CSA Share Numero Uno

From the City...

I picked up my first CSA (Community Shared Agriculture) box on Friday and this was the core list that every large share was given:

A huge bunch of spinach

Large bunch of spring onions

Bunch of rhubarb

Quart of Fingerling Potatoes

Head of Romaine

Choice of herbs (I chose parsley)

In addition that that core list, I had $15 extra dollars that I could spend on the table. The table being loaded up with fresh bread, jam, jelly, meats, honey, maple syrup and other goodies.

We were in desperate need of eggs and maple syrup so that's how we spent our money.

What I've really enjoyed about this first share is that I've had to work with what I'm given and my recipes have had to reflect only what is in the box that given week. Simon and I are making a real effort to only eat what the box provides, minus some avocados and oranges of course.

So here's what I've cooked up so far.

Scrambled eggs with green onions, spinach and ontario goat cheese.

Roasted fingerling potatoes (smothered in Ketchup a la Simon), grass fed organic steak from Kawartha Ecological Growers, spinach and romaine salad with balsamic vinaigrette.

Homemade Falafels with Yogurt (with minced garlic)

Recipe:

4 cups cooked chickpeas ( 2 15 oz cans)

4 medium cloves garlic

2 tsp cumin

2 tsp salt

2 green onions (4-5 if they are smaller, like I said, mine were quite large)

1/4 cup parsley

1/3 cup water

1 tbsp lemon juice

1/3 cup flour

oil for frying (I used coconut and it turned out pretty well)

1. Rinse chickpeas and drain well.

2. Combine all ingredients except flour, in a food processor and process until you have a uniform batter

3. Add flour and stir until thoroughly combined.

4. Heat a heavy skillet and add about 3 tbsp of oil. When it's hot enough to sizzle, drop tablespoons of of batter onto pan, flattening each slightly. Saute for about 10 minutes on each side, until golden and crisp.

5. Serve with pita and yogurt.

....I wonder what goodies I'm gonna get this week...