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Fresh Fork Market Winter CSA–week 4

Dec 062012

Today, we had our 4th winter pick up of our Fresh Fork Market CSA.

Here’s what we received in our bag this week:

Here’s what we were expecting this week:

Winter Week 4:

1 smoked ham hock
2 lbs. black turtle beans
1 lb. kale
2 acorn squash
3 lbs. sweet potatoes
Aprrox. 1 lb. onion
1 head broccoli (or 1 bag broccoli shoots…which are just smaller heads)
1 package chorizo or Italian sausage
1 bunch beets with tops
1 bag mixed salad or braising greens
1 stalk Brussels sprouts
1 quarter peck empire apples

I haven’t given much thought to how this week’s items would be used. I’ll probabaly cut the sausage into pieces and bake it in the oven. Although, a crock pot batch of Italian sausage with peppers and onions might be a great meal for a busy swim lesson night next week. I’ll probably make soup with the ham hock. I don’t feel the need to be extra creative in the kitchen since holiday time. We haven’t even put our tree up yet.

Last time we got beans, I cooked them in the crock pot and then froze them in 1-2 cup portions. That worked quite well and I haven’t had to buy canned black beans in ages. We were out of apples, so these will go into oatmeal as early as tomorrow.

The sweet potatoes weren’t in the best shape, I’ll probably just make mashed potatoes with them. Beets will go into Harvard beets. It will be a smaller batch, but enough for one or two of us to have them for a side.

I haven’t stuffed acorn squash yet this winter. I like to make a stuffing with squash, sausage, cheese and rice. Yum! The onions will get used in general cooking.

I can not get enough of the sprouts this year. Love them! This kale is some of the prettiest that I have seen all year. I will probably make a quiche with it.

I never know what to do with these mixed greens. They are bitter and tend to have lots of stems. The broccoli on the other hand is always fabulous and will probably get cooked tomorrow.

It was nice to stock up on milk and yogurt at the truck. Too bad I didn’t think to buy eggs. There’s always next time!

Fresh Fork Market Winter CSA–week 1

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Nov 082012

Today was the first pick up for the winter program with our Fresh Fork CSA. It was also our first pick up in the dark. Since we are on to the winter program, Mayfield is no longer a pick up site, so we pick up in Beachwood. Thursdays, Nick and Sally have swim lessons, so we pick up on the late side around 5:30PM. Stephen is a great help and set up the lights for me so I could take decent photos.

Here’s what we were expecting this week:

Winter Week 1:

1 whole pasture raised chicken, approx. 5 lbs.
2 spaghetti squash (unless we have a few enormous ones)
1 half gallon apple cider
1 quarter peck Winesap apples
1 handful sweet peppers (all of them are sweet, even though some look hot)
1 bunch turnip greens
1 bunch kale
1 head cauliflower
1 dozen eggs
1 bunch beets with tops
1 stalk Brussels sprouts
1/2 lb. bag stir fry mix

And, it’s exactly what we received.

I was excited to see the Brussels sprouts. I’ve been eyeing this recipe from my pal Katie. I’m thawing my bacon for it now. I have all of the other ingredients on hand. We were out of eggs, so I was glad to get them in my bag this week. I’ve made the butternut squash custard drink a couple of times now and don’t want to be out of eggs just in case I want to make it again.

These are the turnip greens. We don’t get them too often. My go to recipe for greens that I don’t know what to do with is quiche. So, I’ll probably make one of them this week. It will include some leftover chicken and turnip greens. And, it’s another reason that I’m glad we got eggs this week (although I also have some eggs frozen that I could use). I like cooking the whole chickens. We had them a lot growing up, so they never intimidated me. I like making stock and using all of the pieces.

The different colors of cauliflower have been fun. I’ll make this as a side dish and maybe serve them mashed. The stir fry mix will go into a stir fry. Wasn’t that an original idea. I may combine it with some spaghetti squash and serve it Asian style.

My family isn’t a big fan of the spaghetti squash with tomato squash. I need to investigate some additional recipes for it. The peppers will go into chili that I am making tomorrow.

I’ll probably just sauté the kale. I don’t have anything specific in mind. I’ll make Harvard beets and use the greens in some eggs this week.

Apples almost always go in oatmeal and for snacks. These will be no exception. I don’t like apple cider. I may decide to try it again some day, but it always has given me a headache. That being said, Stephen, Nick and Sally all like it so they will enjoy it this week.

So, our winter season is off and running. Three weeks in a row and then we go to every other week until May. I love the CSAs, but I am also looking forward to a break in the action so we can use some of our preserved food. I also need to start cooking some of the lamb soon.

Fresh Fork Market 2012 Summer CSA–week 18

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Oct 052012

Today was a rainy, but very green pick up. We haven’t seen this much green since the spring.

Here’s what we were expecting to receive this week:

1 lb. city chicken (cubed Berkshire pork)
1 head broccoli
1 bunch turnips
1 spaghetti squash
A handful Croatian peppers
1 bunch beets
1 bunch mustard greens
1 head cabbage
1 bunch kale
1 head cauliflower
1 lb. bulk Italian Sausage
Approx. 1 lb. onions
8 oz. piece smoked cheddar cheese

We actually had our choice of the city chicken or a pork tenderloin. We haven’t had tenderloin in ages and I had never had city chicken. I ended up buying one as an extra. The Italian sausage I cooked up to go with some pasta for dinner tonight.

Turnips are hard for me, but I’ve been perusing some new recipes. Cabbage is always welcome in our house. I’ll probably make unstuffed cabbage this week.

Local broccoli is one of my favorites. It will probably be part of tomorrow’s dinner. I’ll use the peppers in quiche or chili this week.

I’m going to prep the greens by sautéing all of them in the morning. That way they will be easy to add to quiche, eggs or other dishes throughout the week.

I’ll probably include the onion when I sauté.

The smoked cheddar will go into quiche or perhaps some butternut squash burritos that I was just reading about. We ate most of the cauliflower at dinner tonight. The left over will be part of lunch tomorrow.

I love winter squash, but spaghetti squash is not my favorite. I must research a new way to prepare it. We are still finishing up our last two.

I missed apples this week. Hopefully, Stephen will be taking the kids picking tomorrow and we can make some applesauce this week. Last year, we canned many quarts and still didn’t have enough to get through the winter months.

Fresh Fork Market 2012 Summer CSA–week 15

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Sep 132012

We have plans tomorrow evening, so we picked up our CSA in Beachwood today. There was quite a line when we arrived, but it moved quickly.

I love the colors this week!

Here’s what we were expecting:

1 bunch golden beets
Approx. 2.5 lbs. San Marzano Roma Tomatoes
Either heirloom tomatoes or 1 pint grape tomatoes
1 pint yummy pepper mix (all sweet peppers)
1 lb. Berkshire bacon
1/2 lb. mixed baby greens (chard, kale, arugula, mizuna, and more)
1 head cabbage
1 quarter peck Gala apples
1 head broccoli
8 oz. grass-fed smoked cheddar cheese
1 half pint of either Pappy’s pepper butter (like a sweet and tangy homemade mustard) or 1 half pint of Pappy’s Candied Jalapeños (semi-hot jalapeños in a honey syrup)
A handful of colored peppers (red long peppers probably early week and purple peppers later week)

I’m not sure what happened, but we ended up with eggs and spaghetti squash. We didn’t get broccoli. I can see the switch with broccoli and squash – but eggs? We also got lettuce, but I think that was a deliberate attempt at BLT ingredients.

I have two spaghetti squashes. I’m thinking about making it Italian style and serving it like spaghetti. I think everyone in the house will eat it like that (especially with cheese on it). The head of cabbage is pretty small. I think I’ll keep it a few days and then make some of my coleslaw.

We’ll be eating apples in our oatmeal. Also, I ordered a new dehydrator and I’m anxious to try fruit rolls, so some puree might be in order. These are really good paste tomatoes, so they’ll end up in sauce at some point. For now, the freezer will be their home, along with the heirloom tomatoes. We have an over abundance of tomatoes this year, but we aren’t getting them all at once, so it’s harder to make and can sauce.

The Pappy’s Pepper Butter is medium hot. I’m not a fan of hot things, but I’m determined to try this and a few other things that are on our shelf soon. My goal is to eat from our house as much as possible.

Delicious bacon never goes to waste around here. I didn’t get it in the freezer right away, so it’s thawing in the fridge. We’ll probably have it on Saturday or Sunday. I wasn’t expecting eggs and we have an overabundance. I’m going to gift a dozen to my mom since she’s helping with the kids tomorrow.

I don’t think I’ve ever tried this cheese, but there are very few that I don’t like. All of the peppers this week should be sweet (not hot!) and I’m happy about that.

We also got some mixed greens. This batch looks pretty good to me, so I’m going to have a big salad for lunch tomorrow. I’ve gotten away from lunch salads and need to get back to them since they are delicious.

We still have some beets from the other week, so I am going cook all of them all of them tonight or tomorrow. I’ll probably make a big batch of Harvard beets since we haven’t had them for a while. The lettuce looks very tasty and will be good in salads or maybe a BLT.

There’s 7 weeks left and I’m already getting sad that the season will be ending soon. It’s a good think there’s a winter program starting sometime in November.

Fresh Fork Market 2012 Summer CSA–week 13

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Aug 292012

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.

Geauga Family Farms CSA–summer week 13

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Aug 282012

We picked up our share at Whole Foods today. Turns out they are in the middle of a remodel of the whole store. It was a mess. Usually, I can easily pick up two or three things to round out our needs, but not today. There were several things on my list that weren’t worth hunting down. I’m hoping that we get fruit in our bags again soon. I know apples were hit hard this year, but I still hope we see some soon.

Here’s a shot of what we received this week:

Mixed cherry tomatoes, onions

Lettuce, mixed bell peppers

Green beans, yummy orange snacking peppers

Slicing tomatoes, patty pan squash

Beets with lovely green tops

With the holiday weekend approaching and Nick starting preschool soon, we are taking a trip this weekend. So, all of our food needs to be packed, preserved or eaten. We used two peppers, one tomato and one onion in tonight’s dinner. I sautéed them to go with some Italian sausages that I had thawed today. The other pepper was rotten and needed to be pitched. I haven’t received anything bad in a while, but it happens occasionally.

I’m going to just freeze the slicing tomatoes. The cherry tomatoes will be good snacking for Stephen and Nick. We’ll have salad using the lettuce for the next couple of days. The snacking peppers probably will be eaten tomorrow. They look delicious. The green beans will make a nice side dish for lunch tomorrow. I have some beets in the fridge already, and I’m expecting some more tomorrow. I suspect they’ll all be made into Harvard beets tomorrow night. Efficiency this week is especially important. I’ll cook the greens with some eggs for breakfast or lunch tomorrow or Thursday. I’ll probably just shred and freeze the squash.

I’m feeling lazy in the cooking department. Some weeks, there is just too much going on to cook lots of recipes. Lately, dinners have been quickly thrown together without much of a plan. I am looking forward to more of a routine in upcoming weeks and the opportunity to spend a bit more quality time in the kitchen.

Fresh Fork Market 2012 Summer CSA–week 10

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Aug 102012

We picked up our bag at Mayfield this week. It was the heaviest bag ever. I had to split it into two bags to carry it to the car.

Here’s what we were expecting to receive this week:

1 dz. eggs
1 piece gouda cheese
A handful of hot Hungarian peppers
Approx. 2 to 3 green peppers, depending on size
1 head cabbage (most will be green)
Either 1 pint mixed color cherry tomatoes or about 1.5 lbs. heirloom tomatoes
1 lb. green filet beans
2 ct. cucumbers
1 pint blackberries or approx. 1.5 lbs. peaches
1.5 lbs. spelt berries
1 bunch beets
1 lb. chorizo
1 head broccoli
2 ct. patty pan squash
6 ears sweet corn

I’m going to be preserving peppers and squash tonight. We have enough of both to can or freeze. I’m also going to make a small batch of pickles with my cucumbers since I have a few.

We ate the sweet corn for dinner. This is one of the weeks when dinner was determined bulkiness.

We’ll be having beans with lunch tomorrow. I’m not sure about the tomatoes, but they might just get pureed and frozen for later.

The cheese will keep a few days. The peaches won’t be ready to eat for a couple of days, but will go great in our oatmeal.

The carrots will make a side dish for dinner tomorrow. These peppers are hot and that is my least favorite Fresh Fork item. I’ll probably just freeze them for chili this winter.

We have an abundance of eggs and I’m going to make some custard tomorrow. I’m also going to hard boil some to have for snacks. The chorizo was partially thawed, so it will become part of lunch tomorrow.

The spelt berries are in the pantry. The beets will get used tomorrow. I’ll probably make Harvard beets again. It’s a household favorite.

The cauliflower was dinner. I made it “mac and cheese” style. I used the cauliflower (received instead of broccoli) as the pasta and made a white cheese sauce that used Mayfield Road creamery Smoked Gouda. It was delicious. I don’t have plans for the cabbage yet.

I’m leaving town on Sunday and will be back late on Wednesday. I should have taken a vacation week with Fresh Fork, but I wasn’t really thinking. I’m going to prepare and preserve as much as possible before I leave. My goal is for Stephen to have food for while the kids and I are gone, but not be overwhelmed when he tries to find something in the fridge. I did sign up for vacation next week. That will give me a few days of recovery when I get back. Our freezer is pretty full right now. I just need a couple of days to make some jam and get a bit organized. I’m hoping to make time for that next weekend.

Geauga Family Farms CSA–summer week 7

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Jul 172012

It’s week 7 of our Geauga Family Farms CSA. We made our pick up at Whole Foods and headed home as quickly as possible since it’s 97 degrees outside.

Here’s what we received in our small share this week:

tomatoes, pickling cucumbers

onions, cucumbers

zucchini, cherry tomatoes

beets, lettuce

green beans

I think we’ve passed the heavy greens part of the season with all of the heat lately. I suspect, we’ll see more greens when the weather cools toward the end of the CSA season. The tomatoes will be great for salads. Stephen and Nick like them. Sally and I do not. If anyone has any tips on learning to like the texture of tomatoes, please let me know.

I’m going to make refrigerator pickles with both types of cucumbers this week. I need to slice the onion for a cabbage dish that I am going to make. I used the reserved onions in tonight’s dinner, so I need to replenish. I had some squash grilled at an event this past weekend, so I decided to just make zucchini straight up tonight. I’m not sure what I don’t eat it like that more often. This week’s zucchini will be eaten with minimal preparation.

I’m going to venture out of my comfort zone on the beets and try to use one raw on some salad. I may also use some on a quesadilla of sorts. I’ll let you know how it turns out. The beet greens weren’t worth keeping this week.

The lettuce will go to salad and the beans will be a great side dish in the next day or two. I was sad that we didn’t receive any fruit this week. I was expecting blueberries. The ones we received the last couple of weeks were so good. I have plans to go picking on Thursday, so I’ll be able to replenish our supply then.

With all of my preparations over the weekend, I feel very caught up in the kitchen and ready to tackle this week’s share.

Fresh Fork Market 2012 Summer CSA–week 6

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Jul 132012

Due to some other plans today, we picked up our bag yesterday. The flexibility is awesome.

WOW, I need to get a better photo set up as I am having trouble fitting everything in one frame! This week’s bag is great. I’m still getting used to the vast amount of stuff in a large vs. the small that we subscribed to last year. I’d never go back to the small.

Here’s my attempt at a group shot.

Here’s what we were expecting to receive:

1 whole chicken
1 pint blueberries
1 head leaf lettuce
2 ct cucumbers
2-3 zucchini/squash
1 head red cabbage
About 3 tomatoes, depending on size
1 lb. apricots
1 bunch beets or 1 bunch carrots (rotating for the next two weeks, everyone will get each)
2 lbs. peaches
1 bunch green onions
1 lb. green beans
1 package of ravioli
1 bunch Swiss chard

Our chicken was partially thawed. I’m guessing that was due to the excessive heat yesterday. So, instead of putting it straight in the freezer, it’s thawing in our fridge. That made fitting everything in the fridge a bit challenging, but we managed. I’m hoping to cut it up and have Stephen grill it for dinner tomorrow. We’ll see how that goes. Usually, I roast them whole. I’m going to cut the onions up and freeze them.

I’m not sure about the red cabbage. I may use some of it in a slaw, but I need to do a bit more research. The cucumbers have been great for salads and snacking. I keep thinking about making some pickles, but they keep disappearing.

We’ll grill the zucchini with the chicken. The apricots almost didn’t make it through dinner. After packing lunches today, there’s one left.

The peaches have been great for snacking or in our oatmeal. These need another day or two to ripen. With our abundance of lettuce, the tomatoes will be great in the salads (for Nick and Stephen).

I made a simple white sauce to go with the spinach and garlic scape pasta last night. The pasta was on the strong side, but it was definitely tasty. You can’t really tell from this photo, but this is the biggest head of lettuce ever.

After going to the Beet class last week, I’m excited to make puree and freeze it for future pizza! These are the best beet greens that I’ve ever seen. I’m going to use them tomorrow so I can enjoy them. The four of us finished the blueberries this morning at breakfast. It’s a good thing that I picked 15 pounds for the freezer this week.

The green beans have been tasty this year. These will make a great side dish with one of our chicken meals. I’ll probably use the Swiss chard in some eggs for breakfast tomorrow.

This weekend is all about using up the bulk. Our fridge is overflowing with fresh goodness. Hopefully, by Sunday night, we’ll have it a bit more under control.

Fresh Fork Market 2012 Summer CSA–weeks 4&5

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Jul 062012

Last week, I was still on vacation for week 4, so I didn’t do a pick up. My friend Kelly was nice enough to send me a few photos. I was jealous when I received them on my phone, even though I was at the beach. I love her photos!

Here’s the list of items for the week:

1 quart of yogurt
1 pt of black raspberries
Assorted tree fruit
1 package Italian Sausage links, 1.25 lbs.
2 ct zucchini
1 bunch radishes
1 head green leaf lettuce
1 bunch kale
1 head kohlrabi
1 red bulb onion
1.5 lbs hoop house tomatoes
2 ct cucumbers
1 head broccoli or cauliflower, whichever comes in
1 jar strawberry balsamic sauce made from leftover week 1 strawberries

The highlights were the fruit. She received apricots, plums as an add on, raspberries, and Clark Pope Catering’s Roasted Strawberry Balsamic Sauce. Kelly mentioned that the plum were like heaven in a paper bag. Even though I wasn’t here last week, I was able to get a bottle of the sauce. I’m excited to try it out.

Now onto this week’s bag!

It was 95 degrees when we picked up our bag. This has been one hot day! I was glad to quickly get everything home and unloaded.

Here’s what we were expecting to receive:

1 whole chicken or pork roast
1 bunch beets
2 bulb onions
1 bunch carrots or 1 head kohlrabi
Approx. 2# tomatoes
1 baby bok choy
2 lbs. peaches
1 bunch spinach
1 lb. garlic scape and black pepper linguini
2 lbs. apricots
2 ct. cucumbers
2 ct. zucchini

We love the spinach. It’s quite versatile. We already used some in our white sauce tonight. I’m not a big tomato person. I think they are “guishy”. I’m such a texture eater. I’m not sure if I’ll ever like them. Some other Fresh Fork CSA folks were talking about having a tomato tasting party. I might be swayed to participate if that were to occur. For now, these will be eaten by Stephen and Nick or I’ll use them in sauce.

I have a total of 4 zucchini and I am making fritters for lunch tomorrow. I’m not sure why we got extra cucumbers, but they are great for snacking and salads. Since we don’t have any lettuce at the moment, I suspect these will become snacks for the weekend. I may try my hand at a quick relish.

Some of the onion will go into our pulled pork and coleslaw recipes. The rest will be chopped and frozen for future use. We ate almost all of the carrots at dinner. The leftover ones will be gone at lunch tomorrow.

Our apricots aren’t going to last long. They are very ripe. I’m thinking of making smoothies with them tomorrow since it’s going to be another scorcher. I contemplated an apricot dessert, but I’m not sure I want to turn on the oven. Maybe, I’ll get creative. We’ve been enjoying peaches in our oatmeal each morning. With 4 of us, these won’t last long.

Bok choy always stumps me. I just don’t have a great go to recipe for it. It usually just ends up in a stir fry for Stephen. I’m going to make pulled pork with the roast tomorrow. I am going to put the crock pot in the basement so our whole house doesn’t heat up while it cooks.

We’re going to grill the beets this week. We have a kohlrabi to use as well. We didn’t get our pasta when we picked up our bag. Since I was out anyway, I stopped back to get it on our way home from the spray ground. It went straight to boiling water for dinner and had already missed it’s photo opportunity.

I’m not going to say that every CSA week is easy, but I like feeling like I finally have the hang of it. I’m looking forward to eating fresh and local this weekend.

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