Posts Tagged ‘broccoli’

CSA Share for 2012 Week Twelve

Let’s reminisce a bit this week, looking back at some old farm newsletters for recipes and inspiration.  But first, in our share this week:

  • garlic
  • onions
  • potatoes
  • peppers
  • broccoli
  • collard greens
  • basil
  • corn
  • apples

It’s fun to see what the farm was up to during Week 12 of years gone by.    Just last year, Week 12 of 2011 brought writings of Hurricane Irene; thank goodness this year’s weather has been much quieter.  In contrast, going all the way back to Week 12 of 2005, there was talk of the drought!  Each year of farming seems to develop its own personality.

Don’t forget to use the search feature on our farm’s website, through which you can find recipes from years gone by.  I’ve got you started below:

Collards:  Try a collards soup recipe and also a collards and rice recipe from our Week 3 of 2012 newsletter, and look to our Week 8 of 2005 newsletter for a list of ideas for sauteed greens.  But really, my favorite recipe for greens is from page one of our Week 8 of 2011 newsletter, where our farmer explains how to make a warm BLT pasta salad…mmmmm, delicious. (Just substitute your collards for the called-for arugula.)

Potatoes:  You can find main dish recipes in our Week 16 of 2004 newsletter, and our Week 15 of 2010 newsletter has a delicious-sounding Zuppa Toscana recipe.

Peppers:  Our recent Week 10 of 2012 newsletter has a recipe that I haven’t tried yet and uses five of this week’s veggies:  Relish of Peppers, Onions, Tomatoes, Garlic, and Basil.  Then try another main dish, Smothered Pork Chops that calls for a lot of peppers, given in our Week 17 of 2008 newsletter.

(Image courtesy of www.FreeDigitalPhotos.net)

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CSA Share for 2012 Week Eleven

Now that we’re getting bagfuls and bagfuls of veggies, it might help some of you to read my post from last year which gives a quick tip on how to stay on top of it all.  In our share this week (another BIG week):

  • basil
  • greens (collards, kale)
  • beets
  •  broccoli
  • tomatoes
  • potatoes
  • peppers
  • Tropea onions
  • green beans
  • corn

Another tip to avoiding veggie waste this week is to hit first the veggies that won’t last long, or won’t stay fresh long, such as the green beans and corn.  Then over the next few days eat up or freeze your greens, broccoli, and bell peppers.  Then you can store the beets and potatoes for a much longer time.

For those of you who had a chance to grab some of the eggplant extras, give baba ghanouj a try (see my previous post).  I’m sure you still have some farm garlic leftover to use in this recipe.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Ten

The pickup list sure is looooong this week.  Such variety!  And the peaches and apples are an extra-special treat.  In our share this week:

  • garlic
  • basil
  • tomatoes
  • green peppers
  • white onions
  • broccoli
  • greens (kale, swiss chard, or collards)
  • eggplant
  • cucumbers
  • carrots
  • potatoes
  • peaches
  • apples
  • hot peppers

Green peppers galore!  I’m glad to see them since I love simply dicing them up and freezing for use atop our winter pizzas.  To use them now, though, Rachael Ray’s Green Pepper and Tomato Salad sounds refreshing.

Those white onions look interesting, so I needed to find out more about them over at onions-usa.org.  Frankly, I use all types of onions interchangeably with no thought to each one’s nuances, so the info on each type’s best usage will be particularly helpful in my efforts to change my onion-usage ways.  Be sure also to click the History of Onions link and the Onion Health Research link at this website.


(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Five

I was thinking yesterday that it sure seems easy for me to wander up our farm’s path and load up my veggie bags, but I do try and remember that our farmers combine their experience, expertise, good judgement, and a lot of hard work to produce our absolutely outstanding produce.  THANK YOU, guys!!  In our share this week:

  • lettuce
  • swiss chard
  • mizuna
  • red cabbage
  • summer squash/zucchini
  • cucumbers
  • golden beets
  • broccoli

Since there were extras of summer squash, it’s time to share with you my favorite way to enjoy zucchini:  Zucchini Brownies.  I posted over a year ago on these, in which I link to an old farm newsletter from 2007.   Also in the post is a link linking to another post which links to an old newsletter containing a member’s recipe for Chocolate Zucchini Muffins (it takes some clicking around, but it’ll be worth it!).  🙂

If you don’t feel you can get to your cabbage right away, try freezing it using these tips and see what you think.  Speaking of freezing things, I posted last year on freezing cucumbers and when I took them out months later, they were DELICIOUS.  And, if you have tons of garlic scapes still in your veggie drawer like I do, just mince them up, throw ’em in a bag, and freeze.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Two

I haven’t picked up my share yet for the week due to a crazy end-of-school schedule, but wanted to post for you today so you could get started with some ideas for this week’s veggies.  In our share this week:

  • arugula
  • mizuna
  • spinach
  • baby bok choy
  • Toscano kale
  • lettuce
  • kohlrabi
  • broccoli
  • lots of garlic scapes

As was said in this week’s newsletter, all the greens can get a bit overwhelming, but they are so tasty and good for you that it’s worth the effort to learn how to master a few easy recipes.  Here’s one quick and delicious recipe that I cooked up last night:  Soy-Sesame Kale over at myrecipes.com.  It’s even simpler if you dice up your farm garlic scapes instead of using garlic cloves.  Another thought is to combine all liquids/oils (making several batches worth) and store in a jar in the fridge;  then just shake and pour for the next time.  Also, I omitted the ginger and mirin and it was still super good.  Next time I’ll try adding honey.  Even though this is a “kale” recipe, it of course would be just as good if you substituted any of our other greens (bok choy, arugula, spinach).  As a finishing touch, try sprinkling sesame seeds or peanuts over the top.  Mmmmm…

But, let’s get back to kale.  After reading about it over at wikipedia, you will be even more motivated to remember it in your veggie drawer.  It’s nutritional value is truly amazing, and after learning about what its indole-3-carbinol can do for me…well, I’m SOLD!  😉

CSA Share for 2011 Week Eleven

Don’t you love pickup this time of year?  Those bags are heavy, with lots of variety inside.   In our share this week:

  • arugula
  • escarole
  • broccoli
  • cabbage
  • eggplant
  • leeks
  • carrots
  • tomatoes
  • green peppers

Today with that eggplant, I made baba ghanouj for the first time.  I followed this recipe over at littlebluehen.com, but cut it in half.  This version is a lot like hummus, and quite easy to prepare.  Having another eggplant recipe to choose from is always helpful.

I love cooking with leeks, and if it was cooler out I would make a leek and potato soup.  See my previous post for that recipe, and also a slaw recipe using our broccoli.  With the escarole, I think we’re going to make Farmer Mike’s Escarole, Beans, and Sausage recipe (see this week’s newsletter).  I’ve made variations of this, but this time we want to follow the recipe verbatim.

Also, I urge you to try Farmer Anne’s suggestion for using the arugula, of which I’ve been using a slightly-adapted version:  heat some olive oil, saute cherry tomatoes with a big handful of arugula, then add some feta, cooked penne pasta, and a little lemon juice.  I’ve been whipping up this little treat several times a week since reading about it in our newsletter from a few weeks ago (under the What’s New In Your Share This Week section).

CSA Share for 2011 Week Nine

Those white beets sure look interesting.  And I think Farmer Anne is right; I don’t remember ever getting white beets in our share, so these are a new treat for me.  In our share this week:

  • kale
  • lettuce
  • cabbage
  • white beets
  • broccoli
  • summer squash
  • cucumbers
  • tomatoes
  • garlic

I have so many cucumbers that I even resorted to researching how to freeze them successfully.  I came up with this Method for Freezing Cucumbers recipe and tried it out yesterday.  I’ll let you know how it turns out when I break them out of the freezer in the future.  The recipe calls for 12 (pickling) cucumbers, but I only had the larger cucumbers and so used about three of them.  After a little more internet research, I gathered that pickling cucumbers result in a crispier, more flavorful (due to their thinner skins) pickle than the larger slicing cucumbers, but either will work.

A member commented a few weeks ago that she, too, is on a “pickle mission.”  It was then I realized that I haven’t even tried making bread and butter pickles in all my CSA years.  So, I found this Refrigerator Bread and Butter Pickles recipe, which is very similar to the freezing method except for the addition of the spices.

So, don’t let those cucumbers go to waste…join me and start pickling!