Fresh Fork Market 2012 Summer CSA–week 20

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Oct 192012
 

Today, I had a rare pick up without the kids.  I had been at a doctor appointment and headed up to the high school from there.  It was strange.  I havemixed feelings about today’s bag.  I have “go to” uses for so many of our CSA items, but mustard greens, mixed greens (braising?) and Napa cabbage are not included.  But, there are many items like cider, beans, squash, cheese, apples, etc. that I am excited to see.

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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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”.

Fresh Fork Market 2012 Summer CSA–week 19

CSA 1 Response »
Oct 122012
 

Today was a perfect autumn day for a CSA pickup.  We had some logistical issues this week and at one point considered Solon, Mayfield, Beachwood, Hudson and Mentor as possible sites.  We ended up making it to our normal spot at Mayfield.  I was glad to visit with Kirsten and Robert for a bit during a slower time.

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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.

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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.

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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.

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

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

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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.

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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.

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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.

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

Fresh Fork CSA–week 15

CSA No Responses »
Sep 082011
 

Today, we picked up week 15 of our Fresh Fork CSA.

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

Small CSA:

  • 1 lb. pumpkin sage linguini
  • 2 lb. log of butter made from grass-grazed, organic milk
  • 2 ct. eggplant
  • 2 red peppers
  • 2 ct. winter squash (varieties include butternut, acorn, spaghetti, honey bear, heart of gold, and a few more)
  • Approx. 1.5 lbs. heirloom tomatoes
  • 1 lb. yellow wax beans
  • Quarter peck Gala apples
  • 1 head leaf lettuce

We received notice via our weekly newsletter that the heirloom tomatoes were not in and we could expect slicing tomatoes as a substitute.

Here’s a group shot:

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The lettuce will be easily eaten in salads.  We got two heads on Tuesday too.  I’ll miss lettuce season when it ends.  I’m not a big fan of yellow wax beans.  I think they might go in our vegetable soup.  I used to make vegetable soup often during the summer, but now that I know what items are and how to cook them, I hardly ever make it.  Since I’m going on vacation soon, I thought a batch of veggie soup would be good to leave in the freezer for my husband and father in law.

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I’m super excited that it’s winter squash season.  These acorn squash are beautiful!  I never got sick of winter squash.  I haven’t decided for sure about the eggplant.  I’m either going to make eggplant pizzas (sliced eggplant baked and then topped with spice, tomato sauce and cheese and baked until the eggplant is cooked and the cheese is melted) or another veggie lasagna.  The lasagna might be nice to have in the freezer for Stephen’s lunches while I’m away.

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We ate the pasta for dinner.  I made a basic white sauce (butter, whole wheat flour, pepper, milk, cheese), country sausage crumbles and red peppers to go with it.  It was delicious.  We’ve had this butter before.  It’s good and will last us awhile.

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I was glad to see apples.  We got cabbage from our other CSA and I like a coleslaw recipe that uses apples.  I already had the dressing ingredients, raisins and almonds that I needed for the recipe.  The rest of the apples will be eaten as snacks or my oatmeal.   The red peppers were used in tonight’s pasta dish.

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The tomatoes look terrible.  Two of them are moldy and I’ll ask for replacements next week.  I’m not sure if these are heirloom, slicing or what.  Either way, two of them are bad tomatoes.

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The object of the game this week is to stay ahead.  I’m leaving for vacation on the 19th and need to focus more on packing and prepping the household and less on veggies and the CSAs.  But, I still want to do my best not to waste anything.