Fresh Fork Market 2012 Summer CSA–week 9

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Aug 032012
 

We picked up our bag in Mayfield this week without issue.  I was glad to make it a quick trip and didn’t even get the kids out of the car.  I’ve decided that the large is really hard to take a photo of since it’s so large.  This is all of the items except the meat.  I had already popped them into the freezer.

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Here’s what we were expecting this week:

  • 1 whole cantaloupe
  • Either 1 pint mixed color cherry tomatoes or approx. 1.5 lbs. heirloom tomatoes
  • 2 ct. zucchini/squash
  • 2 ct. eggplant
  • 1 bulb garlic
  • 1 large candy onion
  • 2 oz. basil
  • 1 bunch curly kale
  • Approx. 1.5 lbs. slicing tomatoes
  • 1 lb. bulk Italian sausage (ground)
  • 1 pint blackberries or approx. 1.5 lbs. peaches
  • 1 small yellow watermelon
  • 1 lb. yellow wax beans or green filet beans
  • 1 lb. grass-fed ground beef
  • 1 head lettuce
  • 1 bunch radishes
  • 1-2 cucumbers depending on size

These melons are really small.  I think I’ll call them personal size.  We’ll eat them quickly.

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The guys of the house will snack on the cherry tomatoes.  The rest are going into some salsa (hopefully tonight).

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We’ll eat the lettuce in salad and use the basil for some dressing.   I need to pick up some more balsamic vinegar, but we’ll make due until then.

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I haven’t decided on a dish for the kale yet.  It may just get sautéed.  The cucumbers will be great for salads and snacking.

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I have lots of garlic frozen from last year.  I’ll have to remember to use it more often.  We had the onion with our dinner tonight.

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I’m not a huge fan of ratatouille, so we’ll probably make a veggie lasagna this week and use the eggplant.  I’m hoping to try a bread and butter zucchini pickle recipe with the zucchini (and a few others we have).

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We’ll have the blackberries for breakfast tomorrow.  Our fridge is too full to keep them around.  We’ll either roast or pickle the radishes.

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The beans will be a side dish for Sunday.  I put the Italian sausage and ground beef in the freezer.

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I really need to get some preserving done, my fridge is over flowing.  A little canning and freezing and we’ll be all set.  It’s easy for us to use our items when we eat at home, but we’ve had a strange schedule lately and we’re a bit behind on consumption.

Fresh Fork Market 2012 Summer CSA–week 8

CSA No Responses »
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:

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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.

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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.

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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.

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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.

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

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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.

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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 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.

Geauga Family Farms–week 11

CSA No Responses »
Aug 232011
 

Wow, we had pick up #11 today for the Geauga Family Farms CSA.  We had 14 different items!

Here’s what we received:

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Let’s take a closer look.

Green bell peppers, onions

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Hot pepper, yellow squash

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Pickling cucumbers, peaches

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Yellow beans, basil

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Beets, watermelon

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Tomatoes, cherry tomatoes

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Eggplant, cabbage

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We didn’t do too badly last week, but we had company this weekend and I feel a little bit behind.  It’s really because of peach and tomato picking, not the CSA items.  I finally canned the tomatoes yesterday and I’m finishing the peaches now.

With this week’s CSA items, I see some coleslaw in our future since we got cabbage today and we are getting apples on Thursday.  I’ll make some pasta sauce with the tomatoes, basil, eggplant and squash and we’ll have that with pasta for a meal.  I’ll probably add that hot pepper too.

I’ll also be making some more pickles.  I think we ate all of the ones from the last batch, so that’s timely.

I think this week is easy, especially since we don’t have any meals out planned.

Geauga Family Farms–week 9

CSA No Responses »
Aug 092011
 

Today was the 9th pick up for the Geauga Family Farms CSA.  It’s hard to believe that we are almost half way through the season.  Today’s bounty was heavy!  The season’s first watermelons have arrived.

Here’s a group photo of what we received:

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Let’s take a closer look.

Cherry tomatoes, slicing tomatoes

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Peaches, beets

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Green peppers, hot peppers

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Eggplant, yellow squash

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Cucumber, lettuce

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Lettuce, yellow wax beans

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Parsley, watermelon

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I think we have entered my favorite part of the season.  I love melons!  I was glad to see lettuce since we were almost out.  I’ve put my parsley in water.  I think some parsley potatoes or salad dressing may be in order.  The squash, cucumber and peppers will probably go into a wheat or rye berry cold salad for dinner tomorrow night.  We eat at Wade Oval near the Cleveland Museum of Natural History and it’s challenging to make cold CSA food.  I’m getting better as the season progresses.

I’m going to remove the skins from the peaches, slice and freeze them for oatmeal.  One of my favorite ways to have oatmeal is with peaches.  I’ll be sure to save a couple of peaches for Thursday.  I’m expecting basil in my CSA pick on Thursday and I want to try my version of this dressing recipe from The Chubby Cook. I’m going to make the same recipe, but use an extra peach.  I sampled it at Whole Foods on Sunday and it was tasty.

I haven’t found any great ways to use hot peppers since I don’t care for spicy dishes and I like the kids to be able to eat anything that I prepare.  Usually, they get chopped and frozen and I use them sparingly as I make taco meat, pulled pork and chili throughout the winter.

I usually make Harvard beets whenever we get beets.  At dinner tonight, my son was content to eat beets and watermelon for dinner.  That made me very happy!

All in all, it should be a great week!