Photo Journal: End of Season Farm Trip

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Photo Journal: CSA Smackdown 2015

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Corn and Peach Salsa

corn and peach salsa

Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.

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Corn and Peach Salsa

2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt

In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.

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Under the Tuscan Kale

kale lettuce

This week, we’re sharing a post from member Andrew, who wrote an amusing yet useful piece on his personal blog about his experience with the CSA. This essay was original published on Andrewfoundland: A Place For Things. Photo by Core Group member Jen W from the farm trip.

I joined a CSA this summer, which may have been a foolhardy step for someone who a) doesn’t like to cook, b) has no one to feed but himself, and c) spends most mealtimes outside of the house. There is the added complication that my pickup date is Wednesdays no later than 7:30, which will be a problem when orchestra rehearsals start up again in September, but we’ll burn that viola when we come to it.

The main challenge is using all the food before it goes bad. People keep telling me to freeze stuff, which is a very practical suggestion, but I just know once it goes into the freezer it’ll never come out. There’s also the suggestion of drying things, like herbs (which I am in fact doing with the chamomile, because what the hell else am I supposed to do with it), but that seems to defeat the purpose of having fresh herbs. Still, I may take some of these recommendations, because storing it all in the fridge and blasting through it before nature reclaims it is not exactly working at 100%.

My main strategies are these:

  • Invite friends over for dinner. My friends are starting to realize that when I invite them over for dinner, I’m really inviting them over to cook for me (well us). It’s not your traditional dinner party, but it works well for my friends who like to cook, who have small kitchens, and who like free food, and it works especially well for me.
  • is a website that will tell you not only how long you can expect your food to last, but also how to store it. From it I have learned not to put basil in the fridge.
  • Bring the fruit to work. Nothing makes a bunch of coworkers happier than a bunch of free fresh fruit. My first week I left two pints of strawberries in my fridge to die, but the second week I brought the cherries in to share (plus made this at home) and used almost all of them. Current challenge: plums. I just ate two of them while typing this bullet (and now my keyboard is a little sticky, but fortunately it’s my work computer).
  • Just give it away. Farm-fresh produce makes a great thank you gift. My neighbor who watched my cats availed herself of some broccoli, and my friend who picked up my CSA haul one week relieved me of the minzuna and epazote, and thank goodness.
My very limited cooking repertoire needed to be expanded, but it served me well the first few weeks when it was raining kale in here. I made my mainstay African pineapple peanut stew twice, which took care of some of the kale, onions, garlic, and cilantro. With the remaining kale I made this extremely basic massaged kale salad, which required only buying a lemon. Lately, the kale tide has been stemmed, and I’ve rediscovered a forgotten food processor and made pesto twice (once with garlic scapes, and then just with garlic).
Signing up for the CSA was a little bit like immersion therapy. With each week I get more and more comfortable with the mountain of agriculture I bring home. I even start to look forward to Wednesdays and finding out what Iron Chef-like ingredient they’ll saddle me with this time.