Category: CSA Saturday

CSA Saturday: Week 14

Last week was another uneventful week in the kitchen for me.  Not sure what’s going on there…  It might possibly have to do with my CrossFit schedule during the week.  By the time I get home and shower, it’s already after 7pm and I just want to throw something simple together.

As predicted, the peaches, tomatoes, peppers and apples were all gone fairly quickly.  B was not thrilled with my idea of stuffed cabbage from last week, so I put that on hold and will be making it with my Stepmom this weekend.  She appreciates a good stuffed cabbage.  Then whatever is left over will be going into a slaw for some BBQ ribs tonight.  Let’s take a look at this week…

Red & Yellow Tomatoes, Cucumber, Bibb Lettuce, Spanish Onion, German Potatoes, Cippolini Onions and Sweet Peppers

I think this is one of my favorite baskets I’ve received so far.  The potatoes and Cippolini’s, along with the remaining carrots from my garden, are going to be the bed for a roast chicken.  I LOVE a good roast chicken simply flavored with some lemon and oregano…you can’t get more simple and flavorful.  I’m then going to use the left over chicken for this no mayo chicken salad I found on Pinterest.  Creamy avocado takes the place of the mayo…YUM!  Paleo friendly and good for you 🙂  The bibb lettuce will be the perfect wrap for the chicken salad.

Speaking of lettuce wraps, I was thinking of chicken fajitas with those peppers and the spanish onion, then using the bibb lettuce as the tortilla.  I mean really, how good does that sound?!?  All of these meals are quick and easy, so I’m hoping they will fit in well with my time constraints during the week.

Do you make lettuce wraps?  What is your favorite kind?

CSA Saturday: Week 13

Well, I never got to the tomato soup last week because those tomatoes didn’t make it that long.  B and I ate them over the weekend in numerous salads.  We seem to be completely unable to have fresh tomatoes in the house without eating them right away.  I gues there could be worse things.

Thank you everyone for your ideas for the eggplant.  I decided to grill the eggplant with olive oil and oregano, which has become my new obsession.  It was good right off the grill, but I actually enjoyed it more the next day cold with some grilled chicken and tomatoes.

So now on to this week’s basket…

Savoy Cabbage, Green Bell Peppers, Broccoli Rabe, Green Leaf Lettuce, Cluster Tomatoes, Purple Beets, Green Apples, Peaches

The savoy cabbage is GIANT!  The farm sent this great recipe for Italian Stuffed Savoy Cabbage that I will try.  I’ve never made stuffed cabbage before, but when you add bacon to anything it has to be good 🙂  Here’s the recipe:

1 ½ pounds of Savoy Cabbage
3 carrots
½ large onion
6 slices of bacon (or pancetta),
4 Tablespoons of extra virgin olive oil
½ cup of grated parmesan cheese
Salt and pepper

Remove eight good looking outer leaves from the cabbage. Blanch them briefly in boiling water and lay on a paper towel to drain.

Chop the remaining cabbage, the carrots and the onion. Fry briefly in the olive oil until wilted but not browned; add the bacon, and season with salt and pepper.Place a well-drained cabbage leaf on a plate or chopping board, fill with 1/8 of the stuffing mix and sprinkle with half a tablespoon of parmesan cheese. Fold the sides towards the middle and roll the leaf up, place with folded side down on a baking sheet. Repeat until the ingredients have been used up. Sprinkle with the remaining parmesan.

Bake 15 minutes at 350 degrees

Serves four.

Doesn’t that sound good?!  We’ll see.  Half of the tomatoes and peppers are already gone from last night’s salad and the peaches have been snacked on.  I’d say this basket is going to go pretty fast.

Do you like stuffed cabbage?  Share your recipe! 

CSA Saturday: Week 12

I just got home from the Healthy Living Summit and I feel completely rejuvenated, inspired and overall excited about all of the amazing things I learned this weekend.  I have so many new ideas that I can’t wait to put into place!  I will be posting recaps all week so stay tuned for that.

It was so fun to come home from a conference about healthy food and wellness to my weekly CSA basket!  I’m more energized than ever to make this wonderful produce into a healthy meal for Barry and I.  (BTW…thanks B for picking up the basket!)

Yellow Squash, Beet Greens, Tomatoes, Eggplant, Carrots & Corn

This week’s basket is the best of what the summer has to offer…pure, healthy, deliciousness!  Today we learned a wonderful Tomato Basil Soup recipe from Wild Harvest that had roasted tomatoes, caramelized onions and fresh basil…that is definitely what is going to happen with these tomatoes.  Thank you Kim & Genie for all of your insight!

Since I have so much frozen corn from Corn Fest 2012, this will purely be eaten off the cob most likely next to a nice beet green salad with shredded carrots and goat cheese.  The eggplant…I’m not sure.  I’d like to do something creative with this.  Any ideas for the eggplant?  And then once again there is the dreaded squash that I can’t eat, but I will find a good home for it 🙂

Loving the basket this week and I can’t wait to dive in!  What would you do with this basket?

CSA Saturday: Week 11

Well I don’t have much to report this week in terms on recipes.  I made a lot of repeats.  Arugula, Beet & Goat Cheese Salad, Corn & Tomato Salad (I added feta this time), and the broccoli was boringly steamed as a side to a pinto bean, corn and tomato medley.

Moving on to this week’s basket, I got some fun new things and some old favorites!

Blueberries, Tomatoes, Kohlrabi, Beets, Pickling Cucumbers, Asian Eggplant, Green Leaf Lettuce & Peaches

So excited for the blueberries and peaches for my fruit this week!  As usual, those will disappear by the end of the weekend because we have no self control when it comes to fresh fruit.  Since I love roasted beets so much I will most likely just do that again and make a salad with the lettuce.  The kohlrabi will probably make its way into a slaw again, since I loved that so much.  And Barry will once again eat the cukes since I can’t.

I’m sure the tomatoes will make their way into numerous dishes, but one of my favorites is to combine them with the Asian eggplants.  Last year I used both to make Lidia’s Slow-Cooked Summer Tomato and Eggplant Sauce and it was the best sauce I’ve ever had.  Try this and you won’t be sorry!

I’m loving the variety in my basket this week and I can’t wait to dive in!  What would you make with this basket?


CSA Saturday: Week 10 and Corn Fest 2012!

I can’t believe that we are halfway through my 20 week CSA share!  I feel like I just started getting all of the farms goodies and I’m already dreading the end!  But let’s not dwell on the brevity of this…look at the sausage and peppers I made from last week’s basket!

Farm Fresh Frying Peppers & Onions

I sliced up the peppers and onions, along with some pre-cooked organic chicken sausage.  I really love the Bilinski’s Organic Mild Italian Chicken Sausage.  The seasoning is just like regular Italian pork sausage, but it has 85% less fat.  Bonus!

Bilinski’s Mild Italian Chicken Sausage

I first sautéed the peppers and onions until soft, and then added the sliced chicken sausage.  They are already pre-cooked, so you just need to heat them through.  I added a small 8 oz can of tomato sauce towards the end with a little chicken stock to pull everything together, and served it with some crusty bread.  It was DELICIOUS!!  Super fast and easy…I highly recommend this dish for everyone!

Sausage, Peppers & Onions Cooking

Final Product…YUM!

This week I received what I thought was a smaller than usual basket, but I still received six items.  I guess when you’re used to receiving giant greens for weeks at a time, these single items look small.

Carrots, Arugula, Corn, Garlic, Cherry Tomatoes & Broccoli

The cherry tomatoes are already being snacked on, but eventually I think they will probably end up in a tomato salad with feta along side the sungold tomatoes from my garden.  That’s making my mouth water just thinking of it!  The broccoli and carrots will get roasted and be a side dish for some fabulous grilled chicken this week.  The arugula will be perfectly paired with roasted beets and goat cheese.  And well, the corn will just be eaten off the cob with some butter.

Speaking of corn…  Corn Fest 2012 has officially begun here in the RAD household!  Yesterday I bought 4 dozen (48) ears of corn from the farm that they had especially for CSA members.  When I originally placed the order online, I didn’t fully comprehend how big or how heavy 48 ears of corn were.  Um…it’s A LOT!!  It was so heavy that I had to transfer half of the corn to another bag to get it in the house!

Corn Out to Wazzoo!

Got Corn?

Last night I started with half of the corn.  Shucked it, boiled it for 2 minutes, shocked it in cold water, then laid it out to dry.

Cooked Corn Cooling 🙂

Once the corn was cool and dry, I cut all of the kernels off of the cobs.  The best way I’ve found to do this is to get a shallow bowl along with a small bowl or ramekin, and invert that over a non-slip pad in the larger bowl.  This gives you a nice even surface to cut the corn off and a nice receptacle to catch the corn.  Cutting corn off of the cob is a messy job, but it will be all worth it in the end!

Corn Cutting Set up…

It’s a messy job, but someone’s got to do it!

So that’s a lot of work.  23 ears of corn and it all fits into just ONE (?!?) gallon ziplock bag.  I’ve already stored them and the kernals are in the freezer…ready to make me some Corn Chowder in the winter months.

Farm Fresh Corn Ready to Be Frozen!

I still have a lot of work ahead of me for the 2nd half of the corn (1 giant burlap bag!), but it will so be worth it to have that taste of summer in the dead of winter.  Corn Fest 2012 = Major Success!  (so far)

What would you do with 48 ears of corn?!



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