summer

Starting the Season with Greens, Beets, and Oh-So-Sweet Strawberries

Cambria Bold
Cambria Bold
Cambria Bold is the Executive Editor of Cubby, and one of Apartment Therapy Media’s first full-time editors from way back when. She was The Kitchn's founding Design and Lifestyle Editor as well as Managing Editor of Re-Nest, Apartment Therapy’s late '00s green living site. She…read more
published Jun 27, 2013
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(Image credit: Apartment Therapy)

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!

(Image credit: Apartment Therapy)

In My Box This Week

Kale

Beets

Strawberries

Garlic Scapes

Fennel

Lettuce

Swiss Chard

How I’m Going To Eat Through My CSA Box This Week


Kale: I know some people are over it, but I seriously cannot get enough of kale. My three favorite super easy ways to eat it are
in a salad, in a
green smoothie, or smothered in olive oil and garlic and

piled on top of pizza


kale with eggs in the morning, or if I’m in a snacking mood, a big bowl of

kale chips.

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


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.

Lettuce: I think I will use this head of lettuce this week for some lettuce wraps. I may sub out the lavash bread in these
Spicy Lentil Wraps for lettuce or make these 
Spicy Cashew Lentil Wraps from A Couple Cooks.


Swiss Chard: I’m definitely feeling Emma’s 
Crispy Pan-Fried Beans with Wilted Greens this week, with a poached egg and toast!

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Are you a part of a CSA this season? What did you get this week, and what will you be making? Share your recipes — links encouraged!

(Images: Cambria Bold)

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Vegetables