It's pretty nice to 1) have a winter CSA and 2) have Josh go to pick it up. I know it takes a lot of time to go get it. It's also kind of hard to be very good about eating it all. We are doing a respectable job.
Our Feb 16th CSA had one golden and one red beet. I roasted them (or from another pickup) and then topped them with evoo, s+p. We have some leftover, so I am going to slice them up and put them into a salad. We also got some lettuces, which turn into my normal salad. Some carroets, sugar snaps, and broccoli all wait their turn. And the pac choi, well, I ended up cooking them in some dumpling water (lends the porky flavor) on a weeknight where I was tired of cooking and we had three batches of dumplings (that's 14*3 dumplings).
That night, I decided to roast veggies. We have a lot of carrots, so I dug out a bunch. Then I added the already-cooked potatoes from the lamb shanks the week before. Then I added in broccoli and set it to roast with olive oil, s+p. It turned out pretty well.
Josh defrosted a 2-bone pork rack from Star. Star claims that they get their pork from Eden Farms, which is the same source that the Dekalb FM. The quality is so different that I had a hard time believing they are the same source.
This pork rack is just SO delicious. There are few things that compare to it on a plate. I also sliced up the last of the radishes and made a salad. Yum.
No comments:
Post a Comment