Tag Archives: CSA

Geauga Family Farms Summer CSA – Week Three

29 Jun


Geauga Family Farms Summer CSA – Week Three

The fact that I’m a day late in posting this doesn’t mean I’m not excited about our CSA share this week. We received a head of lettuce, a bunch of Swiss chard, a bunch of kale, beets with greens on, a zucchini, a cucumber, a large bunch of basil, a tomato, a pint of cherry tomatoes, and a bunch of garlic scapes. Yum! So much variety and interesting ways to use everything.

A nice kale salad with tomatoes, cucumber, and a garlic scape dressing is in the works for tonight, as well as some garlic and garlic scape mashed potatoes. A pesto is definitely going to be on the menu this week, as well. Most everything from last week has been used up, so I’m pretty proud of our CSA progress so far.

Geauga Family Farms Summer CSA – Week Two

21 Jun


Geauga Family Farms Summer CSA – Week Two

In this week’s share, we received (from left to right) – strawberries, scallions, kohlrabi, collard greens, Swiss chard, beets, lettuce, and a cucumber.

With last week’s share, Zak made a lovely Nicoise Salad, which used lots of lettuce and an onion from the CSA. I made garlic sauteed Swiss chard with creamy goat cheese polenta that used all of the Swiss chard. I will be posting both recipes in the next couple of days. We still had some lettuce left over, as well as the kale and an onion. Everything else got used up.

My super-awesome sister in law is in town, so we’re headed over to my in-laws for dinner tonight and Zak is chopping up a big salad that features a lot of CSA ingredients. I’m most excited this week for all of the greens – I’m looking forward to making a big mess of sauteed chard, beet tops, kale (from last week), and collard greens, probably with some lemon juice and garlic. I plan to mix some of it with quinoa and make a healthy wrap for lunches.

Geauga Family Farms Summer CSA – Week One

14 Jun


Geauga Family Farms Summer CSA – Week One

After weeks of eager anticipation on my part, the first week of the Geauga Family Farms Summer CSA is finally upon us. We chose a medium sized share this year, and I am really looking forward to many weeks of farm fresh produce.

This week, we received two heads of lettuce, Swiss chard, a tomato, Red Russian kale (I think), three spring onions, and a pint of strawberries.

On the menu for tonight is a Nicoise salad to use up the lettuce, the tomato, and some of the onion. I’m looking forward to eating the strawberries as a healthy snack, and plan to make a garlic-y saute of the Swiss chard – perhaps over some polenta. I’m not sure what I’m going to do with the kale, yet, but I’m sure I’ll think of something.

Geauga Family Farms Summer CSA – Week Fifteen

20 Oct

Geauga Family Farms Summer CSA – Week Fifteen

Well, we’ve reached the last week of the Geauga Family Farms Summer CSA.  In this week’s share, we received sweet potatoes, two acorn squash, a bunch of collard greens, a bunch of carrots with greens, a bundle of potatoes, and a dozen apples.

Despite cooking at home every night but yesterday and not having gone shopping for a couple of weeks, we managed to have basically everything leftover form last week.  I don’t know how we managed it.  Compounded by my lack of posting, I feel like a bit of a blogging failure.  I made a couple of good dishes but have failed to post them out of sheer laziness.  Basically, I was a total screw up as far as blogging and intelligent menu planning goes this week.

Tonight, I am going to make collard greens and kale simmered in a spicy tomato sauce.  I have an abundance of squash to use – both butternut and acorn, now.  I think I’m going to do a butternut squash and carrot soup one evening.  I have a few different types of peppers to use up (bell, Yummy orange, hot peppers from a coworkers garden, and jalapeños), so I might to a dish that involves some sautéed melange of peppers over some beans and rice.  Almost two dozen apples are sitting on the counter, so I need to either make more apple cider or apple butter or get my lazy butt baking.  If I can accomplish all of that this week, I’ll be left mainly with potatoes and squash, which are safe in the pantry for awhile.

Geauga Family Farms Summer CSA – Week Fourteen

14 Oct

Geauga Family Farms Summer CSA – Week Fourteen

Look at those pretty, pretty colors!  This week, we received a head of red lettuce, Swiss chard, a head of garlic, butternut squash, Yummy orange peppers, a dozen apples, a green bell pepper, and a red bell pepper.

Leftovers from last week include some sweet potatoes and the spaghetti squash.  Some of the orange peppers had to go in the trash, but almost everything else got used up.  I was pretty irritated I had to throw the peppers out, but when menu planning I had forgotten I was going to be out of town on Friday and Saturday (at the Notre Dame game with my dad and some close family friends – it was worth standing in the rain all day to watch the Irish beat Stanford in OT!).  We also went out for pho on Tuesday, since we decided to vote early.

All of that said, we did a good job of using up our CSA produce.  I still plan to do the spaghetti squash in a gorgonzola sauce, but simply never got around to it last week.  Granted, the Jarlsberg and ricotta mustardy mac and cheese didn’t use anything from the CSA.  However, I made a homemade apple cider (recipe to be posted soon!) with the apples.  Additionally, the sweet potato and black bean enchiladas used CSA sweet potatoes.

One dish I have my heart set on for this week is some wilted Swiss chard with a warm bacon vinaigrette (which I think will be a Kelsey-only dish, since try as I might to convince Zak bacon isn’t a meat, but a condiment, he won’t believe me …).  Luckily, I think it will be pretty easy to divide the greens into two pans, and whip up a warm garlic and lemon vinaigrette for him to use in place of mine.  This week’s orange peppers WILL get used in a chile relleno spin off, because I have been looking forward to it for awhile now and I think it will be really yummy.  I think I’ll bake something with the apples despite my lack of baking prowess.  Now that I have two butternut squashes laying around, I need to brainstorm an idea for those.  As much as I enjoy them simply baked with some brown sugar, I was inspired by my unexpected success with the sweet potatoes, so I might do a Tex-Mex spin on them.  No matter what, I’m really excited for this week’s fresh produce.

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