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Fall CSA Week Two

I love Wednesdays. It is CSA day.

We received a large heavy delivery this week. I spent an hour cleaning greens and working on possible recipes. The pictures don’t do it justice as there was so much there.

We got:
1 six pound Queensland Blue Squash
2 sweet onions
2 pounds russet potatoes
2 large leeks
1 head white cauliflower
2 heads red leaf lettuce
1 bunch cilantro (which I swapped)
1 bag baby arugula
1 bag red and green mustard greens
1 bag red and green butterhead lettuce
1 Napa cabbage
1 bag baby tatsoi

This CSA is amazing in variety and quality. Lancaster Farm Fresh Cooperative supplies all the veggies to our CSA, which is managed locally. Lancaster manages a vast majority of the participants, but we have a more local management structure.

All in all, more than 70 organic farms are part of the cooperative, and there are more than 2000 members in the CSA locations in MD, NY, PA, and DC, (and NJ I believe).

I can’t believe how lucky we are that we found this CSA as it is a perfect fit for us.

And last night’s cauliflower was perfect, spiced and roasted in the oven.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

2 responses »

  1. Love it!!!!
    What spices?
    Are you going to do a recipe page/blog?

    • Hi, I used cumin, cinnamon, garlic powder, nutmeg and pepper, and drizzled a little walnut oil on it before I put it in the oven. I don’t measure spices unfortunately.

      I am getting farther into Greek, Middle Eastern and Indian spices and using those that interest me the most.

      I also just put this in the oven in a large pan, at whatever temp the rest of dinner is being baked at. This time it was 325 degrees.


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