CSA, Week 5: The End




I signed up for the month-by-month CSA option offered through Whitton Farms, so this is my last share.

For this week: carrots, a big bag of kale, beans, basil, potatoes, and squash.

So will my grand finale of cooking efforts be like that of Lost: sad, happy, and not a little confusing? We shall see.


For week 4, I made a radish salad with shredded radish, lemon juice, and olive oil. Pretty and pretty good, though this one may be for radish-lovers only.

Also on the plate: a salad with greens from Downing Hollow, the CSA potatoes and beans, and toasted walnuts. The dressing is yogurt, Dijon mustard, and walnut oil. I made this last year with CSA goods, but at that time couldn't find any walnut oil (I've seen it since at Schnucks and Kroger). As a substitute for the walnut oil, I used toasted sesame oil. I definitely prefer the sesame oil version.

The rest of week 4's share — potatoes, carrots, turnips, and onions — went into a slow cooker. The results were okay but a bit heavy for the spring.


For her share, Pam Denney made two batches of potato-leek-turnip soup. She used a recipe from a Deborah Madison cookbook, though versions of this soup are all over the internet. She amped up her soup with a little bit of cream and bacon!

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