DC Harvest

"The leaves have an intensity to their flavor, though they are a bit dry"

Art left the celery box from the CSA delivery on the floor, and Derby felt the need to sample.   He may be critiquing it, but he seems to approve.

In case Derby looks familiar, he should, he’s been featured on CuteOverload.com. 

Here’s what Bull Run gave out this week:

Potatoes
Kohlrabi
Garlic
Celery
basil
Thai basil
Tomatillos
Peaches
Sorrel

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Three Great Tastes, by Art D.

At this point in the Summer one of our most common CSA meals is what you see here. I’ll get home, chop a few potatoes into eight or so pieces, peel a head of garlic, then add rosemary. Toss it all with some olive oil, salt and pepper, then throw it on a baking sheet  covered with parchment. Roasted at 400 for 30 minutes. Quick, easy , and filling.

Berry Bonanza by Ketzirah

The blueberries are in!  Actually there’s a berry bonanza these days. More gooseberries, strawberries, blueberries and other colorful summer fruits than you can shake a stick at!  Of course, why you would shake a stick at yummy fruit — I’ll never know.  Sunday we, me and the husband, hit the Bloomingdale Market again.

The summer stone fruit and berry selection was so amazing I overheard someone saying it was overwhelming.  Art bought 2 pints of blueberries and they didn’t even make it home.  In all fairness, we were in the car for hours after — but they still didn’t get home.

We also bought more gooseberries for knoshing and sorbet.   The plucots and apricots also looked great and made it into the basket, too.

In general, I’m getting more and more impressed with this little seasonal market.  We used to head over to the Takoma Park Farmers Market every weekend, but I don’t know that I’ll need to quite as often with one this good being much closer.  Of course, Bloomingdale is seasonal and Takoma is year round — so I’ll have to head back over in the winter!

What did you find this weekend?

Here’s what we got this week:

• Kohlrabi
• cabbage
• Red lettuce mix
• garlic scapes
• basil
• radishes
• purslane
• shiso
• epazote
• Ornamental hot pepper plant

Early in his CSA career, our farmer would sometimes have to glean the fields of purslane to make shares. Now he grows it from seed.

Purslane is a succulent, tangy green best known for being a weed.  But it is a very tasty weed. Stems and leaves can be used, preferably raw, to add a bit of a lemony flavor to salads. Some sources say that this, and not parsley,  was the green originally used in tabbouleh.

What did you get this week?