This is week two of this year’s CSA from Sol to Seed Farm. It’s another fine representation of early summer seasonality here in western Washington with mostly greens and lush salad fixings. Unfortunately, you can’t see the summer squash in the photo, but it’s there behind the massive head of butter lettuce- my favorite. This week’s box includes:
I’ll make a pot of broccoli gruyere cheese soup on Sunday. We’ll be eating lots of salads like we did last week but it’s good for us and the lettuces are milder and more tender than anything I’d find in the grocery store shipped from California. I learned how to make pan-fried fennel fritters from Alice Waters so that’s my “go-to” way to prepare fennel… unless I eat it raw. I’ll use the chard in my favorite bean and rice recipe from Maddhur Jaffrey’s World Vegetarian: Black-eyed Peas and Chard. There’s not a lot of squash here, so I’ll likely saute it in olive oil and herbs and eat with pasta or in a frittata for two.
Today is Independence Day which means that we’re getting the grill out for sausages (I only buy sausages from my neighbor, friend and local producer David at LinkLab Artisan Meats), and I’m making a few cold salads to go with it. Leave it to Mark Bittman to have a simple and delicious Kohlrabi-Sesame Slaw recipe so I can use up last week’s uneaten kohlrabi, admittedly the least favorite part of my CSA share from last week. This recipe is so good, and so simple to make (as long as one has a food processor available), that I plan to make it again. It’s better than ignoring kohlrabi until it rots in the refrigerator.