This Week’s Colorful CSA Box: Eggplants, Carrots and Yellow Tomatoes
Opening our CSA box this week was such a treat—the colors are beautiful! I even feel healthier by just looking at all this produce and its rich colors. The yellow tomatoes are as sweet as can be and the orange carrots are crisp and flavorful. And even though I’ve had enough, the rainbow chard adds great color to the bunch!
This Week’s CSA Box
- 1 bunch kale
- 3 onions
- 3 beets
- 2 eggplants
- 1 small purple cabbage
- 3/4 pound chard
- 1 bunch carrots
- 1 pint tomatoes
- 2 cucumbers
Kale: We pulled out our favorite kale salad recipe this week. It’s delicious and simple but does involve massaging the leafy green. Combine the following ingredients, then massage the dressing into the kale about thirty minutes before serving. Dressing ingredients for one bunch of kale: 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 3 cloves minced garlic, and salt and pepper to taste.
Eggplants: This recipe for roasted eggplant salad with smoked almonds and goat cheese is hands-down the most delicious way I’ve ever eaten eggplant. We made it several times this past winter, but I’m certain it’ll be even better with farm-fresh ingredients. I like to serve it atop grilled chicken with warmed baguette on the side
Cabbage: This roasted cabbage slaw with hazelnuts and lemon is definitely on the to-make list this week! I think the recipe will use the entire purple cabbage we received this week as well as the half green cabbage we have leftover from last week. How have you been getting through all the cabbage in your CSA?
Chard: I’m down on chard—I think I’ve had enough. Please help. Please send recipes, and I’ll share my favorites next week!
Onions & Carrots: This curried coconut carrot soup is delicious the day it’s made and even better the next served chilled! I’ve been continually amazed at how many new soup recipes I’ve discovered since our CSA began. They’re such a great, simple way to capture seasonal flavors.
Cucumbers: I’ve never seen such giant cucumbers, and what’s amazing is they are still quite flavorful. I’m pretty certain these volume of these two cucumbers equals four medium-sized ones, so I’m thinking we have enough to make both this spicy Korean cucumber salad and this sour cream cucumber salad with mustard seeds.