Our week 2 CSA bag was brimming with surprises and possibilities. I was relieved to see that there was no kohlrabi and thrilled with the strawberries and basil. What else could we make for/with those lovelies other than shortcake and pesto? (Separately, of course.) Cucumbers disappeared the first day in Cowboy’s lunch; carrots and broccoli made great snack foods. The artichoke-lovers devoured all four artichokes at one meal, and the zucchini became three loaves of bread, plus more shredded in the freezer. Still looking for a good (healthy) recipe for zucchini bread—any suggestions?
The green beans were a cinch, because Cowboy loves them smothered in flour gravy.
And that brings us to fava beans . . . Despite my resolution to use each week’s produce before the next week’s delivery, the fava beans lingered in the fridge until this morning where they joined with this week’s fava beans in a salad recommended by our CSA. Tomatoes, red onions (ours were sweet yellows instead), fava beans, and feta (Mexican soft cheese, instead, for us), tossed with a vinaigrette. I added a few garbanzos from the refrigerator shelf as well. Not bad for our first time trying fava beans, although prepping them is surprisingly time intensive.