Community Supported Agriculture CSA

Even before the DH and I started the Engine 2 plant strong challenge, we saw an advertisement for a CSA in the local newspaper.  It sounded like a great way to ensure that we eat more fresh produce, almost a way of forcing it!  We hate to pay for things, especially food and let them go to waste.   So we bit the bullet and signed up for the 22 week Vegan Summer plan.   Our first pick up was last night, here is what we got:

1 head kohlrabi
1 bunch collard greens
2 quarts strawberries
1 bunch red russian kale
1 bunch garlic scapes
1 head green leaf lettuce
1 bunch radishes
1 quarter lb bag pea tendrils

2 bunches spinach
1 head broccoli
1 lb sweet peas  

1 lb rhubarb
2 lbs hoophouse tomatoes

I should have taken a picture of the overflowing bag of goodies before I washed, chopped, prepped, and stored everything.  Next week, I'll try to remember!   I have never tried a few of these things i.e. kohlrabi, garlic scapes, pea tendrils, rhubarb, collard greens....    You get the picture, right?  I went on a massive Google search trying to figure out what to do with these new treasures.   First up, Vegan Strawberry Rhubarb Crisp.

I am not big on exact measurements, I like to wing it so here is a close approximation of what I did.

Filling

3 cups of hulled and quartered strawberries

3 cups of sliced rhubarb

1/3 of agave 

tbsp of corn starch

Topping

1/2 cup of whole wheat pastry flour

3/4 cup of rolled oats

2 tbsp of brown sugar Splenda

a couple shakes of cinnamon

a splash of unsweetened almond milk (2tbsp?)

3 tbsp of chia goo  (I make this ahead of time and use as an egg alternative for baking,  2 tbsp of chia seeds mixed with about a cup of water, when you let it sit, it become a 'goo'  )

handful of sliced almonds

Preheat the oven to 350

mix the strawberries, rhubarb, agave and corn starch in a large bowl

I poured out some of the excess liquid out before pouring the mixture into an 8x8 ungreased pan

In a separate bowl mix all the dry ingredients together and then add the milk and chia goo,

mix with your hands until everything feels damp and is clumping together. 

Then sprinkle it over the strawberries and rhubarb mixture,  topping with the almonds.

Bake it for aprox 45 minutes.