ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends


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This week in Veg: How to cook a pound of arugula?

2014-05-27 18.10.25This week we got arugula, bok choi, asparagus, dill, green onions, hakurei turnips and new potatoes. Compared to last year, we hadn’t even started getting CSA deliveries.

Anybody have suggestions on what I can make with a pound of arugula?

 


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This week in Veg: the last delivery of the Summer CSA.

This is the last week of vegetables from Cedar Circle. In the fall, Cedar Circle transitions to a pick up CSA model, where we would have to drive up to their farm every other week to pick up our vegetables. We decided the extra driving lessons so worth it, so we signed up with a different CSA for the fall/winter share.

I’m surprised to see we continue to get corn from the farm. There’s also a tiny little head of butter crisp lettuce, which I love to make into Thai style lettuce wraps.

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This Week in Veg… A lot of veg!

Over the past few weeks, my kitchen has exploded with Veg. I thought it would be funny to do an inventory, instead of taking a picture of the CSA…

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Top shelf: Grapes. Local eggs.
Middle shelf: Growler of beer from Harpoon. Kale, Bok Choi, 6 ears of sweet corn. 3 red heads of cabbage. 1 green head of cabbage. 1 quart homemade Sauerkraut.
Bottom Shelf: Radishes. 3/4 head of red cabbage. Pesto. 5 lbs carrots. 1 lb green beans. Celery. Cheese.
Left Drawer: Romaine lettuce. 3 cucumbers. 2 zucchini. 10 jalapinos.
Right drawer: 3 heads of lettuce. Arugula. Swiss Chard.

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On the Counter:
Peck of local apples. 5 Carmen peppers to be pickled. 4 peaches. 2 sweet potatoes. a seedless watermelon.

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Out on the kitchen table:
Cherry tomatoes. Garlic and onions. An avocado. Bosc Pears. Gala apples.