CSA Fridays: Eating all the Veggies

Our  Red Fire Farm CSA is in its third week today, and we are trying to get into a groove of receiving ALL the vegetables at once on a Friday night (not our best move during boat season).

Our second week of our CSA produced lots of greens, as the first one did. This week we had spinach, mixed greens, pea tendrils, garlic scapes, cabbage, zucchini, cilantro, and strawberries.

Everything is so fresh, which is amazing, but it also goes bad pretty quickly, and we have found ourselves in a race to try to eat as much as possible. Red Fire Farm doesn’t offer a half share option, so I would definitely look into sharing with a friend next time around.

What have we done so far with our second week of our CSA?

We made smoothies! The strawberries and handfuls of spinach and salad greens went into a blender with ice, coconut milk, and chia seeds for refreshing breakfast treats.

We made grilled salmon with garlic scape butter melted over top. Garlic scapes are so full of garlic flavor with a nice green flavor as well. Be sure to have mints on hand if you are eating this!

I worked some of the zucchini and cabbage into veggie scrambles. A few eggs, some grated Kerrygold Dubliner, salt, pepper, and veggies make for a really filling and healthy meal.

I’ve also made tons of salads with the veggies. Our salmon was served atop massive bowls of lettuces, spinach and sweet pea tendrils (so good!), and I made loads of a simple, crisp, refreshing cucumber salad. This salad is as easy as thinly slicing cucumbers and red onion, then tossing them in a mix of rice vinegar with a pinch of sugar and adding crushed red pepper and salt. I came to crave this salad on warm days during the week, and vinegar helps to make it last a few days. It’s best super cold.

We’re still tossing some wilted produce on our compost, but I am hoping that as the weeks go on I will be able to get more creative in either using or preserving all of the goodness these wonderful farmers bring!

Suggestions on how to squeeze more produce into our diets, especially on weeks when we are barely home, are always welcome!