June 5, 2013 by Sara Kreidler
Last week I received emails from WordPress asking me to renew my blog for another year. Coincidentally, in the last few weeks I’ve received notices of a handful of new subscribers to the blog (presumably folks who are googling in preparation for their own CSA boxes and stumbled upon this space), as well as several emails from friends and family asking if I was ever going to start posting again. My last post was in October. Where have I been, you ask?
I have been busy chasing after a certain four-legged friend. When last I posted, Dilly was just a fuzzy puppy, maybe 10 pounds, who mostly wanted to nap and snuggle. Now she is big (almost 50 pounds!) and mostly wants to run around me in circles and chase the turkeys and squirrels in our yard and eat sticks.
Speaking of yards, we have also been busy selling our old house, buying a new house, and packing and moving and cleaning and painting! It’s been exhausting, but totally worth it. We moved out of our place in the city in February and moved to the ‘burbs, where we have a real yard (and a garden that doesn’t get pooped in by alley cats like at our old house), a more practical kitchen and dining room set up, and a larder, courtesy of my husband who continues to put up with my food hoarding tendencies.
And now with all of that behind me, the CSA season beginning this week, and having just shelled out some cold hard cash to the good people at WordPress to keep this space up and running for another year, I’m happy to announce that I am back. I’ve been cooking all this time, jotting down new recipes and thinking “oh, I have to carve out some time to blog about this” and now I’m ready to get to it.
What follows is an un-recipe, really just a rambling description of a throw together, use up what’s in the kitchen meal. At the start of the CSA season, the quantity of veggies is always a bit daunting. Last night I picked up our first Kretschmann’s CSA box for the 2013 season, and as is always the case with the first few boxes, I am swimming green — chard and spinach, herbs, leaf lettuce, bibb lettuce, and mesclun. We also received two beautiful bunches of radishes and a loaf of seven grain bread. Radishes are great in salads, of course, and they also make great quick pickles, but my favorite way to eat them is thinly sliced on crusty bread slathered with good butter and sprinkled with sea salt. I prefer baguette for this, but since I had the fresh loaf of dense brown bread from the CSA, I used what I had on hand. I also made a big salad of mesclun and radishes from the box and assorted other ingredients that were hanging around in the fridge: crumbled goat cheese, pickled beets, pickled peppers, cherry tomatoes (woefully out of season and leaving much to be desired), and some leftover steak. I made a quick vinaigrette — approximately 1/3 cup balsamic vinegar, 1/4 cup olive oil, a couple of small squirts of dijon mustard, a spoonful of honey, and a pinch of fresh thyme combined in a small jar with a tight-fitting lid and shaken vigorously. If you’re a CSA member and are inundated with salad greens this time of year, the best thing you can do to ensure that the greens don’t go to waste is have lots of salad ingredients on hand — pickled veggies, cheese, croutons, seeds and nuts, vinegar and oil. If you’re planning on grilling during the week, throw some extra steak or chicken on the grill, and use it throughout the week to top off your salads.
The CSA box has arrived and the garden is humming along and the windows are open, and I’m so happy to be back to the blog. I have a lot of formatting work to do around here, as well as figuring out what and how I will be posting going forward. Stay tuned, and happy summer to all!