The Farm: 2014

seedling blog photoWhat an absolutely beautiful spring after that long, snowy winter!  Our farmers have been working hard for months, and the farm looks better than ever.  The lettuce this week is absolutely delicious.

I’m making a few changes to the blog this season.  In past years, I have described my CSA share each week, and then gave ideas, recipes, and hopefully some inspiration for what to do with it all.  People that are new to CSAs have found this information helpful in storing and using their veggies, thereby avoiding any dreaded veggie-spoilage.  Going forward, I will no longer post a share description each week, but rather will post sporadically with new ideas and recipes as they come to me.  However, there is plenty of past content here for lots of veggie ideas!  I would love it if you will comment and tell me what YOU are doing with your veggies.

Not many people need help with knowing what to do with their fresh lettuce, but some may be at a loss when it comes to kale.  Over the years, I have really grown to love seeing kale in our shares.  One of my favorite kale recipes is Kale Salad.  Another favorite is a simple dish that Farmer Anne wrote about in an old newsletter and I posted about last year; just replace the arugula with kale, and you’ve got yourself a fantastic and super healthy meal. (If the cherry tomatoes are not yet ready for the season, I use a small can of chopped or diced tomatoes.)

And remember, there are so many great recipes online at sites such as allrecipes, tastespotting, and the many food blogs out there.

(Image courtesy of Gualberto107 at www.FreeDigitalPhotos.net)

CSA Share for 2013 Week Sixteen

fall leaf on pond freedigitalphotosLast week was our last pickup of the season, but hopefully you froze or preserved some of our veggies from the summer so you don’t completely have to say “goodbye.”  In our share:

  • lettuce
  • tomatoes
  • onions
  • eggplant
  • peppers
  • winter squash
  • lots of pick your own

Soon the weather will turn cold and stay cold, so be sure to read my previous post which gives links to lots of butternut squash soup recipes.   We received a LOT of beautiful butternut squash, and it lasts a long time if it’s kept cool.  Another way I like to use this type of squash is in these Butternut Cookies which are super delicious; read my previous post for more on these cookies.  Stay warm!

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2013 Week Fifteen

750px-TomatilloMany people aren’t familiar with tomatillos–what they look like when they’re ready to pick, how to best use them in recipes–so check out all things tomatillo over at Wikipedia.  In our share this week:

  • onions
  • garlic
  • tomatoes
  • green peppers
  • lettuce
  • eggplant
  • acorn squash
  • pick-your-own cherry tomatoes, hot peppers, and tomatillos

If you did happen to pick some of the tomatillos, check out the links below.  I’ve tried the Green Chile Enchiladas recipe, which was super, but haven’t tried the others.

Green Chile Enchiladas

Baked Shrimp with Tomatillos

Tomatillo Salsa Verde

CSA Share for 2013 Week Fourteen

SAMSUNG CAMERA PICTURESI know it’s hot hot hot right now (at least here in the U.S. Northeast), but soon it will be cooler and you will feel like making soup, so check out the recipe below.  But first, in our share this week:

  • tomatoes
  • kale
  • lettuce
  • green beans
  • eggplant
  • green peppers
  • Tropea onions
  • potatoes
  • apples
  • lots of pick-your-own cherry tomatoes and hot peppers

I made this simple and inexpensive soup last week because I had a bunch of turnips to use up.  It’s tasty AND beautiful!

Turnip-Carrot-Onion Soup

  • 1 pound turnips, diced
  • 3/4 pound carrots, diced
  • 1-1/2 large onions, diced
  • olive oil
  • 6 to 7 cups water
  • 1/2 cup shredded cheddar cheese
  • salt and pepper
  • chives and parsley, chopped (optional)

Heat oil over medium heat.  Add vegetables and salt/pepper and saute for 5 minutes.  Add the water, bring to a boil, then cover and simmer for 20 minutes or till veggies are soft.  Remove from heat and puree with stick blender (or in batches in a blender).  Stir in cheese.  Top with fresh chives or parsley.

CSA Share for 2013 Week Thirteen

SAMSUNG CAMERA PICTURESMmmmmm…more tomatoes.  Don’t ya love it?  In our share this week:

  • tomatoes
  • red cabbage
  • eggplant
  • cucumbers
  • onions
  • potatoes
  • lettuce
  • mizuna
  • kale

With our eggplant, I tried Farmer Anne’s suggestion from our newsletter from a few weeks ago.  I sliced it, dipped each slice in egg and then then coated them with panko breadcrumbs seasoned with dried oregano/basil/salt, then baked them in the oven.  From there, it was easy to construct a simple eggplant parmesan in a casserole pan with layers of tomato sauce and mozzerella and parmesan cheeses.  What really added to the flavor were the few cherry tomatoes I had left that I cut in half and threw in there.   Covered and baked in the oven till bubbly, this turned out to be a delicious dish that was not too greasy.  A side of our steamed kale topped with dressing made this a fantastic meal.

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CSA Share for 2013 Week Twelve

SAMSUNG CAMERA PICTURES I tried a tasty new sweet pickle recipe today that has the pickles ready to eat in 24 hours (more below).  In our share this week:

  • tomatoes
  • string beans
  • garlic
  • eggplant
  • cucumbers
  • kale
  • mizuna
  • corn
  • turnips
  • peaches
  • apples

The pickle recipe I tried today can be found here.  It calls for tumeric which, according to the Mayo Clinic, is currently being studied to assess its benefits in the prevention and treatment of cancer.  It’s the tumeric that makes the pickling liquid yellowish.

I thought one cup of apple cider vinegar might be too strong, so I substituted with a half-cup apple cider vinegar and a half-cup white vinegar.  I like that they’re ready to eat the next day.

CSA Share for 2013 Week Eleven

1-ID-1007266Be sure to check out all the goodies in our farm’s freezer at pickup.  Our farmers work hard at taking care of those cows, including long hours in the hay fields, and in turn we get really good beef (and at reasonable prices).  In our share this week:

  • garlic
  • tomatoes
  • mizuna
  • kale
  • Tropea onions
  • cucumbers
  • cherry tomatoes

Love those Tropea onions!  I had never heard of them before joining the CSA.  They are incredible after they are cooked down for awhile…so, so sweet.  Read more about them in one of my previous posts.

(Image courtesy of www.FreeDigitalPhotos.net)

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