Growing Washington Emergency Spring CSA: week 3

Small Share Ideas

Pink Lady Apples: ok so to be honest these are one of my all time favorite apples. I prefer a tart apple and pink ladies don’t disappoint. This great for crisps, pies, and cakes. An apple cloud cake sounds lovely right now, here’s a recipe from Sainsbury’s

Apple Cloud Cake


  • 750g dessert apples, peeled, cored and sliced
  • zest and juice of 1 lemon
  • 1 tsp ground cinnamon, plus a pinch
  • 2 large eggs, plus 2 extra egg whites
  • 100g golden caster sugar
  • 125g plain flour
  • 1 tbsp baking powder
  • 100ml skimmed milk
  • ½ -1 tsp icing sugar, to dust


Keeps for up to 3 days in an airtight container, or can be frozen

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 23cm springform tin using oil. 
  2. Toss the apples with the lemon juice and cinnamon, and set aside.
  3. Put the lemon zest, whole eggs and sugar (keeping back ½ tablespoon of sugar for the top) in a large bowl and whisk together until creamy and thick enough to leave a trail when the whisk is lifted out. Sift in the flour, baking powder and a pinch of salt and fold through, followed by the milk.
  4. In a separate bowl, with clean whisks, beat the egg whites to soft peaks, then fold through the batter until smooth. Gently mix in about two-thirds of the sliced apples, then pour into the prepared cake tin. Scatter the rest of the apples on top and sprinkle with the reserved sugar. Bake in the oven for 45-50 minutes or until a skewer comes out clean from the centre. Leave in the tin for 10-15 minutes before carefully unmoulding and transferring to a wire rack. Serve slightly warm or cooled, dusted with icing sugar.

Carrots: I keep reading about carrot bacon, if you’re feeling adventuresome, try it out. Recipe from Or you can try a carrot ginger soup, which will go nicely with all that bread you’re baking right now.

Carrot Ginger Soup


  • 2 tbsp avocado oil, or butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp ginger, minced or finely diced
  • 1 tsp turmeric
  • 1/4 tsp allspice or clove
  • 1/2 tsp coriander
  • 2 lbs carrots, peeled, rough chop
  • 4 c vegetable broth
  • 1 bay leaf
  • 1 tsp cinnamon
  • 1 tsp salt

Optional toppings:

  • pesto
  • crispy shallots
  • sour cream or coconut cream
  • rough chopped herbs, cilantro is nice
  • toasted pepitas or chopped nuts


  • Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
  • Add the ginger and garlic to the pot and stir for another minute.
  • Add spices, cooking until fragrant.
  • Add carrots, broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
  • Turn off the heat and remove the bay leaf.
  • Blend the soup with an immersion blender until smooth.
  • To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
  • Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.
  • Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
  • Divide each portion of soup into a bowl, garnish with cream crispy shallots, nuts and herbs or pesto.

This soup freezes well, if you still have room in your freezer.

Green Beans: roasted green beans are delicious, be careful not to overcook them or you’ll be sad. Oil, salt, 400 degree oven, about 7-11 minutes depending on your oven, convection is best. Toss them with some citrus zest and minced garlic, yum.

Brussels Sprouts: Trim, cut them in half, 400 degree oven, oil, salt, roast until outer leaves become crispy. Bacon or nuts if you like.

Cabbage: Personally I’ve got some cod in my freezer that’s waiting to be put in a tortilla with slaw, and I can’t be more excited we’re getting cabbage this week.

Chef Karen’s Slaw


  • 1 c red cabbage, shredded
  • 1/2 c jicama
  • 1/4 c shredded broccoli stems
  • 1/4 c shredded carrots
  • 1/2 bunch cilantro, rough chop
  • 1/4 c toasted pepitas
  • 2 T shredded radishes
  • Juice of 1 lime
  • Olive oil, apple cider vinegar, and salt to taste


  1. Soak cabbage in cold water for 15 minutes
  2. Cook carrots and broccoli for 4 minutes in 2 T water, stirring frequently, strain
  3. Strain the cabbage, cook 4 minutes in 2 T water, stirring frequently, strain
  4. Toss all together, adjust oil, vinegar, salt to taste

Celery: here’s a fun celery salad from Food52 you can try if you’re out of ideas.

Romaine: burger wraps, caesar salad, eat it with your carrot bacon…I like it cut in half the long way, then grilled just until you see the grill marks. Slather on your favorite dressing (creamy is recommended) and eat it like a taco. Or with a knife and fork if your’e more civilized than my family.

Rapini: if this is like the rapini we got week one, whoo boy! Chop it up and eat it in your salads this week. If it’s what you typically get, then lemon, salt, and olive oil are your best friends. Chop it and saute it in olive oil until just tender add lemon and salt to taste, it balances the bitter. Then eat it with some grilled chicken thighs and bread. Or put it on pizza, that’s also delightful.

Large Box Ideas

Shiitake Mushrooms: trim, slice, saute, eat. Mix them with everything, they’re very good for you.

D’anjou Pears: This is basically just a dutch baby, thanks for this one. Oh, and if you’re making this, just bring it over to my house, I’ll take it off your hands.

Pear Custard Pie


  • 4 firm pears of any variety cored, peeled and thinly sliced
  • 1/4 cup of unsalted butter melted
  • 3 eggs
  • 3/4 cup milk
  • 1/4 teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 1/3 cup all purpose flour
  • 2 teaspoons pure vanilla extract
  • Powdered sugar for garnish
  • Cooking spray


  • Preheat the oven to 350 degrees. Coat a 9 inch round pan with cooking spray.
  • Arrange the pear slices in the pan.
  • Put the butter, eggs, milk, salt, granulated sugar, flour and vanilla into a blender; process until smooth.
  • Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

Salad Mix: carrot bacon, honey dijon vinaigrette, blue cheese, pear, candied walnuts…you need more?

Candied Nuts


  • 2 c walnuts or pecans
  • 1/4 c sugar
  • 2 T water
  • 4 T butter
  • 1/2 tsp salt
  • optional: cinnamon


  1. add sugar and water to medium sate pan over medium heat
  2. cook until sugar is melted
  3. Add nuts and cook until nuts begin to brown, stirring frequently. Lower heat to medium low if needed, and add 1 T water if pan becomes too dry.
  4. When nuts are beginning to brown, add butter and cook until nuts are golden and smell like caramel. Add optional cinnamon, let cool and enjoy.

Green Onions: thin slice and put on everything.

Cucumbers: There a fun salad my friend, Cori, makes with thinly sliced cucumber, thinly sliced onions, and sour cream that I love. Add a pinch of caraway seeds if you like.

Radishes: If you’re making my slaw, then you already have a home for these, otherwise put them in your salads or eat them with butter and salt. I hear they’re tasty in the air fryer as well.

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