This week's share was not as big and bountiful as past weeks have been--they are turning over some of their fields, and giving folks a chance to catch up on using their produce. This week we got a bunch of kale, some nice big heirloom tomatoes, two green peppers, six sweet banana peppers, red, white, and purple potatoes, red and white onions, garlic, and a bag of carrots.
The banana peppers will get stuffed. I absolutely love stuffed banana peppers, they are one of my favorite dishes on the planet. Here's a good recipe for those: Hot Sausage Stuffed Banana Peppers
I'm going to use the carrots for a sweeter treat: Carrot Cake Oatmeal Cookies
The potatoes and garlic will go into this: Roasted Lemon Garlic Chicken with Potatos
We're cooking out for our gaming group today so I will likely slice some of the tomatoes for burgers.
The kale will probably get sauteed and eaten as a side, maybe with the chicken.
Not sure what to do with the green papper. They may get cleaned, chopped, and frozen for soup at a later time.
Sunday, August 23, 2015
Thursday, August 13, 2015
Adventures with CSA: Week 10 (Summer 2015)
Happy Thorsdaeg! Today in our share we had some really exciting things! MANY tomatoes (cherry--orange and red, hybrid-red, and heirloom-yellow), lettuce, parsley, green peppers, garlic, a red onion, a bunch of green onions, leeks, green peppers, and SWEET CORN!!! (5 ears!)
I am going to make more tabbouleh using cous cous this time with the green onions, parsley, the cucumbers from last week, and some of the tomatoes.
The lettuce and some of the tomatoes will become the BLTs I spoke of last week--the head of lettuce from last week did not survive--it got frozen in the lower drawer--the crisper was full to bursting! (and still is!)
If there are any tomatoes left, my aunt just sent me a recipe of my late grandmother's for uncooked fresh tomato sauce with basil for pasta that marinates in the SUN. So THAT will be happening if possible---if not I will patiently await more tomatoes!
The green peppers, some of the garlic, and the red onion are going into a batch of hot italian sausage for sammiches.
The leeks may get frozen for later use in potato and leek soup once the weather turns a little cooler--it's one of my husband's (and my) favorites. I do have a bunch of potatoes in the house as well--maybe I will get inspired and make some to freeze over the weekend.
The sweet corn will just get cooked and eaten. I have a great recipe for corn salad but since this is my first sweet corn of the CSA season--it's going straight in my BELLY!
I am going to make more tabbouleh using cous cous this time with the green onions, parsley, the cucumbers from last week, and some of the tomatoes.
The lettuce and some of the tomatoes will become the BLTs I spoke of last week--the head of lettuce from last week did not survive--it got frozen in the lower drawer--the crisper was full to bursting! (and still is!)
If there are any tomatoes left, my aunt just sent me a recipe of my late grandmother's for uncooked fresh tomato sauce with basil for pasta that marinates in the SUN. So THAT will be happening if possible---if not I will patiently await more tomatoes!
The green peppers, some of the garlic, and the red onion are going into a batch of hot italian sausage for sammiches.
The leeks may get frozen for later use in potato and leek soup once the weather turns a little cooler--it's one of my husband's (and my) favorites. I do have a bunch of potatoes in the house as well--maybe I will get inspired and make some to freeze over the weekend.
The sweet corn will just get cooked and eaten. I have a great recipe for corn salad but since this is my first sweet corn of the CSA season--it's going straight in my BELLY!
Saturday, August 8, 2015
Adventures with CSA: Week 9 (Summer 2015)
WE FINALLY HAVE TOMATOES! Not just in our csa share, but some coming in on my plants in the garden!
This week's share included two medium size tomatoes (one is bright red, one is darker purple), a bag of orange cherry tomatoes, a head of lettuce, a yellow zucchini, two cucumbers (oh the cucumbers, they are never ending!), two green peppers, some white potatoes, a bunch of dill, a bunch of kale (the fancy kind with ruffly leaves), a bunch of leeks (I think there's two or three in the bunch), and a small, beautiful head of cabbage. A beautiful harvest for Lammas to be sure!
The tomatoes and the lettuce are going to become BLTs. I just need to get some good bread and nice, thick bacon from the store.
I need to harvest the cilantro in my garden and put some more seeds down, so I may make some pico de gallo using the orange cherry tomatoes. Will need to get some jalapenos as my plant has some tiny ones starting but they are still not ready. I may chop up the peppers and some onion and make fajitas for dinner one night next week, with the pico on the side and some really good corn chips. Omnomnom!
The potatoes, leeks, and dill want to be together. Some kind of delicious potato-ness will be created.
The cucumbers will become cucumber salad. My friend sent me a good recipe for one. I can also slice some up and eat them with baba or hummus.
I think I am going to make kale chips with the kale, as well as peel and slice the beets from last week's share and also make those into chips: Sweets and Beets
The cabbage...Hmm. A few weeks ago I had cabbage coming out of my ears. Maybe I'll make this. I could throw some sliced yellow zucchini in this, too.
This week's share included two medium size tomatoes (one is bright red, one is darker purple), a bag of orange cherry tomatoes, a head of lettuce, a yellow zucchini, two cucumbers (oh the cucumbers, they are never ending!), two green peppers, some white potatoes, a bunch of dill, a bunch of kale (the fancy kind with ruffly leaves), a bunch of leeks (I think there's two or three in the bunch), and a small, beautiful head of cabbage. A beautiful harvest for Lammas to be sure!
The tomatoes and the lettuce are going to become BLTs. I just need to get some good bread and nice, thick bacon from the store.
I need to harvest the cilantro in my garden and put some more seeds down, so I may make some pico de gallo using the orange cherry tomatoes. Will need to get some jalapenos as my plant has some tiny ones starting but they are still not ready. I may chop up the peppers and some onion and make fajitas for dinner one night next week, with the pico on the side and some really good corn chips. Omnomnom!
The potatoes, leeks, and dill want to be together. Some kind of delicious potato-ness will be created.
The cucumbers will become cucumber salad. My friend sent me a good recipe for one. I can also slice some up and eat them with baba or hummus.
I think I am going to make kale chips with the kale, as well as peel and slice the beets from last week's share and also make those into chips: Sweets and Beets
The cabbage...Hmm. A few weeks ago I had cabbage coming out of my ears. Maybe I'll make this. I could throw some sliced yellow zucchini in this, too.
Sunday, August 2, 2015
Adventures with CSA: Week 8 (Summer 2015)
I had to go pick up this week's share myself because my husband is currently at Gen Con. If you don't know what that is, look it up! I got stuck in awful, awful traffic coming home, and it made me appreciate him bringing our share home every week!
This week's share included lettuce, cucumbers, more pickling cucumbers, a summer squash, a bunch of dill, several beets with the greens attached, red potatoes, garlic, a bag of carrots, and a green pepper.
I still had cucumbers left from last week's share, so I sliced one up right away and shaved and sliced some of the carrots and ate them with some baba ghanoush for supper. Yum.
I made 3 jars of these. (Pickling cucumbers, dill, garlic)
The red potatoes will get quartered and roasted in the oven with herbs, likely some more of the dill (it was a big bunch), and some of my Penzey's Roasted Garlic Seasoning.
The rest of the cucumbers, the green pepper, and my first small harvest of black cherry tomatoes from mt garden will go into this. I am going to use different herbs as I don't have any parsley, omit the olives and the bouillon, and go light on the feta to cut down on the salt.
The squash last week went bad before I could grill it, so that's my plan for this one.
Not sure what I am going to do with the beets. They are a newer veggie to me. I saw a recipe where they are cooked with their greens, and since these ones have the greens attached, I think that's the way to go.
This week's share included lettuce, cucumbers, more pickling cucumbers, a summer squash, a bunch of dill, several beets with the greens attached, red potatoes, garlic, a bag of carrots, and a green pepper.
I still had cucumbers left from last week's share, so I sliced one up right away and shaved and sliced some of the carrots and ate them with some baba ghanoush for supper. Yum.
I made 3 jars of these. (Pickling cucumbers, dill, garlic)
The red potatoes will get quartered and roasted in the oven with herbs, likely some more of the dill (it was a big bunch), and some of my Penzey's Roasted Garlic Seasoning.
The rest of the cucumbers, the green pepper, and my first small harvest of black cherry tomatoes from mt garden will go into this. I am going to use different herbs as I don't have any parsley, omit the olives and the bouillon, and go light on the feta to cut down on the salt.
The squash last week went bad before I could grill it, so that's my plan for this one.
Not sure what I am going to do with the beets. They are a newer veggie to me. I saw a recipe where they are cooked with their greens, and since these ones have the greens attached, I think that's the way to go.
Friday, July 24, 2015
Adventures with CSA: Week 7 (Summer 2015)
We had a hold on our share last week due to being on vacation at the beach. This week's share included a big bunch of thai basil (which smells heavenly), a large bulb of garlic, two smallish sweet onions, 3 bulbs of kohlrabi, a yellow summer squash, three *large* cucumbers (one so large we thought initially that it was a zucchini!), a bunch of pickling cucumbers, and two medium heads of cabbage.
My husband says, "What are you going to do with all that cabbage?"
This. (cabbage, garlic)
And THIS. (cabbage, garlic, and the onions)
I may end up freezing one of both of these for eating when the weather gets a little colder. We will see.
The squash I will probably grill, now that we have propane.
The big cucumbers will probably become cucumber salad.
The pickling cucumbers will obviously become pickles.
The thai basil I will likely use to make that thai basil fried rice I made before the last time we got it. This bunch is bigger, so more basil-y goodness.
Not sure what I will do with the kohlrabi, I may just peel and shred it and throw it into the cucumber salad. Gotta say it's not my favorite veg so far. We'll see how the pickles I made last time turn out.
My husband says, "What are you going to do with all that cabbage?"
This. (cabbage, garlic)
And THIS. (cabbage, garlic, and the onions)
I may end up freezing one of both of these for eating when the weather gets a little colder. We will see.
The squash I will probably grill, now that we have propane.
The big cucumbers will probably become cucumber salad.
The pickling cucumbers will obviously become pickles.
The thai basil I will likely use to make that thai basil fried rice I made before the last time we got it. This bunch is bigger, so more basil-y goodness.
Not sure what I will do with the kohlrabi, I may just peel and shred it and throw it into the cucumber salad. Gotta say it's not my favorite veg so far. We'll see how the pickles I made last time turn out.
Saturday, July 11, 2015
Adventures with CSA: Week 5 (Summer 2015)
This week we got more lettuce (shocking), several yellow squash, a huge bag of garlic scapes, a big bunch of sweet basil, a sprig of fresh oregano, two bulbs of kohlrabi, a bunch of broccoli, and a bunch of kale.
Since we're leaving for the beach for a week tomorrow morning, I grated the squash and put it into freezer bags and stuck it in the freezer. When we get back, I plan to make this: Summer Squash Bread (I doubt that I need to use an entire cup of sugar in this, tho--yikes!)
The scapes and the basil are going to become pesto--I have a huge genovese basil plant in my garden that I can harvest to add to the pesto if needed also.
The kale I am thinking about making into kale chips to snack on during our long car trip tomorrow. My husband will not eat them but I like that kind of thing.
The kohlrabi I will likely pickle: Fridge Pickled Kohlrabi (I have no carrots, but that's okay
The broccoli I will likely steam for supper this evening. Thinking about grilling some chicken thighs and making baked potatoes and broccoli on the side.
Not sure what I will do with the lettuce and the oregano, I may offer them to my best friend who is watching our home and kitties while we are away.
Next week our share is being held, so I will be back for week 7--they are saying we should start seeing tomatoes soon! :D
Since we're leaving for the beach for a week tomorrow morning, I grated the squash and put it into freezer bags and stuck it in the freezer. When we get back, I plan to make this: Summer Squash Bread (I doubt that I need to use an entire cup of sugar in this, tho--yikes!)
The scapes and the basil are going to become pesto--I have a huge genovese basil plant in my garden that I can harvest to add to the pesto if needed also.
The kale I am thinking about making into kale chips to snack on during our long car trip tomorrow. My husband will not eat them but I like that kind of thing.
The kohlrabi I will likely pickle: Fridge Pickled Kohlrabi (I have no carrots, but that's okay
The broccoli I will likely steam for supper this evening. Thinking about grilling some chicken thighs and making baked potatoes and broccoli on the side.
Not sure what I will do with the lettuce and the oregano, I may offer them to my best friend who is watching our home and kitties while we are away.
Next week our share is being held, so I will be back for week 7--they are saying we should start seeing tomatoes soon! :D
Friday, July 3, 2015
Adventures with CSA: Week Four (Summer 2015)
This week we got two kinds of lettuce, a bunch of kale, a bag of thai basil, a summer squash, a head of fennel, and two heads of broccoli.
This week's recipes:
Creamy Broccoli Salad (broccoli, going to use raisins, not cranberries, and a little bit of sweet vidalia onion instead of red, because that's what I happen to have. Also sugar, not truvia. Taking this to a 4th of July cookout tomorrow)
Pasta with Fennel, Kale, and Lemon (fennel, kale)
Thai Basil Fried Rice (Thai basil, I will probably saute the squash on the side)
The lettuce is the thing that I have the most trouble using up from week to week. If I can find some nice tomatoes, I may make BLTs. I absolutely love BLTs with summer tomatoes. Best. sandwich. ever.
This week's recipes:
Creamy Broccoli Salad (broccoli, going to use raisins, not cranberries, and a little bit of sweet vidalia onion instead of red, because that's what I happen to have. Also sugar, not truvia. Taking this to a 4th of July cookout tomorrow)
Pasta with Fennel, Kale, and Lemon (fennel, kale)
Thai Basil Fried Rice (Thai basil, I will probably saute the squash on the side)
The lettuce is the thing that I have the most trouble using up from week to week. If I can find some nice tomatoes, I may make BLTs. I absolutely love BLTs with summer tomatoes. Best. sandwich. ever.
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