CSA Recipe Week 1

If you belong to a CSA, you must be as excited as I am to receive Week 1's  bounty of organic fresh local vegetables!

Since there are just two of us, I take a half share which means I pick up every other week. That's all I can handle because once I get all that beautiful produce home, I need to prep it quickly or risk it going bad.

If you don't know what a CSA is you can read about it on this previous CSA post that explains what it is and why I join

You never really know until pick up day exactly what you are getting.

This week I received lots of different kinds of greens including spinach, chard, broccoli raab,  and lettuce, a large bunch of big plump red radishes, bok choy, oregano, mint, green garlic, and 2 containers of sweet juicy strawberries.

How I prepped: 

1. Strawberries- After eating a few, I washed, took off the greens, and dried all the strawberries. Drying is a step that I sometimes like to skip- (but as my good friend Laura reminds me- the produce won't last as long without drying, so don't skip that step )- 

I then filled a large mason jar with the whole berries, closed the jar, and placed in the refrigerator. 

The berries should be good for a minimum of 5 days.

2. Lettuce- The lettuce heads were small , so I washed them, dried them, tore them into bite size pieces and set them aside to make My Make Ahead Mason Jar salads or  Lunch in a Jar.

3. Broccoli Raab- I washed, dried, and placed in a bag to make that night with dinner to make a broccoli raab sautee with olive oil and garlic

4. Radishes- Radishes grow attached to greens. So ,first I cut off the greens and saved them because they are edible and delicious. No need to discard radish or beet greens. 
Next, I divided these up the 12 radishes. I used 4 for the make ahead salad above and the rest I put in a baggie and saved for another day. 

I entertained the idea of sauteed radishes which are delicious, but I couldn't bear to not eat them raw to get all the enzymes. So, we will snack on them and add them to salads. 

5. Bok Choy- I went to a local farmer's market and picked up some fresh local shitake mushrooms. The mushrooms and the bok choy were targeted for soup.
Recipe for the soup

Asian Soup in 10 minutes

shared on Inspire Me Tuesday and Hearth and Soul Hop and Happy Healthy Green and Full Plate Thursday