Normally when I pick up the CSA box, I stop by the garden plot on the way home. This week is a bit more exciting than usual because the pumpkins are almost ready, and I want to see how orange they are.
When I got to the plot, I propped my bike against the patio table and took a look at the produce we got for the week.
We got acorn squash, the usual tomatoes, onions, garlic, broccoli, raspberries, corn, and green beans, and something new: a bag of baby greens. Believe it or not, I hadn’t made salad with locally grown greens all year, so I was happy to get the salad greens.
Next, I checked on the pumpkins.
They are turning orange!! I might actually succeed in growing pumpkins this year! I’ll just have to keep an eye on the frost dates and cover the pumpkins with a blanket if the temperature drops to -2 C or lower.
Next, I harvested a few veggies.
Those are ground cherries, yellow tomatoes (some are still green), eggplants, a red pepper, and chives.
Carrying back all the produce on my bike proved to be challenging. Look how much of it here is!
When I got home, I put together a recipe called Company Scrambled Eggs from the book Cookwise. It blends cream cheese and goat cheese together with the eggs, which makes them super creamy. The other ingredients include chives, which I got from the garden, and red onion, which I had from the CSA box.
The eggs are really tasty with roasted tomatoes, of which I have plenty, so I made those too.
To roast tomatoes, just slice them and put them on a pan. Sprinkle them with salt and pepper. If you like, you can also sprinkle on a bit of lemon juice, breadcrumbs, and margarine or butter. Put the oven to Broil and put the tomatoes under the grill until they become soft.
We liked the roasted yellow tomatoes the best. They are less acidic than red tomatoes, and they have a comforting, mellow flavour.
We didn’t have any regular bread, so I served the eggs and roasted tomatoes with toasted bagels. There’s nothing quite like eating breakfast for dinner!
I ended up turning my dinner into bagel sandwiches. Delicious!
As for the salad greens, I served them as a side dish later that week. All I did was make a simple garden salad with sliced cherry tomatoes and cubes of marble cheese.
I’m feeling good about my choice to get the weekly CSA box. It forces me to make things that I wouldn’t normally bother with, like the salad. I also find myself cooking ordinary ingredients in ways that I haven’t tried before, like the roasted tomatoes. I’m now in the habit of roasting tomatoes and serving them with fried eggs. It makes for an easy snack.
If you’ve signed up for a CSA box or weekly produce box before, do you find that it changes the way that you cook? For those of you who haven’t tried it yet, would you ever sign up for a CSA box?