During most trips to my grocery store, I buy vegetables from thousands of miles away, shipped unripe and picked long ago; they’ve lost their freshness and a lot of their nutrition sitting on trucks.
But this weekend was filled with two opportunities for fresh, local produce: my first CSA share and strawberry picking.
Connecticut seasonal produce (Clockwise from top left: Swiss chard, bok choy, beet greens, garlic scapes, radishes.)
By joining a CSA (community supported agriculture), I’ll be getting a share of the harvest from a local farm every two weeks throughout the summer and into the fall. I am glad to have fresh, seasonal produce and to support a local farm.
My late spring bounty:
- Bright Lights Swiss chard
- D’Avignon French breakfast radishes
- Garlic scapes
- Early Wonder Tall Top beet greens
- Bok choy
With this week’s batch of late spring beauties, I needed to do a little Googling to figure out what to do with them.
I made braised radishes and sautéed beet greens with garlic scapes.
For desert: Strawberry shortcake
In other news, I have one lonely tomato developing on one of my tomato plants. The other plant has some tiny ones starting.
Related posts:
- How to eat real food in 8 easy steps
- A bee hive
- Meatless Monday from the farm
- #37: Try to grow tomatoes again.
- #52: Go strawberry picking again.
That all looks so delicious. Actually makes me want to eat vegetables.
There truly is nothing like fresh produce.
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