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Sandy Spring CSA Week Five

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Thursday. CSA day. What are we getting this week?

Eleven items. All certified organic. I swapped herbs as usual. Value taken using what I find in organic markets and farmers who follow organic practices and sell at markets.

1 Bag Pickling Cucumbers – five cukes, value approximately $2
1 Head White Cauliflower – value $3
1 Bunch Collards – value $3
1 Bunch White Scallions – large, worth 1 1/2 of what I find at markets, so $3
1 Head Green Deer Tongue Lettuce – $3
1 Quart New Red Potatoes – 2 pounds, worth $5 at organic pricing
1 Bunch Garlic Scapes – $2
1 Bunch Broccoli – $2
1 Head Green Cabbage – $3
1 Bag Young Rainbow Chard – I swapped the herbs for this, equivalent each bag to $4 worth of chard at farmers markets, $8

Value this week: $34. Price of CSA is $29.75, so add another $4.25 to my surplus from week 4 tally, now at $44.40 for 5 weeks in.

What am I going to make? Definitely more of this garlic scape hummus.

This was on the Lancaster Farm Fresh Coop Recipe Blog, where we get lots of ideas of what to do with our weekly haul. Easy peasy, as they say. Just need a food processor and a can of beans.

It doesn’t use all the scapes, so this week I will be grilling the rest with the scallions, potatoes and my turkey parts, that are brining as we speak. The turkey was from last winter’s CSA meat share. Grilling bonanza Saturday night, if the weather cooperates.

As for pickling cucumbers, time to make these again. I love them. Bread and butter pickles. Made these last year.

Cabbage. Hmmm, sauerkraut, maybe?

Who knows? The possibilities are endless! Eating locally? Having fun reconnecting with making real food. That is what a CSA lets you do. Dinners like this. Join a local CSA or shop the farmers markets. Much better food. Fresher. And so tasty. There’s at least one of these on my menu in the next week. Scallions, scapes, local cheese and bacon and eggs. Yum!


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.

8 responses »

  1. Lots of yummy, local, fresh food. Thanks for linking up 🙂

    ps: love that lancaster farms recipe site!

  2. LFFC also has a winter CSA from January through March. I’m excited to buy my share! Looks like you received a good haul!

    • I know they started it last year, but not in our area. I hope they add it this winter. The closest place they offered it last year was 30 miles from us. Too far to drive to pick up, particularly if the weather stunk.

      • Making a trek 30 miles each way once a week defeats the purpose of conserving money and resources with a CSA! I’m trying to see if they will bring their dairy shares here, too. Right now the pick up location is in Philly; way too far for me!

  3. Are those olives in that dish? black or kalamata?

    • Kalamata. I picked up a container of pitted olives at one of my visits into the organic market down the road. They looked so good that day.

      The frittata had asparagus, turnips, cheese and scallions I think. I remember using the turnips instead of potatoes. You know, now I need to check what I used to make this one.


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