First week of the spring CSA share from Penn’s Corner! (We technically subscribe to the Farmers Friend share, which cycles through spring, summer and fall. But for purposes of cataloging, I’m listing these shares as spring.) I’m excited to get into the variety that comes with spring, lots of new greens in particular. Eagerly anticipating rhubarb and ramps, but in the meantime, here’s what we got this week!
First, let’s talk about the non-edible Edible Allegheny magazine. I’m a fan of this magazine and often look to it for news on restaurant openings and food events in the city. It’s a great resource guide for all things local food (and I was even featured in it once!). Subscribe or grab yourself a copy at the grocery store. It was fun to have this show up in our share!
I haven’t had kale in awhile, so when I pulled it out of the bag that Mark brought home, I actually squeed a bit and said “Kale! Zuppa Toscana this week!” So that’s what I’m making with that. Probably my favorite recipe with kale.
Mushrooms have already been claimed for Friday night pizza. When you have someone in your life who makes sourdough pizza crust as good as Mark’s, then you will understand why we have pizza every Friday we can.
I love microgreens in spring. Anything tiny like that is kind of irresistible. I imagine these will be mixed with lettuce for salad next week (because we also have Salad Mondays in our house). I also can’t wait for some pea shoots, because those are sweet and delicious too.
Penn’s Corner tells me that the Buttercup cheese is perfect to put on a baked potato and I think that’s a good idea. Considering we also got potatoes. See how beautifully this CSA thing comes together? Maybe I’ll bake some and encrust them in one of my fancy Steel City Salts. You know, and then fill them with cheese?
I was unreasonably happy to see this bag of Braeburn apples. I got spoiled on these local apples all winter, and then we didn’t have them for awhile. And I can’t swallow those huge, waxy, tasteless apples from the grocery store. I’d rather eat dried fruit or canned pineapple than eat a waxy apple. So I am thrilled to have these apples to take in my lunch every day.
Has anyone started their spring CSA yet? What are you getting? And what are you waiting for?