CSA Year Two -- Week Thirteen

I'm going to try and power through three weeks' worth today, so here we go!



Fruit Share
Pears, Apples, Plums: Other than putting up some apple sauce, See the previous week. Yes, seriously. I'm only going to waste your time telling you about the new things I'm going to do. :)



1 handful lettuce
3 tomatoes (hiding again)
1 handful green beans (I don't remember getting green beans this late in the season, but I won't complain!)
4 beets
2 small summer squash
2 large cucumbers
1 butternut squash
4 peppers (two each red/green)
4 Gala apples
4 peaches
1 handful each parsley & rosemary

Lettuce: Salads. Eat at least one, sometimes two a week for dinner.

Tomatoes: In aforementioned salads and I am feeling a pesto/veggie pizza.

Green Beans: Possibly in a stir-fry since there aren't a ton of these, just a small handful.

Beets: Same as last week, but I'm kind of feeling another stab at a grain based salad, I just have to make sure that they are *really* cooked thoroughly this time.

Summer Squash:I am definitely on board with this summer/fall/pesto/veggie pizza idea...

Cucumbers: They're large and I'm tired of cucumber noodles. I think probably back to salads. I should also try to snack on them.

Butternut Squash: Usually I just cook this and make broth out of it, or puree it. But I am actually trying to think of a soup with some sausage and croutons in it for this one...

Peppers: There are tons of these right now. I think I may try and freeze some this year.

Apples: Gala are one of my favorite varieties of apple. So lunches.

Peaches: The peaches are already canned. In the yummy cinnamon, cardamom, allspice, clove syrup.

Herbs: I use Rosemary in everything. Probably on the pizza. I have to say I am getting parsley overload though, a little tired of it. :-\

Now I'm only one down....I *will* get caught up by the end of the day, I'm determined.....

CSA Year Two - Week Twelve

September is a rough month. School starts again, so I have to get back into the swing of that, and canning season is in full swing. At the end of the summer CSA season and before the Winter Share! starts, I'll show you everything I've put up this year, since so much of it came from the CSA this year.

Anywho, since I'm already like three weeks behind....



Fruit Share
Watermelon: I haven't used it yet. Will be eating it for lunch, just have to get around to cut it. I also saw a recipe for watermelon jelly, and I'm intrigued. And I say jelly like Jell-o, not like "put on bread" jelly.

Nectarines: They said nectarines, they looked like nectarines, but when I cut them, they smelled and tasted a little like peaches. So, they got canned with the peaches. I did a spiced peach with cinnamon, cardamom, cloves and allspice. I hope they turn out as yummy as they smelled.

Autumn Crisp Apples: I haven't really made an apple pie yet, so I did that. With some craisins. It was so good, I think I'll make another one - It *is* apple season here afterall....




a handful of different lettuce
3 tomatoes (they are hiding under the pears and behind the herbs)
1 head cabbage
4 beets (also hiding)
1 small bunch celery
1 white eggplant
2 green peppers
4 ears corn
8 potatoes (also hiding)
1 small bunch scallions
5 Bartlett pears
1 pt plums
1 handful each: basil & oregano

Tomatoes: Salads and possibly can them. It depends on how many I can get off of my bushes as well.

Cabbage: No clue. I am not a cabbage fan and I don't really like coleslaw. I am thinking something with pork. I'll have to consult my sous-chef, Google. ;-)

Beets: Roasted and cooked well. The weird thing is that I really like pickled beets, but don't get them in enough quantity to actually can them like this. Plus, I don't eat *that* many of them!

Celery: Have I told you that I love eating celery by the handful? I do. So, this will get trimmed and put in a cup of water. I'm pretty good at snacking on it instead of other things if I know I have it on hand.

Eggplant: I've been dying to making eggplant fries. So that is what I did. And I cooked them too high for too long. It was like eating air. I think I am going to try again if another eggplant arrives.

Peppers: Salads, stir-fry, sauce. Whatever. I will also eat this raw. Mainly when I'm cooking other things.

Corn: The usual. Cooked and eaten. Nothing new because I love corn just the way it is.

Potatoes: Salted and garlic smashed.

Scallions: The usual all-purpose uses.

Pears: Lunches. I love pears. I want to can some, but I'm not sure these will last that long...

Plums: Lunches and snacks.

Herbs: All purpose uses. If I have them fresh, I snip and throw them in whatever I'm cooking.

CSA Year Two -- Week Eleven

This Week's Theme: Many things old, some things new....



The fruit share continues to be the usual combination of:

Peaches, Plums and Nectarines

It is a good thing that I like all of these, but I do hope for some variety. Like some fall raspberries would be excellent. Although if I really wanted them that badly, I could just drive up the road and do some pick-your-own action...

As for what I plan to do, see last week. :) Yeah, I'm lazy, but seriously, that is the plan.



As for veggies and such, we saw a return of some old things and some new things, like lemon balm and potatoes! If I had to pick one vegetable - and only one, it would probably be the potato. Seriously. So versatile.

1 eggplant
1 muskmelon
1 hand each: Curly Parsley & Lemon Balm
1 onion
1 large leek
1 yellow summer squash
1 handful end-of-season beans
4 small heads lettuce
12 adorable potatoes
4 cute pickling cukes
2 large cucumbers
4 early apples
4 peaches


Eggplant: Have one left over from a couple of weeks ago, so I am thinking Eggplant Parmesan Casserole. Trying to go as meatless as possible based on what is in the fridge. Sounds yum to me.

Muskmelon: The usual. Lunch, breakfast.

Lemon Balm: This was an awesome surprise! So, I decided to alter the Lime-Mint Jelly (aka. Mojito Jelly) I made earlier and make it Lemon-Lime Jelly (with a hint of mint). It takes like Sprite in jelly form, seriously! I was really nervous though because it didn't set right away, and took more than 24hrs. It looks like it won't set as nicely as the last batch, but as long as it's not syrupy, I think I can handle it.

Parsley: More sauce and in the Eggplant Parm. I also just love chewing on it to be completely honest. I'm one of those weird people who eat their garnish if I get served some in a restaurant.

Onion: In canned things, I'm sure. Sauce and Relish require onions.

Leek: When I first touched the leek, my first thought was "Soup!". I'm not really sure why...but a Potato-Leek soup might be yummy since the temperatures are supposed to drop....maybe with some crumbled bacon on top...

Summer Squash: Probably the one vegetable I could happily live without. It was good on the summer pizza. This one may have the same fate.

Beans: I'm not sure on these. They are definitely end-of-season beans. They were extra and I won't feel bad if they go right out to the compost pile.

Lettuce: Rewind and repeat. How about I'll just tell you if I actually do anything different with it?

Potatoes: Salt some of the smaller ones. I think the rest may get themselves in this potato-leek-bacon soup I am envisioning...

Pickling Cukes: I eat these whole. Seriously. When I don't put them on salads.

Large Cukes: I am feeling a cucumber salad, Asian style with cucumber noodles.

Apples: Apple pie. And canned sauce. How about I just don't leave the kitchen for the next couple of weeks?

Peaches: See last week. And most weeks before. These will probably be canned along with some I grab from the stand I can walk to from the house....

CSA Year Two -- Week Ten!

After last week, every week now is met with a little pang of sadness as the end of the CSA Spring/Summer season approaches...as I was typing this, a flock of geese either flew overhead, or someone was driving down the road playing the sound of geese honking...either way, Fall is starting to come to the air, slowly, first greeting us in the cooler mornings and evenings.

Enough waxing poetic here....

I know these posts are later, but I've been enjoying making the food first and then telling you what I *really* ended up doing with it. Hopefully next year, there will be more recipes and such involved. Or evolved, as it will hopefully do.

On with the show...



There has been so much fruit in the fruit share that I have honestly stopped counting all the plums and nectarines and such. There were:

Apples: Early Yellow and Sweet Yellow
Peaches: There have been two kinds, regular sweet and white peaches
Plums: Also, two kinds of plums, small, sweet purple and larger yellow, sometimes red ones.
Nectarines


Apples: Apples mainly got made into applesauce. Cut, cook. Can't get any easier than that. A couple left over for lunches.

Peaches: Were used in a very yummy peach crisp. Anything extra is being saved for some Southern Spiced Pickled Peaches. Cardamom, Cloves & Peaches. Need I say more really?

Plums: Having stockpiled enough plums, I attempted to make Plum Preserves. It didn't really gel that well though, so I wrote on the label, "Plum Sauce". Ha - so there!

Nectarines: One of my favorite fruits for breakfast/lunch in the summer. Just because I haven't come across anything else to do with them very successfully.


Now, onto the veggies and some fruits that are part of the regular share....



1 handful each of herbs: Rosemary, Flat-Leaf Parsley, Cilantro
1 PT. heirloom little tomatoes
2 large green bell peppers
4 peaches
2 generous handfuls green and yellow beans
4 small heads lettuce
1 muskmelon
3 tomatoes
4 ears corn
3 apples


Herbs: Rosemary and Cilantro use as is. Parsley may get chopped and added to some Spaghetti Sauce I intend to can; mainly because I am tired of canning tomatoes plain.

Heirloom Tomatoes: Salads. Or by the handful. Same difference really.

Peppers: Salads and canning add-in. I know I need to make more Green Tomato (Hotdog) Relish. I am completely out.

Peaches: See above. Crisp and Spiced.

Beans: Steamed and drizzled with olive oil, rosemary and garlic salt. Yes, I use garlic salt. Often, but judiciously.

Lettuce: Salads. One of the best things about doing this CSA this year, and not being able to have a full garden, I now know what I don't need to plant next year. I do not need to plant lettuce at all! Peas though, for sure.

Muskmelon: Sliced and chopped for lunches and a picnic with friends.

Tomatoes: Salads, canning and whatever else.

Corn: Eaten as is, but cooked. Although I am getting the urge to do a corn salsa-relish thing...

Apples: Aforementioned applesauce. Although now I am thinking apple pie, since I made peach crisp already. I also know that I may can some applesauce as the trees in front of the house are pretty stung. Anyone know any organic ways to avoid that?

CSA Year Two - Week 9

Week Nine! Halfway through the CSA Season. :( That means only 9 more weeks of lovely, organic fruits and veggies provided by local farmers. Looking at their website, I am seriously considering the winter share.



2 cucumbers
1 bunch beets
1 onion
3 tomatoes *they had a sign that said take as many as you want, but I have so many tomatoes already put up from the last couple of years I don't need to do many this year!*
1 bell pepper
1 head broccoli
2 zucchini
1 handful each: dill, basil, rosemary
4 small heads lettuce


So, plans for the week. It's nice to be back on and have plans *before* I use these things.

Cucumber: Well, there are always pickle options. I need to put up more Bread-n-Butter pickles and probably should do some Icicle pickles. So, if Dad brings more, then there will be pickles. If not, I am craving an Asian style cucumber salad with really sliced thin cucumber noodles.

Beets: A while ago when I had beets I said I was going to do Beet Tzatziki. But I didn't. So I am planning on doing that tomorrow. I am looking forward to eating it on pita chips.

Onion: If I end up making the aforementioned Bread-n-Butter pickles, then the onion will go in those. If not then I'll use it in other things throughout the week. Onion is one of those vegetables I am not a fan of, but am making peace with in my older age...

Tomatoes: Salads. Also possibly a summer vegetable pizza. I like that idea a lot. :)

Pepper: See above.

Broccoli: Another thing coming out my ears. Steamed.

Zucchini: I am definitely in for this summer vegetable pizza. Maybe with sausage.

Lettuce: Salads.

Herbs: Dill, Basil, Rosemary: General use. I really should start drying these if I don't use them in time. Hmmm.....



This picture totally reminds me of the whole "eat a rainbow" idea. I have my red, orange, yellow, green here...

1 muskmelon *fruit share item*
4 early apples: *Yes, I know there is only 3 pictured. One didn't survive the car ride home!*
10 red plums *fruit share item*
6 nectarines *fruit share item*
4 peaches

Muskmelon/Cantaloupe: Cut it up and bring it for lunch. Yum. I think I remember this being my favorite melon when I was little, but I could be wrong. I still really enjoy it.

Apples: Lunch

Red Plums: I am not sure on this one. They are not very sweet, so I shall consult some recipes. Maybe some sort of plum butter?

Nectarines: I have already eaten 2 since they were really ripe ones. Sprinkled with a little sugar and a little chocolate soy milk. Delicious.

Peaches: I am possibly feeling another tart. I am a fan of a good tart. Requires less fruit and crust than a pie. I am thinking of brandied peaches and walnuts. I will think on that some more. :)

For some reason, this didn't seem like as much as Week Eight, but I can't explain it. Probably due to the fact that it is almost 1AM and I have a very busy day ahead of me in the kitchen tomorrow....

CSA Year Two - Week 8

I don't know how I've gotten so behind in this. That's not entirely true...I participated in Bread and Water Theatre's Annual Art & Music Fair and the experience kind of exhausted me. And disappointed me. I got some wonderful feedback from kind customers - most notably the backhanded compliment that my photo cards are too lovely for mail. Maybe some prints I guess? I don't know, the public is fickle.

Anywho, Week 8 began the Fruit Share! For this purpose, I am not going to separate out in pictures, what is from what share, but will note with *fruit share item*.



handful of basil
handful of dill
pint of lovely, ripe, red raspberries
4 early apples
1 head broccoli
4 carrots
4 ears corn
1 bunch chard
just over a pint of green beans
4 small heads lettuce

And, since it was the start of the fruit share, I put most of the fruit together in another picture, with the exception of the early apples. I just couldn't resist the yellow apples against the green and brown of my photo prop. Yes, I am getting so much I am needing to elevate things to get them all in the picture!



Look at how lovely those reds, oranges and yellows look together! Yum!

a dozen plus apricots *fruit share item*
10 red plums
6 peaches *fruit share item*
4 wonderful smelling yellow plums *fruit share item*

So much GOOD FOOD! So much I am not sure where to start... I think I will get the fruit out of the way first...

Apricots: The minute I saw these, I thought tart. I am not sure why, but I was. So, I ended up making an apricot-plum tart over almond-honey marscapone cheese. With the leftovers, I am thinking about cooking them down and putting them over french toast.

Peaches: Peaches are probably one of my favorite summer fruits. Next to blackberries, you really can't go wrong with a bunch of either in a bowl with cream/milk. These are perfect for lunches. And desserts like I already stated. :)

Early Apples: Lunches!

Yellow Plums: These did not last long! They were like honey wrapped in a lovely, soft flesh!

Red Plums: I was expecting sweet plums, but these are a little more sour than I expected. I used these by eating them in lunches and in the above mentioned yummy tart.

Red Raspberries: I ate them. In one handful.

And now, onto the vegetables and herbs....

Basil & Dill: I've been keeping the cut herbs in water by the window. The basil keeps much better than the dill and is an easy quick addition to almost anything!

Broccoli: Stir-fry, salads and steamed. The 3-S's of Summer Eating!

Carrots: I enjoy carrots, just not like I used to. I can't eat them raw like I used to before this crown. :-\ What doesn't get used early will be cooked and used for stock. I have some summer squash I should cook down too.

Corn: Cooked, grilled, eaten. I am thinking about cornbread too if it doesn't get eaten right off the bat.

Chard: I am officially tired of chard. Anyone ever use it in vegetable stock?

Green Beans: Stir-fry and steamed. I steam mine with a little olive oil, rosemary and garlic salt, yum.

Lettuce: Always salads. Summer Sumptuous Salads! :)

Wow. That was a lot. And, onto Week 9!

CSA Year Two - Week 7

Going on a vacation sure throws off being all caught up on things. So, in order to get caught up before Week 8 is here (and there will be an additional fruit share added starting Week 8!), let's discuss Week 7....



3 zucchini
2 cucumbers
1 pint heirloom tomatoes
1 small head broccoli
1 bunch scallions
1 small bunch dragon kale
1 adorable head cabbage
3 small heads lettuce
1 handful cut dill
1 handful cut basil
4 peaches

Zucchini: Will be ground up in the meat grinder and frozen somehow and stored for future projects. May save one or two of these for slicing thin for a salad/pasta type side dish. My Dad dropped off a bag of zucchini/summer squash so I need to store it somehow.

Cucumbers: Went in the pickles I discussed in Week Six. Dill Sandwich Slices. Yum.

Tomatoes & Lettuce: Salad...

Broccoli & Cabbage: Looking at these two, I am totally feeling another stir-fry. I really enjoy homemade stir-fry, if you can't already tell.

Scallions: The scallions from Week 4 are still going strong in a vase with water. These will join them. I've been slowly adding them to things when I think of it.

Kale: Since this is the dragon variety, it doesn't make kale chips well. So, I will be sauteing it and doing greens-n-beans to serve with hamburgers en croute later this week. I think I may document that process, so if it goes well I can share it with you all. I have high expectations since I couldn't really find the recipe I wanted online at all.

Dill & Basil: Are currently sitting in a glass trying to perk up. That is one of the downsides of cut herbs, they dry out quick. I'll use them throughout this week and see how they hold up.

Peaches: They will just get packed in lunches. Peaches are one of my favorite fruits (I say that about *a lot* of fruit!

Phew! All caught up. Now to work on my project for WIP Wednesday in a couple of days....