Fresh Fork Winter CSA–week 12

CSA 1 Response »
Mar 292012
 

We were a bit early for our pick up today.  I took the opportunity to chat with Eric, who works at the back of the truck.  I really enjoy meeting people who are passionate about local foods.  It was a bit chilly for the pick up, but at least it wasn’t raining.

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

  • 1 Grassfed beef steak
  • 1 pt. concord grape jelly
  • 1 12oz piece Swiss cheese
  • 2 lbs. spelt flour
  • 3 lbs. red potatoes
  • 1 lb. spinach pasta
  • 1 bunch kale or mustard greens
  • 1 bag mixed salad greens
  • 1/4 lb. ramps

Here’s a group shot:

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Grape jelly is probably my favorite flavor in the jelly/jam category.  I hope to hoard most of this for myself and use it on French toast and PP&J sandwiches.  I’m going to try and make homemade tortillas with the spelt flour.  My recipe works well with whole wheat flour, so I thought I’d try the spelt.

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We’ll probably just make mashed potatoes this week.  Unless my new slicer comes in, then I might try out some microwavable potato chips.  I tossed the pasta into the freezer.  It will make for a nice quick meal when we need it this week.

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I’ve never met a local, grass-fed cheese that I didn’t like.  I suspect this new Swiss will be great.  So far, Swiss is the only cheese that Sally won’t eat.  Maybe this variety will change her mind.  I think the kale will go into a casserole dish that I’m still dreaming up in my head.

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The steak is frozen, so I put it in the freezer.  When we get another stretch of warm weather, we’ll grill it for dinner one night.  The winter greens aren’t my favorite, but I’m going to try to make a chopped salad out of them.  I’m not a big fan of the texture of the stems, but a chopped version in a roll up is sounding good to me.

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The final item this week is ramps.  In a nutshell, ramps grow wild this time of year and are similar to a leek.  I’ll use them as an onion type of ingredient with fried potatoes or soup this week.

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I bought a couple of extras this week as well.  At $5 a piece, I picked up 3 yogurts and one Krispie Treat Granola.  I can’t seem to keep the yogurt in stock at our house.  One of the Heinen’s stores near me carries it, but I like to buy it from Fresh Fork whenever possible.  These 3 containers probably won’t last until the next pick up.

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I’m starting to get excited for the summer CSA.  Only 2 more months away.

Fresh Fork Winter CSA–week 5

CSA 1 Response »
Dec 212011
 

Today, we had another soggy Fresh Fork CSA pick up.  I think Trevor should invest in Gortex running gear for the crew, and maybe some sand bags for the tent.  It was really a smooth pick up.  The kids wanted to wait with me, so they ran around in the rain while I waited in line for our goodies.

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:

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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.

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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.

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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.

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

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

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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.

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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.

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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.

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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.