Tag Archives: poached egg

CSA haul {5/5}

CSA veggies

We hit the motherload with this week’s CSA package. I always had this feeling that our previous CSA bags were a little light for the season. But this recent bag makes it clear to me that the spring and summer vegetables are on their way.  This week we are eating: spring onions, three heads of lettuce, a ton of green beans, squash, and cucumbers, strawberries and potatoes. Additionally I bought a head of broccoli for $1, cherry tomatoes for $2.50, and a bunch of kale for $1. I almost feel guilty after leaving because it’s so cheap. How are these farmers making a profit? I’d pay more, don’t they know?

Ryan and I were asked to renew our CSA share, which has sparked some discussion. A while ago, we let some of our produce go bad. Lots of it. Sometimes nothing feels worse than throwing away food. It’s hard to eat food you’re not used to eating, like chard and snap peas. We decided we couldn’t let it happen again.

And so here we are, a few days in and eating from it daily. And it’s nice. It’s nice to open my fridge and have an array of fresh produce. It’s nice to know where my food is coming from. It’s nice to know I’m supporting my community. (and saying a big “eff you” to factory farms.)

We’ve been doing a lot of steaming and boiling vegetables, since it’s the fastest way to cook them. Then we eat them unseasoned, or with just a bit of salt. It’s interesting how I’ve forgotten, or perhaps never known what a plain vegetable tastes like. So much of what I eat is strongly seasoned and covered in sauce.

Our CSA included two giant bags of green beans, so we’re struggling to consume them. I boiled some and topped it with a poached egg.

green beans and poached egg green bean

This is my first attempt at a poached egg. I lost one in the process. I’ve only ever had a bite of one before and was completely grossed out. But lately, I’ve been craving egg yolks (weird, huh?) and my standard over-hard eggs are suddenly turning into gooey, runny treats.

I followed Smitten Kitchen’s method, of course.