CSA COOKOFF: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT
Hooray for week 1 of farm share season! This summer, I’m trying a new-to-me CSA—which, technically speaking, isn’t actually a CSA. It’s a food hub, which I’ve learned is sort of like a CSA but with a bunch of farmers growing different crops and a central organizer that gathers those crops, packs them, and distributes them. (Farm Aid provides a great explanation of food hubs.) I chose mine, World Peas, for several reasons, not the least being a pickup location that’s a hop and a skip from my house. But I also loved that World Peas works with immigrant farmers from Asia and Africa, meaning I’ll get things like fuzzy melons and groundnuts in addition to old favorites like tomatillos and celeriac. World Peas also recruits lots of new farmers, including six first-year growers this season. In other words, I get to eat amazing veggies and fruit (cranberries! blueberries!) while helping support the next generation of farmers. Everybody wins. Especially my stomach.
1. Arugula: This went in salads and on burgers.
2. Collards: Sautéed with garlic and eaten alongside pork chops (see number 5).
3. Garlic chives: Pesto in pasta salad. Delish!
4. Pea tendrils: Same deal as the collards (number 2): sautéed with garlic, this time eaten with locally made dumplings.
5. Rhubarb: See this week’s recipe, below.
6. Lettuce: Lots of lunchtime salads with orphan ingredients we found in the fridge.
THIS WEEK’S RECIPE:
RHUBARB BARBECUE SAUCE
Seriously, a revelation. I could—and did—eat this by the spoonful, although its original purpose was as a topping for pork chops. We used this recipe as our starting point, with a few tweaks. Makes about 1 quart.
» 2 cups fresh rhubarb stalks, chopped
» 1 1/3 cup water
» 2 medium yellow onions, diced
» 2 tsp canola oil
» 2 garlic cloves, minced
» 2 cups ketchup (Feeling frisky? Make your own!)
» 1 1/3 cup brown sugar
» 4 Tbsp cider vinegar
» 4 Tbsp Worcestershire sauce
» 2 Tbsp Dijon mustard
» 1 1/2 tsp hot sauce
» 1 ½ tsp sriracha
» ½ tsp salt
Put the rhubarb and water in a saucepan over high heat. When it comes to a boil, reduce the heat and simmer uncovered for 5 minutes or until tender. Remove from heat and let cool a bit before transferring to a food processor or blender. Pulse until the mixture is smooth. Set aside. Back in the saucepan, sauté the onion in oil, about 5 minutes. Add garlic and sauté 1 more minute. Add the rest of the ingredients. Whisk in the rhubarb purée and bring to a boil. Reduce the heat and simmer uncovered 5 minutes. Dollop on tacos, veggies, burgers, pork, or straight into your mouth. Happy farm sharing!
CSA Cookoff is an ongoing series devoted to putting farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment or photo and share the farm share love!