Geauga Family Farms CSA – Week Six

25 Jul

Summer CSA – Week Six

In this week’s share, we received two bunches of pickling cucumbers, one large sweet onion, a small bag of both red and brown potatoes, a small box of raspberries, a pint of gorgeous multicolored cherry and grape tomatoes, a zucchini, a yellow squash, a pint of really lovely blueberries, a tomato, three beets with their greens on, and a head of leafy green lettuce (not pictured).  I am super happy about this week’s bounty.  We picked up an extra bunch of pickling cukes because some weirdo didn’t want them.  Since we were out of town on pick-up day again this week, Zak’s mom picked up the CSA and kept the leafy lettuce.  There is huge variety in the share and, as promised, the share sizes have been increasing throughout the season.  I am particularly excited about the appearance of beets and berries in this week’s share, since Zak and I are both huuuuuge beet fans and berries will make a welcome snack for me at work.

I used up basically everything from last week with the exception of the cabbage and one head of lettuce.  I decided against adding eggs as an extra because we were going to be out of town for four days.  The bread and butter pickles I posted last week were made from the pickling cucumbers we received in week four.  I’ve really enjoyed having them around to snack on.  I also used them, as well as an onion and some redskins from week four, in my barbecue pulled pork sandwich.  The seared albacore tuna and kohlrabi coleslaw made use of onion, yellow squash, and zucchini from the CSA.  Though I should be used to it by now, I’m always surprised by how of a difference the fresh produce makes in any dish I make.  The zucchini grilled cheese I made had a double dose of CSA zucchini in both the bread and the sandwich itself.  Both the bread and filling were extra sweet and delicious due to the fresh zucchini.  I absolutely loved the savory zucchini bread and will probably ask Zak to make it again in the near future.

I’m still percolating on ideas for this week.  I’m sure much of the fruit will be used up by mixing it with plain Greek yogurt and granola or oatmeal.  I think I’m going to make a simple onion soup from the sweet onion, since it will be easy to throw in the slow cooker while I’m at work and won’t heat up the house too much (yup, I bought a new slow cooker and am kind of obsessed).  I would love to roast up some of the gem-like grape and cherry tomatoes and toss them with some pasta, but we’ll see how the weather is.  I’m also interested in making a borscht.  I still haven’t made a dish with Israeli couscous and vegetables, so I’m hoping to get to that.  I will certainly be making some cucumbers with the pickling cucumbers (probably dill this time).

One Response to “Geauga Family Farms CSA – Week Six”


  1. Roasted Cherry Tomato and Herbed Ricotta Tart « Kelseyincleveland's Blog - July 27, 2011

    […]  I initially thought about using the beautiful grape and cherry tomatoes we received from our CSA in a simple pasta.  However, I had purchased a tart pan at Target a few weeks back that was asking […]

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