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.

Today’s box was lighter than the last few.  We didn’t have any melon or squash.  Here’s a group shot:

You might be wondering about the dark wooden background.  We didn’t get a new table.  But, our kitchen table where I usually take the photos looks like this.

I picked up 2 bushels of pears from Eddy’s on Monday. They aren’t quite ripe enough to can. So, our table was out of commission. Nick and Sally had a picnic breakfast today. Nick wants to have one everyday. I don’t think that will happen. They ate raisins, graham crackers and pears. By lunch time, I had put away enough stuff from our vacations that they used the dining room table.  Since that space was clean, I used it to take the CSA photos today also.

Let’s take a closer look at the veggies.

Collards, leaf lettuce

Romaine, bell peppers

Tomatoes, garlic

Poblano peppers, onions

Apples, green beans

Sweet potatoes

I was in Hawaii two weeks ago and I was also out of town most of this past week.  I’m feeling a bit out of the loop on the CSA.  I am glad that this is an easier week.  I’m going to make some stuffed collard wraps with the collards.  The lettuce, bell peppers and probably tomatoes will go in salads.  If we don’t use the tomatoes up, I’ll freeze them.  I have some others frozen and will make sauce or chili with them soon.   I have Stayman (tart) apples from Delaware to use up and will mix these apples with them for sauce.  The green beans will be an easy side dish.  I’ll probably freeze the onions, other peppers and garlic.  For the sweet potatoes, I’ll probably slice them for sweet potato fries.  Everyone in my house likes them and with the cooler temperatures, the oven sounds more appealing these days.

It’s hard to believe that it’s October already!  I’m excited for the upcoming winter CSA season.

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

Small CSA:

• 1 pint mixed color cherry tomatoes
• 1 package chicken sausage (4 links, 1.25 lbs.)
• 1 dz. pastured chicken eggs
• 1 bunch carrots with tops
• 1 bunch turnip greens
• 2 ct. green bell peppers
• 2 ct. poblano chili peppers
• 1.5 lbs. Stanley plums
• Either 1 hd. broccoli or 1 stalk of celery

Here’s a group shot of share:

We were down to 1 egg in our fridge, so we were glad to see these.  We went plum picking this week and the plum-apple sauce turned out great, so I am making another batch.

We were gifted a bunch of peppers this week, so I am chopping and freezing away.

The chicken sausage went straight to the freezer.  Trevor included several ideas for the turnip greens in the newsletter.  Basically, I’ll make them like my Swiss chard and they should be tasty.  I’ll probably have them for lunch tomorrow since they are taking up room in the fridge.

The broccoli looks delicious.  Nick and Sally and I will enjoy it with dinner tomorrow.  We got Heirloom tomatoes instead of cherry tomatoes.  I got a couple of extra since mine were bad last week.  I’m going to clean/chop and freeze them with some other tomatoes for a later sauce.

My kids couldn’t get enough carrots last week, so they eat these at lunch for a couple of days.  I’m not sure they will even last through 2 meals.

Since I am on vacation next week and the week after, I spent a few of my credit dollars today.  I put them on my account and it will be a wash over time.  I picked up yogurt ($5), corn chips (2 @ $3.50) and a Camembert cheese ($8).  So, I “spent” $20.

I bought yogurt at the grocery store earlier this week since we were out.  I screwed up and bought vanilla.  Yuck, it’s full of sugar and I can’t use it for cooking.  I really like my newly found whole wheat dough recipe and it calls for yogurt.  I like to keep the ingredients on hand.  I was super excited to see the corn chips back.  The truck hasn’t had them for sale lately.  They are the best corn chips I’ve ever had.  One bag was opened in the car.  I bought 2 bags so there would still be some with Stephen gets back from his trip.

Today and tomorrow I am preserving food and packing for my trip.  I’m trying to avoid too much last minute craziness on Sunday.

Here’s what we received today:

Let’s take a closer look.  I couldn’t really fit everything in the photo.

Green beans, sweet corn

Potatoes, apples (Honeygold variety)

Bell peppers, dill

Poblano peppers, zucchini

Onions, hot peppers

Leaf lettuce, romaine lettuce

Eggplant, basil

Tomatoes

I’m leaving for Hawaii on Monday, so this week is all about food preservation.  I’m cooking some meals for my family to enjoy while I am gone, but most of that work is done or planned.  In addition to my trip, my husband is out of town tomorrow through Friday.

I’m going to blanch and freeze the green beans.  I have others to freeze as well, so it’s worth the effort.

I plan to have some corn with the kids tomorrow and freeze the rest.  There’s only 6 ears so that should be simple.

Unless I get ambitious, I’m going to store the potatoes.  A few of the apples are already mixed in with the sauce that I was making tonight.  The rest will be going into apple-plum sauce tomorrow.  We picked plums yesterday, so I need to make something with them.

I’ll going to make fajitas and use some peppers and onions this week.  I’ll freeze the rest.

I’m going to make some basil/olive oil cubes for the freezer with the basil.  It will be handy for winter soup and tomato sauce dishes.

I already froze the tomatoes.  I just washed them, cored, and quartered them.  I’ll make a saucy dish with them in a couple of week.

The lettuce will get eaten in salads.  I’ll either blanch and freezer the eggplant or make mini eggplant pizzas.  It all depends on the rest of the items are going.

I’ll need to research the dill.  Usually, I use it in pickles, but I don’t have any cucumbers.

It’s going to be a busy week here.  I have a to do list that’s a mile long before my trip.