Here’s what we were expecting to receive:

• 1 head Napa cabbage
• 1 8 oz. chunk pepper Havarti
• 1 bunch mustard greens
• 1 lb. black beans
• 1 half lb. mixed greens
• 1 head broccoli
• 1 acorn squash
• 1 half gallon apple cider
• 1 quarter peck Empire Red apples
• 1 bunch collard greens
• 1 butternut squash
• 2 ct. red peppers
• 1 head cauliflower
• 1 head leaf lettuce
• 1 package, 1.25 lb., Andouille sausage (Smokey, Spanish sausage)

I roasted lots of butternut squash this week.  I think I’ll save this one for a few days and then try the squash/bean burritos that I read about last week.

The local broccoli is always delicious.  I’ll use it for a side dish soon.  I love that we received purple cauliflower.  It is really bright and fun!

Pepper cheese is not usually my favorite, but this cheese is really good.  I’m probably going to have it with eggs.  The lettuce is very crisp looking and also a really small head.  It will make one individual salad.

I haven’t made my stuff acorn squash yet this season.  This might just be the week for it.  The peppers will get chopped for salads.

Apples tend to disappear without any work.  We put the sausage in the freezer.  I see some more of the sweet potato hash in our future.  The kids thought it was too spicy, but Stephen and I can eat it for lunches.

I’m too tired to think much about the greens.  I read up on mustard greens, so I am a little less afraid of them.  But, I still don’t know what my plan will be.  We get these bagged mixed greens often, so I need to figure out a way to use them.  I just think they are bitter.

I’ll probably chop the collards and cook them with taco meat.  I have no idea about the Napa cabbage, so I need to look at that one on line.

I’m surprised that the cider has been here for several hours and is still unopened.  Nick, Sally and Stephen will love it.  It’s too sweet for me.

Weeks like this leave me in awe with the huge variety of items that we can obtain locally.

I have a full day tomorrow and then Sunday will be “use the greens day”.

Here’s what we are expecting to receive:

• 1 dozen eggs
• 3# sweet potatoes
• 1 head cauliflower (some will be cheddar, purple, or green varieties)
• 1 head leaf lettuce
• 1 head baby Bok Choy
• 1 pint grape tomatoes
• 1 lb. chorizo sausage links
• 2# cornmeal
• 2 ct. red peppers
• Red onion (s)
• 2 ct. zucchini
• Approx. 1.5 lbs. tomatoes
• 2 ct. eggplant (or 1 if they are enormous)
• 1 lb. pumpkin sage linguini
• 1 quarter peck Cortland apples

They were out of slicing tomatoes.  I was happy since I was offered spinach as a replacement.  I have too many tomatoes in the freezer already.  Everything else on the list was dead on!

I’m behind on egg use a bit.  I see some hardboiled ones in our future.  Maybe I’ll make a small batch of deviled eggs for Sunday’s pig roast.  We’ll use the peppers in eggs and salads this week.

Last year, we found that either Andouille or Chorizo could be used in this recipe.  So, it’s definitely on the agenda for this week.  I remember it being extremely delicious.

I tossed the pumpkin sage linguini in the freezer since we have a busy few days ahead.  I’m sure it will be tasty.  I’ve never met an Ohio City pasta that I didn’t like.

I’m going to make a veggie lasagna this week.  I’ll use the squash and eggplant in that dish.

We haven’t picked any tomatoes from our garden lately.  I’m sure these will be welcome snacks.

I’ll sauté the Bok Choy for Stephen one day.  He likes the Asian flavors.  The apples will be great for our oatmeal.  We made all of our other apples into sauce.

The lettuce will go for salads.  The cauliflower will make a great side dish with some chicken we have ready to eat in the fridge.

To make make room for our 1/2 lamb, I’m making a pot of chili.  Some cornbread will make a nice side to go with it.

I’m glad it’s cooler out and love cooking this time of year.

Don’t get me wrong, I love most of the items on the list.  But, many of them are either things we’ve been getting all summer or items that are just starting to appear.  The only item that would have been new and fun would have been the mini Mira sweet corn.  Maybe I’ll get lucky and still be able to obtain some of it.

I hope everyone enjoys their share this week.  I’m hoping for lots of winter squash in the upcoming weeks.

Here’s what the large share is scheduled to receive this week:

• 1 whole pasture raised chicken
• 3 lbs. Yukon gold potatoes
• 1 bunch kale or 1 pint mixed color baby sweet peppers
• 2 ct. eggplant (1 if they are really large)
• 2 ct. red bell peppers
• 1 head green leaf lettuce
• 1-2 onions, depending on size
• 1 lb. dragon-tongue beans
• 2 ct. zucchini
• 6 ears mini Mira sweet corn
• 3 lbs. sweet potatoes
• 1-2 leeks
• A handful Poblano peppers

Enjoy the change from summer to winter this weekend.

Here’s what we received:

apples, green beans

bell peppers, onions

cherry tomatoes, slicing tomatoes

yellow squash, bok choy

leaf lettuce

I’m so happy to see apples.  We love apples in our house and I’ve been waiting for them to start showing up.  Most of the local PYO is sparse this year.  We’ll be enjoying them in oatmeal this week.  The green beans will be a side dish for a meal tomorrow or Thursday.

I’m done with tomatoes, peppers and onions.  We planted a community garden this year and our tomatoes are out of control – and I don’t like tomatoes.  Actually, we’re ok on peppers since I didn’t pick them this year.  We’ll be chopping and freezing them along with the onions.  I love having local ones available throughout the winter.  I’m mostly just freezing tomatoes right now.  We have tons of sauce and I’m not sure what we’ll need next.  I did make some great enchilada sauce this week.  I don’t think I’ll ever buy store bought again.

One lonely squash will just get eaten in a stir fry with the bok choy and maybe some garlic and onion.  Bok choy isn’t my favorite, but luckily Stephen likes the Asian flavors.

We’ll use the lettuce in salad.  We might even have BLTs this week with some local bacon.  I think everyone would like them as long as we hold the T for Sally and I.

I’m hoping for fewer tomatoes next week.

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

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.

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.

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

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.

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.

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.

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

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.

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

Here is what we received in this week’s Geauga Family Farms CSA small share.

First up are the tomatoes, in regular size and cherry. In fact, some of these cherry tomatoes are so small that they may count as the “grape” variety.

Next, some onions and a bell pepper. The onions are strong. I could smell them as soon as I opened the bag.

Corn and cabbage…

And finally, a head of lettuce and a medium watermelon.

The forecast is for a break from this unusually cool August now that these peppers have arrived to heat things up…

I love this time of year!

Here’s the artistic photo from Kelly:

Here’s the list of contents that Fresh Fork sent us earlier in the week.  Squash was subbed for the napa cabbage.

Small CSA Share

• 1 package boneless loin chops, 2 per pack
• 2 lbs spelt berries
• 1 bunch spinach
• 1 head white stem bok choy
• 1 dozen eggs
• 1 bunch swiss chard or 1 head baby bok choy (depending on route)
• 1 bunch beets with tops
• 1 lb snow peas
• 1 head chinese napa cabbage

Large CSA Share Small contents above plus:

• 1 bunch carrots
• 1 lb shelled peas
• 1 head leaf lettuce
• 1 extra bunch spinach
• 2 bunches red bulb green onions

I’m hoping that I’ll be able to get some pork chops when I return.  It’s one of the best Fresh Fork items that we’ll get all summer.  If I was in town, I’d be trying out the dry container on my new Vitamix.  I like spelt berries, but I’m really anxious to try out making flour.  For now, I’m going to try my best to eat some good local food while I’m on vacation.  I visited a local market yesterday and have 2 Farmers’ markets on the schedule for the week.

This year, we upgraded from the small to the large share.   This is what we were expecting today:

Small CSA Share

• 1 whole chicken, approx. 5 – 6 lbs.
• 1 head kohlrabi
• 1 bunch collard greens
• 1 quart strawberries
• 1 bunch red Russian kale
• 1 bunch garlic scapes
• 1 head green leaf lettuce
• 1 bunch radishes
• 1 quarter lb. bag pea tendrils

Large CSA Share Small contents above plus:

• 2 bunches spinach
• 1 lb. shelled peas
• 1 head broccoli
• 1 lb. sweet pea and black pepper linguini from Ohio City Pasta

Here’s a group shot of the items:

Our quart of strawberries was full when Dan gave them to us.  The kids ate some in the parking lot before we left for home.  The rest of the berries will be gone by the end of the night.    We received zucchini instead of broccoli.  I’ll probably use the squash in my squash fritter recipe.  Everyone here likes them.  The squash will be fine for a few days in the fridge, so those will probably make an appearance at lunch Monday or Tuesday.

This time of year, I use garlic scapes every chance I get.  I chop them and use them in salads, casseroles, when sautéing greens, etc..  They keep well so, I don’t have to freeze them often.  We haven’t had an Ohio City Pasta that we didn’t like.  I’m sure this sweet pea and pepper variety will be no exception.  I’ll probably make a béchamel sauce for it.  I tend to like most of the pasta with a white sauce instead of red.

I’ll use some spinach with our pasta.  I like to wilt it just a bit in the pasta water and then serve it together.  Sometimes I also chop it and add it to the sauce first.  It will depend on my mood.  Our chicken is thawing in the fridge.  I’ll probably cook it for lunch Sunday or dinner on Monday.  Once cooked, we get a couple of meals out of it.  The rest of the weeks bag will complement our chicken nicely.  I’ll also make stock with the bones.  I love not having to buy chicken stock.

One kohlrabi isn’t really too much.  I’m either going to fix it for myself for lunch one day or roast it with some beets and radishes if we grill a meal in the next few days.  I haven’t mastered kale yet.  We’ve had it several ways, but I don’t have a favorite way to prepare it.  I’ll probably just sauté this with garlic scapes and olive oil and serve it with a splash of lemon.

I need to verify what type of peas these are.  If they are sugar snap, the kids will devour them quickly.  If the are snow peas, we’ll cook them for a side dish this weekend.  I’m thinking about steaming the collards and letting the leaves cool and then using them for wraps instead of tortilla.  I have some taco flavored meet and peppers left over and I think it would make a good filling.

We’ll probably roast a few radishes, use a few in salad and maybe try the newsletter recipe that uses them.  Pea tendrils was a brand new item to me this week.  I’ve heard that they are good in salads or sautéed.  There’s aren’t really very many, so I don’t think I’m going to cook them.  I’d thinking of just using them in a salad.

In addition to our bag, I also picked up a couple of extras.  We were out of eggs, so I picked up a dozen.  I also decided to pick up a half gallon of milk.  I’m hoping to switch to local milk 100% of the time soon.

It’s going to be a great week in the kitchen.

Here’s what we were expecting this week:

• 1 tub (4 oz.) goat milk feta
• 8 oz. jar of brandied cherry preserves
• 8 oz. mixed baby greens
• 1 sleeve of leaf lettuce
• 1 head of cabbage
• 1 bag of Mrs. Miller’s dried egg noodles
• 1.25 lb.s Andouille
• 2 lbs. ground beef
• 8 oz. pak choi
• 2 lbs. onions
• 1 lb. Brussels sprouts
• 3 lbs. sweet potatoes
• 1 24 oz. loaf of apple pound bread

Here’s a group shot:

I don’t have any immediate plans for the sweet potatoes, but I’m glad that everyone in our house likes them.  I’m thinking of using the ground beef in a crock pot unstuffed cabbage tomorrow.  I only got one pack of beef and I’m checking on that.

I’ve never used Andouille sausage in anything before.  For now, it’s in the freezer and I’ll think of something later.  My husband just found a sweet potato and Andouille recipe that sounds promising.  The goat cheese will disappear on crackers and toast.  Cheese never lasts long in our house.

Greens disappear without much effort and these will be no exception.  We need to keep our veggie intake up to balance the cookies this week.

I have all of the ingredients for French onion soup and will make it in the next day or two.

The Brussels sprouts and pak choi will make good sides this weekend.

Apple pound cake is a new one for us.  I’m sure it will be eaten quickly once we taste it.  The noodles will be in the cupboard for a few weeks since they aren’t perishable.  We still have turkey in the freezer, so some soup may be in order.

We aren’t cooking a ham for Christmas, but I’m sure these preserves will be tasty no matter how we enjoy them.  I’m considering making homemade jelly doughnuts for Christmas.  Maybe they will have cherry filling.

I also splurged on extras this week.  We were out of eggs and still wanting to do some baking this week.  The breakfast patties were so good when we had them before, so I couldn’t turn them down.  I wanted to try some local eggnog.  The bacon will be in the freezer for as needed in recipes.  The spinach pasta was dinner tonight.  I can’t remember the individual prices, but our total was $28.

I’m excited for the holidays this week and hope to enjoy cooking a few meals at home.  Eating out really does get old, but sometimes it’s definitely the easy way out.

Here’s what we were expecting this week:

• 1 bunch bok choy (approx. 8 oz.)
• 1 bunch leaf lettuce
• 1 bag mixed braising greens, approx. 0.75 lb.
• 3 count winter squash
• 2 lbs. onions
• 1 head broccoli
• 1 head cauliflower
• 1/2 lb. spinach or pak choy
• 1 bag corn chips
• 1 8-oz. wedge of Havarti or pepper Havarti from Mayfield Road Creamery
• 3 lbs potatoes, Yukon gold or Red Norland
• Approx. 3# beef roast (we’ll have an assortment available)

Here’s a group shot:

Both the ground beef and the roast were frozen, so I just popped them in the freezer.

I really like caramelized onions and haven’t made them in a while. I think I’ll be having them soon.  I’m also going to try a Shepard’s Pie with the potatoes.

We were supposed to get one head of cauliflower.  I’m guessing we have two due to the size.  They aren’t in the best shape, so I will be cooking them tomorrow.  The winter squash look nice.  We have an acorn, butternut and an orange Hubbard squash.

Bok choy has been being made Asian style for Stephen lately.  I’m not sure if we will try something different or not.

The lettuce will go into taco salad.  Fresh Fork posted a recipe on the braising greens.  I think we’ll try it out this week.  We get these weird mixed greens a lot during the winter.

These are two tiny heads of broccoli.  I’m sure they are tasty and will disappear quickly.  We had the return of the corn chips. We bought one extra bag ($3.5) not pictured.

This week’s share ended with local Harvarti cheese.  All of the cheese from Mayfield Creamery has been great and I’m sure this will be no exception.

As you may recall, we we short a few items from our Thanksgiving package a couple of weeks ago.  These items were delivered with our regular share today.

So, we have more of a few items and are glad to have apples back in stock.  I’ll probably be cooking/freezing the winter squash and pumpkin in the next day or two to have for recipes in the winter.

The holiday ham and other package order form came out today.  I’m not sure if we are going to order a ham this year.  I’ll need to check with my folks to figure out our menu for Christmas.

I’m off to put the rest of our share away and clean the kitchen from dinner.