CSA ’14: Week 10

This past week, we were so busy that we even forgot to pick up our CSA on Tuesday; we ended up getting it a day late. Thank goodness for patient farmers ūüôā I’ve been doing what I can to process as I go, but I also put in a lot of hours at the bakery so I still have quite a bit to do tonight before¬†school¬†tomorrow.

I think I’m ready for it. It will be nice to get back into a routine of sorts!

  • IMG_1912cherry tomatoes
  • I think zebra tomatoes?
  • two heads of lettuce – Salads for lunch – no matter what!
  • onions
  • jalapeno peppers –¬†I think a can of pickled jalapenos is finally in order!
  • green peppers
  • larger tomatoes –¬†I finally¬†had enough to make a batch of salsa
  • zucchini
  • cucumbers – made into pickles
  • potatoes –¬†Just the right amount for potato salad on Labor Day!
  • kale
  • eggplant –¬†I have some Indian and Moroccan meal-makers in my pantry…this may be a great *quick* dish for yoga night.
  • parsley –¬†I’ll be making chimichurri to freeze.

My husband asked me the other day why we haven’t had so many tomatoes to process this year – I blame the wacky Michigan weather! However with this warmer spell in the coming week, maybe we’ll get a few more! ::fingers crossed::

 

CSA ’14: Week 9

One week left of true summer break…teacher workdays are next week! Where has the summer gone? I think it’s safe to say, however, that I am starting to look forward to it.

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eggplant – I made a huge batch of eggplant parmesan, which will be clutch for lunches this week
green cabbage
jalape√Īo/serrano peppers
two heads of lettuce
tomatoes – I only received this through the top-off feature, which was surprising…
red and white onions
beets…it must be one of those years for beets!
rainbow chard

So far this week, I’ve purchased peaches, burger, and eggs at the market.

Any suggestions out there for beets!? Even with the batch of beet beer, we still have a bagful. Help!

CSA ’14: Week 7

So begins a gorgeous week! No rain in our forecast for the next several days (lots of watering instead) and temps above 75*! My favorite ūüėČ

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tomatoes!!! – I’m going to supplement my share with some from the farmer’s market and get a batch of salsa done
3 heads of lettuce – Lots of salads need to be consumed…you’d think this would be easy.
kale
summer squash – we received one of every variety, so maybe I’ll bake?
red cabbage – Both of my cabbages have been quartered & cored, washed, vacuumed-sealed and frozen. This works great for soups, stews and other recipes during the winter! If only I had a crock, I’d try making sauerkraut!
garlic
eggplant! – Eggplant Parmesan is definitely in our future ūüôā
– onions – I’m starting to get a surplus. Either a jar of pickled onions is in order, or I just need to cook more.

Any fun plans with your CSA share this week?

CSA ’14: Week 6

What an exciting week in CSA-land! Temperatures up here are starting to creep up, which means that more variety is on its way. Vegetables are finally starting to grow!

In our own garden, we harvested a gallon-sized Ziploc bag of peas, and a gallon plus a half of green beans. With more to come! Tonight the game plan is to cut up¬†the green beans and throw them in the deep freeze. We also harvested our first tomatoes…now if we can just keep the weeds down, we’ll be in business.

Here’s what arrived in our CSA this week. Mike got to (once again) pick it up, since I had band camp and couldn’t go earlier in the day:

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  • kale – we saut√©ed it with olive oil, garlic and red pepper flakes
  • plenty of Italian parsley (thanks to our market master, I have a plan for how to use it!)
  • beets
  • a tomato! YAY!
  • red cabbage
  • broccoli
  • swiss chard – I chopped this and boiled it with linguine, and served it with homemade pesto
  • red leaf lettuce
  • onions
  • CORN!!!!

My husband and I celebrated our anniversary this past weekend and went out to eat a little too much Рso I still have a significant amount of produce to go through before our next box on Tuesday. Thankfully, I have Monday off and Tuesday morning to tackle the bounty and get ready for even more fresh produce!

CSA ’14: Week 5

I started to get a little excited this past weekend since the weather was nice and sunny…and above 70*! And then…today, 65* and overcast. Where, oh where is my summer? This is making everything grow so slowwwwwly…

…though despite the weather, our CSA share this week was plentiful nonetheless!

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– beets
– sweet onions
– romaine lettuce (it was huge!)
– a bag o’ basil
– cucumber
– pattypan squash
– broccoli and cauliflower
– fennel
– green beans
– lacinato kale – We’ve already eaten this…saut√©ed with olive oil and garlic, yum!

Just like in years past, the challenge will be deciding what to do with the fennel…

What We’ve Been Eating…

This is almost a brain dump of sorts – I’ve been meaning to post but honestly, I’ve been working a lot of evenings at the bakery so kitchen experimentation has been at best, a lull. ūüė¶

HOWEVER! I’ve got several day shifts this week, plus band camp next week (I know…already!?) so I’ll have more time to find cook and share recipes with you all. Trust me, I’m excited.

Here’s what we’ve been doing with our CSA vegetables as of late:

  • ¬†Inspired by a recipe¬†posted by a longtime friend of mine on Facebook, I added swiss chard to enchiladas! In a crockpot, I threw in chicken thighs, a runny can of homemade salsa, and some chopped swiss chard. I let it simmer all day while I was at work, then assembled the enchiladas once I got home and topped them with green enchilada sauce. It was delish and¬†fast.
  • Roasted beets are wonderful. Chop off the greens (save & eat ’em if you want), wash & wrap in foil. Roast at 400* for 1 hour. They’re great sliced in salads, or by themselves – I like them with Catalina dressing (that’s how I ate them growing up).
  • I’m a real canner now. I made dilly beans!
  • I found a recipe in my vegetarian bible¬†for a ‘summer vegetable stew’. It had a Latin flavor to it and was so incredibly filling; it used corn, green beans, tomatoes, pinto beans, and peppers. I froze half of it for a quick meal later.
  • Is sauteed zucchini & summer squash¬†not a summer staple in anyone’s dinner line-up right now?
  • Chicken breast in fridge without a plan + head of lettuce + I got home from work late = yummy quick salad

Have you been having fun with your CSA?

 

Market Haul, July 9-12

– Garlic scapes from Pond Hill

strawberries from Guntzviller’s

macarons (not macaroons) from Mackinaw Macarons РHave you ever had a macaron? Neither had I until Wednesday. Such fun little treats; it will NOT be the last time I purchase these! I bought lime basil, fig, coffee/chocolate, and pistachio

– eggs & breakfast sausage from Gregory Farms

– “wild & spicy” lettuce blend from Wild Youth Farm

– “spring mix” from Coveyou Farm

– goats milk soap from Soapbox Kitchen

– blueberries and jam from Farmer White’s

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