NWARK Local Harvest CSA – Week Four

NWARK Local Harvest CSA Week Four

Last week our CSA included:

  • 1/2 pound Salad Mix
  • 1/2 pound Arugula
  • 2 pounds slicer Celebrity Tomatoes
  • 1.5 pounds Pears
  • 1 pound Ancho Peppers (medium heat)
  • 1.5 pounds Sweet Peppers

This week puts us a month in to our CSA and I have to admit that it’s stressed me out a little bit. I’m someone who really hates to see food go to waste, so I’ve challenged myself to use everything and not let anything go bad. The plethora of produce is probably just a tad too much for two people. Though my boyfriend and I both really like cooking, and have relished in the opportunity to be challenged by our mystery bag of produce each week, it’s not always easy to figure everything out.

I do want to add here that I have zero CSA regrets. Having more produce in the house means I’m eating more produce – and it’s not just produce, it’s locally grown all natural stuff! Additionally, not having to buy or browse the produce section while grocery shopping makes trips to the store shorter, easier, and way more focused. So, here’s what happened with it all this week:

Salad in a JarThe salad mix and many of the sweet peppers went into pre-made salads. When the lettuce wasn’t getting eaten, I made six salads that could be taken to work or eaten at home. I figure, if they’re already made – I’m way more likely to choose to have a salad. I’ve been making salads in jars for a long time. If you’re into it, I highly recommend the BNTO, a little cup that sits in the top of your wide mouth mason jar to hold things like salad dressing. I’ve got two and I wish I had more.

quicheThe arugula that didn’t make it’s way into salads went into a quiche.

My boyfriend made salsa with the slicer tomatoes and ancho peppers. He makes it look so easy. I’ll have to pay more attention to the process and document it for you all next time he makes salsa.

dutchapplepieI made a dutch apple pie and threw the pears in. It was super good, and a kind of pie I’d never made before. It’s different than a regular apple pie because it has a streusel topping rather than another pie crust on top. I’m going to go have some right now!

But first, it’s confession time. One of the tomatoes didn’t get made into salsa and I ended up throwing a sad mushy tomato away. The pears sat on the counter for a full week and I had to cut a lot of sad mush from them before they went into the pie. And – there are still so many things in the fridge: a handful of okra, a bag full of sweet peppers, half a bag of arugula (help! I really don’t know what to do with this and it’s so good!), a couple of cucumbers, and a lot of jalapeños. But stay tuned, I’m determined to use it all and another bag came this week with all new fun things in it!

  • Sarah

    Paige I have some ideas for your jalapenos. I live in so cal sobasically we cook with them often and use them in everything. i add them to my tuna salad a lot. Or you can roast them on a cast iron along with tomatoes and garlic then blend in blender with salt and a dash of water to be used as a sauce for mexican style dishes keeps for weeks in fridge. Just be sure to puncture them before you roast so they dont burst. Or jalapeno poppers. Also try frying up arugala as a side dish or on some toast with some salt and pepper….yummy…there is so much I will send more ideas when I think of them…good luck! I failed with multitude delivery…fresh food went bad too fast for me to eat.
    Love your cousin
    Sarah

  • I love Sarah’s idea for the sauce. Smart. Next year when I plant hot peppers I’ll make that. If you didn’t mind a bit of spicy you can also add arugula to a green drink. It’s got a little kick that isn’t terrible. One tomato and some pear parts isn’t bad! Keep going!