In case you missed it, I signed up for the Northwest Arkansas Local Harvest CSA and I’m going to be updating you with what’s in it and what I do with it all over the next couple of months. Right now we’re getting caught up with the first delivery from August 18th. Week one included:
- Basil (a huge bag of it)
- Butternut Squash
- Summer Squash / Zucchinis
- Jalapeños (which come in a labeled zipock bag, thank goodness)
- Sweet Peppers
What I did with it all:
The basil became pesto. It was 1/4 pound and there was no other way to use it all. I don’t have a food processor so I put it all in my nutribullet blender thing with some olive oil, minced garlic, and walnuts and pulsed it into oblivion. From there, it went on to pizzas and pasta (there’s still a little jar with some left over in my fridge).
I held on to the butternut squash for a few weeks because they keep so well, so stay tuned for that one.
The summer squash and zucchinis went on the pizza, and in an egg scramble.
I handed the jalapeños off to my boyfriend who knows his way around spicy things and made them into salsa.
I made the sweet peppers into a taco slaw by chopping them with onion and mixing a little apple cider
vinegar and salt and pepper in to help it keep. It was excellent on some accidentally too spicy tacos that I made and on my rice and bean bowl lunches that I tend to eat pretty often.
And the peaches were all absolutely perfect so I ate them all raw.
This is my first in a series of similar posts, let me know what you want to know about my CSA. Want more pictures? More detailed recipes? More about the produce in it’s raw form? Let me know in the comments below!