A couple of weeks ago I mentioned adding a new component to The Sweet Life regarding my CSA (Community Supported Agriculture) share. Last Wednesday I picked up my first beautiful crate from Fern Creek Farm that was not only full of wonderful early summer vegetables but a tomato plant and a cookbook too! In the past when I've been part of CSAs I've struggled to wisely and entirely consume or preserve all of the goods. This year I made a challenge to use every last vegetable and share my progress along the way. Hopefully together we can share ideas, recipes, and preserving techniques throughout the season.
This is what I had my first week:
Blush Butter Cos Lettuce
Fire Red Romaine Lettuce
New Red Potatoes
Dinosaur and Curly Kale
and this is what I did:
|"Anything Goes" Salad|
|Lemon Garlic Quinoa & Kale Salad|
|Rosemary Roasted Potatoes|
|Strawberry Shortcake Cupcakes|
|Neapolitan Ice Cream Cake|
Oh fresh Oregon-grown strawberries, I love you. I had so much fun with strawberries this week that I'm taking a trip on Friday to a U-pick farm and stocking up. The Neapolitan Ice Cream Cake was an experiment that needs a little more experimenting but believe me you will be getting the recipe soon! The Strawberry Shortcakes were for this baby shower. I used a basic vanilla cupcake recipe, whipped coconut cream, and sugar sliced strawberries. I use the same technique here as for my chocolate strawberry parfaits. The key when making these cupcakes is to cut out the middle and fill it with strawberries to create delight in every bite.
|Tempeh Tuna Salad|
|Quinoa Stir Fry with Ginger Peanut Sauce|
Do you have a CSA share? What fun things are you doing with your vegetables?