CSA Week 17

I still have a few potatoes, sweet dumpling squash, chives, and bell peppers left from week 16. The potatoes will keep. I’ll bake the squash in a few days I should freeze the peppers and endeavor to use up the chives as quickly as possible.

The share this week was a typical fall bounty:

Beets ---- I am making fruit beety with the beets and using the stems/leaves in stir fries

Broccoli ---- We were warned by the farmer to soak the broccoli to get the insects out of it. I’ll probably make slaw out of it after that….which can be used in salads and stir fries

Bell peppers and snack peppers ---- It’s a bit overwhelming but I like peppers both raw and cooked

Parsley – I’ll use as much as I can fresh but will probably end up drying some of it.

Thyme – I traded my hot peppers to get a second bunch! I’ve become a fan of thyme in stir fry and soup…and it dries very easily

Kohlrabi – I’ll use the leaves and stems in stir fries. The bulbs may become part of the slaw I make with the broccoli

Tomatoes – We are down to a pound of the red tomatoes this week. I got a pint container of the sun gold tomatoes as my pick from the overage table.

Butternut squash – This is probably my favorite winter squash because it is big enough to have enough left over to make custard (made with the cooked squash instead of pumpkin but otherwise the same ingredients)

Eggplant - There are two again this week. I plan to make another batch of eggplant balls and may freeze some of them.

Yummy meals in week ahead!

CSA Week 15

I’ve put another gallon ziplock of tomatoes in the freezer; this week we only got 3 more pounds of sauce tomatoes…the beautiful small ones are done for the year. I did pick up an heirloom tomato from the overage box to savor with a little salt and fresh oregano.

New in the crisper this week are chard and scallions. I have eggplant to make into balls - a big batch. The garlic supply is replenished. There were 3 kinds of peppers (bell, snack and hot; I traded the hot ones for more chard).

There were also 2 more pounds of potatoes. Fortunately they last without refrigeration since the other items were bulky.

Overall - the bag for this share was seemed heavier that previous shares (except for the ones that included a watermelon).

My crispers are full and there are bins in the other part of the refrigerator. It is all good eating - but almost too abundant. More than tomatoes may need to be processed into the freezer. 

CSA Week 12

Wow - do we have tomatoes! The four pounds of red tomatoes we got in this week’s share have already been processed (minimally - the top of the core and blemishes cut out, otherwise whole) and are in the freezer. I plan to slice and eat the heirloom tomato as soon as possible since it is very ripe. Then I have a little over 3 pounds accumulation of the small multi-colored cherry tomatoes (I traded my poblano peppers for another 1.5 pounds!); they’ll be my snacks for the whole week; they taste good and I like the variety of their colors.

There are a lot of peppers too (even without the poplanos) - 5 snack peppers and a red bell pepper. They’ll be additions to salads and stir fries

I haven’t decided what I will do with the eggplant…maybe include it in a stir fry or cut it in wedges and roast it.  It was a different shape that the traditional eggplant - still the same deep purple color.

The spaghetti squash can be quite a treat….as a veggie ‘spaghetti’…as another ingredient in a stir fry…as a component of quiche or custard. I won’t have any trouble eat it up.

Fortunately the onions, garlic, and potatoes will keep just fine not in the refrigerator...because I have a watermelon taking up a lot of space right now!