Good news! The farm didn’t burn, though there was some crop damage (and significant damage to Southern California agriculture in general, particularly the poor avocado groves). I’m so grateful for that, and for the workers who donned masks and goggles in the soot-filled fields to harvest this week’s box, which arrived as scheduled yesterday. My share is:
2 sweet dumpling squash
1 head garlic
1 bag baby lettuce salad mix
1 bunch cilantro
4 adorably fat, squat carrots with tops
8 small tomatoes (mixed grape, cherry, and plum)
½ bunch red Russian kale
½ bunch tatsoi
8 ounces fresh raw honey!
We split mostly everything down the middle this week, except P got Romaine lettuce, arugula, and a pumpkin in exchange for my squash, garlic, salad mix, and cilantro. A lot of this stuff is starting to get familiar now, but as usual there are some standouts that promise to challenge my kitchen skills and my palate: the kale and the tatsoi. No idea what I’m going to do with those yet. Soup, maybe? I’m most excited about the squash, which I fell in love with last week, and of course the honey!
Update from Week 2: I ended up roasting the beets along with some sweet potatoes and the CSA red and purple potatoes, to accompany Roast Lemon Chicken With Honey Glaze. After I peeled them and roasted them they were just five tiny red mouthfuls. As I bit into the first one, I was reminded that I always think beets taste like dirt. Even though they’re sweet, they’re just overwhelmingly earthy. I ate them and didn’t mind them, but they didn’t compare favorably to the roasted potatoes—and especially the sweet potatoes, which I’m really starting to like. Dear CSA Santa: Could you manage to slip a few of those into a future delivery?
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