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csa

week 16

week 16

Week 16 was supposed to be the last week of our summer CSA. We were told that since it was such a good growing year we would get a bonus week 17. However for week 16 we got a giant butternut squash, an acorn squash, a carnival squash, several different peppers, tomatoes, celery, celeriac, sweet potatoes, kale, and apples. At least that is what I remember. My dad said there was also napa cabbage and a giant cauliflower which he put in the take it or leave it box.

 

 

 

 

veggie broth

veggie broth

 

I did a few unimaginative things this week with stuff such as finally making vegetable broth with all the scraps that have been collecting in my freezer all summer.

 

 

 

 

 

acorn rings

acorn rings

I also just roasted the acorn squash and we ate it just like that with some Wegman’s “chicken” nuggets.

 

 

 

 

 

 

 

Italian apple cake

Italian apple cake

We had apples from our CSA and also apples from our apple picking adventure at Berlin Orchards so I made an Italian Apple Cake. The recipe is from Chloe’s Vegan Italian Kitchen.

 

 

 

 

 

 

 

lasagna and waldorf salad

lasagna and waldorf salad

Then finally Monday on Columbus Day I actually made something interesting. I made the White Lasagna with Roasted Butternut Squash and Spinach from Chloe’s Vegan Italian Kitchen. I used part of the ginormous butternut squash from our CSA. With it I used the lettuce, celery, and more apples from our CSA to make a Waldorf Salad.

 

 

 

 

 

pizza and salad

pizza and salad

To cap off the week we used more of our roasted butternut squash and i made the butternut squash, apple, and onion pizza from Chloe’s Vegan Italian Kitchen. i used apples from our apple picking trip and the squash from our CSA. To go with it I made the roasted carrot and avocado salad from the same book. I used the carrots I got from the farm stand and lettuce and kale from the CSA.

Both were very yummy!

 

 

 

 

 

 

 

pigs!

pigs!

My guinea pigs also helped us use up some of our CSA. I gave them some of the really nice celery leaves from our celery  and they were quite happy about that!

week15For week 15 and what was to be the 2nd to last week we were still getting a huge amount of food. We got potatoes, green peppers, red peppers, tomatoes, pears, apples, the biggest cabbage I have ever seen, a ginormous head of cauliflower, a huge butternut squash, a small delicata squash, a red onion, a white onion, and my dad got me some carrots and eggplant at the farm stand that I needed.

 

 

 

 

 

pizza burgers and papaya salad

pizza burgers and papaya salad

I made a recipe called Pizza Burgers from Chloe’s Vegan Italian Kitchen which really didn’t have anything from the CSA in it other than a slice of onion and a slice of tomato on top. But the salad I made with it was a papaya and green bean salad with lemongrass tofu. The green beans and red onion in it was from our CSA. I adapted a recipe from Salad Samurai to go with what I had. It was supposed to be a green papaya but by the time I got around to making the salad the papaya was ripe.

 

 

 

pancakes and potatoes

pancakes and potatoes

 

This week (Monday) was my birthday so Sunday morning my husband used up all our potatoes and made home fries for breakfast for me and also some pancakes. Was a really nice surprise and yummy too!

 

 

 

 

 

 

dilly stew

dilly stew

 

 

To use up a bunch of our produce I made the Dilly Stew from Isa Does It again which used up potatoes, carrots, and onions from our CSA and i tried a new recipe from Chloe’s Vegan Italian Kitchen and made the butternut bruschetta with some of our butternut squash. The bruschetta was sooooooo soooooo yummy. It wasn’t really a practical recipe for two people even when cutting the recipe in half but it was really yummy.

 

 

 

 

butternut bruschetta

butternut bruschetta

 

 

 

 

 

 

 

 

 

eggplant pasta and cauliflower

eggplant pasta and cauliflower

I had my dad get me two medium sized eggplants from the farm stand when he picked up our box so I could make the minted eggplant pasta from Chloe’s Vegan Italian Kitchen. The overwhelming flavor of the pasta was sun dried tomato but I think maybe the eggplants were on the small size.

To go with it we took out an old recipe for cauliflower we hadn’t done in a long time. I don’t even remember where the recipe is from but it’s caramelized onions, cauliflower, and poppy seeds. I took what I thought was a green cauliflower and tasted it and it tasted odd. After some internet sleuthing I decided it was broccoflower but I still used it like it was cauliflower in this dish.

 

 

 

 

stiryfryTo use up a lot of our CSA vegs I made a stiry fry and a kale salad with roasted butternut squash. The stir fry used up several CSA peppers and the rest of our cauliflower and broccoflower. The roasted butternut squash in the kale salad was from our CSA.

 

 

We have one week left of CSA vegs!

week 14

week 14

For week 14 I was trying to get back on my normal track. My dad picked up our veggies and sent me this pic. We got a giant butternut squash, lettuce, tomatoes, onions, apples, pears, potatoes, green peppers, red peppers, cauliflower. I also had him pick me up some broccoli and green beans while at the farm stand.

 

 

 

 

 

chili on a hot day

chili on a hot day

Since it is finally fall I thought a nice chili would be good until the day I made it ended up being like 80 degrees out. Oh well. The chili used our CSA onions and a green and red pepper from the CSA. To go with it I made a broccoli/rice salad that used the broccoli from the farmstand. It also had lemongrass in it (from Whole Foods) yum!

The salad recipe came from Salad Samurai and the chili recipe came from Isa Does It.

 

 

 

 

falafel is not awful!

falafel is not awful!

Next up I made one of our absolute favorites which is falafel sliders. The recipe comes from Chloe’s Kitchen. I used some of our CSA onion for it. Then I made another new salad from Salad Samurai called Backyard Buffalo Tofu Ranch salad or something like that. I used lettuce and tomatoes from our CSA and the last cucumber from our sad garden this year.

week 13

week 13

Week 13 was also a bust. We returned from our trip to NC on Monday and my dad was kind enough to bring us our dogs that they were taking care of and our share of the vegs. It was a small load for once which worked out well since we had been away.

I’m not gonna lie. I have no actual idea what we got versus what my parents took versus what they may have put in the take it or leave it box. I left it all up to their judgement since we would be away. We ended up with a head of lettuce, a tomato, a red onion, a red pepper, a green pepper, 2 apples, and a squash which I am fairly certain is a carnival squash. It was a perfect amount for a short week when we had just gotten home. There had been corn too but they gave it to my aunt since by the time we got around to eating it it would be rather old!

 

 

carnival squash and tatos

carnival squash and tatos

 

Since we had literally almost no food in our house I didn’t even know what to do with the little produce we had gotten. We still had two CSA potatoes from who knows when and some volunteer potatoes we dug out of our garden. In the end we roasted the carnival squash in the oven and put the potatoes in foil packets and put those in the oven thinking it would be like putting them on the grill (took WAAAAAY longer than expected), we also ate some of our pickles we had made with CSA cukes. And the chicken looking strips are Beyond Meat chicken strips I finally found at Target.

Week 12 was a bit of a bust for my husband and I because we are going away so we gave a large amount of the CSA box to my parents for the week. I also forgot to take a picture of everything but the things that were in the box were: lettuce, kale, green beans, potatoes, eggplant, peppers, spaghetti squash, onions, corn, peaches, pears, tomatoes, apples, cukes, and cauliflower. I have no idea what came in the box and what was extra. I just know they said they traded all the eggplant for green beans and I told them not to bring me any cukes so they put all those in the take it or leave it box.

Pizza Bowl and Roasted Corn salad

Pizza Bowl and Roasted Corn salad

 

 

The only thing we managed to even make this week was the pizza bowl from Isa Does It which strangely though incredibly tasty doesnt taste like pizza. And we also made a roasted corn salad from a new cookbook called Salad Samurai.

We used the kale and red onion from our CSA in the pizza bowl and peppers and corn from our CSA for the corn salad and I put some CSA tomatoes in mine.

 

 

The rest of the veggies we still had in our house we gave to my parents when we left for our trip.

Since I have almost nothing to show for this week here is a picture of the Blue Ridge Mountains in NC where we went hiking one day.

Blue Ridge Mountains

Blue Ridge Mountains

 

 

week 11

week 11

For week 11 we received another large bounty. Not everything is even pictured here. We received more corn, more cucumbers, tomatoes, green peppers, red peppers, an some sort of pepper that I was told the name of and promptly forgot, and we also got the most giant head of bok choy I have ever seen. Not pictured we also got radishes which I gave all of them to my dad because I don’t like radishes and my husband is in TX for the rest of the week on business. I also gave my dad the eggplants and onions as I am currently overloaded with both. We got to pick fruit from peaches, apples, and red bartlett pears so I chose an apple for myself. From the choice table I took a bunch of kale and my dad got some broccoli.

 

 

Since we just got back from a long weekend in upstate NY and my husband immediately had to leave for TX it is a rather boring week food wise. Im just trying to eat things and not have them go to waste. I made mashed potatoes out of the 2 potatoes I still had lying around from Im not even sure what week. I dont think they were the right kind of potato for mashed potatoes though as though they tasted fine the texture could be described as “gluey.” With some of the pepper we got today and some of the onions I still had I just chopped them up and put them on a frozen pizza. The cucumbers Ive just been eating raw with hummus as we have so many damned cucumbers it’s like a never ending flood of cucumbers.

Chinese takeout chow mein

Chinese takeout chow mein

 

On my phone I found a picture I missed from last week’s share. I made the Chinese takeout Chow Mein noodles from Chloe’s Kitchen. It was super easy to make and pretty tasty. I know I used our CSA broccoli in it but I don’t remember what else.

We ate some of our corn with it.

 

 

 

 

 

eggplant dengaku

eggplant dengaku

 

 

My parents came over on Saturday to entertain my daughter since I had been by myself all week. I told them I would cook them dinner (and dessert!) I still had 3 Japanese eggplant in my fridge from the week before so I made Eggplant Dengaku which is a Japanese dish. (which hopefully i spelled correctly). It’s basically broiled eggplant with a sweet miso sauce. yum yum! we used up some more of our CSA veggies in a salad to go with it.

 

 

 

 

 

Cucumber Ranch Bowl

Cucumber Ranch Bowl

 

Since we have more cucumbers than any rational human knows what to do with I pulled out a cucumber recipe called “Cucumber Ranch Bowl” from Isa Does It. It’s a really yummy recipe with rice, broccoli, breaded tofu, and then a cucumber ranchy dressing on the top. I used a couple of our CSA cukes up and our CSA broccoli.

We ate it with some steamed corn.

 

 

 

 

 

 

 

Citrus Tahini Bowl & Deviled Kale Salad

Citrus Tahini Bowl & Deviled Kale Salad

 

 

We had gotten literally the most ginormous thing of bok choy this week and split it in half with my parents. Even though we only had half of it it was still ridiculously large. I only have one bok choy recipe so once again I made the Citrus Tahini bowl I made last (?) week.

Alongside it I made the Deviled Kale Caesar salad from the book Salad Samurai. I used some CSA kale, cukes, tomatoes, and red onion for it.

week 10

week 10

 

For week 10 my dad, my daughter and I drove over to the farm to pick up our box. This week we got corn, arugula, peaches, broccoli, green pepper, a red pepper, eggplants. tomatoes, summer squash, one squash called a zephyr squash, cucumbers, red onion, and for my choice pick i picked up a habanero pepper for my husband.

 

 

 

unimpressed with mini melons

unimpressed with mini melons

 

 

While we were waiting to get our box I noticed some mini watermelons and I had to brilliant idea to take a picture of my daughter Charlotte next to them. You see Charlotte is mini herself. She is 16 months and only weighs 16 lbs. She is a wee little elfin sprite. So I said they were Charlotte-sized watermelons. If you look at the expression on her face you can tell why one of her many nicknames is “unimpressed baby.”

 

 

 

 

the great pickle tragedy of 2014

the great pickle tragedy of 2014

 

 

My adventures in pickling is over. Our 7 day pickles are complete. It was not without it’s tragedies though. Because I am incapable of reading directions and just was doing things my own way I broke two of our 5 jars of sweet pickles when I just put the room temp glass jars directly into boiling water. I was able to salvage the pickles but now they are not sitting in the syrup and they are not officially canned either.

 

 

 

 

 

sweet pickles

sweet pickles

 

 

 

We do however now have 3 jars of actually canned sweet pickles and they came out quite good.

 

 

 

 

stir fry

stir fry

 

 

this is gonna sound cuckoo but that’s really it for week 10. we steamed the corn and ate it and the bulk of the rest of the produce we brought to my in laws house in upstate NY for the long Labor Day weekend.

my mother in law took the squashes and broccoli and made a stir fry with it with  potatoes from their garden.

 

i still have 3 Japanese eggplant in my fridge to use at some point this week.

 

 

 

 

other than that we signed up for the winter CSA that Stillman’s offers. We’ve been very happy with the summer share so we hope to have continued success with the winter one.