It's starting to feel like summer!

This week's CSA
Gold Potatoes: The Garden Of, Los Olivos, CA
White Nectarines: Etheridge Farms, Dinuba CA
Rainbow Carrots: Sage Mountain Farms, Temecula, CA
Curly Kale: Tamai Farms, Oxnard, CA
Grand Rosa Plums: Etheridge Farms, Dinuba, CA
Cilantro: Tamai Farms, Oxnard, CA
Apricots: Etheridge Farms, Dinuba, CA
Jalapeno: Tamai Farms, Oxnard, CA
Green Beans: Tamai Farms, Oxnard, CA
Cucumber: Tamai Farms, Oxnard, CA
Romanesco Squash: Sage Mountain Farm, Temecula, CA
Farmer's Choice Lettuce: The Garden Of, Los Olivos, CA

The Grand Rosa Plums are small round gems...I haven't tried one yet but they look delicious! I took my bike to pick up the CSA this week. I'm trying really hard to make it a habit to pick it up via bicycle rather than driving, but sometimes, riding on Rose is so bumpy and scary.

After I put away this week's take, I quickly made a salad with the lettuce (I think some sort of butter type, very delicate, but reddish), some leftover edamame, a cucumber from last week's CSA, and some vegan Caesar salad dressing. It was delicious. I also cut up the apricots and plums from last week and a white nectarine that was soft in this week's haul.  The nectarine was sublime! I loved it!

I still had yellow carrots from either last week or the week before (I have to use immediately!) so I made a carrot cake drink, which is almond milk, the bunch of carrots, cinnamon, and honey. 

Overall, it was a really satisfying and healthy lunch.

CSA this week...and a carrot epiphany!

1 bunch carrots
1 bunch of green garlic
1 head of romaine lettuce
1 zucchini
1 basket of strawberries
1 bunch mizuna
1 bunch kale
4 tangerines
1 grapefruit
1 broccoli head

I still had the bunch of carrots from LAST WEEK! So, I think last year, I was obsessed with getting rid of all the beets that we had (I put it in smoothies, roasted them and ate them in salads, by themselves, etc) and I think this year, the struggle for me is carrots!

I do love the NY Times' Miso Carrot Salad Dressing and I've made it a bajillion times. I've since kinda overdoing that recipe, I've put carrots in spaghetti sauce (sometimes pureeing it so I don't notice, except last time, I think I put too much!), made tons of carrot cake, put it in my smoothies, and now, I think I've given up.

My new revelation, is Ina Garten's roasted carrots. I was a little hesitant, because I don't like eating mushy, cooked carrots, but these weren't at all! It's weird because even though I tried it and they aren't mushy, my natural inclination is to cringe before eating it.

Her recipe wasn't especially different from any other roasted vegetable treatment: salt, pepper, 400 degrees, roast for 20 minutes. A bonus was I got to add parsley from last week's CSA also. That, with sauteed bok choy in olive oil and green garlic, pearl couscous, made a great lunch for today.