pepper, and champagne vinegar. Shake in jar. Mix lettuces with s+p, add dressing, hand mix. Add cut tomatoes. Delicious.

Day two of CSAing:

That's some good-lookin' broccoli right there. With such fresh broccoli, I don't even trim it the way I might have if we bought conventional from the store. I sauteed it up with garlic, and then topped it with some good evoo before serving.

We also had a bag of organic yukons that were languishing on the counter. I even put them on the counter so they would be in sight and top of mind. So I parboiled them, heated them briefly in the cast iron, smashed em, and topped them with A LOT of chopped parsley and a generous dousing of our Il Bel Cuore olive oil. This finished off the second to last bottle. I think they are supposed to release their new pressing this month, so I'm pacing us.

Another day, another salad. Same as the last one.

Eating the CSA makes it just like eating in the summer. We pull out some meat from the freezer and mainly eat a lot of vegetables. Here is angus sirloin flap which we got at Restaurant Depot late last tear. That's a good looking dinner right there.