Today was the first pick up for the winter program with our Fresh Fork CSA.  It was also our first pick up in the dark.  Since we are on to the winter program, Mayfield is no longer a pick up site, so we pick up in Beachwood.  Thursdays, Nick and Sally have swim lessons, so we pick up on the late side around 5:30PM.  Stephen is a great help and set up the lights for me so I could take decent photos.

IMG_5930

Here’s what we were expecting this week:

Winter Week 1:

  • 1 whole pasture raised chicken, approx. 5 lbs.
  • 2 spaghetti squash (unless we have a few enormous ones)
  • 1 half gallon apple cider
  • 1 quarter peck Winesap apples
  • 1 handful sweet peppers (all of them are sweet, even though some look hot)
  • 1 bunch turnip greens
  • 1 bunch kale
  • 1 head cauliflower
  • 1 dozen eggs
  • 1 bunch beets with tops
  • 1 stalk Brussels sprouts
  • 1/2 lb. bag stir fry mix

And, it’s exactly what we received.

I was excited to see the Brussels sprouts.  I’ve been eyeing this recipe from my pal Katie.  I’m thawing my bacon for it now.  I have all of the other ingredients on hand.  We were out of eggs, so I was glad to get them in my bag this week.  I’ve made the butternut squash custard drink a couple of times now and don’t want to be out of eggs just in case I want to make it again.

IMG_5932IMG_5933

These are the turnip greens.  We don’t get them too often.  My go to recipe for greens that I don’t know what to do with is quiche.  So, I’ll probably make one of them this week.  It will include some leftover chicken and turnip greens.  And, it’s another reason that I’m glad we got eggs this week (although I also have some eggs frozen that I could use).  I like cooking the whole chickens.  We had them a lot growing up, so they never intimidated me.  I like making stock and using all of the pieces.

IMG_5935IMG_5943

The different colors of cauliflower have been fun.  I’ll make this as a side dish and maybe serve them mashed.  The stir fry mix will go into a stir fry.  Wasn’t that an original idea.  I may combine it with some spaghetti squash and serve it Asian style.

IMG_5937IMG_5941

My family isn’t a big fan of the spaghetti squash with tomato squash.  I need to investigate some additional recipes for it.  The peppers will go into chili that I am making tomorrow.

IMG_5940IMG_5938

I’ll probably just sauté the kale.  I don’t have anything specific in mind.  I’ll make Harvard beets and use the greens in some eggs this week.

IMG_5936IMG_5942

Apples almost always go in oatmeal and for snacks.  These will be no exception.  I don’t like apple cider.  I may decide to try it again some day, but it always has given me a headache.  That being said, Stephen, Nick and Sally all like it so they will enjoy it this week.

IMG_5939IMG_5934

So, our winter season is off and running.  Three weeks in a row and then we go to every other week until May.  I love the CSAs, but I am also looking forward to a break in the action so we can use some of our preserved food.  I also need to start cooking some of the lamb soon.

 

Today was a rainy, but very green pick up.  We haven’t seen this much green since the spring.

IMG_5392

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

  • 1 lb. city chicken (cubed Berkshire pork)
  • 1 head broccoli
  • 1 bunch turnips
  • 1 spaghetti squash
  • A handful Croatian peppers
  • 1 bunch beets
  • 1 bunch mustard greens
  • 1 head cabbage
  • 1 bunch kale
  • 1 head cauliflower
  • 1 lb. bulk Italian Sausage
  • Approx. 1 lb. onions
  • 8 oz. piece smoked cheddar cheese

We actually had our choice of the city chicken or a pork tenderloin.  We haven’t had tenderloin in ages and I had never had city chicken.  I ended up buying one as an extra.  The Italian sausage I cooked up to go with some pasta for dinner tonight.

IMG_5402IMG_5400

Turnips are hard for me, but I’ve been perusing some new recipes.  Cabbage is always welcome in our house.  I’ll probably make unstuffed cabbage this week.

IMG_5398IMG_5393

Local broccoli is one of my favorites.  It will probably be part of tomorrow’s dinner.  I’ll use the peppers in quiche or chili this week.

IMG_5396IMG_5394

I’m going to prep the greens by sautéing all of them in the morning.  That way they will be easy to add to quiche, eggs or other dishes throughout the week.

IMG_5395IMG_5397

I’ll probably include the onion when I sauté.

IMG_5399IMG_5403

The smoked cheddar will go into quiche or perhaps some butternut squash burritos that I was just reading about.  We ate most of the cauliflower at dinner tonight.  The left over will be part of lunch tomorrow.

IMG_5401IMG_5407

I love winter squash, but spaghetti squash is not my favorite.  I must research a new way to prepare it.  We are still finishing up our last two.

IMG_5404

I missed apples this week.  Hopefully, Stephen will be taking the kids picking tomorrow and we can make some applesauce this week.  Last year, we canned many quarts and still didn’t have enough to get through the winter months.

 

Today, we picked up week 18 of our Geauga Family Farms CSA.  That means there are 2 weeks left.  Everyone is a bit off since the season started late due to all of the early rain.  Andrew was back and seemed surprised that everyone missed him.

Here’s a group shot of what we received today.

IMG_6184

Garlic, tomatoes

IMG_6177IMG_6178

Apples, green beans

IMG_6180IMG_6182

Turnips (mostly greens), lettuce

IMG_6168IMG_6170

Broccoli, green pepper

IMG_6172IMG_6173

Parsley, butternut squash

IMG_6174IMG_6175

Sweet potatoes

IMG_6176

This will be a very easy week for us to use up our items.  My husband like tabouli, so we will be making a batch of that using mint from our garden along with the parsley and tomatoes from today’s pick up.

The sweet potatoes will combine with a couple we have left from previous weeks for a batch of baked sweet potato slices.  We like to peel and slice the potato, drizzle with olive oil and use Ozark seasoning and cinnamon.  Nick and Sally like to eat them with ketchup.

We already ate the broccoli for dinner tonight.  The green beans will be an easy side dish for lunch tomorrow or dinner on Thursday.  I plan to make soup with the turnips and greens along with some potatoes and kohlrabi that we already have on hand.  We’ve accumulated some garlic lately and I think I’m going to chop and freeze it.  The apples have been going great in my oatmeal.

I haven’t decided on a specific dish for the butternut squash.  But it’s second only to acorn in my book, so we’ll have no problem eating it.

I love this time of year.  The hearty dishes make for excellent comfort food.

 

Today, we once again headed to Beachwood High School to pick up our Fresh Fork CSA share.

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:

IMG_5014

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.

IMG_5009IMG_5010

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

IMG_5005IMG_5006

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.

IMG_5007IMG_5002

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.

IMG_5003IMG_5004

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.

IMG_5001

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.

IMG_5000

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