Here in So Cal we are blessed with year round markets. Here are some of today’s haul.
Arugula, romaine, mixed greens, carrots, cucumber, zucchini, scallions, tomatoes, kabocha squash, buffalo milk cheese, cilantro, jicama, almonds, persimmons, and oranges.
Meat: grass fed ground beef, a beef shank for osso bucco, and spicy Italian sausages made with lamb. A dozen eggs.
Treats: baguette, croissant, cinnamon bun, almond brioche, and rhubarb pie. Most of this goes straight to the freezer.
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Wow! You are one lucky camper!!
Which one is your market?
We are in So Cal…our Saturday market is in Calabasas.
Here in so cal, the market is finally showing signs of fall. Lots of persimmons, pomegranates, and brussel sprouts. We also got fresh walnuts, two cows milk cheeses, grapes, winter lettuce mix, and Yukon gold potatoes.
Pictured- sourdough bread, brussel sprouts, asparagus, citrus, seedless grapes, and tomatoes.
Not pictured - cinnamon roll for DH, cheese, eggs, and lettuces.
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It’s Spring in California and the FM is packed with good stuff. Tomatoes, fennel, celery, baby potatoes, onions, lettuce, spinach, and eggs. We also got a few treats.
Tomatoes already in for SoCal? and they aren’t from the hot house?
Already in and pretty sweet. It’s been really warm since late January. The cherry tomatoes are not hothouse. Some of the large tomatoes are still hothouse.
Will you eat all of that produce in a week???
Not likely. The carrots, celery, potatoes, and onions will last at least two weeks. I try to finish the tomatoes, spinach and fennel bulb within a few days. If we don’t get to all the tomatoes I will blitz them and make sauce for the freezer.
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(Acknowledging I’m jumping into a very old topic, but it seems to be the only super-general, non-geo-based CSA thread.)
Just took delivery of the final CSA haul of the year. It’s a 20-week season if you do the “summer” and “fall” shares at this particular farm, which I do.
Final haul:
A bag of very good mixed apples
Big head of beautiful broccoli
Choice of enormous yellow or red onion
Big bag of sweet potatoes
Choice of winter squash (quite a few interesting varieties; I got a butterkin)
Big bunch of carrots
… and a new item, cobs of “popcorn” with directions attached to prepare (I haven’t read them yet.)
There was also a big pallet of corn which was framed as a “bonus” item because it was a bit too late-season to be top quality. I took some, but when I prepared it I agreed it that it wasn’t worth eating. No matter - we had week after week after week of truly exceptional corn from this farm this year.
I’ve been CSA-ing for a long time and honestly can’t imagine going without it. The preferential pricing for next year ends on Dec 31, and I’m ready to sign up again.
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I’m guessing CSF doesn’t= cerebrospinal fluid 
I’ve been subscribed to this year round sort of local one for almost 30 years.
Some cippolini onions. They’re cute!
A couple of Pinova apples (which don’t tastes as good as @TokushimaCook 's sounded).
Also two pretty big fennel bulbs,
The usual eggs,
and I am trying some “hero bread” burger buns.
It’s from San Francisco, so just as local to me as this honeynut squash.
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What are you going to do with the fennel and the honeynut? I have both from the Wednesday FM and am feeling very uninspired.
My most recent interesting find was tamales. Not super dramatic but usually I get to the FM after he’s sold out of the pork tamales which are my favorite. I’m thawing them for tonight’s dinner.
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I’m not sure about the squash yet, but I will probably start by roasting it. It will probably end up in a salad; maybe farro.
I love fennel sauteed with raisins and pine nuts, but plan to sous vide some, then decide how to use it…maybe a salad! I usually put some orange jam or “jamalade” in it.
Also
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I love honeynut squashes and usually roast them whole, halve and quickly scoop out the seeds. Serve halved and scooped on the plate with a little butter or EVOO and S/P.
Favorite fennel salads are the shaved fennel+shaved celery variants, in addition to anything fennel + citrus (although by me, citrus isn’t great right now.)
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My favorite farmers’ market find this time of year are kiwi berries! Stock pic because I’m not at home
Little kiwis you can just pop in your mouth!
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My favorite way to prepare fennel is shaved thinly on the mandoline with blue cheese, walnuts & grapefruit supremes (or blue cheese & pomegranate) in a walnut vinaigrette.
Festive and delicious.
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