Category: CSA Saturday
|October 13, 2012||Posted by Running at Disney under CSA Saturday|
I can’t believe it’s been 20 weeks! Was this the fastest summer or what?!? I’ve really enjoyed documenting my CSA this year and I hope you have as well.
Looking back, I did get a bit more adventurous with my cooking this year, but I could’ve done better. Beets…the most difficult item for me. I love them, but I can only eat so many. B hates beets and swears they taste like dirt…I don’t get that, but I’ve heard other people say that as well. Needless to say, he won’t eat them so it was all up to me and it seemed like I was getting them in my basket every week. I ate most of them, but I have to sadly admit that I had to throw out a few. Ugh what a waste. Same was true for a few bunches of swiss chard and kale…I just couldn’t keep up!
So here’s my last basket of the year:
This is a good final basket for me because I will eat everything here except for the pumpkin due to an allergy. Yay for one last dish of broccoli rabe and sausage!
I hope you’ve enjoyed my CSA Saturday series. I’ve really enjoyed sharing this with you every week and I hope that I have inspired you to eat locally. Click here to see the entire 20 weeks of CSA Saturday! I hope you will join me again next summer!
How do you eat locally?
|October 6, 2012||Posted by Running at Disney under CSA Saturday|
My CSA is sadly winding down for the year. The pumpkins and mums are out at the farm and a cold front will be moving in tonight. But that doesn’t mean the produce is now lacking…far from it! Here’s this week’s basket:
Many of these things, I’ve already received this year, but there was a big newcomer this week…cheddar cauliflower?!? This is new to my farm this year and I’m so excited to try it. Here’s what the farm sent out about this variety of cauliflower:
A fresh, home-grown crown of cauliflower is a thing of beauty – crisp, nutritious, and intensely flavourful. This bright orange cauliflower (originally developed in Canada) does look like cheddar cheese! And the colour indicates that it has elevated levels of beta-carotene (Vitamin A). In fact, it can have as much as 25% more Vitamin A than regular cauliflower, now that’s good for your eyes and skin, so eat up folks!
So apparently, it doesn’t taste any different, but it’s just better for you! I’m planning on making a puree out of the cauliflower (my favorite preparation) and pairing that with some seared scallops and roasted brussel sprouts with bacon. Yum, right?? Speaking of brussel sprouts, I got a few more things at the farm today.
After a week in Walt Disney World and eating incredibly rich food, I needed to load up on some fresh fruits and veggies. How gorgeous is that Bibb lettuce?! I also got some local shrimp from the fish monger this morning and I was thinking of making some shrimp lettuce wraps. I’ll let you know how those turn out 🙂
Did you get any good veggies this week?
|September 8, 2012||Posted by Running at Disney under CSA Saturday|
As predicted, I loved my basket from last week. Earlier in the week, I shared a roast chicken that I made with various roasted vegetables which was delicious. I also made fantastic chicken fajitas with the sweet peppers and onion that I got last week. Instead of tortillas, I used the Bibb lettuce I had as a wrap. This was SO good! I didn’t miss dairy or wheat at all.
The farm also had large baskets of canning tomatoes for $15 last week, so I decided to get some to make sauce. I’ve done this for the past 2 years and it’s a lot of work, but so worth it to have fresh tomato sauce in the middle of winter. We’re talking over 40 tomatoes here that I grind by hand in a food mill, then cook for hours to get a nice rich sauce. I use Lidia Bastianich’s recipe for Slow-Cooked Summer Tomato Sauce from Lidia’s Family Table. It’s a very simple recipe of tomatoes, garlic, onions, basil and spices. I’ll also make a batch that includes eggplant…OH YUM!
Once the sauce is finished, I portion it out and freeze it. It’s perfect to defrost and put on homemade pizza, backed chicken or stewed with winter vegetables.
This week’s basket was quite different and definitely not my favorite. Let’s take a look…
The green beans will be great sautéed up with some garlic, as will the swiss chard. I’ll probably do some sort of stir fry with the bok choy and the tomatoes will surely go in salads as usual. Now the leek, I’m not sure what to do with that. Potato leek soup? That could be good. Any good recipes out there?
Do you make fresh tomato sauce for the winter?