CSA Recap: Week 2

I was just about to finish the last of my previous CSA Box, and before I knew it, it was time for a new one with a whole whack-load (technical term) of (local and organic) produce!

This box is deep and is hiding the copious amounts of carrots I received.

Week 2 Haul:

Item Breakdown:

This week was pretty comparable to last week. I got two more items, but the total weight was a bit less (6.02kg vs 6.2kg – keep in mind though that I did get a 1.9kg pumpkin last week!). The quantity for carrots is a bit insane, and I should clarify that some of the carrots were less than 2” long. But still.. so many carrots!! And while we’re at it, so many potatoes!!

Last Weeks Dishes:

As seen in my pumpkin recap of Other People’s Recipes, I managed to make good use of the pumpkin I received. In addition to the recipes I posted, I also used the homemade pumpkin puree in Amanda’sPumpkin Oatmeal Bars (that I had at Thanksgiving), as well as a pumpkin pie from Happy Herbivore (recipe here). I was super skeptical of this dish because the consistency of the filling was SO thin, but true to the recipe, after baking for a little over an hour, and then sitting on the counter for 3 hours, this pie firmed up nicely. The top was a little cracked and ugly (for lack of a better word), but it was super tasty and definitely one I’d recommend.

I used the arugula in two salads: Andrea’sDetox Salad (I didn’t get a picture because I was too busy inhaling the deliciousness!) and Davida’sArugula Salad with Balsamic Pesto.

I always thought arugula was too spicy, but I’ve discovered after having these salads that you just have to pair it with the right combinations of flavours and textures and the spiciness is less noticeable.

Recipe Plans:

I plan to tackle a good portion of the carrots by using them in Feasting at Home’s recipe for Beet Braised Lentils. I’ve made this dish before and it was incredibly delicious and I can’t wait to make it again.

I don’t normally have bok choy on hand, so my recipe arsenal for this green is a bit slim. I’ve had a recipe for Bok Choy Tempeh Tacos from Keepin’ It Kind pinned for a long time so I think I’ll make a dent in my stash by making this meal.

Oh my potatoes. I don’t even know where to start. Angela just posted an awesome looking recipe for Smashed Potatoes with a Garlic Avocado Aioli (recipe here) that I might try. I’m also thinking I’ll remake The Vegan 8’sPotato Pizza Crust. I made this a month or so ago and was completely blown away. I’ve made many pizza crusts in my day, and this one is definitely in the top 3. It’s perfectly crispy, but still soft and doughy and just the right thickness (thinness?). The recipe calls for red potatoes, but given that I have enough white potatoes to feed the entire Irish population, I’m going to try my hand at using white ones.

Onto a different kind of potato.. Iowa Girl Eats just posted this fantastic looking Caramelized Sweet Potato and Kale Fried Wild Rice side dish. It’d be super easy to veganize and anything caramelized just screams delicious! Add that with the sweet potatoes and I think it’ll be a total winner.

I’m open to any suggestions for recipes for the remaining fruits & vegetables!

Previous CSA Recaps:Week #1