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Geauga Family Farms Summer CSA – Week Nine

8 Sep


Geauga Family Farms Summer CSA – Week Nine

This week’s share has an awesome amount of variety, for which I am very excited.  It includes, two red onions, half a dozen long red sweet peppers, a head of lettuce, the most ginormously huge bok choy I’ve ever seen in my life, a green pepper, a red pepper, three tomatoes, a bag of green beans, a yellow squash, an eggplant, and three ears of corn.  I also ordered a dozen eggs as an extra, which are not pictured.

Leftover from last week are the beets, a bit of lettuce, a few of the cherry tomatoes, and the patty pan.

The rhubarb vinaigrette I posted used rhubarb from week seven.  The loaded alfalfa sprout panini with rhubarb vinaigrette used CSA tomatoes and peppers, leftover from the vegetarian burrito bowl I posted a few weeks back.  Finally, the eggs and greens on pancetta roasted naan used a bunch of CSA lettuce.  Zak made an Asian rice dish with a lot of other CSA ingredients.

Now that the weather has cooled down – I don’t think I’ve ever been so excited for sixty degree temperatures in my life, and absolutely cannot wait for fall to begin for real this year – I will definitely making the crispy roasted green beans I’ve been talking about for so long.  Zak bought me some duck wings to experiment with at the Asian market, so I think I’m going to pair those with some roasted beets and crispy roasted green beans.  I want to make a light corn and tomato soup with some of the corn (I also have plenty of cobs leftover in the freezer from previous weeks to make a hearty corn broth).  Tonight, Zak is making a huge pot of chicken-based Vietnamese pho (I’ve posted both vegetarian and beef broth versions before) in which we’ll use up some of that gorgeous bok choy.

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