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It’s CSA Thursday, and It is Out of Control

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I should know that eating out more than staying home messes up the CSA share. Way too many veggies to eat when you aren’t having dinner at home.

Field Day weekend and a couple of dinner dates with friends put us deep in the hole for clearing out the fridge. Then, we get the notice from Sandy Spring that there will be 12 items this week. We haven’t finished six from last week.

I may have to get a wider angle lens to fit it all in the picture. Here is the list. I was all “kaled” out, so I swapped it for some extra pickling cucumbers. I know I can use them. I haven’t used last week’s kale.

The swap box is a wonderful thing. You may swap one item that you don’t want. There are two boxes at our pick up site, since there are 45 of us.

So, what have I done and what am I planning with all these veggies? I made rhubar-b-que sauce last week, which I haven’t used yet. Got the idea from our link up party of CSA members. They made pizza with it. The sauce is awesome.

Today I made pesto from the basil. I also roasted all the beets, this weeks and last weeks.

Two of the beets ended up in tonight’s dinner, along with last week’s Yukon gold potatoes, some greens, a pear and some Marcona almonds in the salad. This meal did not need meat to make it complete. It was pretty satisfying with just the veggies.

I drizzled some butter over the potatoes. We also had four ears of corn from a local farm stand. The wine. A Pearmund Petit Manseng.

Tomorrow I will be making some cole slaw with the cabbage and carrots. Maybe another frittata this weekend with all those lovely greens.

Analysis, all comparing to organic veggies: Cabbage $3. 12 Pickling cukes $6. 3 pounds red potatoes $4.50. 1 Pound young chard $5. Heirloom carrots $3. Heirloom beets, $3. Boatload of basil $3. Two large cukes, $3. Pak Choy $3.50. Radicchio $3. Five large zucchini $3.75. This week: $40.75. Cost $29.75. Excess is 11.00. Added to cumulative savings makes it $63.90 more than I spent to purchase CSA share. Seventeen weeks to go.

Check out this week’s link party to see what people from all over are doing with their CSA shares. In Her Chucks has created an amazing link up party that highlights what is in all our CSA boxes, plus what great recipes we have to use all this great stuff. My link will be there in a few minutes.

Lots of great CSA’s here in our part of the world.

hocofood@@@

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.

5 responses »

  1. Thanks for linking up! I am always amazed at the amount of goodness that you get each week. Pretty amazing 🙂

    So glad you liked Mason’s rhubar-b-q sauce…I want to try it but have yet to get any rhubarb in my box…so I will live vicariously through you. Enjoy!

    Reply
  2. We had a lot of leftover spinach after last week, which is why I was grateful for the swap box – I traded this week’s spinach for some potatoes! I love sharing a CSA – this is our first year and we’re enjoying all the fresh produce.

    I want to learn more about canning – can you recommend any good books or websites?

    Reply
    • I am just getting into canning. I bought a Ball starter kit last year. I only did pickles last year.

      This year I will be trying some tomato sauces, but not using my heirlooms, as I hear they don’t have enough acidity to be really safe unless you add citric acid.

      I will be doing my first water bath sealed pickles this weekend.

      I am also reading and learning from a fellow local food challenger, who is a master preserver. Her web site is awesome. She teaches classes in VA.

      http://eatingfloyd.blogspot.com/p/recipe-archive.html

      If this doesn’t come out as a link just look for her site on my food challenge page, and then click on her recipe archives page.

      Reply
  3. Glad to see you made some of the rhubarb sauce! I’m looking forward to seeing what you do with it. As always, it looks like you’ve got a great selection in your box this week!

    Reply
  4. What a box of great food. Did you can the basil pesto or freeze it. I freeze mine and have used glass jars with terrible luck. Just curious what works for you.

    Reply

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