The first post in a new series – a guide to spring produce and what’s in season right now based on the contents of our weekly CSA share. We hope to provide ideas for what to do with that unfamiliar vegetable from your own CSA and inspiration before you head to the farmer’s market.
Our CSA (Community Supported Agriculture) started up this week! On Saturday, we traveled out to the farm for new member orientation and then again on Wednesday to pick up our first full share. We’re members of the Bellair Farm CSA and each week we get to pick our own selection of vegetables (enough to fill one brown grocery bag). As a food writer with strange and specific produce needs from week to week, I’m really excited about the freeform nature of the Bellair shares. They offer pick-your-own fields for members, as well as incredible eggs and farm-raised meats. As part of this new series, we’ll be sharing our weekly CSA haul and featuring seasonal recipe ideas to help you cook your way through the bounty.
Here in the Virginia Piedmont, spring vegetables are thriving – we’re swimming in lettuces, dark, leafy greens, radishes, and turnips from our CSA. Favorites like asparagus and strawberries are finally on the farmer’s market scene and hearty herbs like mint, oregano, and thyme are everywhere.
For our share this week, I selected two bunches of salad turnips (they’re one of my favorite spring vegetables), a bunch of radishes, a head of green leaf lettuce, 2 bunches of broccoli rabe (I have recipe plans for these – stay tuned), a bag each of tatsoi and young spinach, and a pile of young collards. Though it wasn’t part of the CSA, asparagus is at it’s peak and I’ve included it on the list, as well as chive blossoms straight from my herb garden.
Broccoli Rabe / Broccolini
Braised Beef Shank Ragu with Broccolini // Brooklyn Supper
Roasted Broccolini with Red Onion and Lemony Aioli // Brooklyn Supper
Fried Rice with Turnips and Chive Blossoms // Brooklyn Supper
Roasted Turnip Fries with Ramp Aioli and Chive Blossoms // Brooklyn Supper
Grass-Fed Grilled Burgers with Quick-Pickled Shallots and Chive Blossoms // Brooklyn Supper
Poached Duck Eggs over Tastsoi and Shiitake Toasts // Brooklyn Supper
Winter Tatsoi Salad // Sunday Suppers
One-Pot Pasta Primavera // Brooklyn Supper
Cream of Asparagus Soup // Brooklyn Supper
(Gluten-Free + Vegan) Spring Vegetable Pizza with Asparagus and Caramelized Onions // The First Mess