I have been vanquished and ashamed by the extent of my ambition and my abject failure to fulfill it-- vis-a-vis this CSA documenting project. I look back on my original plan to document every CSA vegetable that passes through our kitchen, and realize it was completely ridiculous. Not that I don't have excuses-- lots of work, USM, freelance programming, attempts to have a social summer-- but really, I am ashamed.

Ahem. That said, let's get back to the vegetables. Otis created a delicious new form of casserole this week, which I'll be sharing with you: Portuguese Kale Casserole (based on the soup.)

In the meantime here's the update!

Last week:

2 heads lettuce -- used in salad
0.3 lb. mesclun -- salad-- I made this really yummy steak with onions, marinated and then stir-fried in a mix of lime juice, hoisin sauce, soy sauce, and chili garlic paste, and then served on a bed of the mesclun with chopped sugar snaps and baby turnips.. Really great.
Kale-- casserole too!
¾ lb. sugarsnap peas
1 bulb fennel fennel salad-- see below
1 bunch baby turnips -- salad
1 bunch carrots -- salad
10 garlic scapes -- stir-fried in peanut sauce with scallions and pork
1 bunch scallions-- same as above

Week before last:

1 head romaine-- used in salad
1/4 lb mixed greens-- used in salad
1/4 lb lettuce mix-- used in salad
1 bunch parsley-- used in salad
.3 lb sugarsnap peas-- used in egg rolls
2 kohlrabi-- used in Otis's chicken salad
10 garlic scapes-- used in Otis's chicken salad
1 head Chinese cabbage-- used in eggrolls
1 bunch swiss chard-- Isn't it nice that greens last so long? This went into the greens casserole.

Now that I think of it, I might have spoken about fennel salad before. But who cares! Fennel salad is so easy, and so delicious, that everyone should know about it and eat it ALL THE TIME.

1. Slice fennel into the thinnest slices you can. We use a snazzy ceramic slicer.
2. Add lemon juice, olive oil, and s & p to taste.

That's it! Easy and utterly delicious.

This week's share was the following:

1 head red butter lettuce
.35 lb mesclun
1 bunch collards (I swapped for some kohlrabi)
1 bunch cilantro
1 bunch beets (yay! I cannot express how much I love roasted beets!)
1 summer squash
1 cucumber
1.5 lb wax beans
.5 lb sugar snaps (this has been a bumper crop this yearm which is great. they are really delicious.)
3 lonely little cherry tomatoes

And that is all. I promise to harass Otis more for that kohlrabi salad recipe, and now the greens casserole.

Who wants to go to the great State of Maine Grilling and BBQ Fest with us? It's Aug 3-5.