In an effort to catch up a bit with my CSA produce usage, I made a cherry and blueberry crisp using the sour cherries and some of the blueberries I received over the last two weeks of the CSA. The fruit filling was delicious, but the crisp part was just okay -- I should have used my normal crisp recipe that I use for my mango pear crisp. Oh well. I also roasted all of my new red potatoes with rosemary, thyme, and garlic -- those turned out pretty well too.
This week, I am staring down an impressive list:
Green cabbage swapped for pea tendrils
Red kale swapped for flat parsley
Green bell peppers
Red gold potatoes
I think I plan on using all of this stuff this week! The parsley makes my life easier, since it is more garnish/ingredient than principal veggie. I am excited to try the white beets (after last week's delicious red beets), and I may finally make that blueberry rhubarb crisp (with the good crisp topping). But what I am going to do with white currants?