Eating Seasonally: Summer’s Bounty and a CSA Update

Hi!
Summertime is winding down here in the Pacific Northwest; the days are starting to get shorter and the mornings and evenings have a bit of crisp chilliness to them. 
Its raining today, which is welcomed! It seems like we’ve had a pretty dry summer and its nice to see rain. I know the plants appreciate it too.
Interestingly enough, my 4 year old daughter Ellie is out playing in the kiddie pool even though its raining. She sure loves the water!

We didn’t do a garden this year,but decided instead to participate in a CSA with a local organic farm. With baby Olivia joining our family in March I knew I wasn’t going to be able to get any seeds in the ground or take good care of them. I’m so glad we made it a priority to still have fresh vegetables every week!
Its been so much fun trying new veggies and learning to eat things that I NEVER would have tried otherwise.

Here are a few new veggies that we’ve eaten:

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Hakurei salad turnips. I had never even had turnips before, let alone put them in a salad! I absolutely love these turnips! They are crisp and fresh and sweet and seriously I can just bite into them and eat them like an apple. They’re that good. If we plant veggies next year, these will be one of the must-haves.

Beets. I’ve had pickled beets before and they weren’t my fave, so I was kind of scared to try fresh beets and had no idea how to cook them. It turns out, they are good peeled and sliced in salad, they add a really nice flavor to stir-fry (although they turn everything pink!) and are also yummy roasted with other root veggies.

Asian Greens.  This includes bok choy, pak choy (they’re two completely different things- pak choy is smaller), and this other really good one that I can’t remember the name of. They add such a nice flavor to stir-fries and soups! And of course they are good in salad too. 

Rainbow Chard. I was nervous about being able to find ways to eat this one as well, because I’d tried steamed chard before and hated it. But its super yummy in stir fry (see a theme? we have stir fry at least once a week now and love it!) and also good in salad. The lovely bright colored leaves and stalks are so pretty! 

Of course we have gotten all of the “normal” veggies that are usually front and center at the grocery store- carrots, tomatoes, zucchini, cucumbers, radishes, green beans, peas, spinach, kale, lettuce, basil, parsley, dill and many more. 
I’ve even been able to put up a few baggies of extra green beans and peas that we couldn’t eat, as well as some chard and kale for fall and winter soups. If you’re thinking of participating in Consumer Supported Agriculture, I definitely recommend it! Our CSA ends at the end of September and I’m already kind of sad that its almost over. If we can afford it I’d love to do it again next year, I really enjoy getting a nice big bag of delicious surprises every week. 

Honestly, there hasn’t been a vegetable that we’ve gotten and not liked. There are definitely favorites that we each have, but overall every single vegetable has been super fresh, flavorful and delicious.  

My grandpa has been giving us zucchini and cucumbers and potatoes and squash and corn from his garden as well, so my mom and I have been putting those up, blanching and freezing and making pickles and zucchini bread. 

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Lemon Cucumber Refrigerator Pickles

Now the apples and prunes are getting ripe and the blackberries are just finishing up- which means jam and pie and applesauce and maybe cider. Eating with the seasons has such a lovely rhythm to it. I love it!

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What do you think about eating seasonally? Have you tried it? Did you like it, or would you rather just go to the grocery store and get what you want year round? I’d love to hear your thoughts!

 

 

 

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