Here’s a group shot of today’s pickup:

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

• 1 bunch carrots with tops
• 1 head jumbo white stem bok choy
• 1 lb. ground pork
• 1 lb. ground beef
• 1 head broccoli
• 1 butternut squash
• 2# turnips
• 1 bag salad mix, lettuce
• 2# bag of sauerkraut
• 1 quarter peck Empire apples
• 2 frozen pizza dough balls
• 1 package goat feta cheese
• Baby Peppers (came in last week’s package)

The carrots will make a nice simple side dish.  Everyone likes them in our house, so these won’t last long.  The pork and beef is intended for meatloaf.  Maybe Stephen will make his famous meatloaf this weekend.  That would be delicious.

I’ve started looking at lamb recipes and found a Lamb and Feta Stuffed Cabbage recipe.  I think the feta will go into that recipe soon.

We were almost out of apples again.  Those will go into oatmeal.  I can’t get enough winter squash.  I’ll be roasting this along with pie pumpkins that I picked up today.  Uses are endless.

For the first time, we received fresh sauerkraut.  I’m excited to try it, but I am also glad that it will keep a while in the fridge, so there’s no hurry.  This broccoli looks outstanding.

We’ll have it as a side along with pizza for dinner tomorrow.  With Trick or Treat, we’ll need an easy to clean up meal.  The lettuce will go into salads tomorrow or Saturday.

I’m not sure about the bok choy, but I am thinking a stir fry like we made with the Napa cabbage last week.

I don’t have any current plans for the turnips, but I am glad they will last a while.  Maybe we’ll make soup later in the week.

I’ve enjoyed trying out the large package this year.  I’d never go back to the small.  I love the bag size for us.  It worked really well.  I’m not interested in the full access package.  I like getting the variety in the large and then supplementing with extras as needed.

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

• 1 pack pork loin chops
• 1 bag corn crackers
• 2 lb. black turtle beans
• 1 pint salsa
• 1 bag mixed salad greens
• 1 pint sorghum syrup
• 1 dozen eggs
• 1 lb. assorted sausage
• 1 lb. sweet corn
• 1 lb. kale, bunched

Here’s a group shot:

We’ll use the beans in a combination of a Mexican casserole and also black bean burgers.  The ground pork will also go in our casserole.

The pork chops are the best.  We’ll probably just season them and bake them in the oven.  The corn was frozen last summer and it’s been delicious.  We’ll add it to our Mexican dish or use it as a side.

The sorghum syrup was a head scratcher last year.  We ended up using it in a bbq glaze type of sauce that we put over ham loaf.  It was delicious.  I have no idea how we made the sauce, so we’ll be experimenting once again.  I’m thinking of using it as the main sweetener in some homemade sauce.  So far, tomato sauce, vinegar, spices, onion, peppers and syrup come to mind.  I’m not a huge fan of this type of greens, but we do our best to eat it in salads.

I’ll be putting the kale and salsa in our casserole as well.

Everyone in our house loves these chips.  If they don’t get eaten first, they’d be a nice addition to our Mexican meal.  Eggs are so easy for us to use.  I just saw a recipe for some muffin casserole bites that are egg based.  I think I’ll try it this week.

We picked up a few extras as well.  Krispie treat granola ($5) and 2 yogurts ($5 each).

I’m excited for this week because I can do just a little cooking and have several meals.  Sometimes I like being a lazy cook.

Here’s what we were expecting to receive this week (times two):

Small CSA:

• 1 lb. ground veal
• 1 lb. ground pork
• 1 pint grape tomatoes
• 1 large head of cabbage
• 1 bunch collard greens
• 1 head cauliflower
• 2 ct. bell peppers
• 2 ct. eggplant

Here’s a group shot (of one set, you can imagine it double):

Since we have 4 eggplant, I am planning a vegetable lasagna with mostly eggplant and whole wheat noodles.  We haven’t had much cauliflower this year.  We’ll be making a cauliflower au gratin dish that uses parmesan cheese and bread crumbs for a crumbly topping over the steamed cauliflower.

Both heads of cabbage are huge!  We’ll be making stuffed cabbage of some sort.  Usually, I end up making unstuffed cabbage since I’m not that great of actually making the rolls.  We’ll also probably make some cabbage soup and some coleslaw.  Last week, I made collard wraps with our collards.  They turned out pretty good so maybe I’ll make them again and change up the filling.  These collards and cabbage look especially good and fresh.

We put some bell pepper in our cabbage dish and freeze the rest.  We also have 2 packages of ground pork and veal.  I think Stephen is going to make meatloaf and the rest of the meat will go in our cabbage dish.

We also purchased 2 of the yogurts.  We still had $1.50 to use from our week 17 vacation and we were out of yogurt, so I picked up two and paid the $8.50 balance.

I was disappointed that we didn’t get grape tomatoes in either share.  I thought I saw some at the truck, but the weeks are starting to run together.  I’ve emailed Fresh Fork about them.

We did sign up for the winter CSA and also for a Thanksgiving share.  We’ll have plenty of good eats on the horizon after the summer season ends in two weeks.