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.

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.

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.

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

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

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.

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.

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.

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

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.

Here’s what we received:

sweet snacking peppers, lettuce

corn, green beans

zucchini, bell peppers

cherry tomatoes, slicing tomatoes

eggplant

So, we ended up having the corn and green beans with dinner.  They were easy to fix and are bulky in the fridge.

I’ll be making chili this week.  The peppers and slicing tomatoes will go into it.  The lettuce and snacking peppers will make a nice salad.  My husband and son will eat the cherry tomatoes. I have a recipe for pancakes that uses zucchini, so I’m going try it out with the squash.

It really comes down to the eggplant.  Last time I had eggplant, I cooked it with onion, olive oil and some garlic until it was mushy and made a dip.  I intend to use it as a layer in lasagna, but that hasn’t happened yet.  It’s currently frozen in my freezer.

I’m ready for tomato season to end and I’m missing fruit.  I’m happy with our share, but I am excited for winter squash and apple seasons to begin.

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.

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.

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

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.

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.

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.

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).

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.

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

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.

Here’s what we were expecting to receive:

• 1 dozen pasture raised chicken eggs
• 1 piece Havarti from Mayfield Road Creamery (8 oz.)
• 2 ct. zucchini or squash
• 1 bunch carrots or 1 bunch beets (switching from last week)
• 1 lb. whole wheat linguini
• 6 ears sweet corn
• 1 lb green beans
• 1-2 bulb onions depending on size
• 1 lb. apricots
• 2 lbs. peaches
• Approx. 1.5 lbs. tomatoes
• 1 pint mixed color cherry tomatoes
• 1 pint blueberries

We were missing our blueberries.  I’m hoping to stop by Mayfield today and pick them up.  We are a bit overstocked on eggs at the moment.  My niece and nephew are coming next week and they love eggs, so I think it will all even out.  I packed some of the tomatoes in Stephen’s lunch this morning.  I doubt any will be left by tomorrow.

I’m actually keeping up with onions.  These are the only two that we have in our fridge.  I’m guessing they will just be used in regular cooking this week.  I’m hoping to grill zucchini for dinner tomorrow.

These tomatoes will probably be made into tomato béchamel sauce for our pasta.  It’s convenient that we received carrots this week too.

Peaches and apricots disappear around here quickly.  Nick likes to do a magic trick where the apricot turns into a pit.  If there are any left tomorrow, we’ll grill some with our zucchini.

Everyone in our house loves cheese, so there’s never a need to figure out a plan.  The pasta will be an easy meal for lunch on Sunday with the sauce.

The beans will make a good side dish for dinner tonight, along with the corn.

I’ve also been buying yogurt and milk from the truck.  Between the CSA and the extras, our fridge is packed today.  It sure beats shopping at the grocery store.

Here’s what we received in our small share this week:

tomatoes, pickling cucumbers

onions, cucumbers

zucchini, cherry tomatoes

beets, lettuce

green beans

I think we’ve passed the heavy greens part of the season with all of the heat lately.  I suspect, we’ll see more greens when the weather cools toward the end of the CSA season.  The tomatoes will be great for salads.  Stephen and Nick like them.  Sally and I do not.  If anyone has any tips on learning to like the texture of tomatoes, please let me know.

I’m going to make refrigerator pickles with both types of cucumbers this week.  I need to slice the onion for a cabbage dish that I am going to make.  I used the reserved onions in tonight’s dinner, so I need to replenish.  I had some squash grilled at an event this past weekend, so I decided to just make zucchini straight up tonight.  I’m not sure what I don’t eat it like that more often.  This week’s zucchini will be eaten with minimal preparation.

I’m going to venture out of my comfort zone on the beets and try to use one raw on some salad.  I may also use some on a quesadilla of sorts.  I’ll let you know how it turns out.  The beet greens weren’t worth keeping this week.

The lettuce will go to salad and the beans will be a great side dish in the next day or two.  I was sad that we didn’t receive any fruit this week.  I was expecting blueberries.  The ones we received the last couple of weeks were so good.  I have plans to go picking on Thursday, so I’ll be able to replenish our supply then.

With all of my preparations over the weekend, I feel very caught up in the kitchen and ready to tackle this week’s share.

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.

Here’s the list of items for the week:

• 1 quart of yogurt
• 1 pt of black raspberries
• Assorted tree fruit
• 1 package Italian Sausage links, 1.25 lbs.
• 2 ct zucchini
• 1 bunch radishes
• 1 head green leaf lettuce
• 1 bunch kale
• 1 head kohlrabi
• 1 red bulb onion
• 1.5 lbs hoop house tomatoes
• 2 ct cucumbers
• 1 head broccoli or cauliflower, whichever comes in
• 1 jar strawberry balsamic sauce made from leftover week 1 strawberries

The highlights were the fruit.  She received apricots, plums as an add on, raspberries, and Clark Pope Catering’s Roasted Strawberry Balsamic Sauce.  Kelly mentioned that the plum were like heaven in a paper bag.  Even though I wasn’t here last week, I was able to get a bottle of the sauce.  I’m excited to try it out.

Now onto this week’s bag!

It was 95 degrees when we picked up our bag.  This has been one hot day!  I was glad to quickly get everything home and unloaded.

Here’s what we were expecting to receive:

• 1 whole chicken or pork roast
• 1 bunch beets
• 2 bulb onions
• 1 bunch carrots or 1 head kohlrabi
• Approx. 2# tomatoes
• 1 baby bok choy
• 2 lbs. peaches
• 1 bunch spinach
• 1 lb. garlic scape and black pepper linguini
• 2 lbs. apricots
• 2 ct. cucumbers
• 2 ct. zucchini

We love the spinach.  It’s quite versatile.  We already used some in our white sauce tonight.  I’m not a big tomato person.  I think they are “guishy”.  I’m such a texture eater.  I’m not sure if I’ll ever like them.  Some other Fresh Fork CSA folks were talking about having a tomato tasting party.  I might be swayed to participate if that were to occur.  For now, these will be eaten by Stephen and Nick or I’ll use them in sauce.

I have a total of 4 zucchini and I am making fritters for lunch tomorrow.  I’m not sure why we got extra cucumbers, but they are great for snacking and salads.  Since we don’t have any lettuce at the moment, I suspect these will become snacks for the weekend.  I may try my hand at a quick relish.

Some of the onion will go into our pulled pork and coleslaw recipes.  The rest will be chopped and frozen for future use.  We ate almost all of the carrots at dinner.  The leftover ones will be gone at lunch tomorrow.

Our apricots aren’t going to last long.  They are very ripe.  I’m thinking of making smoothies with them tomorrow since it’s going to be another scorcher.  I contemplated an apricot dessert, but I’m not sure I want to turn on the oven.  Maybe, I’ll get creative.  We’ve been enjoying peaches in our oatmeal each morning.  With 4 of us, these won’t last long.

Bok choy always stumps me.  I just don’t have a great go to recipe for it.  It usually just ends up in a stir fry for Stephen.  I’m going to make pulled pork with the roast tomorrow.  I am going to put the crock pot in the basement so our whole house doesn’t heat up while it cooks.

We’re going to grill the beets this week.  We have a kohlrabi to use as well.  We didn’t get our pasta when we picked up our bag.  Since I was out anyway, I stopped back to get it on our way home from the spray ground.  It went straight to boiling water for dinner and had already missed it’s photo opportunity.

I’m not going to say that every CSA week is easy, but I like feeling like I finally have the hang of it.  I’m looking forward to eating fresh and local this weekend.

Here’s what we received this week:

I think it’s a pretty easy identification week, but just in case I’ll list them.

zucchini, cucumbers

sugar snap peas, candy onion

small head of cauliflower, blueberries

tomato, kohlrabi

lettuce, cabbage

I was quite excited to pick up our share today.  We picked up a few things at the store yesterday since our fridge was bare from being gone 2 weeks, but for the most part, we were still lacking in produce.

The last couple zucchini were shredded and put in the freezer.  I’m going to make squash fritters tomorrow so these don’t fall victim to the freezer later in the week.  The cucumber, tomato and lettuce will go into salad with tomorrow’s grilling.  I’ll probably have Stephen grill the kohlrabi, too.  The kids will snack on the peas.  The blueberries will go on cereal for breakfast.  I now have two head of cauliflower since I bought one yesterday.  One head will just be steamed and served plain.  I’m thinking of making a au gratin dish with the other.

I have a cole slaw  recipe that I love that involves cabbage, apple, pineapple juice, onion, raisins, blue cheese and a simple dressing.  I’m going to look for it since I don’t think I could quite make it from memory.  It’s a great summer dish and I think I have all of the ingredients on hand.  Once I find the recipe, I’ll try to get my version in a post soon.  We’re sure to see cabbage again.

My goal is to use 100% of this share up before I pick up our other one on Friday.