CSA #10

I think I'm getting lazy with my blogging. This week, I copied & pasted the list of CSA goodies directly from the CSA newsletter and into this post because I was too lazy to re-type everything. Thus, this week, there is also the local farm name next to the food and a note as to if it's organic or chemical free, etc. Also, as you may have noticed in weeks past, I got tired of photographing every item. Greens look like greens and after the first 2-3 photos of greens... well, it's just not that exciting.

This week's goodies:

~ red dazzler romaine, Clarion River Organics, OG
~ 1 quart strawberries, Sunny Meadow & Nu Way Farm, CF
~ 1 lb garlic parsley rotini fresh pasta, Fontana Pasta
~ 1/2 lb shiitake mushrooms, Wild Purveyors~ green butterhead or oakleaf lettuce, Clarion River Organics, OG
~ collard microgreens, Crighton Farm, CNG
~ pineapple sage, Pucker Brush Farm, CNG or Crighton Farm~ white icicle radishes, Nu Way Farm, CF ~ green garlic, or green onions or garlic scapes, Goose Creek Gardens, CNG
and Clubhouse Gardens, CF

*** OG- Certified Organic; CNG- Certified Natural Grown; CF- Chemical Free

We gave our CSA partner all of the pasta. SP said he could smell the garlic through the bag, so he figured I wouldn't even want to try it, especially after last weekend when I lapped up that amazingly tasty dipping oil at Osteria 2350 because we didn't smell or taste garlic, then we found out they make their own pesto, which probably means garlic, and then later that night after we got home I had an upset stomach of the kind of upset stomach I get when I eat garlic. At least the dipping oil was worth it!

This week I looked up pineapple sage and learned that it is mostly grown in Mexico & Guatemala and that it is used extensively in Mexican traditional medicine. I was wondering how best to use it and came across these recipes. I'm not really sure how we'll use it and I wonder if it can be used interchangeably with the regular sage we're growing on the deck, so we'll see what inspires us this weekend!