CSA Share – Weeks 4, 5 and 6

As you can see, I’m a bit behind on my CSA posts! It has been a very busy couple weeks with lots of appointments and preparations for our vacation, and then of course, we were away for a week on a lovely Cape Cod vacation (more to come on things to do and where to eat and shop in Provincetown, Cape Cod in an upcoming post).

I finally have a few moments to write as this week draws to an end. So let’s get caught up on the CSA…

Week 4: Lettuce, Arugula, Scallions, Kale, Broccoli Raab, Spinach, Carrots, Beets
PYO: Fava Beans, Herbs including basil and parsley, snap peas, snow peas, flowers

Week 5: We were on vacation so our friends split our portion

Week 6: Lettuce, Cucumbers, Fennel, Carrots, Swiss Chard, Green Cabbage
PYO: Fava Beans and Herbs including dill and basil

Both my husband and I are totally in love with fresh fava beans. In fact, having fava beans (and brussels sprouts) was one of my criteria when researching CSA options.  If you have never had them, you must try them, either at home or at a restaurant. I was introduced to them at Taberno de Haro, a tapas restaurant near Fenway Park. There they serve them sautéed with Spanish ham, and I could seriously live off of that dish! I was more than overjoyed when I saw we were getting them with our share a few weeks ago. We cooked ours that night (right after I had picked them off the plants…talk about fresh!). For great instructions on how to cook the beans, check this entry on honest-food.net. We prepared them as per the guidance in that article. Jeromy then threw them directly into his salad as is, while I sautéed some bacon lardons, drained the bacon fat and then added the fava beans for a minute to meld with the bacon. Delicious. We still have ours from this weeks share. Our CSA newsletter included a link to a grilled fava bean recipe on 101 Cookbooks.com, which we are going to try tonight (along with the fennel).

Before the CSA I had never had Swiss Chard, but it is now one of my favorites. The multitude of colors is just amazing, adding another dimension to my enjoyment of the healthy veggie. We keep it simple. I match stick the stems, slice the leaves in half vertically and then into inch strips horizontally. Then sauté in some olive oil and garlic. We cook up some short pasta and toss it into the pan just before serving. Top with grated parmesan and you are in for a treat.

Well, I have a few other topics to write about (including a great wine recommendation that goes very well with the swiss chard preparation I described above!) so that is all for now on our CSA. More next week…

For reference here are the links in this post:

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