Since we had my niece and nephew this week, we waited until today to pick up our share in Mayfield.  Although I did stop in Beachwood yesterday for yogurt and milk since we needed to replenish.

Here’s what I picked up:


Here’s what we were expecting to receive:

  • 1 pint blueberries
  • 6 ears sweet corn
  • 3 lb. Yukon gold potatoes
  • 1 bunch rainbow Swiss chard
  • 1 bunch collard greens
  • 2 ct. cucumbers
  • 1 pint cherry tomatoes or approx. 1.5 lbs. heirloom tomatoes (about 3 depending on size)
  • 1 package chicken bratwursts
  • 1 lb. yellow wax beans
  • 2 ct. green peppers
  • 1 cantaloupe
  • 1 package pork spare ribs
  • 1 jar Pope’s BBQ sauce

It looks like we got regular slicing tomatoes and some cherry tomatoes.  We were also shorted the BBQ sauce, but my husband was able to pick it up on his way home from work.  So, it’s here, but missed its photo opportunity.

We’ll have the chicken brats for lunch or dinner on Sunday.  We’ll either grill them or braise them in beer.  The kids have really been enjoying the cucumbers for snacking.


I’ll be making some fajitas Sunday or Monday.  I’ll use a couple of onions that I still have along with the collards or chard and peppers in them.  The blueberries will be lucky to be around after breakfast tomorrow.


We never got around to our Ohio City pasta last week, so I’ll probably make the béchamel sauce this weekend and use the tomatoes.  The cherry tomatoes will make good snacks for the guys of the house tomorrow.


The beans will make a great side dish in the next couple of days.  We’ll probably cut the cantaloupe up this weekend and eat it, but I am interested in trying Jane Snow’s cantaloupe gelatin dessert recipe.


Both the corn on the cob and ribs are on tomorrow’s lunch menu.  I think we’ll be grilling!


The potatoes will last a few days, and I don’t have an immediate plan for them.  Either the collards or chard will go into our fajitas.  The other will probably go into a quiche or just be sautéed for a side.


It’s been fun getting the large from our Fresh Fork CSA.  But, on Friday evenings, our fridge is packed to the max.  We have been trying to use local eggs, milk and yogurt.  When we add that stuff to the contents of our bag, it makes for a well stocked kitchen.  It also means that we don’t need the grocery store much and prioritize our meals to use up bulky items first.  I can’t wait to see what we are getting next week.


During last summer’s CSAs and farm visits, I ended up with some rhubarb.  I knew I didn’t want to make cobbler or pie.  So, I decided to freeze it and save it for sauce at a later date.

I washed the rhubarb and cut it into 2 inches chunks.  I froze it in 3 quart bags.

Monday, I decided was the day to make sauce.  I had purchased some ham loaf from Fresh Fork CSA a few weeks back and I thought that honey rhubarb sauce would be good with ham loaf balls.

  • 7:30AM get out crock pot, add 3 q.t bags of rhubarb, 2 qt. homemade tomato sauce, turn crock pot on low
  • 7:50AM add one cup of chopped onion from the freezer
  • 8AM leave for JCC
  • 12:30PM stir
  • 1PM stir
  • 1:15PM add one cup honey from The Gyette Family.  It’s local, but definitely not my favorite kind.  Stirred in 1 cup of cider vinegar
  • 3PM used the immersion blender to make the sauce smooth
  • 3:05PM added spices 4 t garlic, 2 t mustard powder, 2 t Worcestershire sauce, 2 t salt, 2 t smoked paprika
  • 3:10PM left lid off and cooked on high
  • 4PM stirred in 2 T molasses
  • 4:40PM added 2 cans of tomato paste
  • 5PM added 1 t ancho chili pepper
  • 6:15PM Stephen comes home from work and says it’s good
  • 8:45PM I went to bed and left it on warm
  • 7:40AM Tuesday morning, I added 1 t liquid smoke and 1 t mustard
  • 8AM covered and turned up to low and left for the JCC again
  • 12:00PM tasted it – yum.  turned off crock pot and ladled into jars
  • 1PM cooled, topped jars and put in fridge

The entire ingredient list:

  • 3 qt. chopped rhubarb
  • 2 qt. home made tomato sauce (it was kind of thin)
  • 1 cup chopped onion
  • 1 cup honey
  • 1 cup cider vinegar
  • 4 t garlic
  • 3 t mustard powder
  • 2 t Worcestershire sauce
  • 2 t salt
  • 2 t smoked paprika
  • 2 T molasses
  • 2 cans of tomato paste
  • 1 t ancho chili pepper
  • 1 t liquid smoke

If I were to make the sauce again, I’d add everything except the liquid smoke at the beginning and I’d only use 1/2 cup of vinegar to start.

The recipe made about 2 1/2 quarts.  It can not be canned per se since I just made this recipe up on the fly and have no idea what the pH values would be.  I’ll probably share some with a friend, freeze some, and use some with the ham loaf.


Today, since I was in Akron spending time with family, Stephen and the kids picked up our Fresh Fork CSA.  Again, there wasn’t any rain, but there was lots of snow this week.  It sounds like the pick up was smooth.  Thanks to Stephen for taking the photos for this week.

Here’s what we were expecting this week:

  • 1 slab Berkshire spare ribs, approx. 2.5 lbs.
  • 1 pint homemade BBQ sauce
  • 1 lb. stew beef
  • 1 8-oz. portion mixed salad greens
  • 3 lbs. roasting potatoes
  • 2 lbs. organic spelt flour (substitute for your all purpose flour)
  • 2 lbs. organic sweet corn, frozen
  • 1 package Italian Sausage links, approx. 1.25 lbs.

Here’s a group shot:


We had some of this frozen corn at Thanksgiving time.  It was so tasty.  For now, this corn is in the freezer.  We’ll eat the greens in the next couple of days.  They look very fresh and tasty.


We put the ribs and sausage in the freezer also.  With my grandpa’s funeral this week, we aren’t eating many meals at home.


Eventually, we’ll use the stew meat in some stew.  The flour is easy to use in our everyday cooking.


This BBQ sauce was a hit this past summer.  We didn’t get it in our share, so I’m glad we have the opportunity to try it.  We were out of potatoes, so it will be easy to make a meal with this early next week.


Winter has arrived, so we have many shelf stable/freezer items this week.  I’m glad that it will be easy to use everything without any waste.  I plan to get back into the home eating cooking groove by Monday.