Week 21! We’re nearing the end!
Here’s our list:
1 head either savoy green cabbage or red cabbage (smaller heads)
1 bunch kale
1 to 2 rutabagas with tops, depending on size (some are rather large)
3# bag red norland potatoes
Approx 1# onion
1 head cauliflower
1 8 oz piece goat gouda
1 lb Spelt Flour and Rosemary Linguini
And here’s what we got:
Red cabbage: You guys. This is not a small head of cabbage. It’s bloody massive. ALSO, OMG SO MUCH CABBAGE.
Kale: I never decide what to do with kale until the last minute, right before it’s going to go bad, and I just whack it in something. Poor, neglected kale. I really do like it, honest!
Rutabaga: We got one, a good size. Here’s where I admit I have never had a rutabaga before, so I am not entirely sure what I’ll do with it. As a matter of fact, I’ll share my only experience with rutabaga: As some of you know, I co-founded a school for children with autism and other developmental delays back in Chicago. One of my very first students and I were working on identifying emotions, and I made up a silly game in which we picked a nonsense word, and then I asked him to say it in a particular kind of way (“scared” or “sad” or whatever), or I’d say the word in a specific way and he had to guess which emotion it was. And our very favorite word to say ended up being “rutabaga” – particularly sad rutabaga. Try it yourself! :) (Also, “sad rutabaga” will be the name of my next band.)
Potatoes: So happy with the quality of the potatoes we’ve received this year. All very nice. Think I’ll probably be a little bit boring and make a chicken and chorizo bake with these, to use up some of that chroizo I keep talking about. :)
Onion: Also really happy with the onions we’ve received, except for the fact that they are REALLY strong and I end up needing to wash my hands fifty times to wipe my streaming eyes and blow my nose. :)
Cauliflower: This cauliflower is easily as big as my head. We will be eating cauliflower for days.
Goat gouda: D loves goat cheese, and loves gouda, so this was made for him. I can be iffy on goat cheese sometimes, but am definitely looking forward to trying it!
Spelt/rosemary linguini: This was specially made for the CSA from Ohio City Pasta – the place that supplies all the pasta for our CSA. They have a stall at the market that I stop by every week – it’s all so so so so so good. Our email this week recommended serving this with some roasted cauliflower with a little butter or olive oil, and I have to say that I am loving the sound of that!