Every year I look forward to the start of my CSA. For the last few years I was part of a CSA in Brooklyn, but after a recent move to Boston I've had to start fresh with a whole new farm. So, in the spirit of change and the summer season, I'm going to be sharing my CSA box with you every week — what fruits and vegetables I receive, as well as how I plan to eat my way through it. In return, I'd love to hear what you got in your CSA box, and how you plan to use everything! Ready? Let's go!
Beets: What I usually end up doing with beets is just roasting a bunch of them at once, and keeping them around in the fridge to throw into salads. (Arugula, beets, and goat cheese is a standard.) But this week, since I also love anything with tahini, I may make this Beet and Tahini Dip. It'd be a terrific snack to get me through long working afternoons.
Strawberries: I really don't have to do anything with these strawberries other than wash them and pop them in my mouth. They're that good! But, at the time of this posting I'll admit I'd already taken a bunch, coated them in the maple syrup-balsamic vinegar mixture from this recipe, roasted them, and then poured a few spoonfuls of that warm, gooey goodness on vanilla ice cream. Seriously, so good. If the thought of roasted strawberries is sounding so good to you now, try one of these five recipes.
Garlic Scapes: I know exactly what I'm going to do with these scapes. Last year while visiting Quail Hill Farm in Long Island, I had a taste of the farm's Garlic Scape Pesto, and I'm totally sold. It'll be great to have around to add a spoonful to pasta or grain dishes, or just to enjoy with some crusty bread.
Fennel: Ok, I have to be honest. I am really not a fan of fennel. It may be one of my least favorite vegetables. But alas! It's what I got in my box this week, and I'm gonna use it as best as I can. One way I know I don't mind it is in this Roasted Potatoes, Radish, and Fennel in a Brown Butter Sauce dish, so I may do that again this week.