Hey Folks! Welcome to week 4 of your CSA! This spring/early summer has really thrown me off with the lower temperatures, but I know that the blazing heat is right around the corner. We are really gearing up for it too. We have started prepping our summer melon field! I can't wait to bite into one of those sweet, tasty miniature watermelons! If you have had our melons before, you know what I'm talking about! :) Hopefully we will be able to have some in time for the Fourth of July.
My favorite and the easiest way to make vegetable broth is simply by getting a gallon sized freezer bag and every time I have a piece of onion, carrot, radish, etc., that I would normally throw away, I add it to my freezer bag. When my freezer bag becomes full, I simply add contents to a big pot of water and boil to make broth!
Do you happen to have any cabbage left over from last week? I added a spinach and leek quiche recipe at the bottom of the page, and I love the idea of using cabbage leaves as the pie crust! Follow the link below to check it out!
I hope everyone is having a great week so far and we look forward to another box followed by more creative and delicious meals! Cheers y'all!
2. Watermelon Radish- A milder radish that when cut open resembles a watermelon!
3. Sorrel- This tasty green has a really great lemon or citrus flavor. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavor without the use of lemon. It's also great cooked into soups or stews. And if you don't have lemons to make a salad dressing, use sorrel to add tang.
4. Curly Kale
5. Broccolini- No, this is not baby broccoli ;) Broccolini has small florets, long stalks, and a few small leaves — all of which are edible.
8. Leeks- Milder onion flavor. Great in soups, finely chopped in salads, or sautéed with other vegetables.