It’s just over a week since we planted our garden. We saw improvements in the water supply with the addition of a second rain barrel and some new stands and locations. Nick enjoyed checking them out and enjoying how they worked.

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Nick and Sally have been becoming quite the garden helpers. They are getting really good at watering, which is great because the weather has been dry all week.

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We’ve even seen the first of our seeds sprouting, which is great news despite the hot, dry weather. We have been watering regularly to try to keep the seedlings from baking.

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I’m hoping the rain continues while I am on vacation, but we have watering coverage just in case.

 

As  you know by now, we have two CSA shares, love to go to U-Pick farms, and frequently visit farmers’ markets.  People always ask me if I still need to go to the grocery store.  I thought I would take a few minutes to talk about our shopping trips.

A couple of years ago, I was a crazy couponer.  I learned from some of the best couponers in NEO.  At that time, I would go to a store 6-20 times in a given week.  I frequented Giant Eagle, Walgreens, Rite Aid, CVS and more.  I was great at saving money and spent a ton of time on it.

Over the last couple of years, my focus has changed.  We eat lots of fresh, local food and those are not coupon or sale items.  I still use coupons for appropriate items, but my usage is much less than it used to be.  When we start getting low on an item like pasta, I’ll watch for a coupon and sale and try to stock up.  It’s not uncommon for me to buy 40 boxes at a time.  After I stock up, I don’t need pasta for a long time.  I still have lots of toiletries in my stockpile, so I’ve been ignoring those items for a while.  Thankfully, I am almost done buying diapers.  There was a time where we had well over 1500 diapers in our house at one time.  I was actually paid to buy some of them.  In those days, all of my couponing efforts definitely paid off.

In the summer time, with our local growing season, I don’t need much at the store.  I typically get butter, eggs, yogurt and sometimes milk through our CSA.  At the store, we end up buying fresh fruit.  We get some fruit at our CSAs, but we aren’t happy with just one fruit at a time in our house.  We eat lots of the fruit that’s in season, but we still supplement with others (like bananas) even with our home-canned products.

We also buy tortillas, tofu, whole wheat lasagna and other staples that go well with a variety of our CSA items.  We try to buy most of our cheese locally, but many times we will buy some kind of bread and cheese if I am out with the kids at lunch time for a quick bite.

We fill in with other items like condiments, nuts, oils and specialty items as needed.  We have quite a few staple items in our pantry, so our actual trips to the grocery store are small and easy most weeks.  I love eating what’s in season and planning our meals around our CSA bags is getting easier and easier now that we’ve had 3 years of practice

In July, when I return from vacation, I’m going to do a post every week or two about our shopping trips and meal planning around our CSA and pantry items.  Hopefully, you will pick up some new ideas about what to stock in your pantry.

 

Today, we had our second pick up at the new Mayfield location.  Dan and Kyle were pretty busy when we arrived, so we didn’t get a chance to talk to them.  Everything looked like it was running smoothly.  I’m still getting used to reading the rest of the share list.  Since this is our first time with a large, I keep forgetting to read past the “small CSA share” list.

 

Small CSA Share

  • 2# black turtle beans
  • 1 bag corn chips
  • 1 # chorizo sausage
  • 1 bunch green onions
  • 1 bunch cilantro
  • 1 head red leaf lettuce
  • 1 head either baby bok choy or 1 bunch swiss chard (depends on stop)
  • 1 head jumbo white stem bok choy
  • 1.5# red slicing tomatoes (approximately 3 tomatoes)
  • 1 lb. snow peas

Large CSA Share Small contents above plus:

  • 1 head cauliflower
  • 1 bunch red kale
  • 1 lb. snow peas
  • 2 ct. zucchini
  • 1 package chicken brats

It’s hard to get a shot that shows all of the items in a large:

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I’m getting ready to leave on vacation, so I’ll be prepping the lettuce for my husband to eat in salads.  I’ll be cooking the cauliflower for a side dish tomorrow and/or for Stephen to eat while the kids and I are gone.

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I’m going to make soup or a stir fry with the bok choy.  I’ll use some of the peas and onions in that dish.

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I put the meats in the freezer.  I’ll probably cook up the chorizo tomorrow.  I will probably make a cold salad with quinoa, chorizo, onions, cilantro, lime, etc.  We’ll pack some for the road this weekend and leave the rest for Stephen to enjoy.  The brats will magically disappear while I’m away with the kids or we’ll enjoy them in July.  The last time I made the brats, I simmered them in beer on the stove.  They were quite tasty.

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I still had a couple of zucchini in the fridge, so I am making my fritters with them tomorrow.

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I’m soaking the beans tonight so I can cook them tomorrow.  I’ll use some of them and the cilantro in the quinoa salad and freezer the rest.

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I haven’t decided on the kale yet.  I just got a kale recipes book in the mail today, so maybe I’ll be inspired to cook something new with it.  The beets were subbed for some of the peas.  They are getting added to a few I have in the fridge for a pickled beets recipe that looked promising.  I hope to make them tomorrow.

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We often buy these corn chips as extras, so they will disappear quickly.

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Once again, the truck didn’t have any of our favorite yogurt with them, but I was able to pick up some of our favorite granola and milk while we were at our stop.

I’m glad to be going on vacation, but I hate that I’ll miss all of the fun CSA contents for the next two weeks.

 

This week, we had our annual vacation bible school at church.  Sunday, Monday and Tuesday evenings, we gathered for dinner followed by lots of fun and fellowship.  Highlights definitely included bubbles, tie-dye shirts, crafts, donating money for 2 mosquito nets, and more.

Here’s a review in pictures:

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This year, VBS was only 3 nights instead of 5 and it was the best one yet!  I think it helps that the kids are getting older and are really starting to be able to do the activities.

 Posted by at 9:53 PM
 

It’s time to start canning for 2012, so I thought I should update the current inventory.

amount canned

in inventory 12/14

in inventory 3/27

in inventory 6/13

unit

item

22

18

7

0

quarts

pear sauce

6

0

0

0

quarts

chopped pears

18

13

11

0

quarts

applesauce

2

0

0

0

quarts

chopped apples

8

7

2

1

pints

peach jam

5

5

3

3

1/2 pints

peach honey

28

25

8

0

quarts

peaches

6

3

1

0

1/2 pints

strawberry jam

9

7

6

0

1/2 pints

strawberry vanilla

4

4

4

0

1/2 pints

strawberry lemon butter

6

5

3

0

pints

apple-plum sauce

9

8.5

6

4.375

gallons

tomato sauce (packaged in quarts and pints)

3

2

1

1

pints blueberry jam

Most of our items are gone.  My canned cupboard is now full of empty jars.  Strawberry season was very short this year.  I didn’t manage to freeze a few berries for jam that I hope to make after vacation.   By then, our other jam will be used up.  In addition to our home-canned jam, I bought a few jars of concord grape jam and cherry preserves from Fresh Fork.  We aren’t in any position to needed store bought jam.

Nick and Sally don’t seem to like my canned tomato sauce.  I’m not sure why.  We usually use Little Italy pasta sauce and they can’t get enough of it.  Most of the tomato sauce that I had left isn’t seasoned, so I am thinking about making some of it into enchilada sauce since we like Mexican casseroles and they are good for using up misc. vegetables from our CSAs.  I’m probably going to cook some of it down for thicker pizza sauce, too.  Hopefully, Nick and Sally will like it.  Since there’s still some time until tomato season, we’re in good shape, but I probably won’t can as much this year unless I can figure out how to season it so the kids like it.

I’m excited to start this year’s canning.  It’s fun to see the full cupboard of local deliciousness in the fall.

 

Today, we picked up our second week of our Geauga Family Farms CSA.  The table at Whole Foods wasn’t manned today, but we didn’t have any trouble getting our bag or extras and checking off our name at the customer service desk.

This time of year, the shares are a bit light since the growing season is just getting started.  I think it works out well because it give people time to get used to the process and figure out their greens.

Here’s a group shot of this week’s share:

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Lettuce, Swiss chard

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Tomatoes (slicing), beets

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Bunching onions, rhubarb

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I’m going out of town this weekend and I’ll be gone for two weeks.  My husband is picking up the share next week, so I want as much of this week’s share to be used before I leave.  Since I have a crazy week ahead, my plan will include some preserving.

The lettuce will get used in salad.  We try to have lots of salads this time of year.  The Swiss chard will get added to some ground sausage with peppers and onions and put on tortillas for dinner tomorrow.  Nick and Stephen like tomatoes.  They’ll just eat them or have them on their salads.  If they decide they don’t want them, I’ll pop them in the freezer.

To use the beets, I’ll probably make Harvard beets.  Everyone likes them and I haven’t looked up pickling yet.  I am pretty sure I want to pickle beets this year – especially if our garden beets take off.

Some of the onions will get used in the dish for tomorrow’s dinner.  The rest I will just chop and freeze to get them out of the way.  We don’t use many raw onions here, so freezing them works well.

I have a small bag of rhubarb in the freezer.  I’m going to add this rhubarb to the freezer as well.  I saw several recipes that look appealing.  Here are some ideas:

http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/

http://nourishedkitchen.com/strawberry-rhubarb-compote-with-honey-custard/

http://fooddoodles.com/2011/06/09/rhubarb-compote/

I’ll most like be making compote and I’ll probably mix in some strawberries or blueberries depending on what’s in our freezer when I get around to it.

I love the freshness that we picked up in our bag.  Everything looks great.

 

Saturday, we attended a graduation party for my cousin Jake.  Shortly after we arrived and had dinner, the kids enjoyed making snow cones.  It was very exciting.  It was perfect for the hot day!

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Shortly after eating and socializing with family, it was time for the main event.  The stage was set for The Blue Ribbon Bluegrass Band.

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We have some talent in our family.  My uncle plays the Banjo, my cousin plays the Mandolin and my brother plays the Fiddle.  We enjoyed the music.

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My cousin is the official photographer.  I made sure to snap a few photos since she’s not usually in the photos.  Sally sure enjoyed all of the attention.

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The adults listened.  The kids danced, and danced, and danced.  Nick and Sally were nonstop during almost the whole set.

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Soon Sally was so tired, she just laid on the grass.  We left during the break between sets because we didn’t want the kids to throw a tantrum leaving during the music.

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Nick was still sad to leave.  I told him it was already late and he needed energy for Sunday.  He said he had 100 energies and could keep dancing.

Neither of them slept a wink on the way home and at 6AM Sunday, they were up!

It was a great party.  We were so glad to share it with our family.

 

Yesterday was the official opening and planting day for the community garden.  Stephen and I spent some time planning out our garden this week.  After we firmed up our plans, we redrew them so they would be legible.  Then, I took photos of them and printed them out so we’d have a copy that could get wet and dirty at the garden and a dry clean copy for our records.  You can click on the photos if you want details.  We planned out one of our plots with the square foot gardening method along with a 8×2 aisle.  Since that wasn’t going to be big enough for everything, the other plot is just pumpkins, cucumbers and overflow tomatoes.  We were gifted a few tomatoes so we made sure to plant them.  We planted a mix of seeds and plants.  We have a staggered planting schedule for some items and will have a couple more small plantings in future weeks.

 

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We arrived at the garden just after 9AM.  It was going to be a hot day in the sun.

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Nick and Sally got to work playing in the dirt.  Others got busy planting.

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Once we had our square foot plan strung, we got busy planting too.

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Nick and Sally took turns helping out.  We were the only ones with small children at the garden.  They got lots of attention.

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Turns out water was a bit of a problem.  The plan was to use water from the community center, but the distance was impractical for carrying water.  So, the mayor and a council member went and got a rain barrel, filled it and brought it out to the site.

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Here’s 3 view of our planed plots and one of our neighbors.  Most of the other plots seem to be filled with plants.  That was to be expected with the late start, but we are hoping our plan and calculations with the fall crops will yield us good results with our mix of seeds and plants.

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Soon we got busy watering.  It took a few trips, but we left with everything wet.

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We ended up being at the garden for almost 2 hours.  We planted a pepper plant, tomato plants, pumpkins, and marigold plants.  We also planted the first round of seeds for cucumbers, spinach, beets and carrots.

Planting was winding down when we left.  We returned last night to water some more.  We want to give our seeds and plants the best shot even though it’s really hot and dry this week.  We got email this morning that the water fairies came and watered today.  We’re still going up to check on things since we don’t think our seeds would have been watered.

The kids are super excited about the garden and have already asked when we’re going today.  It’s a good thing it’s only 2.3 miles from our house.

 

On Wednesday, the kids and I headed out to Mike’s Berries in Lagrange, Ohio.  I had never head of Lagrange until I looked it up.  Google showed it 1 hour away.  I don’t usually travel that far for U-Pick, but it met my hour maximum for travel and they have the only “non sprayed, no pesticides” U-Pick strawberries that I found.  Since most of our farms for U-Pick spray, I really wanted to check out this farm.

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Right after we arrived, we met Mike.  It was a perfect photo opportunity!  He was quite personable.

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When you don’t spray, you get weeds.  This is probably the last year for this patch as it’s getting quite overgrown and will probably be tilled at the end of this season.

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Nick and Sally loved investigating the field as they looked for berries.

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Soon, they were finding red berries right and left.

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The berries taste great, but it wasn’t the best picking.  This is just a really rough year for strawberries everywhere.  Most places have limited U-pick with small berries and are having a very short season.

We ended up picking about 3 quarts.  Grandma Carol and Mike helped us top them off to make an even 4 quarts for $10.

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Carol weighed them to make sure we had the full amount we paid for.  A quart should be a pound and a half.  We picked our berries in these quart containers and used their carrier in the field.  Once they were weighed, I put them in a container that I had in the car so they could keep their containers for another customer.

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Besides strawberries, Mike’s farm expects to have tomatoes, potatoes, late season berries, and lots of different varieties of garlic this year.  Due to the distance for us to travel, we probably won’t be heading there often, but we really enjoyed our visit and would recommend this farm to others, especially if you live on the west side.

 Posted by at 3:00 PM
 

Today was the first of our 22 weekly pickups for our Fresh Fork CSA.  We decided to switch from Beachwood to Mayfield for our location this year.  Mayfield is a new site for pick up and it’s close to our house.  We were glad there was also some shade for the stop.

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This year, we upgraded from the small to the large share.   This is what we were expecting today:

Small CSA Share

  • 1 whole chicken, approx. 5 – 6 lbs.
  • 1 head kohlrabi
  • 1 bunch collard greens
  • 1 quart strawberries
  • 1 bunch red Russian kale
  • 1 bunch garlic scapes
  • 1 head green leaf lettuce
  • 1 bunch radishes
  • 1 quarter lb. bag pea tendrils

Large CSA Share Small contents above plus:

  • 2 bunches spinach
  • 1 lb. shelled peas
  • 1 head broccoli
  • 1 lb. sweet pea and black pepper linguini from Ohio City Pasta

Here’s a group shot of the items:

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Our quart of strawberries was full when Dan gave them to us.  The kids ate some in the parking lot before we left for home.  The rest of the berries will be gone by the end of the night.    We received zucchini instead of broccoli.  I’ll probably use the squash in my squash fritter recipe.  Everyone here likes them.  The squash will be fine for a few days in the fridge, so those will probably make an appearance at lunch Monday or Tuesday.

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This time of year, I use garlic scapes every chance I get.  I chop them and use them in salads, casseroles, when sautéing greens, etc..  They keep well so, I don’t have to freeze them often.  We haven’t had an Ohio City Pasta that we didn’t like.  I’m sure this sweet pea and pepper variety will be no exception.  I’ll probably make a béchamel sauce for it.  I tend to like most of the pasta with a white sauce instead of red.

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I’ll use some spinach with our pasta.  I like to wilt it just a bit in the pasta water and then serve it together.  Sometimes I also chop it and add it to the sauce first.  It will depend on my mood.  Our chicken is thawing in the fridge.  I’ll probably cook it for lunch Sunday or dinner on Monday.  Once cooked, we get a couple of meals out of it.  The rest of the weeks bag will complement our chicken nicely.  I’ll also make stock with the bones.  I love not having to buy chicken stock.

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One kohlrabi isn’t really too much.  I’m either going to fix it for myself for lunch one day or roast it with some beets and radishes if we grill a meal in the next few days.  I haven’t mastered kale yet.  We’ve had it several ways, but I don’t have a favorite way to prepare it.  I’ll probably just sauté this with garlic scapes and olive oil and serve it with a splash of lemon.

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I need to verify what type of peas these are.  If they are sugar snap, the kids will devour them quickly.  If the are snow peas, we’ll cook them for a side dish this weekend.  I’m thinking about steaming the collards and letting the leaves cool and then using them for wraps instead of tortilla.  I have some taco flavored meet and peppers left over and I think it would make a good filling.

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We’ll probably roast a few radishes, use a few in salad and maybe try the newsletter recipe that uses them.  Pea tendrils was a brand new item to me this week.  I’ve heard that they are good in salads or sautéed.  There’s aren’t really very many, so I don’t think I’m going to cook them.  I’d thinking of just using them in a salad.

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In addition to our bag, I also picked up a couple of extras.  We were out of eggs, so I picked up a dozen.  I also decided to pick up a half gallon of milk.  I’m hoping to switch to local milk 100% of the time soon.

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It’s going to be a great week in the kitchen.