Due to some last minute travel plans for the weekend, we picked up our CSA share today. It was our first time picking up on a Wednesday in Solon. The pick up spot at a church was very nice. The lot was shady and newly resurfaced. With a busy evening that included preschool parent orientation, it was very dark when I attempted photos. So, I’m just using one tonight. Yes, I have nice lights, but I don’t have the energy for that tonight.
Dark overview photo:
I think the only thing the photo really shows is how big a large share is. I’m continually impressed with a what we receive for our value each week.
Here’s what we received:
- 1 bunch Cylindra beets
- 1 quart whole milk yogurt
- 1 acorn squash
- 1 pint blackberries
- 1 bag mixed peppers
- 1 lb. red fortune plums
- 2 lbs. Roma tomatoes
- 1 kohlrabi
- 1 bunch collards
- 6 ears sweet corn
- 1 ball fresh mozzarella cheese
- 2 frozen pizza dough balls
- 1 pint heirloom tomato sauce
- A handful hot Hungarian peppers
- Approx. 1.5 lbs. heirloom tomatoes
- concord grapes
Originally, we were going to get a spaghetti squash and not have grapes. You can’t argue with mother nature. We’ll see squash soon.
This is a crazy week for us as we are leaving town for a few days tomorrow. So, all of our food needs to be cooked, eaten, froze, or packed so that we don’t lose any of our items.
I have some beets already in the fridge. I’m going to make Harvard beets and freeze them. I’ve never frozen that recipe before, but a quick Google search tells me that it’s possible.
We love the yogurt and are fully stocked. I’m glad it has good dates. I’ll be taking one container with us in our cooler.
I love winter squash season as much as melon season. I’ll roast this acorn squash, make puree and freeze it. It would probably last if I just waited until we got home from our trip, but I’d rather just take care of it now.
The plums and blackberries will come with us on our trip if they last that long. I’m going to freeze the peppers, tomatoes, collards and corn. I’ll blanch and chop as needed. I’m hoping to make the grapes into a usable concentrate for sorbet. Then, I’ll freeze it.
I’ll use the pizza dough, sauce and cheese to make some pizza for lunch tomorrow and maybe dinner on the road. The dough was already thawing before I got to it, so I need to use it up.
Whew! I need to get busy. We’re leaving at 12:30pm tomorrow and I still need to pack too.