Week 7 of our CSA included cabbage, fennel, leeks, carrots, kale, cilantro, and fresh homemade pesto. The pesto used walnuts an economical substitute for the typical pine nuts.
Week 8 or our CSA included cabbage, fennel, carrots, rainbow chard, green beans, beats, and pizza dough.
The past month, we haven't been cooking as much as freezing, drying and canning. The hot summer is bringing the end of the green vegetables, so I bought more kale and have frozen about 20 servings. I take back everything bad I ever said about kale. But I still hate chard. We've also been freezing beans from the garden as well as leeks and green onions.
We've canned salsa verde and dill pickles. Tried adding red pepper flakes to a couple jars to give them some kick. We also invested in a pressure canner and lots of pint-size canning jars.
The cilantro went to seed so now we have some dried coriander. Also cut the fronds off the fennel and dried those for a simple licorice tea. This rain has caused our herbs to grow like crazy, so we're drying and putting up for winter soups.
I've never done much with cabbage and we've had a steady supply through the CSA. So I'm trying several approaches to making sauerkraut. You can see how the color changes, the jar on the left is a few days old, the jar on the far right is two weeks. It all smells terrible, but I cooked a sample yesterday and it was good! In fact it'll probably need another week or two.
This week, I was surprised to learn that fermented foods are actually very good for you. Saurkraut in particular is good for you. I've been homebrewing this year as well, so its interesting to apply the same principles to preserving these kinds of foods.
The garden is loving all this rain and I've picked my first tomatoes. These are supposed to be Roma, but as you can see they aren't getting much bigger than cherry tomatoes. This is my first time planting in this part of my yard, I guess the soil will need some work.