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.

Fresh Fork CSA–week 10 and 11

CSA No Responses »
Aug 112011
 

Last week, we took a vacation from our Fresh Fork CSA.  There is a generous vacation plan.  In a nutshell, you can miss up to 4 weeks as long as you give advance notice.  When you return, you can double up a week or place a la carte orders for the dollar value.

Here’s what we would have received last week:

Small CSA:

  • 1 lb mild Italian sausage, ground
  • 8 oz grassfed Gouda cheese from Mayfield Road Creamery
  • 1 bunch of leeks
  • 1 pint cherry tomatoes
  • Approx a quart of hot hungarian peppers (6-8)
  • 2 Patty Pan Squash
  • 1.5 lbs slicing tomatoes
  • 1 pint blueberries
  • 1.5 lb peaches

In my opinion, it wasn’t a bad week to miss.  We love the sausage and cheese, but can easily get that on a special order or buy it from the back of the truck.  This time of year, we get tons of tomatoes, and our freezer is well stocked with blueberries.  I picked up some local peaches at Whole Foods over the weekend.  I have a hard time using hot peppers.  I’ve successfully used leeks before, but I’m fine without them.  I really liked the Patty Pan squash a couple of weeks ago.  It made the best veggie lasagna.

Now for this week:

Small CSA:

  • 1 4-oz. package goat chevre cheese from Lucky Penny Farm
  • 1 watermelon or 1 pint of blackberries
  • 6 ears corn
  • 1 pint heirloom cherry tomatoes (multi-color)
  • 2 ct. zucchini (dark green, light green, or golden…we have a good mix this week)
  • 2 ct. yellow summer squash
  • Approx. 1.5 lbs red slicing tomatoes
  • Quarter-lb. basil
  • 2 green bell peppers
  • 1 large black opal eggplant
  • 1 large candy onion

Here’s a group shot:

IMG_3894

We bought 3 watermelons on sale this past Sunday.  We also got a watermelon on Tuesday in our CSA pick up.  We’ve eaten almost 2 watermelons so far.  We may end up freezing some for a watermelon frosty or two.

IMG_3877IMG_3878

I think I’m going to use the tomatoes (along with the ones from Tuesday) and make some sauce to use in some eggplant/squash lasagna.  I think we have everything we need except cottage cheese.

IMG_3880IMG_3882

I love the color on the golden zucchini.  I’m not sure I’ve ever had this variety.  I’m excited to try it.

IMG_3883IMG_3884

I saw a recipe for corn fritters this week.  I think I’m going to combine that idea with my squash fritter recipe for a new fritter this week.

IMG_3886IMG_3887

I’m sure the Cheve cheese will be tasty.  We enjoyed the corn for dinner.

IMG_3889IMG_3891

Usually, I end up freezing herbs like basil.  But, this week I wished I had some fresh more than once.  I currently have it in water on our kitchen table and I’m hoping it lasts for Peach Vinaigrette salad dressing and Lemon Basil Egg Salad.  I’m hoping to make both this week.

IMG_3892

Due to more company next week, we have week 12 as a vacation day.  Then, I need to figure out the best way to spend our credits.  They are worth the full value for 4 weeks.

Meanwhile, our fridge is well stocked and we have plenty of watermelon!