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.

Fresh Fork Winter CSA–week 1

CSA 2 Responses »
Nov 032011
 

Today was the first winter pick up for our Fresh Fork CSA.  Generally, we’ll be picking up every other week, but the first few pick ups are off schedule due to the upcoming holidays.

We are still picking up at Beachwood High School on Thursdays.  The pick up times are a tighter with our pick up scheduled between 4PM and 6PM.  We still have the option of picking up in Cleveland Heights later if we ever get in a jam.

Thursday is our extra busy day since Nick has a swim lesson at 4:30PM.  It’s conveniently just down the street from Beachwood High School, so we just picked up our CSA on our way home.

For the winter CSA, there is not an option for small, large, vegetarian or vegan.  Everyone gets the same package.

Here’s what we were expecting this week:

  • 1 Boston Butt Roast, 5-6 lbs.
  • 1 bunch cylindra beets with tops
  • 1 pint cherry tomatoes
  • 1 head cauliflower
  • 2-3 green peppers
  • 8 oz. mixed salad greens
  • 2 bulbs hardneck garlic
  • 2 ct. seasoned pizza dough balls
  • 8 oz. fresh mozzarella cheese

Here’s a group shot:

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We had our choice between a boneless or bone-in roast.  We chose the bone-in.  It came frozen and will become pulled pork in a couple of weeks.  I saw an appetizer that used shredded pork in a wonton wrapper that I would like to try.  I just need to find whole wheat wrappers or make my own.

We haven’t had Harvard beets for a few weeks.  So, these will go into that dish.

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I’m thinking we might be having delicious pizza this week.  We got green peppers, spinach, fresh mozzarella, garlic (1 large bulb), and bread dough.  The spinach was a “veggie choice” selection.  Instead of the tomatoes, we got to pick between spinach, onions, potatoes or tomatoes.  I love the spinach!

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The mixed greens aren’t my favorite, but I know they are good for us.  They’ll go well with the pizza.  We haven’t had cauliflower lately and it’s a family favorite, so it will make a nice side dish over the next couple of days.

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Extra are still available at the back of the truck.  We picked up another yogurt ($5).  I haven’t decided how much we really use in a week, but it’s more than one.  Also, my banana bread recipe uses it and I feel like baking soon.  This winter, I want to try making my own yogurt, but I’m not sure we’ll ever get away from buying it.

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The winter CSA is a bit more low key than in the summer and we didn’t have any line when we arrived just before 5:30PM.  I hope that trend continues as it starts to snow soon!