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Fresh Fork Market 2012 Summer CSA–week 6

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–week 2

CSA 3 Responses »

Jun 152012

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:

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.

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.

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.

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

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.

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.

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

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.

Geauga Family Farms CSA–summer week 1

CSA 2 Responses »

Jun 052012

Today was our first pickup for our Geauga Family Farms CSA for the summer 2012 season. We are getting the single share this year and our pick up is on Tuesday afternoon at the Whole Foods in Woodmere on Chagrin.

We arrived around 4PM and everything was very organized and well labeled. Nick checked in with April at the table. I really like the addition of the signage this year.

Here’s what we were treated with this week:

Green onions, broccoli

Beets, curly kale

Lettuce, strawberries

We’ll use some onions in our quiche muffins this week. The rest I will chop and freeze for later. Most of the time we use onions in cooking, so having them in the freezer works great for us. The broccoli will make a quick side dish one evening this week. Lately, the kids have been fighting over broccoli. Unless we decide to grill, I’ll probably make Harvard beets with the beets. The greens are also edible, so I’ll be sautéing them with some garlic scapes. The kale will either be made into kale chips (haven’t mastered them yet) or used in our quiche filling. The lettuce will go into salads. We actually didn’t open the strawberries on the way home. Since we still have some, we’re going to make strawberry lemonade spritzers with them. I picked up sparkling water.

It looks like we are off to a great start for the season!

Geauga Family Farms Winter CSA–week 1

CSA 2 Responses »

Nov 052011

Today was our first pickup for our winter Geauga Family Farms CSA. For the 6 week winter program, our pick up is on Saturday at St. Noel church in Willoughby. For the most part, this works well for us although there is the occasional time when we have other plans on Saturday and would prefer not to bother.

Here’s a group shot of what we received:

2 types of lettuce

Sweet potatoes, green onions

Lacinato blue kale, wheat bread

Daikon radish, green bell pepper

Cabbage, acorn squash

We’ll enjoy the lettuce in salads this week. We have some other salad greens as well and they will mix nicely together. We can’t get enough sweet potatoes. Lately, I’ve just been slicing and baking them. We have been using the onions and pepper in unstuffed cabbage and will make that again this week.

By the way, I had no idea we had lacinato blue kale. I was able to check with the farm reps and get a speedy reply! I’ll probably cook it like my other greens. I usually saute them with garlic, onions, peppers and a splash of balsamic vinegar.

The Daikon radish always stumps me. We’ve made “chips” and soup before. I’ll have to see what strikes me this week.

I was surprised that we didn’t get eggs. I thought we were going to get a dozen eggs and a baked good each week. I’m guessing that with the abundance of other items still available that we will get eggs some of the future weeks. I’ve been enjoying the local eggs, but I wasn’t out yet.

It looks like a great week!

Geauga Family Farms CSA–week 20–the final week

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Oct 252011

Today was our last visit to Whole Foods to pick up our 2011 summer CSA. Just about every week, we were greeted by Andrew. He usually works in the kitchen in the morning, but somehow ended up with the Tuesday afternoon CSA gig most of the summer. He was super nice to everyone, especially Nick and Sally.

The photos are dark again this week. Maybe I can figure out some evening lighting for next year. Here’s the group shot for this week.

Let’s take a closer look:

Green onions, green beans

Red Russian Kale, bell peppers

Butternut squash, lettuce

Radishes, apples

Sweet potatoes, tomatoes

Garlic

We’ve been going through a ton of apples this year. Between morning oats, snacks and applesauce, I can’t keep them in the house. We went picking for the last time this year, but I was still glad to see apples in our pick up today.

I still have some cabbage in our fridge. I’ll be making another batch of unstuffed cabbage in the crockpot Thursday. It will use the garlic, tomatoes, bell peppers, and green onion. I love having a recipe that uses many CSA ingredients and is also flexible.

My kids have been asking for sweet potatoes the last couple of days. I usually slice them, season them and bake them. They disappear quickly with a bit of ketchup for dipping.

Lettuce and some radishes will go in lunch salads. The rest of the radishes will go into turnip soup. The green beans make an easy side dish.

I’m not quite sure about the squash yet. I’m thinking about making some butternut squash soup, but I’m not sure of the timing since I need to make turnip soup first.

It’s supposed to get cold this week. I’m glad we have some hearty items that go well with ovens and soup. It’s been a fun season. I’m already excited about the winter CSA.

Geauga Family Farms–week 6

CSA 2 Responses »

Jul 192011

Today we had another pick up for the Geauga Family Farms CSA. It’s week 6 already. The amount of produce has really picked up the last couple of weeks.

Here’s what we received in our family share:

Let’s take a closer look.

Black cherry tomatoes, cucumber

Pickling cucumbers, potatoes

Blueberries, green onions

Onions, peppers (probably hot!)

Cabbage, red raspberries

Lettuce, Swiss chard

Tomatoes, zucchini

Yellow squash

Personally, I’m not much of a tomato fan (unless they are in BBQ sauce, ketchup or pasta sauce), but the black cherry tomatoes were my husband’s favorite last year, so I was happy to see them today. The pickles we made a couple of weeks back should be ready, so we’ll eat them this week and make some more with today’s share. I bought some whole wheat lasagna noodles at the beginning of the season. I think this is the week for veggie lasagna with squash as the highlight.

Some of our raspberries were moldy, I sorted them and used the good ones in raspberry lemonade this evening. It’s so refreshing on a hot day like today. The blueberries probably won’t make it past breakfast in the morning.

I’m going to assume the peppers are hot. Last year, almost all of the peppers that we received were hot. I had a tough time using them since my kids and I don’t really like HOT. For the most part, I ended up chopping and freezing them and then putting them in crockpot recipes like chili a bit at a time.

Have a great week!

Geauga Family Farms CSA–week 5

CSA 2 Responses »

Jul 122011

Today was our 5th pick up for the Geauga Family Farms CSA. I think we have entered the heart of the growing season. Based on what we received today, it looks like the crops are doing well despite such a wet spring.

Here’s what we received in our family share (not pictured are raspberries):

Let’s take a closer look.

Red raspberries, green leaf lettuce

Red leaf lettuce, large onion

Yellow squash, zucchini

Tomatoes, broccoli

Pickling cucumbers, beets

Green onions, kohlrabi

Potatoes, sugar snap peas

Cucumbers

This looks like a pretty easy week to use everything. I may freeze the onions, but I suspect everything else will be used as we prepare meals this week.

Geauga Family Farms–week 4

CSA No Responses »

Jul 052011

Today was our 4th pick up for the Geauga Family Farms CSA. As usual, our pick up items were a surprise. I was happy that we received lettuce since we were out. Between our two CSAs we are getting tons of lettuce and not letting it go to waste. The bounty did not disappoint and we received two types of lettuce.

They are taking applications for partial season shares that will start in a couple of weeks. If you are interested in getting a CSA, let me know and I can send you the application.

Here’s what we received in our family share:

Let’s take a closer look.

One large onion with greens, bunch of radishes.

green onions, cherry tomatoes

tomato, yellow squash

zucchini, rhubarb

kohlrabi, collard greens

2 types of lettuce

beets, snow peas (eat whole in the pod, usually used in stir fry recipes)

We did well with our shares last week. I can say that I had summer squash fritters 3 times for lunch and I’ll probably be having more of them this week. Today, before I picked up our GFF share, I only had some cabbage and cucumber left from last week’s shares.

This week, I’ll be making a tofu stir fry to use the peas along with some of the cabbage from my other share last week. We’ll probably try roasting the kohlrabi, radishes and beets this time. I’ll have to think about the collards. I’m guessing I’ll probably sauté them for lunch one day. I froze some rhubarb last week, so I’ll add this to that bag. I think I’ll end up making a rhubarb dessert soon. The cherry tomatoes are already half gone thanks to Stephen and Nick.

It should be a great week!

Geauga Family Farms CSA–week 3

CSA 2 Responses »

Jun 282011

Today was the third pick up for Geauga Family Farms CSA. Since it was also the first farm field night, my husband picked up our share for us and I took the kids to the farm. I’ll have more on the farm visit tomorrow!

We had received our newsletter and knew we would be getting items like lettuce, strawberries, tomatoes, cherry tomatoes, green onions, zucchini, yellow squash, kohlrabi, carrots, radishes, peas, kale and pickling cucumbers. Our actual items received vary depending on mother nature, which size share and which pick up day – so we always have an element of surprise.

Here’s what we received:

Let’s take a closer look.

3 tomatoes, 1 container of strawberries

2 small bunches of green onions (pictured together), container of cherry tomatoes

2 heads of romaine lettuce, 1 head of red leaf lettuce

2 yellow squash, 2 zucchini

2 kohlrabi, small bunch of carrots

bunch of radishes

Here’s our plan of attack:

We’ll have more salads with the lettuce. I’ll probably make squash fritters again with the onions and squash, since everyone liked them this week. I just pickled some radishes, so I think these will go in salads and in our kohlrabi au gratin dish. The carrots and cherry tomatoes will get eaten (with our without salads). The strawberries will either get eaten at breakfast in the morning, or may make their way into a strawberry rhubarb dish. I’m almost hesitant to say this is a pretty easy week.

Update on last week:

I ended up making kale pesto with the kale. Most of the other items were used as planned. I did freeze a few tomatoes, some garlic scapes and some onions for future use.

Recipe: Summer Squash (like zucchini) Fritters

CSA, Recipe 2 Responses »

Jun 262011

I made this recipe today and served them with potato salad and chicken bratwursts. It was a super easy and surprising light dish. Since we’ll be getting lots of squash this summer, I think this dish will get made often. I also plan to experiment with different seasonings as we go.

Recipe: Summer Squash Fritters

Summary: As usual, all measurements are approximate.

Ingredients

1 medium or 2 small summer squash (like zucchini)
1/2 t salt
1/4 t black pepper
1/4 t Penzeys Ozark seasoning
1 large egg
1 green onion, chopped
1/2 cup whole wheat flour
approximately 1/4 cup olive oil for frying

Instructions

Peel and great squash.
Sprinkle with salt and let sit for 5 minutes.
Drain and/or squeeze out as much juice as possible.
In a mixing bowl, lightly beat egg.
Add squash, pepper, seasoning, green onion, and flour.
Mix well.
Heat 2 T of oil in a nonstick skillet on medium heat.
Drop 2 T of batter at a time into skillet until the skillet is full (approx. 6 fritters).
Gently flatten with a spatula.
Cook 3-5 min on each side until golden in color.
Drain on plate lined with paper towel.
Continue until batter is used, adding more oil as necessary.

Quick notes

Ozark seasoning contains salt, pepper, garlic, thyme, sage, paprika, mustard, ancho, celery, cayenne, dill weed, dill seed, caraway, allspice, ginger, cardamom, bay leaf, mace, cassia, savory, cloves. Feel free to season to your taste. Serve with yogurt, sour cream, honey mustard or other sauces.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 3

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