Coonamessett CSA Week 2

Submitted by Liz Novak on Mon, 06/27/2016 - 23:23

Last week my CSA from Coonamessett Farm came with field Greens, thyme, rosemary, a mint plant, a basil plant, ALOT of strawberries, turnips, lavender, and garlic scapes. Here’s how I ate my way through.

Field Greens and Thyme

So many greens! I made some light salad dressing out of lemon juice, olive oil, fresh thyme, and pepper. Then I used it throughout the week with some feta cheese.

Thyme and Rosemary

On Father’s day my mom and I made a rub for ribs using all of the rosemary, 2 tablespoons of red pepper flakes, all of the remaining thyme, 3 tablespoons of crushed fennel seeds, 2 tablespoons black pepper, and 3 tablespoons salt. We used this for SIX racks of ribs that were slowly baked and then grilled with the sauce from this recipe from Food and Wine. The sauce is tangy and the rub packs in some heat. I’ve made this barbecue recipe enough times that my 2016 Food and Wine Annual Cookbook has sauce fingerprints all over the pages. I regret not taking photos of our ribs, but these usually don’t stay on a plate for long.

One Million Mojitos


Don Q is possibly the most dangerous and best mixing rum; a chameleon in whatever you pour it in. However, the mojito flavored variety adds a little mint flavor without being sweet like a headache. My mom and I buy it whenever we come across it, because it makes for the easiest mojito recipe: rum, sprite, ice, and lazily muddled mint.

Of course, I also planted the mint, so the mojitos are as available as the rum in the house.


I made some jasmine rice ahead of time so that I could run home from work and make basil fried rice throughout the week. I make this by frying some chopped basil in oil a small pan. Then I add some oyster sauce and about a cup of pre-made rice, and mix well. An egg goes in a well in the middle and gets stirred vigorously. Then I add some salt and a hefty amount of pepper.

The basil got planted too, but it dried up. Dang it.


I would have loved to roast the turnips again like last week, but after slow cooking the ribs on Sunday I just couldn’t bring myself to use the oven again. Instead I tried caramelizing them. You still get the turnip flavor, but it’s much less bitter, and even sweetened. Just chop the turnips (about 8oz) into similarly sized pieces. Place them in a small pan and cover with water and a tablespoon or two of chopped butter. Cook these on medium heat until the liquid is almost all evaporated (about 20 minutes). Then add a heaping tablespoon of sugar and stir until the rest of the liquid is gone and your turnips are golden.


I really was looking forward to making these lavender lemon drop cookies, but again, I just couldn’t bring myself to turning on the oven. Summertime has been very summery. Instead I hung up my lavender so that it would keep and dry. I’ll make cookies another day.

Garlic Scapes

This was my first time using Garlic scapes. They’re like giant crunchy chives that have a mild garlic spice. There’s a lot going on in this recipe (like clams, sausage, peas, and scapes to name a few things), but somehow it all works together.

First I steamed open about 3lbs of littlenecks in 1/2 cup of white wine. Then I removed the clams and reserved the leftover liquid. I finely chopped 5 garlic scapes and heated them in some olive oil until they were fragrant. Then I added a tablespoon of flour to make a roux. Then I added ½ cup of thawed peas and about 1/2 cup of chourice. Once combined, I added 1/2 cup of heavy cream, and 1/2 cup of the reserved clam juice. I cooked this for a few until it was to the thickness I wanted. Then I added the clams back in (only keeping a couple in their shells as show clams). The sauce was great with shell pasta, because it fills the shells and you get a ton of flavorful sauce in each bite.

Ground Beef and Garlic Scapes

We used the ground beef in our meat share from last week to make some simple tacos. The scapes were a great addition! Instead of sauteing onions or garlic with the meat, I just added the chopped scapes. They added a mild garlic flavor, along with a nice crunch. I also recommend topping your tacos with avocados and lime juice!


Mainly my visiting family members and I just ate these throughout the week, but I also used some to perfect my Strawberry Rhubarb Ice Cream on Chocolate Dipped Sugar Cones recipe. No ice cream maker or waffle iron needed! Also my boyfriend would like everyone to know that it’s his angelic hand shown in the photos.

Looking forward to another week of fresh CSA produce!

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