Fresh Fork Market 2012 Summer CSA–week 13

CSA No Responses »
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:

IMG_4680

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–Winter CSA week 4

CSA 1 Response »
Dec 032011
 

Today was the 4th pick up for the winter Geauga Family Farms CSA.  Stephen took the kids for the pick up while I made a quick Kohl’s trip.  We met up back at home where I quickly photographed before we headed to the Cleveland Museum of Natural History.  Ironically, I had a class about sustainable eating and supporting the local food movement!

Here’s a group shot of what we received:

IMG_7510

Let’s take a closer look:

Leaf lettuce, apples

IMG_7511IMG_7512

Loaf of pumpkin bread, potatoes

IMG_7514IMG_7516

Butternut squash, red leaf lettuce

IMG_7517IMG_7518

Bok choy, collard greens

IMG_7519IMG_7520

Beets

IMG_7521

Aside for some mandarin oranges from yesterday’s Whole Food sale, a few potatoes and a couple of onions,  we were out of everything fresh.  So, today’s pick up was welcome in our fridge.

Both of the lettuces will go into salad.  I’m thinking of using some leftover chorizo and beans and making some type of Mexican inspired salad.  The apples will go into oatmeal.  When we have apples available, we use them in our oatmeal.  The rest of the time we use frozen or home-canned fruit.

Half of the pumpkin bread is already gone.  It’s extremely good.  We’ll have the potatoes as part of dinner one night this week.  Since butternut squash is one that can be peeled, I’ll probably roast it in chunks with cinnamon, pepper and olive oil.

I’ve been making Asian bok choy for Stephen with garlic and sesame oil.  He seems to like it and it gives him an Asian dish.  Sesame is not really my thing.

I haven’t decided on a collards dish yet.  We’ve tried several.  It’s still hit or miss on whether we like the end product.  Clearly, I need a consistent go to recipe for them.

We haven’t made Harvard beets lately, so I’ll be making them this week.

Originally, we were supposed to get eggs each week.  They have new chickens and the production has not been as anticipated.  I was surprised that we didn’t get them this week since we didn’t have a pick up last week.  But, I have more than a dozen left from our other CSA, so we aren’t out yet.

We also placed an add on order for a half gallon of local maple syrup ($25).  I’ve been reading up on making maple coated pecans and some eggnog type of beverages that used maple instead of sugar, so I thought we should stock up.  It’s hard to believe that new maple syrup will be available in less than 4 months.

IMG_7539

It’s nice to be stocked back up on fresh items.  It’s hard to believe that there is only 2 weeks left of this short winter CSA.

Geauga Family Farms CSA–week 17

CSA No Responses »
Oct 042011
 

We picked up week 17 of our Geauga Family Farms CSA today.  Andrew was on vacation, so we were greeted by Sarah.  The set up was a little different, but the pick up was smooth.  We have a nice routine.  We go into the store, get a cart, stop by for a sample of pineapple, buy anything we need (usually yogurt, cheese, bananas or the like), use a reusable bag, get two wooden nickels, let the kids color, get our veggies, and then leave.  It works for us and both Nick and Sally look forward to our CSA pickup at “The Little Whole Foods”.

Today’s box was lighter than the last few.  We didn’t have any melon or squash.  Here’s a group shot:

IMG_6139

You might be wondering about the dark wooden background.  We didn’t get a new table.  But, our kitchen table where I usually take the photos looks like this.

IMG_6124IMG_6111

I picked up 2 bushels of pears from Eddy’s on Monday. They aren’t quite ripe enough to can. So, our table was out of commission. Nick and Sally had a picnic breakfast today. Nick wants to have one everyday. I don’t think that will happen. They ate raisins, graham crackers and pears. By lunch time, I had put away enough stuff from our vacations that they used the dining room table.  Since that space was clean, I used it to take the CSA photos today also.

Let’s take a closer look at the veggies.

Collards, leaf lettuce

IMG_6118IMG_6121

Romaine, bell peppers

IMG_6123IMG_6126

Tomatoes, garlic

IMG_6127IMG_6128

Poblano peppers, onions

IMG_6129IMG_6131

Apples, green beans

IMG_6132IMG_6133

Sweet potatoes

IMG_6134

I was in Hawaii two weeks ago and I was also out of town most of this past week.  I’m feeling a bit out of the loop on the CSA.  I am glad that this is an easier week.  I’m going to make some stuffed collard wraps with the collards.  The lettuce, bell peppers and probably tomatoes will go in salads.  If we don’t use the tomatoes up, I’ll freeze them.  I have some others frozen and will make sauce or chili with them soon.   I have Stayman (tart) apples from Delaware to use up and will mix these apples with them for sauce.  The green beans will be an easy side dish.  I’ll probably freeze the onions, other peppers and garlic.  For the sweet potatoes, I’ll probably slice them for sweet potato fries.  Everyone in my house likes them and with the cooler temperatures, the oven sounds more appealing these days.

It’s hard to believe that it’s October already!  I’m excited for the upcoming winter CSA season.