CSA Show and Tell #1

Hi there!

Just read your blog after learning of it in the Redland Organics CSA Newsletter. As a new CSA member, I was also SO excited to pick up our first half share in November! We loved everything in our box! Now it seems like Christmas each Saturday, waiting to see what will be in it!!

Your recipe for the all purpose Thai red curry sounds great and I’m going to try to make it this week. I’ve never bought Fish Sauce though - any recommendations on where to buy? Is there any certain brand or type and how much should I use in the recipe? A teaspoonful?

Looking forward to reading more of your column!
Thanks for the info…
AM

Hi, I saw your blog mentioned in CSA’s 2nd week newsletter and I wanted to share my own CSA blogging. My initial reactions are at: http://tinkeringwithdinner.blogspot.com/2007/11/farm-subscription-week-1.html
My cavatelli with turnip tops:
http://tinkeringwithdinner.blogspot.com/2007/11/turnip-tops-with-cavatelli.html
and Szechuan green beans plus a round up where the rest of the weeks veges went.

It looks like we have substantially different recipe repertoires so it should be interesting to follow what you do with the same ingredients I get.

I’ll link to your CSA #2 post just as soon as mine goes up.

Whoops, I had a formating issue with my last post. This new one should link my name to my blog correctly. And the missing link to what I did with most of the vegetables.

I was very excited by my first CSA box. I combined the squash, green beans and basil with some onion and a can of organic diced tomatoes for a very tasty dish. I based this on a recipe for “summerly squash” from allrecipes.com. I think I’ll be using that site quite often as I explore new veggies. Our avocado also graced a Thanksgiving party — travelling all the way to NY.
Box 2, which I picked up today, is heavier on the lettuce type greens. I am planning to do a quick refrigerator pickle with the cucumbers and dill. I’ve been looking at various recipe ideas and will try this tomorrow.

Nice blog! I found it through the mention on the CSA newsletter. I loved the look of the watermelon radishes too, but they did deliver a kick. I sliced them very thin on a mandoline and added a layer on top of the Komatsuna greens as a salad along with a slightly sweetened shallot-sherry vinegarette. It balanced them out nicely. I’m going to try your salsa next. Looks delicious.

Audra,

It does feel like Christmas each week. I use Tiparos brand fish sauce from the Asian market, but Thai Kitchen is more readily accessible usually. I would use it very sparingly at first — maybe one teaspoon or less to your curry and then taste. It’s really salty. Also you can also use it to season servings individually.

Katie K, Let me know how the pickle recipe goes!

thanks for all of the great ideas and links everyone. it’s so much more fun when we have lots of delicious ideas to inspire us with our veggies.