This Week My Friends Ate the Carrots, Cucumbers and Cabbage in My CSA Box

Keeping Up With My CSA Box: Week 5

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We're away at the beach visiting family, so I offered this week's CSA box to dear friends in return for a photo of the goods. Don't you just love how they captured those adorable baby toes? From what I hear our friends are enjoying all the veggies in their fresh glory! I'm just here to tell you what I may have made if we weren't away.

This Week's CSA Box

  • Beets
  • Garlic
  • 1 bunch carrots
  • 4 zucchini
  • 1 bunch green onions
  • 1 bunch kale
  • 1 pint blueberries
  • Head of green cabbage
  • 2 cucumbers

Inspiration for Eating It All!

  • Beets: Beets are a household favorite! I've never pickled them but I'd love to try later in the season. So, for now roasted beets with cumin, lime and mint sound right on!
  • Garlic: We cook with garlic nearly every day so I don't think using two heads will be a problem, but if you need a little direction here are 5 ways to use roasted garlic, or even a recipe for DIY garlic paste.
  • Carrots: We love to grill veggies in the summer, it's just such an easy way to prepare dinner. These grilled carrots with lemon and dill sound like the perfect summer side dish! And if you're wondering if you can eat those carrot greens, take a look at this post—they're edible, and actually quite versatile!
  • Zucchini: Have you ever used zucchini to make soup? I'm eager to try, especially after falling in love with broccoli after making roasted broccoli and cheddar soup a few weeks ago. Recipe to try: Zucchini Garlic Soup.
  • Green Onions: I know this scallion pancake recipe calls for scallions, but don't you think green onions would work nicely, too? I'm hoping so because I'd love to try it once we're home and settled with our next CSA delivery.
  • Kale: Have you ever massaged kale? If you find the green somewhat bitter, this may be a good trick to try when making kale salad with quick-pickled watermelon radish.
  • Blueberries: This blueberry and banana cake with cream cheese icing might be enough of a reason to skip eating those plump berries straight from the container. Oh my gosh, doesn't that look delicious?!
  • Cabbage: Our friends didn't receive the usual supply of lettuce this week, so it's probably time we rethink our salad strategy. We were getting used to lettuce with every meal (yes, even sometimes with breakfast) so perhaps this cabbage and tofu salad or this peanut, carrot and cabbage slaw will satisfy our constant salad cravings? They sound tasty and crispy, two must-haves for the perfect summer salad!
  • Cucumbers: Perhaps it's okay that lettuce is on the decline since cucumber salads can take its place. This wakame, cucumber and jicama salad is definitely on my to-make list. How good does it sound?

(Image credits: AHL&CO)

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Landis is a ceramic artist who hand-makes heirloom-quality pottery for the kitchen, table, and home. She writes about tabletop design and entertaining for The Kitchn and lives in Maplewood, NJ with her husband and toddler.