Fresh Fork Market 2012 Summer CSA–week 14

CSA 1 Response »
Sep 072012
 

We were back to our regular pick up this week at Mayfield High School.  It’s the time of the year where there’s a changing of the guard with the truck staff.  Today, we were greeted by Kirsten.  It was nice to see her, but it was busy and we didn’t have time to chat.  We can expect to see her at Mayfield for the rest of the season.  That will be very nice.

Here’s an overview of what we received (minus the watermelon):

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Here’s what we were expecting:

  • 1 large watermelon
  • 1 head green leaf lettuce
  • Approx. 2 eggplant
  • 1 bunch carrots with tops
  • 1 pint grape tomatoes or Approx. 1.5 lbs. heirloom tomatoes
  • 1 quart concord grapes
  • Approx. 1 lb. red slicing tomatoes
  • 1-2 onions depending on size
  • 1 bulb garlic
  • 1 lb. beans
  • 1 lb. roasted red pepper linguini
  • Red peppers
  • 1 lb. bacon breakfast patties
  • 1 bunch leeks
  • 3 lb. bag potatoes

The green beans are dark and rich in color.  I think I’ll pull a roast out of the freezer for Sunday and serve them as a side dish.  I’m tired of tomato season.  It’s nice that farmers are figuring out ways to grow them longer during the growing season using hoop houses and such, but I don’t really care for tomatoes and I’ve been spending my energy elsewhere, so I have tons of frozen tomatoes in the freezer for chili, soup and other dishes and I’m looking forward to the end of adding to it.

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I froze the grapes from last week in hopes that we would get them again.  I’m going to make grape sorbet or jam with them.

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Onion and garlic is status quo at this point.  They’ll end up in soup or fajitas this week.

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I’ll probably use the carrot and leek in our tomato soup.  Nick had fun making it last time, so I thought I’d let him cut up veggies for it again.

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I’m going to roast the peppers and add them into a white sauce to serve over the pasta.  It’s red pepper linguini, so that should mesh nicely.

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I’ll be cooking the breakfast patties soon since we let them thaw when we were out this evening.  I’m always at a loss for egg plant.  I’ll probably roast it with onions, beets and other veggies tomorrow and see if something else inspires me.

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The potatoes will go great with our roast.  The lettuce will make a couple of good salads.

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I’m glad to see that melon season isn’t quite over.  This will be great to have around this weekend.  It’s on the larger size, but I suspect it will be gone by Monday.

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I’m hoping to cook at home a lot this weekend.  We have lots of great looking stuff to use this week.

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:

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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.