Posts Tagged ‘town farm organic’

CSA Update: Summer Bounty

Thursday, July 28th, 2011

My CSA membership has been paying out big time for the last few weeks. I snarfed down all the early season carrots and snap peas and lettuce without even bothering to take pictures or find recipes, because what can you possibly do to a fresh-picked snap pea to make it BETTER? (Hint: NOTHING. Except for shoving it into your face hole.)

Toddler photobombing my picture of last week's haul to get a cherry tomato

All my hopes for teaching the toddler about fresh and local food have come absolutely true. He asks to go to the farm all the time, loves seeing the plants and checking out the changes each week and will eat things I NEVER thought would pass his lips (peas! beans! lettuce!) if he gets them fresh.

But I haven’t been wasting all my veggies on the toddler. They’ve been a total life-saver on my diet plan, since I can eat as many vegetables as I want – and they are SO MUCH EASIER to eat when you know they’re fresh and tasty and they’re sitting on my kitchen counter.

Here’s what I got on Tuesday:

1. Arugula
2. Cabbage
3. Summer Savory
4. Amethyst basil plant
5. Cinnamon basil
6. Jalapeno
7. Heirloom tomato
8. Garlic
9. Eggplant
10. Green pepper
11. Cucumber
12. Fingerling potatoes
13. Red poatoes
14. Hot peppers
15. Cherry tomatoes
16. Pole beans

Holy cow. How do I even START to eat all of that goodness?

Pinterest helps, of course. I used some of the fingerling potatoes for Salt & Vinegar Fingerlings, although I wussed out on the full 2 cups of vinegar and I shouldn’t have – they weren’t tart enough for me. And I’m going to make Spicy Green Beans with my pole beans tomorrow, although mine will be a lot less fancy than that recipe (grapeseed oil? pshaw). I think we’ll have Parmesan Roasted Potatoes this weekend with the red of my red potatoes to satisfy my french fry craving.

And here are my super easy, spur of the moment, straight out of my brain recipes:

Eggplant Bruchetta

Eggplant sliced thin and broiled for about 4 minutes on each side, then topped with chopped basil, garlic and tomatoes and drizzled with balsamic vinegar. 100% CSA. And it was ZERO points on my Weight Watchers plan.

Chicken quesadillas with homemade salsa

Chicken, green peppers and onions sauteed with garlic salt and cumin, then I used my handy-dandy quesadilla maker and some Mexican cheese blend to make it melty. The salsa is the heirloom tomato, tons of garlic, one of the hot peppers, cilantro and lime juice.

Potato rosemary pizza

Pillsbury pizza crust baked for 5 minutes, then topped with mozzarella, chopped rosemary, chopped garlic and all three kinds of potatoes I got from the CSA sliced as thin as possible. Sprinkle with salt and bake for about 20 minutes more. Next time I might roast the potato slices for a few minutes before putting them on the pizza so they’re crispier, but even my husband ate it and agreed it was good. And so pretty!

We have summer squash and zucchini and more eggplant (my new FAVORITE) and tons more tomatoes coming in the next few weeks, so let me know if you have any favorite recipes. Oh, and I need a suggestion for that head of cabbage. It’s so beautiful I hate to turn it into coleslaw but I don’t know what else to do with cabbage.

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CSA Week 1

Friday, June 10th, 2011

We got our first harvest from Town Farm Organics, the CSA we joined this year, on Tuesday. (You can read more about it here.) This is what was in our bag:

Note to self: next time try taking picture of green things in front of a non-green background

 

1. Lavender plant
2. Sage plant
3. Zinnia plants
4. Snapdragon plants
5. Summer savory
6. Cut sage
7. Beet tops
8. Sprouted lentils and mung beans

And the great big bag in the middle is two different kind of lettuce (red leaf and something else).

It’s early enough in the season that my half-share was the same as a full share (in the future I will get more variety each week but less of each thing). The potted plants were a super nice surprise – now I have fresh sage any time I want it – I plan to try a potato, sage and rosemary pizza (recipe) and grilled tomatoes stuffed with goat cheese and sage (recipe) – and I planted the zinnias and snapdragons in my garden. I have no idea what to do with the lavender, besides make those little satchels that are supposed to make your underwear smell nice – AS IF THAT IS AN ACTUAL CONCERN OF ACTUAL PEOPLE – so suggestions are welcome.

So far I’ve eaten about half the lettuce in salads and sandwiches and used the savory and sage when I cooked a chicken. (Which I am sure would have been delicious had it actually cooked all the way through. The recipe was for a whole chicken cooked on the grill, but even at 2x as long as the recipe called for it was still raw in the middle. I’m blaming the grill. We had burgers instead.) I plan to saute the beet tops with a little butter and Parmesan for dinner tomorrow but I am totally at a loss as to what to do with “sprouted” mung beans and lentils.  Google tells me HOW to sprout them and that they’re SUPER nutritious and an GREAT IDEA…but all their serving suggestions involve just tossing them in a salad and I don’t think I’ll be able to trick anyone in my family into eating them that way.

Obviously this one bag of produce doesn’t cover the full cost of the CSA for summer but even if we only got this much stuff each week between now and October we’ll have saved over $300 on fresh, local, organic food. That’s money I can spend on other stuff, like chocolate or electricity to power these air conditioners or a plane ticket to San Diego. Thanks CSA!

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Wordless Wednesday: Potato Planting

Wednesday, May 4th, 2011

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