Here are the past three CSA shares, concluding my little project! Over all, I loved the produce I received and it taught me a lot about eating seasonally as well as challenged me to use things I wouldn't typically buy at the store. For next year, I've decided not to participate in a CSA but instead visit a weekly Farmer's Market to do most of my shopping. I feel like I will be able to control any food waste better if I can buy week to week and purchase according to our eating habits. If you are interested in a CSA, I would highly recommend it! Unfortunately, the farm I used is taking a break in 2015 but the Local Harvest site is a great resource to find a CSA near you! Also, see the little animation below I made to show you the arch of seasonal produce. Enjoy.
Big changes over here with a move and merging of two households! I've basically been making the same dishes with my CSAs so I am combining 8+9 into one post. Despite the hectic schedule that comes with a move, I was still able to can and preserve some of my CSA. I mainly canned tomato sauce and pickles with these two CSAs and also made a batch of sun-dried tomatoes in the dehydrator. Looking forward to having fresh produce during the blustery Missouri winter months.
Tomatoes: salsa, stewed tomatoes, tomato sauce
Cherry and/or Plum Tomatoes: sun-dried tomatoes using the dehydrator
Green Beans: sauteed with olive oil and balsamic vinegar
Melons: (watermelon) as a snack!
Cucumbers: maple bourbon pickles for Christmas gifts (and as a special garnish for Bloody Mary's)
Summer Squash: curry squash soup
Sweet Peppers: salads
Loose-leaf Kale: Kale Ceasar salad
Okra: Fried okra (recipe courtesy of Riverbend Roots Farm)
Tomatoes: tomato paste (to be made into Ketc
Green Beans: sauteed with onion and bell pepper (omitted the bacon grease and used butter instead and vegetable broth to make it vegetarian friendly
Cherry or Plum tomatoes: in salads and bruschetta
Cucumbers: cucumber salad and pickles
Sweet Peppers: in salads
Summer Squash: squash au gratin
Pretty obvious who the star of this week's CSA is, as well as the next few weeks I'm sure. Fine by me since I recently bought myself a canning set and a huge canning pot. Here's what I did with this share. (as I am a few weeks late posting this)
Tomatoes - made into canned stewed tomatoes and salsa
Cherry and Plum tomatoes - salads and LOTS of bruschetta
Onions - in breakfast hashes
Cucumbers - raw or made into Whiskey Brine Pickles
Zucchini/Summer Squash - breakfast hash and yet to be used...
Fennel - in juice
Basil - in bruschetta, pesto and still on my counter... I've figured out how to make it last forever!
Lettuce - used in a Mexican-type salad since it was bitter
Already looking forward to my next pickup (which is tomorrow) and canning some pasta sauce and more pickles. How is your CSA going? Are you canning anything?
My CSA pickup was on July 3rd right before the holiday weekend so I wasn't able to plan and start enjoying until the Sunday after the 4th of July. Boy, was I glad to come home to some fresh vegetables after the (to many) fried fair foods and sweets. So far, this is the share that I am most familiar with except for the fennel... to be honest, the fennel makes me very nervous. I am not a fan of licorice and when I put the fennel away, I caught a whiff of just that. After some googling "fennel recipes", I decided on Roasted Fennel with Parmesan from Food Network. The reviews claim that the licorice taste goes away when roasted, and I love anything with parmesan on it so this seemed the best choice. As I am writing this, I have made most of the below except for the fennel so I will come back and update my experience. Hope everyone enjoyed the holiday weekend!
Carrots: pickled and roasted
Potatoes: roasted and mashed
Celery: chopped and then froze for soup bases this winter
Bunched Purple Baby Onions: in salads and hash
Fennel: roasted with parmesan
Cabbage: roasted with carrots and potatoes
Cucumbers: cucumber salad
Summer Squash: squash au gratin for one
Zucchini: breakfast hash with easy-over eggs
Parsley: garnish, in cucumber salad
FENNEL UPDATE /// In attempt to use up the rest of my CSA, I combined the cabbage, carrots and fennel, roasted with thyme and rosemary, and then topped with fresh parmesan cheese. As a whole, it wasn't too bad! I am still getting used to the fennel flavor but am open to using it other ways to see what I like best. After all, it it very good for you!
After receiving Kohlrabi in my share last week, I was a little perplexed. I had never seen or eaten Kholrabi so I was at a loss as to how I was going to use it. After some research, I found a few salad recipes to try it in and ended up making a salad of mixed greens, red onion and equal parts Kohlrabi + apple. I am a fan of making homemade salad dressings and have gotten pretty good at winging it so for this salad, I made up a sesame seed dressing. I'd say it turned out pretty well so I thought I would share the recipe.
Sesame Seed Dressing
scant 1/4 c. olive oil
1/4 c. rice vinegar
1/2 tbsp. honey
1 tsp. dijon mustard
1/2 tbsp. toasted sesame seeds
salt and pepper to taste
Put all ingredients into mason jar or container with lid and shake until combined. The dressing will store in the refrigerator for about a week. Shake to recombine before using.
Here is what's up with the rest of the share:
Chinese Cabbage - stir-fry cabbage
Peas - for a snack with hummus
Beets - juice!
Basil- grilled pesto shrimp
Summer Squash - in foil packs on the grill
Parsley - juicing
Scallions - in foil pack with squash, sauteed with cabbage
Garlic Scapes - in everything
Lettuce - salads
Kohlrabi - in salad with apple, red onion and homemade sesame dressing (see recipe above)