Tamara Mannelly

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Week 12 brought more delicious seasonal produce into my household.  This week was just veggies and fruit share, which was good, as I still have many blocks of cheese and cartons of yogurt to work through!

We received:

  • Cabbage
  • Fresh Garlic
  • Cucumbers
  • Broccoli
  • Parsley
  • Shallots
  • Carrots
  • Arugula
  • Zucchini (yes, more zucchini)
  • Apricots
  • Peaches
  • Blueberries

What did I do with all of this goodness?

We pretty much just ate the fruit, plain or over granola or on top of yogurt.  The peaches needed a couple more days to ripen, but when they were ripened, they were amazing!!!

I am saving the cabbage and carrots for a fermenting class I am teaching this weekend to use for ingredients for this Carolina Cole Slaw.  Yum!

I sauteed the Asian greens and Swiss chard from last week in coconut oil and added a little soy sauce and crushed red pepper.  It was a super quick, but delicious side dish.

We had burgers one night and I took the broccoli and simply steamed it, topped with organic butter and truffle salt.  Simple but delicious!  I also took the baby potatoes from last week and roasted them with rosemary.  Then we took the leftover roasted potatoes and broccoli and added to our scrambled eggs the next morning.  Yeah…pretty tasty!

We used the shallots as onions…in eggs, in salads, chopped on top of burgers.

I peeled and seeded the cucumber and sliced it thinly.  Then I added a few tbsp coconut sugar and some apple cider vinegar and let them marinate for about an hour.  I topped with a touch of fresh parsley.  So fresh and easy.

I still have the arugula and the zucchini.  I am hoping to find some good tomatoes this week and make some BATs (Bacon, Arugula, Tomato sandwiches) with homemade mayo!  I also found this recipe for zucchini fritters that I think my daughter would love.

What are you doing with your CSA bounty?

Follow my CSA Series here:

Week 1Week 2Week 3, Week 4Week 5Week 7, Week 11

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