CSA Delivery sans photo (sorry!)

It’s Monday, which means I do a CSA delivery post every other week when we get our biweekly delivery. But today I’m leaving before the delivery arrives, and I won’t be home until 8pm, so there’s no way I can take a photo of the delicious local organic produce we receive. So I’ll have to rely on my husband to put it away, and just tell you what we’re supposed to get.

The most exciting thing is that we’ll be receiving tomatoes. Yesterday my husband asked me why we can’t buy the tomatoes at the store. He’s a real tomato lover, and I’m glad I was able to tell him that we’re scheduled to get them today. So we’re really looking forward to some delicious heirloom tomatoes. We’ll also be receiving: artichokes, nante carrots, green romaine, golden beets, red russian kale, rainer cherries, white nectarines, yellow peaches, albion strawberries, leeks, red onions, garlic, german butterball potatoes, and baby red spinach.

That sounds amazing! I can’t wait to get home and check it out. I’m psyched about all the stone fruit and the strawberries.

I know a CSA post without a photo is a little lame, so I apologize. I promise a return to the CSA photos in two weeks, and next Monday I’ll have a Meatless Monday recipes post. You can click here to check out previous CSA posts if you’ve just got to see a photo of delicious local produce.

If you’re interested in finding out more about receiving a delivery of local organic produce, check out Local Harvest. You can also find CSA in your area there.

Even if you don’t belong to a CSA, it’s Farmer’s Market time and it’s worth going to stock up on all the delicious summer fruit and vegetables. Do you shop at a Farmer’s Market? Do you get a CSA delivery? Let us know in the Comments section. And please leave your ideas on what to do with any of the produce we’re getting in our delivery today. Any creative ways to cook carrots? I’m a little tired of them, and mostly using them in soups and curries lately.


  1. Anonymous says

    You can make latkes with carrots—jsut follow a latke recipe but use grated carrots instead. In fact, you can do that with any root vegetable or a mixture—like 1/2 potatoes and 1/2 carrots (or half zuke and 1/2 carrots) for the first time you make them.

    Zucchini Latkes

    1 ½ pounds of zucchini, coarsely shredded. (You should end up with about 5 cups)
    ¾ teaspoon salt
    4 eggs
    4 scallions, both the green and white part, finely minced (If you have no scallions, use onions)
    ¾ cup flour
    ½ cup grated Parmesan cheese (this is optional, but adds to the taste considerably)
    ¼ teaspoon black pepper
    Sour cream (optional)

    Put the grated zucchini in a colander and toss with the salt. Place a plate on top and weight it down with heavy cans of something like soup. The plate should be small enough for the jars to keep pushing it down as the zucchini releases its liquid, but large enough to cover the entire surface of zucchini. Allow to drain for 20 minutes.

    Meanwhile, in a large bowl whisk the eggs together. Stir in the flour, scallions, cheese and black pepper. The batter will not be smooth. Stir in the zucchini until just combined.

    Fry in a lightly oiled pan, spooning a heaping tablespoon of batter in and flattening it down so it forms a circle of three to four inches. Cook on medium heat so that each side ends up golden brown. If you feel that the insides are not as done as you’d like them (the zucchini keeps it quite moist and some folks like a drier texture), microwave for 30 seconds before serving.

    Serve with sour cream. Can be frozen if layered between squares of parchment paper or waxed paper and then reheated on a baking sheet in a 425 degree oven. The leftovers are also good taken to work and nuked until hot.

    If you don’t have enough zucchini, use other root vegetables to make up the difference. Beets, carrots, parsnips and potatoes all work well, although the first three will lend a sweeter taste.

  2. Angela says

    I LOVE this idea! thanks so much- I'm going to do this. I make salmon patties this way, and last year I started making zucchini patties, and my husband and I both love them. I know we'll both love this way of eating carrots, definitely with sour cream. Yum.

  3. Jennifer says

    My CSA this week should have a whole chicken, dozen eggs, quart strawberries, lots of spinach and lettuce, beets, radishes, onions and more. yum! I am so glad ours is weekly though, not biweekly like yours. it seems the really good fresh produce would never last 2 weeks.

  4. Angela says

    Jennifer- We only get it every other week because it's so much, we could never eat it all. It would be better to get less, but more often. So you're lucky!

  5. Angela says

    But I should add that I make an attempt to keep everything fresh by putting greens in plastic bags in the crisper, etc. Also, I size up everything and use the most fragile stuff first and save potatoes, onions, beets, and carrots- stuff that will stay fresh longer- for last. I am always surprised at just how long this produce stays fresh and tastes great. I have hardly ever had anything go bad before we can get to it.

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