CSA Week 4

I managed to have empty crispers by the time I picked up the 4th week share from the Gorman Produce Farm Community Supported Agriculture (CSA). Drying most of the parsley (cutting it up coarsely with kitchen scissors and just leaving it out on a cookie sheet for a couple of days…now it is stored away for use in other cooking) and making collard green chips (same technique as kale chips) cleared the overflow condition within 24 hours of picking up the share!  Then I alternated between salads and stir fries and green smoothies to finish off everything except the beets - which I used for the special treat: Fruit Beety (see picture in yesterday’s post, recipe in CSA Week 3 post)

There is a shift in week 4 - it not as overwhelmingly leafy green! Can you find all the items on the list in the picture below?** (Hint: I chose the kale rather than chard or turnips). The cucumbers will make excellent smoothies with plain yogurt and pineapple salsa (and maybe I’ll use some leek too). The lettuce and cucumber are the only two items that are not candidates for stir fry. I’m trying to decide whether to use the kale for chips…or save some leaves for stir fry and salad - there’s really enough for all three!

** Starting at the upper left and moving clockwise: red leaf lettuce, cucumbers, onions, cabbage, kale (lower right), summer and zucchini squash, garlic, carrots, and leeks.