Posts tagged ‘CSA 2012’

November 24, 2012

Through The CSA Seasons

Our autumn CSA is done, we are moving into the dark days for fresh produce, and it is time to step back and reflect on what we received from the farm this year.  Sometimes, it is important to just look at the wide variety of produce and be amazed. I am still learning how to make sure that I either eat or preserve all the produce we receive, and since this summer produced many unwelcome changes to my life, I have a New Year’s resolution all set. In fact, the resolution is starting now as I acquire cookbooks and read all of my favorite blogs, and gather resources that will be at my fingertips when I need them starting next June.  Oh, and I really need to make sure that I capture what we pick up ALL season. I realized that I am missing photos from almost the entire Autumn CSA. Here’s hoping that your CSA filled your fridge and your belly with abundance this year.

Week 1: An abundance of green

Week 2: Colors Begin

Week 3: And Then There Was More. The Fennel Took Over The Fridge.

Week 4: Two Baskets Worth of Comida

Week 5: Moving Into The Golden and Ruby Season

Week 7: Tomatoes and Corn. Must Be Midsummer.

Week 9: Abundance!

Week 10: Time for Gazpacho.

Week 12. The First CSA After the Beach. The Butternut Squash Brings Intimations Of Fall.

Week 14. Okra, Broad Beans, Canary Melon. Gumbo?

The Last CSA Delivery of 2012. My First Grain Ever From the CSA!

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August 9, 2012

Yellow Squash Casserole and CSA Week 10

I was visiting with my mom the other day, explaining just how much yellow squash I had in my house… and she said, “You know, I really love the yellow squash casserole that they serve at Ted’s (Ted’s Montana Grill that is).”  Now I rarely try to reproduce meals that we love from restaurants, but I thought that we could give this one a go, since no one in my immediate household had ever tried it.

So, once I got home, I started the Internet search, and came across a recipe on the Food Network. It looked straightforward, so I jumped in. (For the full recipe, do visit the link – I’m just going to hit the highlights here).

First off, turn the oven on to 350 degrees.

Next, chop up lots of yellow squash and a couple of carrots.

Barely cover them with water, bring to a boil, then simmer until tender (I was tempted to skip this step and go right to baking it in the oven, but I believe it was critical to the creamy texture that you get at the end…)

While the veggies are bubbling, you should melt 3 tablespoons of butter in a skillet, add one chopped medium yellow onion, and sautee slowly until translucent. Then add a minced garlic clove and let it soften too. Remove to a mixing bowl.

Then, add another tablespoon of butter to the skillet, and add 1/2 cup of crumbled Ritz crackers. Toast ’em until they are golden.

Drain the squash (which should by now be plenty tender) and mash slightly when you add to the onions. Add 1/2 cup cheddar cheese (or more to taste), a dash of hot sauce, and 3/4 cup of crumbled Ritz crackers (try to keep them on the counter… I found that they kept going all over the floor).  Mix it all up good. Add salt and pepper. Stir in 2 lightly beaten eggs.

Then, put it in a greased medium baking pan, and cover with the toasted crackers. Let cook for about 30 minutes, uncovered.

Then eat! Although I was greeted by the family with some questionable expressions when it was served, they all enjoyed it — and even went back for seconds.  I’m not sure if this actually counts as healthy, but we sure ate some squash!

What else came in our CSA this week?  Here’s a photo for the records:

More pesto making and some slow roasting of tomatoes, and some creation of tomato sauce are on our weekend plans — and some baba ganoush too, I think!

What are you planning to do with your summer produce over the weekend? Any plans to preserve some summer goodness for the dark days of winter?

July 3, 2012

Bring On The Squash: Spring CSA Weeks 3, 4, 5

We had a big storm in our area Friday night. Some of you probably heard about it – and I know that many of you experienced the storm and the aftermath too!  It was INSANE! Many huge trees around us came down in the space of the storm which raced through in about a half hour. We were fortunate, and only lost power for a couple of days.  So we sweated, and tried to save what we could from the fridge and freezer. Monday at noon, our power came back. And then I had to clean out the fridge. Sadly, the leafy greens that hadn’t been consumed had to be tossed, as well as a few other odds and ends. Fortunately, squash, cabbage, and onions had been featured in recent CSAs, and we didn’t lose any of those! And today was CSA pickup day – and I am pleased to say that our vegetable bins are restocked.  What was in it today (Week 5)?

  • Lotsa beautiful yellow and green squash
  • A bunch of beets
  • Two large beautiful fennel bulbs and fronds
  • Three spring onions
  • Two cucumbers
  • One cabbage
  • One head of garlic
  • One bunch of basil
  • One bunch of dill
  • Eight beautiful potatoes

All wonderful basics that will quickly be consumed.

And, what, you might wonder was in last week’s CSA (Week 4)?

  • Fingerling potatoes
  • Yellow onions
  • A kohlrabi
  • Several heads of lettuce
  • A bunch of Swiss chard
  • Two zucchini
  • Three yellow squash
  • Sorrel
  • One head of cabbage

Sadly, the Swiss chard and the sorrel were lost due to the loss of power. Everything else was consumed though!

Finally, to complete the record of the CSA for the past several weeks, here is what we picked up two weeks ago (Week 3).

  • Red potatoes
  • Basil
  • Cucumbers
  • Several heads of beautiful red lettuce and one head of endive
  • Several types of squash
  • Beets
  • A cabbage
  • Fennel
  • Fresh onions

It’s kind of fun to see them all together!

I hope that you in the storm’s path are all okay, and that everyone’s power is back on. When you don’t go to the market every day, you really need your fridge to work — especially when temperatures are lingering around 100.

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June 13, 2012

The Greens Continue: Spring CSA Week 2

Haven’t had time to think about what to make with all the wonderful greens in my fridge… but I surely did make time for a picture of the abundance!

So, what’s in the bag this week?

  • 3 heads of beautiful lettuce
  • 1 bunch red Swiss chard
  • 1 bunch basil
  • 1 spring onion
  • 1 green garlic bulb
  • 1 kohlrabi
  • 6 young squash
  • 2 cucumbers
  • a bowlful of potatoes

Our CSA has sent helpful instructions about how to freeze the chard – if we get a bunch each week this season, I do believe I will need to figure out how to do that!

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June 6, 2012

At Long Last: Spring CSA Week 1

Even though I participated in both the spring and autumn CSAs last year, it still feels like forever since our last CSA pickup. But last night, in between trying to see The Transit of Venus, we popped over to pick up our bag from Potomac Vegetable Farms.

What, you may wonder, was in the bag?

The answer: many green things with some white and purple accents!

An abundance of green

For those of you who prefer a list format:

  • 3 large heads of red-leaf lettuce
  • 1 bag of mixed lettuce
  • 1 green cabbage
  • 2 lbs. beets
  • 1 lb hakuri turnips
  • 1 bunch Swiss chard
  • 1 bunch spring red onions
  • 2 cucumbers
  • 1 bunch basil
  • 1 bunch garlic scapes

It has been 28 hours since we picked up our CSA, and what has already been consumed?

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