Sunday, September 18, 2016

The CSA Box Challenge

CSA boxes, in addition to regular farmer's market foraging, can present a culinary challenge when you get all sorts of things you might not ordinarily buy.  Today as I prepare for a busy work week I am making good use of the CSA Box and the vitamix blender.  In fact, I have used the vitamix more times than should be counted.

I got a basket of strawberry guava in the CSA box this week.  I decided to make a batch of strawberry guava juice to flavor botanical elixirs.  It smells heavenly and is the most delicious looking color.  I can't wait to try it.

Next I prepared a batch of blended gazpacho from beautiful CSA and Farmer's Market heirloom tomatoes.  The gazpacho is already jarred for work week lunches.

Gazpacho Ready To Go To Work
I happened to get a wealth of summer squash in the CSA box.  I made a blended summer squash soup seasoned with fennel seed.  This blended soup will be very welcome when I come home at the end of a busy day and want something in a hurry right?

Beets, cilantro and green onion stirred into quinoa and dressed with lemon and olive oil are jarred for lunches.

We are in the middle of a mid-September heat wave here in Southern California.  The fragrant melon sitting on the counter, the local California mango, local California blueberries, the crisp cucumbers and celery will make refreshing juice and smoothie concoctions.

The remaining bunch of radishes, romaine lettuce, arugula and cucumbers are stashed in the crisper drawer to become this weeks salads.

I just discovered that what I thought was dill in the CSA box is actually baby fennel!  I have never had baby fennel before!  I wonder what I will make with it?