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The CSA Box-Week 21-One of My Favorites

In csa box on October 31, 2012 at 5:43 pm

This was the last of this year’s CSA deliveries. I carried the box to my car thinking back over the last 20 weeks and the variety of produce we’ve eaten and also the new foods we’ve tried.

The final delivery included sweet dumpling and delicata winter squash, bunched carrots, green cabbage, yellow onions, loose salad spinach, parsnips, tatsoi, argula, cilantro and broccoli.

Winter squash-I’m hanging onto these for as long as I can. I think I’ll either oven roast them or make soup.

Carrots-I’m sad about the CSA season coming to an end but the carrots will be one of the things I miss the most. Sweet, delicious, and I only wish I could grow my own but I’ve never had success with carrots.

Onions-a pantry staple.

Spinach-I’m thinking about making a feta cheese and spinach tart with this.

Parsnips-one of my favorite all time veggies. I never make Christmas dinner without roasted parsnips. I only wish I could hang on to these until then. Peel them, cut them into slices, par boil them for about five minutes and while they’re cooking, heat some oil in a roasting pan in a 375 degree oven.  Then drain the parsnips and add them to the hot oil and sprinkle them with salt and pepper and roast for about 15-20 minutes. Simple food yet packed with flavor.

Tatsoi-this was a new to me item that is an Asian mustard green. I plan to use it in a stir fry.

Arugula-once again more pesto for winter eating.

Cilantro-this was used in a couple of dishes throughout the week.

Broccoli-once again the perfect side dish. Steamed, and then add a sprinkling of salt and pepper.

What The CSA Program Has Taught Me

From a budget smart girl’s prospective there’s a lot you can learn from taking part in the CSA program-

It’s a good way to save money on organic produce. I compared costs before we signed up and I figured that if I bought the same organic foods at the store, the cost would be a lot more.

It’s a great way to sample new to you items and one way to check them out without spending lots of money, discovering you hate it and hence wasting your money.

Eating with the seasons really does save you money and it’s a way to get the most flavor for your buck. Even the same item can taste different at different times of the year, like the kholrabi, and also every day foods like the broccoli and carrots, so shop accordingly.

A meal centered around high quality veggies is just as good, if not better than one featuring meat. I made lots of stir frys with the produce and didn’t add anything else, just some brown rice and soy sauce and it was perfect.

Eating more produce when it’s cheaper can save you money.

You get inspired to grow your own vegetables when next season rolls around.

You not only get meals for the week but food you can dry or freeze to enjoy throughout the winter…peppers and herbs are waiting.

It’s seven months until the first of next year’s CSA delivery but I’m already looking foward to it.

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The CSA Box-Week 19-The Season is Winding Down

In csa box on October 18, 2012 at 3:32 pm

Next week is the last delivery of this year’s CSA boxes. I’ll be sad to see these 20 weeks come to an end. We’ve enjoyed all the produce so much that we’ve already signed up for next year’s delivery too. Roll on June 2013. Last week’s offerings had more new to me veggies-

Kohlrabi, Dalkon radish, argula, red leaf lettuce, mustard greens, onions, carrots, sweet dumpling squash, radishes, cauliflower, curly parsley

Kohlrabi-in the spring this was a new to me item. I can’t say that I really liked it enough to buy it in the stores but this one was a lot sweeter and had more taste. Supposedly it’s another veggie that gets better due to colder weather. Something to think about when you’re shopping on a budget and have to pick and choose when and how much produce you can buy.

Daikon radish-I’d seen this in the store many times but never bought it. It’s one of those things that I probably wouldn’t find much use for but it was interesting to sample.

Arugula-I’m using this for pesto.

Red leaf lettuce-one of my favorites, and for some reason always higher priced than any other lettuce. This is one of the best varieties for salads.

Mustard greens-once again something I don’t usually buy and I don’t think I will because I found it too hot for my liking.

Onions-still in the storage basket for future meals.

Carrots-These are the best I’ve ever tasted. One again we have the colder temperatures to thank for that. If you’ve not thought about buying carrots right now and either dehydrating them or making soup with them, do it.

Sweet dumpling squash-I haven’t tried this one yet but I know I’m going to like it.

Radishes-these were the last of the season so I couldn’t resist making some more sandwiches.

Cauliflower-I saved the previous week’s and this week’s batch and if you missed the Meatless Monday feature, check it out because I made my own version of mac and cheese using this goodie.

Curly parsley-once again dehydrated for future use. I now have seven jars of herbs to use this winter and can’t wait to put them to good use.

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The CSA Box-Week 18-More New To Me Goodies

In csa box, Uncategorized on October 11, 2012 at 2:09 pm

I hate to think about it but just a few more weeks and no more CSA boxes. That’s it for the year. However, these last few weeks the boxes have held more surprises and items that I’ve never tried before.

Week 18 included, celeriac. green top turnips, bunched radishes, bunched oregano, bunched red chard, pie pumpkin, broccoli, red onion, romaine lettuce, cauliflower and bell peppers.

Celeriac- not the best looking vegetable in the world and one I’ve never bought or tried before. It’s been a busy week and it’s still waiting to be sampled.

Green Top Turnips-I know lots of people add turnips to stews and that’s what I’m going to do with these.

Bunched Radishes-I hadn’t seen these in the CSA box since spring and have to say I think these were much better. The flyer suggested and yes, this is sometimes my favorite way of eating them too, is to slice them thin and make a sandwich with them. All they need is a light sprinkling of salt.

Bunched oregano-once again I used my dehydrator to dry them and now I have it on hand for pasta dishes and sauces.

Bunched red chard-I think this has to make it into my top five new to me things. I’ve discovered through CSA. I made the enchilidas again and have them in the freezer.

Pie pumpkin-a confession here. I’ve never used fresh pumpkin in a recipe. I was tempted to try and make a pie with this goodie but I’m going to bake it and use the puree in chocolate and pumpkin brownies.

Broccoli-They say this is the best time of the year to eat it because the colder weather brings out its sweetness and yes, they’re right. I never thought about it before but definitely buy broccoli now and freeze some for winter eating. I steam mine and it’s delicious.

Red onion-great oven roasted. They are the sweetest of the bunch.

Romaine lettuce-Always my favorite type and this had leaves so thick they provided lots of crunch to the mock chicken salad sandwich.

Cauliflower-us Brits have always liked to make our famous cauliflower cheese but I’m thinking how about adding it to mac and cheese for something a little different.

Bell peppers-chopped and frozen ready for the winter.

Yesterday while I was grocery shopping I saw that the produce department had what they called ‘stew packs’. A few parsnips and turnips, one piece of celery and two carrots and the price was almost $4. I can’t imagine these individual items adding up to that much, and it wasn’t as if they were pre-prepared either. So that got me thinking if you want to save some time and make your own stew packs, now’s a great time to do it because all these items are on sale. And if you receive a CSA box, most of the items are perfect for making your own ready-made meal packs.

The CSA Box Week 17-Some New To Me Items

In csa box on October 4, 2012 at 5:11 pm

One of the things I love most about these CSA boxes is the opportunity to try new to me items. Last week’s delivery had a few of them-

 

Mixed peppers, tomatoes, edamame, spaghetti squash, red cabbage, onions, carrots, Chioggia beets, Italian parsley, cilantro, and stir fry mix

Mixed peppers-these went into a chowder that will be Meatless Monday’s meal.

Tomatoes-I’m sad to say these were the last of the season and I’m going to miss them. This last batch I used in sandwiches. They pair perfectly with sliced carmelized onion.

Edamame-sob, sob, the last of the season. I love these year round and seeing them as they’re grown was an education. The flyer recommended blanching them in boiling water for 30 seconds, shelling them and then putting them in a baking pan with olive oil, salt, pepper and Parmesan cheese and oven baking them. They were delicious and I’m ashamed to say I ate them all without even taking them from the pan.

Spaghetti Squash-this was a new to me variety. I’ve seen it in the stores, in cookbooks but never tried it. It’s on the menu for dinner tonight.

Red cabbage-apples are in abudance too so I’m planning on some type of coleslaw using the two.

Onions-used in the chowder.

Carrots-the best I’ve ever tasted and the perfect side dish for just about anything.

Chioggia Beets-I knew about golden beets but who knew there were so many other varieties. I’ll be dehydrating these for a future recipe.

Italian parsley-I know this is usually more expensive than the curly type but it packs a lot more flavor and in my opinion always worth it.

Cilantro-yes, more homemade salsa was made and used for a cheese and salsa omelette with spicy home fries.

Stir Fry Mix-you all know a stir fry is my favorite quick meal and I used this new to me item in one using tofu. It’s spicy, some of the leaves were hot and I think adds lots of variety to a dish that can become same old, same old very quickly.

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The CSA Box-Week 16-Fall is Getting Better

In csa box on September 26, 2012 at 5:26 pm

It’s hard to believe it’s officially fall but last week’s CSA box certainly reflected what’s good about the season.

Week 16 goodies included-

Beets, onions, tomatillos, Serrano hot peppers, edamame, eggplant, carrots, kale, winter squash, cilantro, dill, red cherry tomatoes, tomatoes

Beets-The CSA boxes have taken me back to childhood when my mother would also serve beets with a salad. They weren’t canned but fresh ones and eating them that way again brought back some wonderful memories. The flyer inside last week’s box had a new idea that I’m going to try. Baking them whole, then scooping out the middle, chopping the contents with apple, nuts, honey and yogurt and letting it sit in the fridge to cool. Apples are also in season and this sounds like an inexpensive good for your meal.

Onions-I have to admit I’d start to panic if my pantry was ever without an onion. While they’re on sale you can chop and freeze them. No matter what the season or dish you’re making, they’re waiting for you.

Tomatillos-I’m hooked on these now and this batch which I hope isn’t the last of the season, will be turned into salsa that will overhaul canned tomato soup into a gourmet treat (recipe posted soon!)

Serrano Hot Peppers-same as above. I dehydrated these and they’re ready to be added to chili and black bean soup.

Edamame-my favorite snack and I’m so tempted to grow my own next year.

Eggplant-I’m saving this for a grilled veggie sandwich.

Carrots-I love serving these as a side dish but I’ve been working on a new soup recipe.

Kale-the dark green veggies are my favorite. Last year I began using kale instead of cabbage in soups. I have leftover steamed kale and mashed potatoes so I’m going to turn them into veggie patties.

Winter Squash-one of the great things about the CSA boxes is I’ve been introduced to varieties of produce that I haven’t tried before. This week it was Delicata squash.

Cilantro-perfect for the salsa.

Dill-one of the flavors of the warmer months and I’ve been adding this to cream cheese and scrambled eggs.

Red Cherry Tomatoes-The last of the season and the last of my afternoon snacks. Pair them with cheese and they’re perfect.

Red Tomatoes-Now I’m hooked on the heirloom tomatoes and not sure what I’m going to do this fall and winter!

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The CSA Box-Week 15-Some Fall Favorites Have Arrived

In csa box on September 20, 2012 at 5:49 pm

One of my favorite things about summer is eating produce that you can’t find…or at least find a a budget smart price. during the rest of the year. It’s one of the reasons I hate to see summer end but then there’s the fall favorites too. One thing I always look foward to every September is the arrival of the winter squashes. And the CSA box had one of my favorites-

Week 15 line up included-

Heirloom tomatoes, Sungold cherry tomatoes, Yellow Doll watermelon, sweet red bell and hot, Anaheim peppers, green beans, red Swiss chard, onions, Acorn squash, dill, arugula and salad mix.

Heirloom tomatoes-these two hybrid heirlooms were the last of the season so I thought about using them in a salad, but ended up using them for the ratatouille (I found a new way to cook this so it will be an upcoming Meatless Monday feature).

Sungold Cherry Tomatoes-they’ve become a favorite afternoon snack for me and I’m going to miss them when they’re all gone. They’re sweet, low-cost and yes, cheaper and better for you than buying candy.

Red bell and Anaheim peppers-the red peppers were used in another recipe that will be Meatless Monday’s meal. The hot peppers I’m either going to freeze or dehydrate and use in the winter in soups and chilis.

Green beans-I used them as a side dish and I’m not lying when I say these were the best I’ve ever tasted. I steamed them and sprinkled on some salt and pepper and they were perfect.

Red Swiss Chard-I’m tempted to make the enchilidas again but also tempted to try another dish using this new to me veggie.

Onions-what dish isn’t made even better using onions. However, these went into the Meatless Monday dish.

Acorn squash-this is one of my favorites and I think I could eat these every day in the fall. I’ve tried cooking them lots of ways but always return to oven roasting them. I cut them into slices, toss with some oil, salt and pepper and roast them for about 20 minutes in a 375 oven until they’re carmelized.  I served this the other night as a side dish and it was perfect. It’s so good it almost makes a meal in itself.

Yellow Doll watermelon-the last of the season and I say that with great sadness because for the last few weeks this has been my snack of choice.  Usually a cup of hot chocolate is the thing I turn to when I’ve been out cleaning up the flowerbeds this time of the year, but last week it was this watermelon. It’s proved to me one thing and that’s you can save money by buying and eating produce for snacks and not over priced convenience foods like granola bars and chips.

Dill-I used this in lots of things from soups to egg salad.

Arugula-I haven’t got around to make the pesto yet!

Salad mix-used as filling in sandwiches and really adds a special twist to something as simple as a cheese sandwich.

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The CSA Box-Week 14-A Sweet Surprise

In csa box on September 13, 2012 at 3:33 pm

Each week when I bring home these CSA boxes it’s always a suprise to see what’s inside. Last week was no exception because nestled in with the produce was a bunch of grapes. They weren’t from the farm but a nearby vineyard and given as an extra treat for us shareholders. I know this might sound strange but they really tasted like grapes. You know there’s a big difference between drinking grape juice and eating grapes from the supermarket? These grapes that are called Bluebells, tasted exactly like grape juice.

The rest of the goodies included-

Napa cabbage, broccoli, Yellow Doll watermelon, tomatillios, cilantro, argula, eggplant, hot and sweet peppers, onions, tomatoes and red leaf lettuce.

Napa Cabbage-I still have this on hand and thinking about a fall themed coleslaw using it along with apples.

Broccoli, onions, and tomatoes-the previous week’s flyer had a recipe for tomatt gratin that also used broccoli so I thought I’d give it a try for Saturday supper. I would have never thought of pairing the two together but it was fantastic. Very simple to make just steamed broccoli, and yes, even use the stems, sliced tomatoes, a cheese sauce with sauted onions, layered together and topped with cheese, fried onions and dabs of butter.

Watermelon-once again a new to me variety, and this was the best of the bunch, so sweet and perfect for snacking.

Tomatillos, hot peppers, and cilantro- this week I felt that these were meant to be together in a meal so I made a grilled veggie salsa and combined it with a quick meal that’s next Monday’s Meatless feature.

Arugula-I’m not the biggest fan of this because the smell and taste is overpowering but the flyer suggested making pesto from it which I’m going to give a try.

Eggplant-this is waiting to be turned into a batch of ratatouille that I make this time every year.

Red leaf lettuce-when it’s this good you’d be foolish not to use it as is for salad.

And just to prove that I’m turning into a vegetable gardener myself, here’s the first of the lettuces I grew from seed. And you know the saying about he who hestitates is lost? That person also has their food poached too. I snapped this photo of the lettuce one day and thought I’d eat it for the lunch the following one, but a deer beat me to it!

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The CSA Box-Week 13-Half Way Through the Season

In csa box on September 6, 2012 at 3:55 pm

It’s now at the half way point for this season’s CSA box delivery. I know I’m going to miss all the goodies when the end of October rolls around. I’m also looking forward to the coming weeks when new items find their way into these boxes.

Week 13 included more great stuff including-

Salad mix, cilantro, purple beans, cucumbers, lettuce, hot and sweet pepper mix, zucchini, watermelon, broccoli, Sungold cherry tomatoes, and heirloom and slicing tomatoes.

Salad mix, lettuce, heirloom and slicing tomatoes, cucumber-I used these in salads through the week. We had more scorching hot temperatues so these items made for quick and easy meals.

Cilantro, Sungold cherry tomatoes, hot peppers-you’ll see how I used these in Monday’s Meatless Monday recipe. And all I can say is I won’t ever be buying store bought salsa again.

Purple beans-I’d never seen these before. I used them in a salad nicoise and was suprised to find out that when cooked they turn green. They also tasted like the green variety too.

Zucchini and broccoli-I’ve saved these items to combine with other produce to make soups and dishes that I’ll be freezing for future meals.

Watermelon-I’m now addicted to eating these melons and watermelons for lunch and snacks. One other thing I’ve discovered about watermelon is it’s especially good when you have a cold and sore throat like I’ve had this past week.  I’ll definitely miss this sweet treat when the season is over.

My own garden project is going well and the cherry tomatoes are in abundance. I’ve proud to think that I grew all these from seed beginning in April. It’s given me more confidence in growing more things next season. I’ve always been a flower gardener but now I can say I’m a veggie gardener too. The CSA boxes have also got me thinking about what I’d like to eat fresh and what I plan to grown. One item is garlic. I used to buy it already chopped and in jars because I couldn’t stand the smell on the cutting board and my hands. However, after having eaten the fresh kind, there’s no turning back. The garlic scapes were also delicious so now I plan to grow my own. Fall is the time to do it and they say it’s an easy. Here’s a site I found with just about everything you need if you’re both a cook and gardener and the place I’ll be buying my garlic bulbs-

http://www.cooksgarden.com/vegetables/garlic/

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The CSA Box Week 12-A Corn Recipe

In csa box on August 29, 2012 at 12:47 pm

When we signed up for the CSA program in February I thought ahead to all the goodies that I’d find each week and so far I haven’t been disappointed. Last week’s delivery included-

Peppers, melon, watermelon, green beans, cucumbers, tomatillos, eggplant, parsley, Savoy cabbage, carrots, Sungold cherry tomatoes, tomatoes.

Peppers-I had a good supply of these so I combined them with the tomatoes and corn and made Aztec Corn…recipe below. We also received some Serranos. The flyer suggested drying them for later use which I might do.

Melon-what can I say about this muskmelon. I’m hooked. I eat it anytime I need a snack and I’ll be sad to see the last of this item.

Watermelon-same goes for this goodie. This one contains seeds and according to the flyer has much more taste than the seedless variety. I have to agree because it’s the best one I’ve tasted. Idea snack food too.

Green beans-I was tempted to freeze these but for Sunday supper, and being short on time, I decided to oven roast them with pototoes and carrots. I had some leftover and used it on a salad.

Cucumbers-perfect on salads or as the flyer said, sandwiches.

Tomatillos-I’m hooked one these goodies now and will be buying them at the store. I don’t know how hard they are to grow yourself but I’m definitely thinking about it. I made another batch of salsa with these and I love it. So simple yet loaded with taste.

Eggplant-I can’t decide if I want to make a moussaka or the eggplant and chickpea stew again.

Parsley-another batch dried and used in dishes I’ve made throughout the week.

Savoy cabbage-I might make another batch of the stuffed cabbage rolls and freeze it, or just make some coleslaw.

Carrots-they were used with the green beans.

Sungold cherry tomatoes-another great snack food and also used in the corn recipe.

Tomotoes-perfect for a salad.

Aztec Corn (Serves 4)

I love corn on the cob but there’s only so much you can eat. I looked at what I had on hand and came up with this one. You can make it as hot/spicy as you like. This is perfect with grilled fish, chicken or even a veggie burger. 3 ears of corn-take the corn off the cob

1 red or green pepper, chopped

1 cup of  chopped tomatoes

Salt and chipotle chile pepper…you should be able to find this in the spice section of most supermarkets. It packs a punch so add as much as you comfort level will tolerate

Oil

Heat the oil in a skillet over medium to high heat. Add the peppers and cook until slightly softened. Add the corn and then the tomatoes and cook for about 2-3 minutes until they get slightly caramelized.  Add some salt and the chile powder and cook for a few more minutes. Serve immediately.

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The CSA Box-Week 10-A Fantastic Carrot Recipe

In csa box on August 16, 2012 at 3:01 pm

You know it’s mid season when new items turn up in the CSA box. Week 10 included-

Sweet Corn, carrots, onions, eggplant, tomatoes, hot peppers, lipstick peppers, watermelon, green beans, cucumbers and oregano.

Once again I played it save and dried the oregano straight away. I can’t wait to use it in fall and winter dishes and think back to summer.

Some of the sweet corn and peppers I used for a soup. I’ll post the recipe on the BSG site soon.

Watermelon, eaten as is for dessert. There’s nothing more refreshing than watermelon on a hot and humid day.

Tomatoes, I used in this week’s Meatless Monday meal.

Carrots…one thing I love about receiving these boxes of produce, besides having great tasting food, is the recipes they include. I’ve tried over half of them and last week throught I’d try the roasted carrots with feta and parsley. Sometimes it’s boring just serving veggies as is and this was the perfect way to give them some pizzazz. The recipe is from Martha Stewart. I liked this recipe so much I’ll definitely make it again and again. I’m also thinking about making it as side dish at Christmas. I didn’t have any fresh parsley on hand, but the dried variety works just as well.

Here’s the link to the recipe-

http://www.marthastewart.com/314045/roasted-carrots-with-feta-and-parsley

Green Beans, while I was in my I won’t just serve plain old veggies mood, I decided to try something different with the green beans too. I usually steam them and sprinkle them with a little salt and pepper, but as I had the oven in full swing roasting the carrots, I threw the beans into another roasting pan. I added some oil, pepper and soy sauce and roasted them for about 15 minutes. Once they were done I sprinkled them with sesame seeds.

Cucumbers…I’d don’t know why but I seemed to have an abundance of these so I made a cucumber dressing which didn’t turn out like I’d planned. But as you know, I hate wasting food and I found another use for it…more about this on next week’s Meatless Monday feature.

And speaking of which, the eggplants were also used in a meatless dish where I was able to use the forementioned cucumber dressing.

Onions and hot peppers I used along with the tomatillos from the previous week and made salsa which I have to say was the best I’ve tasted. And no, I’m not just saying that because I made it. I’ll definitely be buying tomatillos again.

One tip I can give about trying to eat gourmet style meals when you’re on a budget is to search online and see what new ideas you can come up with. This summer I haven’t spent any more money on food than I normally do, but I feel like we’ve eaten tasty and better for us meals.

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