CSA Weeks 7 & 8

Week 7 (last week) was a bountiful share to begin with, and then I decided to order bulk blueberries. Lettuce, summer squash, kale, onions, rainbow carrots, bell peppers, tomatillos, green beans, purple cauliflower, tomatoes, fennel, eggplant, and dill. Plums, peaches, nectarines, apricots. Eggs (under all  that fruit).

I’ll post pictures of some cooking adventures involving last week’s share in the next few days. I will share one ultimate summer breakfast picture, though…

Blueberry pancakes on a bed of peaches. Yum.

That brings us to yesterday, week 8:

We’ve hit the point in the season where the share looks smaller (for now) in the pictures, though it’s actually larger in amount of food. The key difference? The heat has knocked out the lettuce for now. Don’t get me wrong, I enjoy my salads, but I’m so ready to be focusing on other things.

One week until Littlest Chef gets to try food, and I’m glad we’ll have such fresh choices readily available. I was thinking that as I munched on my green beans last night.

Cooking posts coming soon, I promise.

Tuesday’s share – Week 6

Whew! What a day we had yesterday. Swelteringly hot. I had a “set-up shift” for CSA, which meant that I had to show up early and help load the bins onto the tables, bag shares for people who couldn’t pick up in time, etc. I also desperately needed to go to the grocery store (my Mother in Law brought pizza over, and we rather effortlessly fit the two boxes into my fridge, which is a testement to how empty it was), and I was performing in a community band concert in the evening. As the last line suggests, my awesome Mother in Law came over to help and handled dinner (as well as the mountain of dishes in my sink, whew). We had a lovely evening. The concert was actually the first for the West Orange Community Band, which just formed this winter. I’m glad I’ve been juggling the rehearsals with the rest of my life – it was SO MUCH FUN. Our next concert is August 21st.

I digress.

The share yesterday was bountiful, plus a friend offered me her beets – anyone who knows me knows I won’t turn down more beets. Pictured is the contents of my vegetable share, eggs, and fruit. I got my usual chicken and ground turkey in addition to this, and I ordered some stuff to have on hand for grilling.

Pictured: Eggs, peaches, apples, sugar plums, romaine lettuce, cherokee lettuce, swiss chard, kale, cilantro, 3 cucumbers, 3 summer squash, 2 eggplants, 1 bunch of red torpedo onions, 2 bunches of beets (share size was 1), a half pound of green beans, Kohlrabi, and tomatillos (which were an “extra,” but I like salsa verde.)

I haven’t done anything yet except wash & tear the romaine for a salad later. Some thoughts before I head over to work on the pile (Little Chef is at camp, Littler Chef is napping, and I am in an air conditioned house, thank God. I went out to get some sun before, and I lasted about 10 minutes.): Salsa verde, possibly the plum torte, even though it calls for purple plums. Maybe I’ll experiment and find some new plum recipes. I’d happily eat them all straight, but I’d like to branch out. For the kohlrabi, I think I’ll try mashed – I have an article from a magazine about new ideas for mashing (other than potatoes and cauliflower), and that looks interesting. The kale is likely going to be chopped and frozen. The chard might be frozen; I’m not sure yet. The beet greens look good, so I may freeze the chard and use them as my dark green. I do have a “chard stalk hummus” recipe that I may try instead of just relegating the stalks to a stock pot. The eggplants are the long, narrow type. I may do something funky like eggplant fries or eggplant bacon with them. The cilantro will really have to end up in whatever we do tonight, because it’s wilty with the heat.

No matter what I decide to do, there will be photos. I’ll post here when I can, and if you want more immediate gratification, find me on Instagram! @omgcsa

Weekend meals

I find I’m really pleased with the balance of the CSA memberships I have. On Tuesdays, I get the traditional, farmer-dictated pickup from Bloomfield-Montclair, and on Fridays or Saturdays, I get my subscription box from Greengrocer Foodhub, the order for which has to be in by Wednesday night. Because of this timing, I can use my subscription box to fill in things that weren’t in my traditional share, and I can count on a weekend of good cooking.

This week, we had a great series of summertime dinners. One night, we grilled chicken burgers and had steamed zucchini (not original, I know, but I love it), as well as “Cauliflowers Patties” which turned out to basically be cauliflower latkes. The only thing I would change in the linked recipe is that I might drain the cauliflower shreds a bit – they gave off quite a bit of water, which made the patties a little less apt to stay together.

We also had a movie night this weekend. Anyone who knows us knows that means a “picnic in the living room.” I made crudites out of a bunch of veggies I had on hand, with hummus for dipping, and we had cheese and crackers. Plus, I made summer rolls. It took me a little while to get the hang of making them look decent – but they sure tasted good.

Sunday night was a delightful mashup. I made “Beet Tartare,” which I’ve mentioned in previous posts. It’s basically a shredded beet salad that you can eat on toasts or crackers. I got corn in my subscription box, so that made an appearance. I also set out to make Thug Kitchen’s lentil and red bean meatballs, but I had a kitchen issue…. namely, I wasn’t paying attention and put way too many lentils into the bowl. It wasn’t coming out the right consistency (well, duh), so I decided to wing it. I added more breadcrumbs and some spices, and I made them into mini “meatloaves” in a muffin tin. They got served with the marinara I’d made for the meatballs. Delicious. Last (but not least), I made a grilled sweet potato and scallion salad. YUM.

It’s Tuesday again, so I’ll be posting about my share later.

What to do with all of that extra…?

Little Chef and  I juiced today for the first time this season! Littlest Chef has been sick the past couple of days, and Little Chef was sick at the beginning of the week, so I haven’t done much of anything fancy with our vegetables. We’ve had some rockin’ salads, and we had the kohlrabi hash. Last night, my in-laws came over, and I made a salad with half of the remaining spinach, the arugula, and the radishes. I’m crossing my fingers that my cilantro makes it to tomorrow and Tuesday, so that I can do an an Asian-inspired meal and tacos, respectively.  I found myself with apples from Chelsa’s share, and a whole bunch of beets that I had also gotten from Chelsa.

Little Chef is not a fan of beets, so he made himself (!!! He’s growing up, oh man.) apple-cucumber juice. I made myself beet-apple-spinach juice. Having a tasty drink like this feels decadent, but it’s also a nice way to sneak in some extra vitamins with my lunch. It’s a bonus that it helps me finish off some veggies in the fridge.

What are your favorite juicing combinations? I’m looking forward to experimenting this year.