budgetsmartgirl

Posts Tagged ‘organic vegetables’

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The CSA Box-Week 9-A New to Me Item

In csa box on August 9, 2012 at 5:57 pm

Now it’s the height of summer, the contents of the CSA boxes seem to be getting better and better. Week 9 included-

Sweet corn, tomatillos, red slicer tomatoes, mixed heirloom tomatoes,  sungold cherry tomatoes, parsley, hot peppers, basil, bok choy, and cucumbers.

If you checked out this week’s Meatless Monday feature you saw how I used the corn. Sometimes an overabudance of one thing can spark some creativity which is always a good thing.  (Next Monday’s feature also utilizes two items from the CSA box).

The herbs I’ve been having a tough time keeping fresh until I need to use it. So none of it goes to waste I’ve been placing half of it in a cup of water and sitting on the countertop and using as needed. One thing I have discovered is it produces roots within a week or so. I haven’t tried this yet but I’m thinking about planting it either in the garden or a pot of soil to see if it takes root in either location.

The other half of the herbs I’ve been drying and now have a good supply for the fall and hopefully winter too.

One thing I really love about receiving these CSA boxes is I’m trying things new to be produce. These are items I’m not sure we’d eat so I don’t risk buying them. Last week one of those discoveries was the tomatillos. I’ve seen them in the produce department near the tomatoes but have never considered them as something I’d use in a meal. The weekly flyer we receive had a salsa recipe using them. I haven’t tried it yet but plan to in the next couple of days.

The hot peppers I’ll also be using for the salsa. I’m also thinking of drying some for chili that I’ll be making in the dead of winter.

The bok choy I stir fried with other vegetables, topped it with more soy sauce and some chopped peanuts and sesame seeds.

The cucumbers…for some reason I’m collecting lots of these so I’m going to make a cucumber dressing and also a soup.

Every week I learn something new not only about food and cooking but saving money too. I think low budget cooking is all about being flexiable…buying and cooking what’s on sale or in good supply. Getting a little creative so things don’t get boring. And maybe once in a while going outside your comfort zone and trying things that are currently on sale but not necessarily something you buy every week. I know I’ll be doing more of that from now on.

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CSA Box-Week Three

In csa box on June 28, 2012 at 3:47 pm

Here’s what goodies were in week three’s CSA Box-

Salad mix, red beets, red chard, cilantro, basil, snow peas, green zucchini and yellow squash, garlic scapes, broccoli, radishes, spinach and Yukon Gold potatoes.

I’m learning more about working a meal around one particular vegetable and think it’s a skill I’ll be putting to use year round now.

I used the pototoes and broccoli as side dishes to accompany some grilled Quorn ‘chicken’ breasts I bought on sale.

The salad mix and radishes were eaten for lunches throughout the week.

Featherstone Farm who supplies the veggies gives us two recipe ideas each week. This was the second week the box had contained red chard. First week I cooked it as a side dish, this time around I used their recipe for chard enchiladas that I have to say were really delicious and a keeper recipe for me. Red chard’s something I’ve never bought before and I wouldn’t have thought to use it in this type of recipe. Best thing is it used both the greens and stems so nothing went to waste. I also used the garlic scapes and cilantro too.

I really like the garlic scapes and sad to learn that was the last of this season’s crop. They’re definitely something I’ll buy. I’ve even thinking about planting my own garlic this fall just to have the scapes next spring. The thing I like about them is they’re milder than actual garlic and give a subtle taste to any dish. Another plus is they don’t burn and turn bitter like garlic.

Another thing I very seldom buy fresh are snow peas. I make lots of stir frys so thought for Saturday dinner I’d use them with shrimp, fresh ginger, and one of the sauces that the folks from Thai Kitchen sent me a while back (along with some spices and flavorings) to taste test.

This is an easy stir fry, just blanched snow peas, lots of onions cut into wedges, garlic scapes, a good helping of chopped, fresh ginger, and shrimp. I made sure the onions, ginger, and garlic scapes were slightly carmelized before I added the snow peas and shrimp. Next I added about half the bottle of the Thai Kitchen (Chili and Ginger) sauce and simmered everything together for about five minutes. I served it with brown rice and sesame seeds.

These snow peas are called Oregon Giants and are very tasty and a must try if you see them in the produce department.

One thing I have discovered is waste not want not. Greens and stems can be used for meals, vegetable based dishes are just as satisfying and tasty as those using more expensive items like meat. And what does need to be trimmed and thrown out can go in the compost bin.

On Monday I’ll be sharing with you a recipe by a local chef using the zucchini, potatoes and basil.

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The CSA Box-Week 2

In csa box on June 21, 2012 at 6:12 pm

I’m really enjoying preparing meals around what’s in the CSA boxes. Week 2 contained strawberries, romaine lettuce, cilantro, dill, red chard, Sugar Ann snap peas, Chioggia beets, Spring Asian turnips and kohlrabi. Most of the items I used  as part of a salad or side dish. And yes, hate to admit it but the strawberries were so good, I ate them all as a mid-afternoon snack. They were smaller than the ones you see at the store but packed a lot more taste.

I hadn’t eaten fresh peas since I grew up in England and it was a trip down memory lane. I’d always helped my grandmother take them out of the shells and we’d eat a few, okay, more than a few, in the process. She’d put the remaining ones in boiling salted water along with a spring of mint, take them off the heat and then drain them straight away. The mint gives them a refreshing flavor and when I cooked these the same way, they reminded me of a summer’s day in England.

Two new to me items were the Spring Asian turnips and the Kohlrabi. For me turnips mean a fall veggie that’s used in stews but these were more like radishes. I’d seen Kohlrabi in the produce department but never bought any.

It’s only been two weeks and there five things I’ve learned-

One-the reason must of us aren’t eating enough fruts and veggies these days is because the ones you find at the supermarket don’t taste as good as they used to. Try some of these organic varieties and you’ll eat more.

Two-If you’re going to spend more money buying organic, make them the star of the meal. For example, today red chard is the main ingredient in enchiladas I’m making for dinner, recipe courtesy of our CSA farm.

Three-Joining a CSA is the perfect way to learn what’s in season in any given week and hence what’s cheaper to buy.

Four-This is the best way I know how to try new to you foods without too much risk of wasting your money. We get to test things I don’t usually or have never purchased before. If we don’t like it, no big deal.

Five-It makes you think more creatively about putting together a low cost meal worked around what’s on hand. I think most us forget that’s how our grandparents used to cook!

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