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[lynnmonster]

 I am very wrapped up with apartment chaos and family stuff and work stuff at the moment, but I have not fallen off the face of the planet or out of fandom (even though the Rangers didn't make the finals, woe).

HOWEVER, I am excited like a hopped-up puppy that CSA PICKUPS START NEXT WEEK.  Veggieeeeeeeeeees, I missed you!
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[nzraya]

Are you still picking up at the Food Bank? I just signed up for a CSA that picks up there on Tuesday evenings starting June 12....

[lynnmonster]

Awww, no! I liked the farm (Roxbury Farm) we had the first couple of years at that location, so this year we're trying their 114th St & Bwy pickup point. Which is also kind of easier for us to get to/from.

I'm so excited for you, though! Have you done it before?

[nzraya]

We did a winter CSA through Lancaster Farms (in PA) this last winter, but it kind of sucked -- as you would expect in the winter, I guess. I wasn't going to sign up for the summer, but then we had second thoughts -- but we switched farms. to Corbin Hill Farm (http://corbinhillfarm.com/), which also seems like a really cool operation.

[lynnmonster]

Oh, yes! That did sound super-cool!

[shayheyred]

Woo, veggies, yay!

[lynnmonster]

Thursday's share (which is a bonus week, it wasn't supposed to start until the week after): Head lettuce, radishes, turnips, broccoli rabe, & tatsoi!!!

[shayheyred]

I do not know what is this tatsoi of which you speak.

[lynnmonster]

Do a google image search for it, the appearance is neat!

Kind of like a less bunched-together bok choi suitable for eating raw, like in salads, or for cooking (but not overcooking): http://en.wikipedia.org/wiki/Tatsoi

[eleanor_lavish]

I miss YOU and would love to volunteer to help you eat some veggies! I am wayyyyy better at fall/winter veggies that one roasts and have no idea how to make kale edible so. When our lives calm down, we should bond over recipes! <3

[lynnmonster]

Absolutely! Although I have to admit, some of my recipes are "how to eat stuff raw" because I don't always feel like cooking when it's hot out. For instance, we should be getting spring turnips -- so I will probably just slice some of them and use them as "crackers" for some blue cheese.

Kale is the BEST. And there are so many kinds! If it's tender, it can go in salads. If you brush it with olive oil and sprinkle it with sea salt, you can roast kale chips in the oven and eat it like any other yummy snack food in front of the tv, minus almost all the guilt. If you pull it off the rib & tear or chop it up, you can sautee it with onions, a tiny bit of water and a little appropriate oil with Asian, Italian or Portuguese flavors. It doesn't dissolve in soups the way spinach does, and goes really well in, like, Indian-type curries (or anything else with chickpeas, or pork, for that matter.)