Romaine -1 head
Red Sail Lettuce-1 head
Slicing Tomatoes-1 quart basket or 3 pounds
Biscayne Peppers-4
Lipstick Peppers-2
Chili Peppers -4 mildly hot
Jalapenos
Scallions-1 bunch
Louisiana Long Green Eggplant-2
Orient Express Eggplant-2
Genovese Basil-1 bunch
Beets-1 bunch
Potatoes-1 quart or 2 pounds
Tomatillos-1 pint or 3/4 pound
Cilantro-1 bunch

Wednesday night I roasted up the chili peppers and the tomatoes. I was planning on making roasted tomato soup but the tomatoes were so good on their own that we’ve just been eating them as a meal/snack/condiment. I think I’ll make some tomatillo salsa this weekend if I can find the time. Maybe tonight.

The raspberries were out of this world.

Tomorrow we’re heading up to the source of all this organic goodness, Stoneledge Farm in South Cairo, NY. It’s up just north of the Catskills, if I recall the map correctly. They’re having a 10th Year Celebration Farm Visit with draft horses and wagon rides around the field, a Pig Roast (eek), walks around the field and a big pot luck luncheon. I haven’t decided what to make. I want it to be something that will feed a fair number of people yet be ok in the car for two and a half hours.

I thought I was going to use last weekend to catch up on things but no such luck! Tropical Storm Ernesto rolled through here on Saturday and knocked our power out for about 36 hours. We kept the fridge and freezer closed and luckily everything stayed frozen.

So here’s what we got in last week’s vegetable share:

Cabbage-1 head
Beets-1 bunch
Summer Onions-1 bunch
Red Sails Leaf Lettuce-1 head
Romaine-1 head
Edamame-1 bunch
Tomatoes-3 pounds or 1 full quart
Sun Gold Cherry Tomatoes-1 basket
Lipstick Red/Green Pepper-shaped like a Pablano but sweet, an heirloom-4
Green Bell Pepper-4
Black Bell Eggplant-1
Potatoes-2 pounds or 1 quart basket
Basil-1 bunch

And the fruit:

Here’s what I made:
tomato sauce with these tomatoes, plus some from my garden
vegetable soup
pepper-corn casserole
eggplant and tomato sauce with turkey meatballs
pear cake

CSA Week 11

I am going to use this upcoming long weekend to get back in to a place where I’m not constantly trying to catch up.

Here’s what we got last week:
ed Sails Leaf Lettuce-2 heads
Romaine-1 head
Edamame-1 bunch
Opal Basil-1 bunch
Tomatoes-3 pounds
Sun Gold Cherry Tomatoes-1 pint basket
Pablano Peppers-4, mildly hot
Green Bell-4
Biscayne-4
Black Bell Eggplant-1
Potatoes-1 quart
Rosemary-1 bunch.
Shiro Plums, Red Clapp Pears, Peaches

Last night I made an amazing pasta dish with the eggplant and fresh tomato puree made from the last of the CSA tomatoes and some of the uglier tomatoes from my garden. I had a bunch split on the vine, not sure if it’s from too much sun or too much rain or something else entirely, but what’s ugly eatin makes delicious sauce. The plums were very good but they don’t hold a candle to the amazing peaches and pears. We’re going to get a freezer so that we can preserve some of this bounty and better deal with the load.

CSA Week 10

If anyone has great ideas and recipes for the pablano and chili peppers, please let me know! We still have 1 red cabbage left from last week but we were able to polish off everything else by this evening.
I picked the edamame off the stems (huge mess) and boiled them up for 4 minutes with a bit of salt in the water. They’re very tasty.


This post looks different because I used flickr’s “blog this photo” feature. I’m not sold yet.

Let me just say, I have never had such delicious apricots before.

Red Cabbage-1 head
Kohlrabi-1 bunch
Roma Beans-1 quart basket
Summer Onions-1 bunch
Sun Gold Cherry Tomatoes-1 basket
Black Bell Eggplant-1
Peppers:
Green Bell-2
Biscayne-2
Lilac-6
Dill-1 bunch
Slicing tomatoes – 2
Shiro Plums, Apricots, Nectarines
We ate one of the slicing tomatoes and the eggplant on the first night and the sungold cherry tomatoes were gone within a few minutes. The last of the apricots disappeared this morning, but everything else is still around. I went away for the weekend and now I have a lot of veggies to use up pretty quickly. I’m planning on making vegetarian stuffed peppers tonight and I’ll probably make some gazpacho as well. That should take care of everything but the beans and the kohlrabi. I have a few ideas for the kohlrabi but I haven’t settled on anything yet. I still need to look up prep for the beans. They’re “string beans”, which is not the same thing as green beans and I’m not quite sure what to do. I’m sure they’ll be delicious.

This week was a very interesting week and a major score vegetable-wise. There won’t be a picture this week, most likely, as everything is already in the fridge. Wednesday we worked the “closing” shift at the CSA pickup and then we had to spirit the veggies home, stash them in the fridge and head off to dinner. My “class” at work met at Telluride for dinner to celebrate our 5th anniversary. Good food, good drinks and a good time was had by all. It was really enjoyable to talk with everyone since we’re all working on different things and don’t necessarily see each other very often.
Back to the CSA. Working closing is cool because you get to take 2 extra veggies (if there are extras). We got double portions of potatoes and spinach, which is fantastic. Here’s this week’s haul:
Red Sails Lettuce-2 heads
Dill-1 bunch
Summer Squash-1 qt mix of pattypan and zucchini
Perpetual Spinach-1 bunch
New Red Potatoes-1 quart basket or 2 pounds (x2)
Scallions-1 bunch
Fennel-1 head
Escarole-2 heads
Lemon Cucumbers-1 pt
Red Lake Currants-Certified Organic-1 basket (I got 3.. there was a bunch of extra. I’m going to try and make a currant buckle)
Regional Blue Berries-1 pint basket
Sweet Cherries-1 bag

Forgive me for not posting the CSA bounty from last week. I was very tired when I got home and I forgot to take a picture.

This week marks the start of the fruit share. Beautiful, delicious fruit. Here’s what we got:

Red Sails Lettuce-1 head

Genovese Green Basil-1 bunch

Summer Squash-6

Perpetual Spinach-1 bunch

Rat Tail Radishes-1 bunch-these radishes grow at the top of the plant. Pick off the pods and enjoy. One catalog now calls them “Podding Radishes”.

Mini Red Onions-1 bunch

Bright Lights Swiss Chard-1 bunch

Cucumbers-Boothby Blonde -small white – 1 basket

Slicing Cucumber – 1

Red Lake Currants-Certified Organic-1 basket

Regional Blue Berries-1 basket

Sweet Cherries-1 bag

The fridge is full and I need to do some meal planning.

A. K. A. OMG more lettuce. I see salad in our future.

This week we got:

Garlic scapes

Red Leaf Lettuce-1 head

Buttercrunch Lettuce-1 heads

Romaine-1 head

Bok Choy-1 bunch

Radishes-1 bunch

Sugar Snap Peas – 1 basket

We also had mint in this week’s share, but we left ours in the swap basket since our garden produces way more mint than we can handle.
Tonight I made a tofu and lettuce soup with the remainder of last week’s romaine. It is a very good soup, except I don’t love the vegetable stock I used: Whole Foods 365 brand. The stock is thicker than I like and has an unusual taste that I haven’t been able to pinpoint. I’ll have to remember not to buy it again.

The bounty continues.

Sorrel-1 bunch

Garlic scapes

Tatsoi-1 bunch

Red Leaf Lettuce-1 head

Buttercrunch Lettuce-1 heads

Romaine-1 head

Bok Choy-1 bunch

Oregano-1 bunch

Ancho peppers – 4 (grown last season and dried in the greenhouse during the winter)

We finished up last week’s romaine last night with some grilled fajitas and we started in on the red leaf lettuce. I’m going to have to flip through my cookbooks and other recipe sites to figure out what I can make with the sorrel that doesn’t involve heavy cream. I think I’ll make at least 1 stir fry with the bok choy, tatsoi and garlic scapes but I’m soliciting ideas as to what to do with the rest.

I’m a little late on this, but such is thus. There are more pictures in the gallery. Here’s what we got this week:

Rhubarb-1 bunch

Chinese Cabbage-1 bunch

Mizuna-1 bunch

Red Sails Leaf Lettuce-1 head

Bennett Buttercrunch Lettuce-2 heads

Romaine-1 head

Chives-1 bunch

Lemon Balm-1 bunch

We’ve enjoyed many delicious salads, gnocchi with chives, pasta with chives and that’s about it. This week we get some bok choy and garlic scapes, so perhaps there will be some stir fry in our future.