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Tag Archives: CSA

‘Tis The Season

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It must be spring. The Woodstock Snowball Stand is open.

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They opened yesterday. Today, I almost stopped just to see if they had hot cider as the weather isn’t cooperating for a need to have an icy cup of goodness. I saw later on the Facebook feed that they were offering 40% off since it was snowing at the snowball stand. OK, so there were flurries.

They always seem to open when we are doing spring grounds clean up. Today, our two day massive clean up and mulch fest happens in our yard. Today clean up. Tomorrow mulch. If only the guys weren’t out there in three or four layers dealing with the wind and the cold.

Today I finally got motivated, after our community garden kick off meeting, to do some indoor seed starting. With the cold this winter, the garage wasn’t warm enough to sustain growth so I am starting now.

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Recycling egg cartons to start leeks, romas and Thelma Sanders squash. Putting some cilantro in the pots to transfer to the deck planters in a few weeks. If we can ever have a week that stays warm enough. I will cross my fingers and get the arugula under row cover out at my community plot right after Easter weekend.

Arugula is one of my absolute favorite greens. Spicy, peppery, full of flavor. Last week, three of my local sources provided me with a vision of warmer times to come.

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The baby arugula came in my weekly Lancaster Farm Fresh basket this week. It took the place of basil in my close-to-Caprese salad. The Hummingbird Farms hydroponic tomatoes were in my Friends and Farms basket. The mozzarella. Picked up at my last visit to Breezy Willow farm store on a Saturday morning when they are open.

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These tomatoes actually have taste. Not like my summer tomatoes, but much better than those weird cardboard tasting things in the stores. I used a drizzle of Secolari Olive Oil and some Wegmans balsamic. Salt and pepper to finish.

Makes me want to go out and plant something.

Illusion of Springtime

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Compliments of our weekly food baskets. Which are changing slowly into springtime items. Like arugula.

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A pound of baby arugula. Also known as rocket. Peppery. Fresh. Just the perfect green to evoke memories of last spring. Too bad it’s going to snow tonight. We still think we are getting closer to springtime around here.

Then there’s microgreens.

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I swear microgreens are one of those prized items created by farmers. You know, “hey, let’s thin the seedlings and sell those thinnings for major amounts of money to unsuspecting consumers.” I have a garden. I know all about thinning the greens. Still, I do love the intensity of them.

How about lamb?

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An Easter tradition in my house. Lamb always reminds me of springtime.

This week, here was the total Friends and Farms basket.

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I had the salmon marinating even before I took the pictures. It ended up like this.

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With the green beans from my Lancaster Farm Fresh basket. Corn from the freezer, and a cut up carrot.

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My favorite thing this week. That lovely ham steak. I am thinking of saving it for Easter. I may be waiting for snow tonight, but there are definitely signs that spring is coming.

Catching Up

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One of the things I put together ever since I started my blog was my weekly catalogue of What is in the CSA basket. Somehow I have been shirking my “duty” the past two weeks. Maybe it’s that time of year when we get so tired of winter, and those boring stretches of root vegetables, stews, soups and crock pot meals.

We yearn for the weather to stay nice enough to grill, for a change. For many winters we did manage to grill a few times, but the brutal cold, and the snow covering our grill for weeks, made that impossible. Until, hopefully, this week, when we want to do something, ANYTHING, out there. I have a couple of petit filets I would love to make one evening, or my favorite, kofta.

Yesterday we cleaned the grill, since the snow has finally melted all around it. Thankfully, no little critters took up residence in it this winter. Last winter a chipmunk decided the side burner was a perfect spot to store everything they could carry up there.

As for what has been coming from the CSA for two weeks, here it is.

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The highlights from Lancaster Farm Fresh were the pantry item, maple sugar and the new goat cheese. We also got some kielbasa sausages in our omnivore add on. The vegetables. Standard except for the green beans. They were a treat. I swapped radishes to get double the carrots. There has been cole slaw made more than once the past two weeks. I made root vegetables again, to take to a Slow Food dinner this week. They must have gone over well, as there was almost nothing left. I still have a bag with the collards in it. They have to get cooked soon.

A few days ago, the latest basket.

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I am calling this the year of the celery root. Never had it before a CSA share delivered it. Now, we get it two or three times a month, it seems. Yes, there are two of them. I swapped the rutabagas for the second one. I like the celery root in that roasted honey glazed medley. This week we got honey. We got chicken. We got a new cheese. Pecora. Smoky and tangy. Good with a glass of red wine.

As for the rest. Beets in a salad. Chard as a side dish last night. The shiitake mushrooms, with the other ones from Friends and Farms a week ago, became a very lovely mushroom soup for dinner.

Speaking of Friends and Farms, they were invited to present to the Slow Food Dinner group. They brought their latest basket and they talked about how they operate, and what made them the company they are today.

The basket from the 4th of March looked like this.

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The best part of this basket. The rainbow trout.

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Simply cooked. We enjoyed that dinner, for sure. The Individual Quick Frozen corn is also very good. Makes us yearn for summer.

The rib eyes would have been great to grill, but not to be, due to the weather.

As for Wednesday, the basket that I picked up hours before the slow food dinner.

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Yes, there’s chard in there. Yes, there’s a chicken. And kielbasa. And sauerkraut. And carrots. Notice those similarities.

YES, I am officially tired of winter vegetables. I want to plant that garden, and go to farmer’s markets for fresh greens.

We still are eating well, even if it is getting a bit boring these days.

Going Whole Hog

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Sort of. Not completely. We haven’t gone for buying whole or half portions of beef or pork. We did once do half a lamb. It was more than we expected.

But, I have seen where we are now using more and more of the pork products available at our local farms. And, we are stretching our food dollars by making meals that use 3-4 ounces of meat per serving. Getting better quality meats from the farmers and butchers in the area. Yes, and paying more than that $1.99 a pound stuff out there.

I find it interesting to see McDonald’s and COSTCO both touting their changes. Where once I thought our local farmers and small organic markets were going to suffer, now I notice quite a large turning away from factory farmed, overly processed meats.

Quite an increase in CSA and Friends and Farms members. An increase in farmer’s markets. An interest in my web pages with links to local sources. All of this is a good thing. Besides lowering our exposure to antibiotic and hormone laden meats, we are decreasing our carbon footprint when we buy locally. We are keeping our local farmers and small butchers in business.

Remember when you could go into any grocery store and have a butcher wait on you, to get you the cuts of meat you wanted, in the quantities you wanted? So many of the stores today have removed that position.

I am grateful we have good butchers in the area. Boarmans. Treuths. Wagners.

We also have good farms selling meat. Copper Penny. Maple Lawn. TLV Tree Farm. Breezy Willow. Carroll Farm. England Acres. Clark’s Elioak. Wagon Wheel.

I did this post over a year ago. Since then, I have expanded the database to add more farms. But, I still love picking up very fresh items from these farms.

I have also learned to use those lesser used items. Ham Hocks. Bacon ends. Lamb shanks. Turkey drumsticks. Pork lard. Heck, I even ventured into the world of making my own scrapple.

I could do better the next time I do scrapple. I need to increase the pork part of it, and decrease the cornmeal.

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It was a wee bit pale. Not as dark and crispy as the scrapple of my youth.

As for those other goodies. I have made countless soups using the ham hocks, smoked mostly. That pork lard from Carroll Farm. It’s been used instead of butter in cooking. Most of it was put in small containers and frozen for later use. I will be trying a Pennsylvania Dutch biscuit recipe this week with it.

Bacon ends. The most economical way to have bacon around for flavoring.

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I have found bacon ends many places. Ask at any of the local farms if they have them. A good bargain. Freeze them. Take out as much as you might need to make excellent greens, soups, frittatas, spinach salads. Lots of possibilities.

Moving 100% away from grocery stores. Using less per meal. Using locally produced items. It can be done, and it really isn’t difficult at all in Howard County.

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But, I admit, I’m not quite ready to do Pig’s Feet – Toe On, or Pig’s Tail. Wayne Nell. You do have some interesting items there.

The “New” Farm in Town

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Or, at least the newest farmstand. Opened in October. Providing beef, pork and poultry. In small and large quantities.

Carroll Farm to Table. Off Frederick Rd. past Kiwanis-Wallas park. Owned by descendants of Charles Carroll, signer of the Declaration of Independence.

We first heard about them being there in our fall Friends and Farms newsletter. You could purchase whole or half Berkshire heritage pork. Also in the works was a potential for chicken to come to us sometime in 2015.

We finally got to the farmstand when they were open a few Saturdays ago. At least my husband got there. The stand is open Wednesday afternoons and Saturdays. He asked for a price sheet, and as he was really interested in some of the cuts of Angus beef, they talked a bit and gave him a free sample of their pork lard.

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Which found its way into tonight’s dinner.

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A wee bit of lard mixed with the cider and chicken stock to flavor the cabbage and kale and apples under the kielbasa links.

I am fascinated with trying some traditional recipes from a Christmas present from my mom.

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She gave me a couple of Pennsylvania Dutch cookbooks that she’s had for decades. I am interested in trying the pastry recipes that call for lard.

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Now that we all know lard is better for us than vegetable oils, it should be fun to test the taste difference.

I am also interested in trying the brisket, and the filets, from their stand. It is hard to find brisket from the local farms. Not that many of them around, when you are only processing a small number of cattle at a time. I always had to cross my fingers and hope to find one from the local farmers.

Happy to see a “new” farm in our vicinity. Particularly one that specializes in meats that we usually have to go much farther to find.

Shared Risk

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In Community Supported Agriculture, known otherwise as CSAs, there was always this message given, that by buying into a CSA as a shareholder you were sharing the risk with the farmer who grew the crops. In good years, you got more. In lean years, you may suffer a bit, but you were always a part of the “family” that made it possible for the farmer to prosper.

Decades ago, the model was fairly simple. One farmer. Enough shareholders to buy most if not all of the produce and fruit that was planted and harvested from that farm. As CSAs grew, some of the farmers partnered with others who raised animals, adding dairy or meat into the packages.

These days, more and more regional and seasonal partnerships are available. Mitigating that risk. Making it easier to get the value, and reducing the risks on the suppliers and the customers.

This winter has been brutal around here. I am amazed that we are getting as much fresh produce from both of our sources. One, the winter CSA, has written in their newsletter that we may be seeing more regional produce as they have to reach farther from the cooperative to meet the needs of the very large community that Lancaster Farm Fresh serves.

Last week, we got this in our Omnivore share.

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Our meat item was boneless skinless chicken breasts. Cheese was a lovely smoked gouda. Pantry item, a jar of applesauce. We had six vegetables in the box. Lots of carrots. Sweet potatoes. Spinach, turnips, russet potatoes and cremini mushrooms.

I made mushroom soup. I made honey glazed roasted root vegetables. I made chicken salad. All in all, we dined well during our bout of bad weather, without having to stand in long lines at the grocery stores.

Friends and Farms, a “mutant” from the traditional CSA, partners with regional food suppliers to give us baskets year round. Lots of seasonal foods, but also, some Quick frozen vegetables that a farm in New York prepares and provides during the dead of winter.

Last week, our small share included these items.

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Pickles. Frozen green beans. Eggs. Bread. Cider was my substitute because we don’t get milk. I realized I had those “essential” pre-storm items here. You know. Bread and milk, if I had wanted the milk.

Sweet potatoes here, too. A different variety than those from Lancaster. I really enjoy the sweet potatoes because they are so easy to use in many ways. In soups. Stews. Chili. Like you can make using the jalapenos we got.

We had cabbage and pork butt. Perfect partners. Red onions. Hydroponic lettuce from Baywater Greens in Salisbury MD. Getting fresh greens in the winter is such a surprise, and really appreciated. Bacon this week. Chicken thighs, too. And, apples.

I did not need to buy much of anything at the store. I picked up a few yogurts from the refrigerated case at the warehouse. I get my butter there, too. You could have picked up beans or rice while there. The pantry shelves help us round out our baskets and make meal planning easier.

There are still traditional one farm CSAs out there, but the newer models really start to look like a full farmer’s market has shown up and given you your groceries.

Tomorrow is my next pick up. We did pretty well getting through our two baskets. We have also been lucky with the weather. It may be raining like crazy tomorrow. Between our ice events, and now predicting snow again Thursday, I am happy to use what we will get this week. Again, without having to brave the crowds in the stores.

Just hope we don’t get too much snow.

Menu Planning

Sunchokes. For the third time this winter.

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It seems this seasonal vegetable is best after a hard frost. Heaven knows we have had enough of those around here. The sunchokes are a Northeastern US native plant. They are the tubers from a type of sunflower. A perennial and if not carefully corralled they can become invasive.

They are a great probiotic for most people. They contain inulin, are good at promoting the healthy “gut bacteria” we need, and keep your blood sugar under control. If you aren’t one of those people sensitive to them, and then they cause discomfort. We do OK with them, but this is the third week out of five that they are showing up in our food baskets.

This week, they were in my CSA basket.

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Our winter vegetable share. Week Five. Cabbage, sunchokes, portabellas, onions and garnet sweet potatoes. You will notice two cabbages, as I traded the black radishes. I am currently radished out, and we are in one of those food ruts, where we enjoy steamed cabbage as a side dish. Well, and making lots of cole slaw since we are drowning in carrots this winter. All this cold weather is good for certain vegetables. We seem to be getting quite a few of the hardy varieties that do well when the weather gets cold enough.

The omnivore share gave us these for a pantry item, a cheese and meat.

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Daisy flour. Linden Dale raw goat milk cheese. Ground beef. I love, love, love Linden Dale cheeses. We used to buy them all the time up at the Lancaster Market. I am so glad they became a supplier to the cooperative, and that we get these lovely goat cheeses brought to us. Daisy flour is also a treat. I first bought their flour at the Catonsville Atwaters Bakery, and they really are different than what you may be used to baking with.

Friends and Farms this week.

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This is the small basket, suitable for two people who eat at home four or five nights a week. The carrots, and those two turnips came to Friends and Farms via the same truck that delivers our Lancaster Farm Fresh CSA. More and more, they are using the cooperative to supply fresh organic seasonal vegetables. Cremini mushrooms (there will be mushroom soup this weekend). Hydroponic lettuce. Eggs. Apples. Kale, another hardy vegetable that gets sweeter after a hard frost. I love to sauté kale with garlic and bacon to serve as a side dish.

There is also a quart of Atwaters chicken stock this week. A new supplier. From one of our favorite lunch places in Catonsville. We got short ribs this week. And ground beef for me, as the substitute for dairy. Oh, and shrimp. Which only survived two hours in the house, as it was dinner tonight.

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Shrimp over polenta. The last of the polenta from a very long time ago. Found it in the back of the little fridge, where I store flours and nuts, to keep them fresh. One cup left. Enough for two meals. Did you know polenta easily melts again when reheated. Tonight, I added some corn from an earlier basket. I store it in a container in the freezer, and pour out what I need.

What else will I do with this week’s stuff? Crock pot short ribs. Crab stuffed portabellas. Egg salad. Mushroom soup. Cole slaw. Spicy sunchoke dip. I will let you know if this dip is worth making. I wanted to try something new with the sunchokes.

Fresh vegetables all winter. Comfort foods. Who cares if we get negative temperatures the next few nights. We can be warm and have satisfying meals here at home.

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