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Fresh Fork Market 2012–Summer CSA–week 21

Oct 262012

Today we had a cold and rainy pickup. We gifted our greeter with a hot Starbucks beverage. Starbucks makes everything better. The kids enjoyed their special chocolate milk and it was a nice treat. We arrived at the pick up just about 4PM when it opened and were in and out quickly. We didn’t stay and hang out due to the weather. There’s only so much room under the tent.

I’m starting to recognize the weather based on our bags. It’s October and getting cooler. We’re seeing more greens again and the start of more winterish crops like potatoes, rutabagas and cabbage.

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

1 head either savoy green cabbage or red cabbage (smaller heads)
1 bunch kale
1 to 2 rutabagas with tops, depending on size (some are rather large)
3# bag red Norland potatoes
Approx. 1# onion
1 head cauliflower
1 8 oz. piece goat gouda
1 lb. Spelt Flour and Rosemary Linguini
2# Roma tomatoes
1 bunch Swiss chard
1 package sirloin pork chops, approx. 1.5#
1 carving pumpkin or bag of corn chips

It’s definitely the end of tomato season. These are the “good” side of these Romas. I have a couple that aren’t going to be usable. We’ll be making mashed rutabaga/potatoes or creamy soup with those ingredients.

We ate the cauliflower for dinner with the pasta. It was tasty. It had one bad spot so I wanted to wash, cook and eat it quickly.

I’m a little behind on cooking our cabbage. This will be a 2 head consumption week!

I’ll chop and add the onion to the “unstuffed cabbage recipe I hope to put in the crockpot tomorrow. The small sweet peppers were a nice surprise. I might stuff them with the red pepper Havarti from last week and roast them in the oven.

We had a choice between pumpkins and chips. We took the chips since we already have a pumpkin. If I could find some mild black bean and corn salsa from Blaze, we’d be all set. The pork will probably get baked for a meal this weekend.

I’m not sure what to use the Gouda for. It’s probably going to be enjoyed in its own so we can taste the flavors. I don’t think I’ve ever had goat Gouda before. We also have more greens this week. Swiss chard and kale. I’m pretty sure the Swiss chard will go into the Andouille sausage/sweet potato dish similar to what we made last week.

I haven’t decided on a use for the kale yet. We may have another quiche in the cue for this week. That’s one of my go to dishes when I don’t know what to do with a green.

It’s hard to believe that next week is the last week for summer. I’m glad there no break before the winter CSA starts! I’m also starting to think about getting a turkey. We don’t host Thanksgiving at our house, but last year I bought a package anyway since we like many of the ingredients. It was just a bit too much food at our house all at once. If I buy a turkey, I’d cut it up and freezer the parts and probably also make some turkey sausage. I need to decide soon. Turkey deliveries are three and a half weeks away.

Fresh Fork Market 2012 Summer CSA–week 17

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Sep 282012

We picked up our bag in Mayfield today. Tonight’s the Homecoming Football Game, so the hours are shortened and they are expecting full parking lots for the game. We got there early and quickly picked up our bag.

What a pretty bag!

Here’s what we were expecting this week:

1 piece Mayfield Road Creamery “Bloomfield,” a brie style cheese
1 lb. raw honey
1 bunch Swiss chard
1 bunch carrots with tops
1 bunch radishes
1 bag mixed greens, can be used for braising or salad greens
1 head speckled romaine lettuce (it will have brown spots…that is how it should be)
1/2 dz. ears sweet corn
1 quarter peck gala apples
1 butternut squash (2 if they are small…but that’s doubtful based on what I’ve seen)
1 pint mixed color cherry tomatoes
2.5 lbs. Roma tomatoes
2 zucchini/squash
Approx. 1 lb. onions
1 head broccoli
A handful Croatian sweet peppers

We received everything exactly as listed. I’ll probably just use the Swiss chard in a quiche. We haven’t had it in a while and I plan to be home on Sunday, so it’s a good day to make it. I’ll probably use some other veggies in it as well. The kids are excited to see the carrots, so they’ll make an easy side dish for lunch one day this week. I usually just cook them and sprinkle a bit of cinnamon on them.

I have plenty of eggs and think some zucchini muffins are in order. The corn is going to need cooked today, so I’ll be adding it to tonight’s dinner.

I haven’t decided on a specific use for the Brie, but I’m sure it will disappear. We use honey as our regular sweetener. This will mostly go into tea and muffins.

I’m going to make some sauce this week and use the onion, peppers and tomatoes. We also picked tomatoes from our garden, so we have plenty.

We’ve been eating the apples as they come. I’m going to try to source some additional ones for sauce this week. Winter squash is my favorite. I’ll probably make soup with this butternut squash.

The speckled lettuce and radishes will go into salads. The broccoli is part of tonight’s dinner.

I’m determined to tackle braising greens this winter. We’ll see these often and I never can get away from the bitterness. I am going to conquer them. I’m open to ideas.

Hopefully, our schedule will start to calm down this week and I’ll be able to cook a bit more in the kitchen soon. Lately, our meals have been thrown together based on what’s handy. It works, but I miss some of the more complex dishes.

Fresh Fork Market 2012 Summer CSA–week 11

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Aug 172012

This marks week 11 of our Fresh Fork Market CSA. It’s hard to believe that we are 1/2 way through the season.

Since I was in Utah earlier in the week, I opted to take a vacation week this week. Occasionally, I take a vacation week when we are having busy week or if I feel behind on veggies even if I am actually in town on pick up day.. Then, I usually hold my breath and hope that Trevor doesn’t send out the “best bag of the season” list two days later since vacation requests are due on Saturday and the list usually comes out on Monday.

Here’s what folks received in their bags this week:

3# bag red Norland potatoes
1/2 dozen sweet corn
1 bunch leeks (may be 1 leek depending on size)
1 bulb fennel
Approx. 1.5 lbs. heirloom tomatoes
2 oz basil
Approx. 2 lbs. slicing tomatoes
1 lb. grass-fed ground beef
Approx. 2 lbs. peaches
1-2 eggplant, depending on size
2 zucchini or squash
1-2 onions
2-3 “Italian frier” peppers (red sweet stuffing peppers)
1 melon – choice of cantaloupe or watermelon
1/2 lb. Swiss chard
1 bulb garlic
1 piece Havarti cheese

I’ve been hearing from other people who do CSAs that they have too much food or are too busy to get it all used. I can’t say that we are perfect in our house, but we are pretty good at blanching, chopping and freezing items to make sure we don’t waste food when we are particular busy or have an over abundance.

Almost all of the above items could be froze with little effort. I love pulling items out of the freezer in the middle of winter and getting a taste of fresh local food.

I think every bag is outstanding, but this is a bag that has lots of items that we get on a fairly regular basis. I am happy with my decision to be on vacation. With a little luck, I’ll get a photo of a large share tomorrow and add a photo to my post.

Fresh Fork Market 2012 Summer CSA–week 8

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Jul 272012

Since we had my niece and nephew this week, we waited until today to pick up our share in Mayfield. Although I did stop in Beachwood yesterday for yogurt and milk since we needed to replenish.

Here’s what I picked up:

Here’s what we were expecting to receive:

1 pint blueberries
6 ears sweet corn
3 lb. Yukon gold potatoes
1 bunch rainbow Swiss chard
1 bunch collard greens
2 ct. cucumbers
1 pint cherry tomatoes or approx. 1.5 lbs. heirloom tomatoes (about 3 depending on size)
1 package chicken bratwursts
1 lb. yellow wax beans
2 ct. green peppers
1 cantaloupe
1 package pork spare ribs
1 jar Pope’s BBQ sauce

It looks like we got regular slicing tomatoes and some cherry tomatoes. We were also shorted the BBQ sauce, but my husband was able to pick it up on his way home from work. So, it’s here, but missed its photo opportunity.

We’ll have the chicken brats for lunch or dinner on Sunday. We’ll either grill them or braise them in beer. The kids have really been enjoying the cucumbers for snacking.

I’ll be making some fajitas Sunday or Monday. I’ll use a couple of onions that I still have along with the collards or chard and peppers in them. The blueberries will be lucky to be around after breakfast tomorrow.

We never got around to our Ohio City pasta last week, so I’ll probably make the béchamel sauce this weekend and use the tomatoes. The cherry tomatoes will make good snacks for the guys of the house tomorrow.

The beans will make a great side dish in the next couple of days. We’ll probably cut the cantaloupe up this weekend and eat it, but I am interested in trying Jane Snow’s cantaloupe gelatin dessert recipe.

Both the corn on the cob and ribs are on tomorrow’s lunch menu. I think we’ll be grilling!

The potatoes will last a few days, and I don’t have an immediate plan for them. Either the collards or chard will go into our fajitas. The other will probably go into a quiche or just be sautéed for a side.

It’s been fun getting the large from our Fresh Fork CSA. But, on Friday evenings, our fridge is packed to the max. We have been trying to use local eggs, milk and yogurt. When we add that stuff to the contents of our bag, it makes for a well stocked kitchen. It also means that we don’t need the grocery store much and prioritize our meals to use up bulky items first. I can’t wait to see what we are getting next week.

Fresh Fork Market 2012 Summer CSA–week 6

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Jul 132012

Due to some other plans today, we picked up our bag yesterday. The flexibility is awesome.

WOW, I need to get a better photo set up as I am having trouble fitting everything in one frame! This week’s bag is great. I’m still getting used to the vast amount of stuff in a large vs. the small that we subscribed to last year. I’d never go back to the small.

Here’s my attempt at a group shot.

Here’s what we were expecting to receive:

1 whole chicken
1 pint blueberries
1 head leaf lettuce
2 ct cucumbers
2-3 zucchini/squash
1 head red cabbage
About 3 tomatoes, depending on size
1 lb. apricots
1 bunch beets or 1 bunch carrots (rotating for the next two weeks, everyone will get each)
2 lbs. peaches
1 bunch green onions
1 lb. green beans
1 package of ravioli
1 bunch Swiss chard

Our chicken was partially thawed. I’m guessing that was due to the excessive heat yesterday. So, instead of putting it straight in the freezer, it’s thawing in our fridge. That made fitting everything in the fridge a bit challenging, but we managed. I’m hoping to cut it up and have Stephen grill it for dinner tomorrow. We’ll see how that goes. Usually, I roast them whole. I’m going to cut the onions up and freeze them.

I’m not sure about the red cabbage. I may use some of it in a slaw, but I need to do a bit more research. The cucumbers have been great for salads and snacking. I keep thinking about making some pickles, but they keep disappearing.

We’ll grill the zucchini with the chicken. The apricots almost didn’t make it through dinner. After packing lunches today, there’s one left.

The peaches have been great for snacking or in our oatmeal. These need another day or two to ripen. With our abundance of lettuce, the tomatoes will be great in the salads (for Nick and Stephen).

I made a simple white sauce to go with the spinach and garlic scape pasta last night. The pasta was on the strong side, but it was definitely tasty. You can’t really tell from this photo, but this is the biggest head of lettuce ever.

After going to the Beet class last week, I’m excited to make puree and freeze it for future pizza! These are the best beet greens that I’ve ever seen. I’m going to use them tomorrow so I can enjoy them. The four of us finished the blueberries this morning at breakfast. It’s a good thing that I picked 15 pounds for the freezer this week.

The green beans have been tasty this year. These will make a great side dish with one of our chicken meals. I’ll probably use the Swiss chard in some eggs for breakfast tomorrow.

This weekend is all about using up the bulk. Our fridge is overflowing with fresh goodness. Hopefully, by Sunday night, we’ll have it a bit more under control.

Fresh Fork Market 2012 Summer CSA – week 3

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Jun 232012

Normally, I would have picked up our large CSA yesterday in Mayfield. But, I’m on vacation. After a few days in Baltimore and Dover, we are all checked in at our beach house. My friend Kelly was kind enough to send me a photo of the large share. It looks amazing and I’m sad to miss it. But, I’m super happy that Fresh Fork has an awesome vacation policy.

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.

Geauga Family Farms CSA–summer week 2

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Jun 122012

Today, we picked up our second week of our Geauga Family Farms CSA. The table at Whole Foods wasn’t manned today, but we didn’t have any trouble getting our bag or extras and checking off our name at the customer service desk.

This time of year, the shares are a bit light since the growing season is just getting started. I think it works out well because it give people time to get used to the process and figure out their greens.

Here’s a group shot of this week’s share:

Lettuce, Swiss chard

Tomatoes (slicing), beets

Bunching onions, rhubarb

I’m going out of town this weekend and I’ll be gone for two weeks. My husband is picking up the share next week, so I want as much of this week’s share to be used before I leave. Since I have a crazy week ahead, my plan will include some preserving.

The lettuce will get used in salad. We try to have lots of salads this time of year. The Swiss chard will get added to some ground sausage with peppers and onions and put on tortillas for dinner tomorrow. Nick and Stephen like tomatoes. They’ll just eat them or have them on their salads. If they decide they don’t want them, I’ll pop them in the freezer.

To use the beets, I’ll probably make Harvard beets. Everyone likes them and I haven’t looked up pickling yet. I am pretty sure I want to pickle beets this year – especially if our garden beets take off.

Some of the onions will get used in the dish for tomorrow’s dinner. The rest I will just chop and freeze to get them out of the way. We don’t use many raw onions here, so freezing them works well.

I have a small bag of rhubarb in the freezer. I’m going to add this rhubarb to the freezer as well. I saw several recipes that look appealing. Here are some ideas:

http://www.simplebites.net/salute-spring-ten-ways-to-enjoy-rhubarb-compote/

http://nourishedkitchen.com/strawberry-rhubarb-compote-with-honey-custard/

http://fooddoodles.com/2011/06/09/rhubarb-compote/

I’ll most like be making compote and I’ll probably mix in some strawberries or blueberries depending on what’s in our freezer when I get around to it.

I love the freshness that we picked up in our bag. Everything looks great.

Geauga Family Farms–Winter CSA week 6

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Dec 172011

It’s hard to believe that this was the last Geauga Family Farms CSA pick up for the winter. Once again, Stephen and the kids went to St. Noel to pick up our share. I had a scheduled hike that began at 10AM in Ashtabula County.

Here’s a group shot of what we received:

Let’s take a closer look:

Wheat bread (not 100%), Swiss chard

Radishes, very large sweet potato

Lettuce, spinach

Cabbage, turnip

Beets

We were getting pretty low on produce. Before this pick up we had a small head of cabbage and a little bit of lettuce left. Most of these items are quite welcome in our fridge.

We’ve had many meals out this week, but I’m happy to say that after tonight, I don’t have any meals planned out this entire week. Eating at home will make it very easy to use our veggies.

I’ll probably make unstuffed cabbage again. It’s easy and freezes well. Stephen sliced the bread so we could freeze it. I’ll make Harvard beets again. It’s an easy recipe and everyone likes them.

I never know what to do with the turnip, but last time I made some turnip and potato soup that turned out well, so I am guessing that will make an encore appearance.

The spinach will get used in a pasta dish or quiche this week. We’ve been cooking the chard with some onion, spice and Balsamic vinegar.

I’m looking forward to cooking a few local fresh meals at home.

Fresh Fork CSA–week 19

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Oct 062011

Today, we picked up week 19 of our Fresh Fork CSA. It was our worst pickup of the season. Nick, Sally and I had spent a good chunk of the day in Akron. Both kids feel asleep on our way from Akron to Beachwood High School. Sally woke up about 15 minutes from the pick up and would not stop crying. Nick was fast asleep even through the crying and was still sleeping when we arrived at the school. He would have been very upset if he couldn’t say Hi to Mr. Robert at the truck, so I woke him up. (Last time I didn’t wake him up for something, he cried for 2 hours). He was fine when I first woke him up, but then he started crying. Sally cried the whole time we were there too. Robert brought out bag over to the car to help us out, but I still took the time to get the kids out because they wanted to say hi and I wanted to buy extras with our vacation credits. We ended up cutting out losses at one bag of corn chips for $3.50 and decided to settle up next week.

Here’s the list of what we were expecting:

Small CSA:

1 half gallon apple cider
1/2 lb. leaf spinach
1 bunch Swiss chard
1 bunch leeks
1 head broccoli
4 oz. piece brie
1 head kohlrabi
2 ct. winter squash
Quarter peck pears (4-5 depending on size)

Here’s a group shot:

I love winter squash. Spaghetti squash is not my favorite, but we’ll cook it and eat it with pasta sauce this week. My husband already opened the cider. I’m sure it will disappear easily.

This is the biggest kohlrabi that I ever saw. The leaves are edible and in great shape, so I’ll probably make a au gratin dish with it. The broccoli looks tasty and will make an easy side dish in the next day or two.

My friend Chaya mentioned honey mustard roasted leeks. We didn’t get very many, but I still might try fixing them roasted style. We have Swiss chard from both CSAs this week, so I’ll cook it together with some sausage for a meal this weekend.

I’m still working through the 2 bushels of pears that I picked up this week. This won’t be ready to eat for a few days and I’m ok with that. We’ll enjoy them early next week. The spinach and brie cheese will go into a tasty pasta dish.

Dare I say that I think I’m starting to get the hang of these CSAs. It’s a good thing because I just signed us up for both winter ones.

Geauga Family Farms–week 13

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Sep 062011

Today, we picked up our Geauga Family Farms CSA. I was glad that we remembered it was Tuesday. It feels like a Monday since yesterday was the Labor Day Holiday. It’s week 13 already. I think we have 20 weeks total.

Here’s what we received:

Let’s take a closer look.

Cabbage, sweet corn

Potatoes, yummy SWEET oranges peppers

Swiss chard, watermelon!

2 varieties of leaf lettuce

Tomatoes, yellow squash

Carrots, green peppers

This week looks superb! Everything was vibrant, fresh, and we had a rainbow of colors in our box.

I’m hoping that we get apples from our other CSA this week and I can make my coleslaw recipe with the cabbage. I have all of the other ingredients on hand. I’ll be cooking the sweet corn tomorrow or Thursday.

After juicing 100 pounds of Roma tomatoes for sauce over the weekend, this amount of tomatoes doesn’t seem like very many to me. I’ll probably just use a couple in salad and juice the rest for some ketchup or BBQ sauce.

I don’t really have specific plans for the other items, but we’ll be eating well this week!

PS – Yes, we got another watermelon. Yes, I am HAPPY about it!

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