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March 10, 2011

Living in the CSA: This week's haul, and what to do with it?


It's SarahKK, back again to report on Living in the CSA. The family picked up our second haul from the early-bird CSA we're taking part in. This week, we got: potatoes, onions, kale, apples, blood oranges, honey tangerines, beets, parsnips, eggs (beautiful eggs!) and apple crumb bread.

We still had quite a lot of leftovers from last week, despite my cooking whirlwind this weekend, so my husband whipped up a quick soup from the last of the carrots, potatoes and apples, with a hefty dose of curry. Yum. This morning, I broiled a grapefruit, and I'm going to poach one, as suggested, as well.


The things I'm thinking about making:

-- Blood Orange Olive Oil Cake from Smitten Kitchen

-- Kale chips (this is a definite; we were already obsessed with these)

-- Roasted Parsnip and Apple Soup from Guilty Kitchen

-- Another frittata for sure (tomorrow, I'll post the one I made this weekend)

-- Something with beets, but I haven't figured that out yet

Any suggestions? I'll take 'em!

(Photo by me)

Posted by Sarah Kickler Kelber at 12:45 PM | | Comments (6)
Categories: CSA, Living in the CSA, Recipes


Potato soup for a rainy Thursday - it's what we are having. I would give you my recipe if I could only remember from which website it came since I'm not at home. It's pretty quick. I do rememebr that you cook the potatoes, mash some of them up to thicken the soup, add cream cheese, chicken broth, and some spices, but I'm probably leaving a few things out. I'm sure you can find a good recipe online. Just top with some shredded cheddar cheese and add some of your veggies, and you've got a quick, easy meal.

You might need more beets! Martha's got a list of citrus recipes including beets with blood oranges.

I like to roast beets in a hot oven, maybe with a sprinkle of fresh thyme or sage, plus olive oil and kosher salt. Rosemary would work, too. You can mix them with other roasted veggies (I do each one in a separate pan, because they are never done at the same time). Or you can save them to add to salads once they have cooled.

Maybe this beet and goat cheese salad? Looks like you could easily sub in different greens/nuts/dried fruit, or leave out what you don't like:

Penzey's Spice catalog has a recipe for a cake that uses beets in place of carrots for a not so traditional carrot cake. It sounds really good.

I'm loving the idea of making cake out of everything. Though it's not going to help much with the fitness challenge. Hmmm ...

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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