I’m a little slow with this week’s posting of the CSA share, but we were camping this weekend and I’m still trying to catch up with the online class I’m teaching this summer. Nevertheless, we’ve got a good start on eating this week’s share. But first, let’s see what we’ve got: Napa cabbage, peas, turnips, and squash are all new this week, along with more Swiss chard, green onions, and kohlrabi.
Juliana has already made kimchi using half the Napa cabbage and some of the green onions. I’m pretty sure she used this recipe by Tyler Florence on the Food Network. She mentioned that she’s craving scrambled eggs and kimchi, so that will probably be dinner one night this week. On Sunday she made stir fry with the peas, Swiss chard stems, and zucchini along with onions and garlic. Last night we pulled some leftover pork from the freezer that will be the foundation for a stuffing to go into the yellow squash.
I’ll need to come up with some ideas for dishes that use the remaining Napa cabbage, Swiss chard, kohlrabi, and turnips. I have to say that so far the CSA is making us eat produce that we don’t normally buy at the market, which is a good thing and one of the reasons we joined!