Tag Archives: CSA

From CSA to Markets to Farms

Posted on June 28, 2013 by AnnieRie

Where I shop these days. In the summer, the vast majority of my food purchases come from these three sources. The only reason I hit the grocery stores or Costco is for bulk pantry items.

Like the nuts and olive oil for pestos. I am in pesto making mode. With the basil from the CSA, and arugula from Love Dove Farm, and mustard greens and carrot tops from the CSA.

I saved the carrot tops from both weeks of CSA, and the mustard greens from a week ago. Add some arugula and scallion tops, some garlic, slivered almonds from Costco and Pecorino Romano from Costco. I don’t measure this at all. The carrot tops and mustard greens were blanched, then rinsed, then squeezed dry. I got two one cup jars for the freezer.

Pesto is one of those forgiving recipes. Add or subtract. Substitute. Be creative. My second pesto came from the CSA basil, with almonds, pecorino, olive oil, garlic, salt and pepper. The simple recipe. Two or three cups of basil. 3/4 cup almonds, 3/4 cup of cheese, three garlic cloves, drizzle in the olive oil while processing. Get the consistency you want. Season with salt and pepper if you need to. Put it in air tight containers, cover in olive oil. Refrigerate or freeze.

Pesto in the winter is a wonderful thing.

Next venture today was fava bean and halloumi.

On the right, the fava beans in their pods, after blanching. Take them out and they are still in their wrinkled shells. Shell them and use them in all sorts of ways. This is one of my favorites.

I did not take pictures. Mine don’t look as good as that. I buy my halloumi at Roots Market. Had mint from the CSA. I used peas I got from Love Dove. They were snap peas but I shelled them.

Tomorrow we are hitting Larriland for the first day of blueberry picking. There will be pounds of berries brought home, cleaned and frozen, with some left out to enjoy. I just used the last of what I picked in 2012.

In the summer, hit the markets, the farms, join a CSA and the only thing you buy at the store may be toilet paper. And, other non food items. Really. We have an amazing variety of fresh foods here in Howard County.

hocofood@@@

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Posted in CSA, Farmer's Markets, Farms, Food, Howard County, Local Businesses, Locavore and tagged cooking, CSA, farmer's markets, farms, Food, foodie, Howard County, local businesses, Locavore, real food. Bookmark the permalink.

Why I Like This CSA

Posted on June 27, 2013 by AnnieRie

Week Six. It’s the unusual veggies that make my day, when the email comes and things like this are in the list.

Fava Beans. Something you rarely see around here. I have a great recipe for grilled halloumi with fava beans and mint. It will be part of dinner tomorrow night.

The Complete List:

1 pack microradishes – Eastbrook Produce
1 bag green beans – Healthy Harvest Organics
1 bag fava beans – Bellview Organics
1 bunch chioggia beets – Plum Hill Organics
1 bunch blue hyssop – Lancaster Farmacy (swapped)
1 bag white cucumbers – Liberty Branch Organics
1 bunch carrots – Red Fox Organics
1 bunch sweet basil – Noble Herbs
1 head broccoli – Organic Willow Acres
1 slicing cucumber – Valley View Organics
1 bunch red kale – Sunny Slope Organics
1 bunch fresh red onions – Windy Hollow Organics

The total package:

I also love the white cucumbers. A treat we get once or twice a summer. And, those microradishes. And, that lovely bunch of very fragrant basil.

I am tempted to try and make pickles with the white cucumbers, but they are so good and so crunchy that they won’t make it into the pickling crock. I still have a week or two for my planted pickling cukes to produce. Lots of greenery and yellow blossoms, just a few tiny cukes out there.

Transitioning from spring veggies to summer ones, and anticipating those first tomatoes. Tomorrow I will be putting together a post about what I have been doing with the CSA veggies, and maybe have pictures of my first garlic harvest. I think the garlic is ready to be dug out of the ground.

hocofood@@@

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Adventures in Food

Posted on June 20, 2013 by AnnieRie

Micro Radishes. Something new in the CSA box.

Things like these micro radishes are the reason we love belonging to a CSA. Little surprises, of items we never encountered, except maybe in fancy restaurants once or twice.

My husband really loves radishes, so these little gems are radish taste on steroids. Really spicy and peppery. Perfect scattered on top of a salad, or as a bed for tuna. Tonight on a salad.

What else did we get from Lancaster Farm Fresh, the Amish co-op that supplies our CSA.

2 yellow straightneck squash – Outback Farm
1 pack microradishes – Eastbrook Produce
1 bunch sweet onions – Sweetaire Farm
1 head broccoli – Twin Pines Organics
1 bunch mint – White Swan Acres
1 bunch red beets – Farmdale Organics
1 bunch orange carrots – Freedom Acres
1 bag mustard – Organic Willow Acres
1 head escarole – Windy Hollow Organics
1 bag baby lettuce mix – Elm Tree Organics
1 bunch English thyme – Noble Herbs
1 quart new red potatoes – Plum Hill Organics

Yes, asparagus is not on the list, but a half share member was there putting it in the swap box when I got there. I grow English thyme, so mine went in the box for those lovely asparagus spears.

This week’s box is showing us that summer is coming, what with the yellow squash and those gorgeous onions.

I like getting twelve items, of reasonable quantity. The beets will go quickly, and the carrots and the broccoli. I need to find something creative to do with the baby mustard greens. And, escarole. Not my favorite, but I will find something in the recipe blogs to use it up.

Field Day is this weekend. Most of the greens will end up in a salad I will be taking up to the site for Sunday lunch.

CSAs are gaining in popularity in this area. Currently, Sandy Spring, Breezy Willow Farm, Love Dove Farm, Gorman Farm, One Straw Farm, Zahradka Farm all deliver to the county. Along with Friends and Farms.

Check them out and let me know of others in the area.

hocofood@@@

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Week Four Sandy Spring CSA Delivery to Columbia PickUp

Posted on June 13, 2013 by AnnieRie

Week Four of the CSA. So confused with the storms and warnings, I put the wrong tag on the picture file. It is not week three.

My weekly email arrived early this morning telling me what we were getting. Thankfully it was not raining at the time I went to Columbia to pick up my share.

Today your Full Share contains:

1 Bag English Peas- Chiques Roc Organics
1 Bunch Collards- Freedom Acres Farm
1 Bunch Garlic Scapes- Lancaster Farmacy
1 Bunch Cilantro- Noble Herbs
1 Bunch Chioggia Beets- Plum Hill Organics
1 Bunch Purple Kohlrabi- Rolling Ridge Organics
1 Bunch Red Kale- Maple Lawn Organics (OK, I swapped the kale for more scapes)
1 Head Red Romaine Lettuce- Chemical Free- Kings Produce
1 Bunch Asparagus- Coyote Run Organics
1 Head White Cauliflower- Sunny Slope Organics
1 Bunch Green Tatsoi- Red Fox Organics
1 Head Broccoli- Farmdale OR Organic Willow Acres

As you can see above, I was tired of kale at the moment and wanted more scapes to finish making pesto to freeze for next winter. This time I will be trying a new recipe. Scapes, cilantro and pistachios. More on that later this week.

Besides, I need pesto to take to the amateur radio field day next weekend. More on that later, too.

And, later tonight I might get the fire and storm post up. Can’t say it is boring here.

This week, though, I was thrilled with our CSA box. I have already used some broccoli, cauliflower and the red romaine for tonight’s salad.

My husband really loves getting those veggies that are perfect in salads. And, we are really thrilled to see the beets, the kohlrabi and the English peas. Oh, and asparagus for the third time. We can never have too much asparagus.

Plans? Kohlrabi and apple slaw. Roasted beets for salad. The pesto. Steamed peas with fresh mint from the garden.

The herbs are getting quite robust, with all this rain.

I also have ideas for things to do with the beet greens and the kohlrabi greens. There may be a frittata this weekend.

hocofood@@@

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Posted in CSA, Food, Weather and tagged cooking, CSA, Food, foodie, Locavore, weather. Bookmark the permalink.

All Scapes Aren’t Created Equal

Posted on June 7, 2013 by AnnieRie

So I learned today. The thinner tender scapes from my garden are nowhere near as intense as the ones we got in the CSA box. Now I understand why people who aren’t huge garlic lovers don’t care for scape pesto. It can almost knock you over with the intensity.

I did figure out how to tone it down a bit, after my first batch. I made sure I labeled them differently so when I pull the first batch out of the freezer I can add orange juice and a little lemon olive oil to tone it down.

My scapes:

Thinner, shorter not as thick a green stem.

The CSA scapes:

Some of these quite thick and two distinct shades of green. The first batch in the processor made from CSA scapes was peppery, intense, in your face garlic flavored.

I could have doctored it up after I started tasting it, but decided to freeze the first batch and deal with it later. The second batch I added a bit of juice and used some of my St. Helena lemon olive oil. A little more cheese, and more pine nuts.

Lots of little containers to go in the fridge and freezer. This year I decided to do small batches. Just enough to put in the crock pot or to add to pasta for one meal.

The recipe:
1 cup scapes
1/4 cup pine nuts or slivered almonds, toasted lightly
1/3 cup grated Parmesan
1/3-1/2 cup good Extra Virgin Olive Oil
Salt and white pepper, to taste
Squeeze of fresh lemon or orange juice (orange will sweeten it a bit)

Put the first three ingredients in a food processor. While running, add olive oil to get consistency desired. Stop processor. Taste. Add salt, pepper and squeeze of juice and pulse a few times.

I fill small containers. Add a thin film of oil on top. Close, label and freeze. Whatever I put directly into the fridge gets the layer of oil to keep it from oxidizing and turning dark.

I made two double batches from all the scapes I got in the CSA box and from Breezy Willow. My little scapes are going to be grilled, to be served with grilled asparagus (whenever it stops raining).

hocofood@@@

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Week Three in the Greens Fest

Posted on June 6, 2013 by AnnieRie

CSA Week Three. Greens dominant again, as this cool wet spring has been perfect weather for salad greens and cooking greens. This is what we got.

This is what this morning’s email said we were getting.

FULL VEGETABLE SHARE
1 bunch asparagus – Lancaster Farmacy
1 red leaf lettuce – Chiques Roc Organics
1 bunch dinosaur kale – Peaceful Valley Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch garlic scapes – Outback Farm
1 bunch garlic scapes – Friends Road Organics
1 head frisee – Meadow Valley Organics
1 bunch red scallions – Windy Hollow Organics
1 fennel bulb – Autumn Blend Organics
1 pack portobello caps – Mother Earth Organics

60% VEGETABLE SHARE
1 bunch green kale – Eagle View Organics
1 bunch red pearl onions – Liberty Branch Organics
1 head red butterhead lettuce – Millwood Springs Organics
1 bunch cilantro – Noble Herbs
1 bunch rainbow chard – Meadow Valley Organics
1 pack portobello caps – Mother Earth Organics
1 bunch garlic scapes – Sweetaire Farm

I included what the 60% share got this week so people can see the difference in the shares. The 60% share is a very good value if you like a bit of veggies, or are single or a couple who eats out often.

There was a bonus in our full share. A bunch of young red onions. I swapped the cilantro, putiing it in the swap box and having another member give me her scapes. Later I realized she gave me both bunches, so I owe the site hosts some goodie from my kitchen to reconcile the swap box.

They get to keep the contents of the swap box, and get a free share for being the host site. A bit of work, a few headaches from messed up shares by people taking the wrong things, but being a host is a good deal. If you like that swap box full of veggies noone else wants.

The scapes!

I ended up with 27 of them in the four bunches. Cut up and ready to become pesto, along with the ones from Breezy Willow farm store.

I will measure them out by the cupful and make pesto with them. Using slivered almonds, Parmesan, olive oil, salt and pepper. Most will get frozen for the winter. A few small containers in the fridge to use on flatbreads and pastas.

I harvested mine today also. I got ten scapes. They will be grilled soon.

As for dinner tonight, I used up some of my older stuff. Made a huge salad to finish the salad greens. Larriland strawberries, cheese and Great Harvest croutons.

Flatbreads. Two of them to slice. We will eat part of them and save the rest for lunch.

The top one. Pesto and mozzarella. Fresh mozzarella bought at Breezy Willow Saturday. The lower one, herb roasted onions, Campari tomatoes, olives and scallion tops. Drizzled with olive oil. Baked at 400 degrees and finished under the broiler.

CSAs are wonderful sources of the freshest veggies around. Now, I just need to find room for the new lettuces.

hocofood@@@

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It’s All Love Dove’s Fault …

Posted on June 5, 2013 by AnnieRie

… or maybe TLVs, or Breezy Willow. Who knows? I just know I find something interesting at a market and then I get it from the CSA. Tomorrow the “anticipated” list on the Sandy Spring web site includes new potatoes, cilantro and garlic scapes (all of which I purchased in the past week).

I need to rearrange my schedule to hit the markets after I get my Thursday delivery.

TLV had a facebook notice about having new potatoes. There are no potatoes in our house at the moment and my husband expressed a wish for the little ones, steamed, then sprinkled with Parm, salt, pepper and butter.

Baby reds. At the TLV stand at Miller library. I was there only to get potatoes, bread, curry and cheese. I already was lured into scapes at Breezy Willow last Saturday, as you can never have too many scapes.

I really like this curry from Thai spices. Figured I would do chicken over the weekend, with curry sauce and whatever boatload of green things come tomorrow in the CSA box. This curry has the following in it:

coconut milk, potato, onion, ginger, garlic, lemongrass, bay leaves, turmeric, coriander, cumin, white pepper, cardamom, line juice and palm sugar.

Not things I normally keep on hand to make my own curry, and I like supporting the new business at the markets.

So, of course, cilantro at Love Dove is my downfall. It made me think — guacamole! Why, again, who knows? I buy cilantro, and then head off to Harris Teeter to get the few items I forgot last weekend, like limes, parchment paper, toilet paper.

I buy a few avocados to make the guacamole, and the limes to go with it.

Big, ripe avocados. Perfect. Then, I spy another weakness.

Meyer lemons. At the Turf Valley Harris Teeter. With all the lovely basil growing in my garden, it is certainly time for Meyer Lemon Basil Fizz (and this is all Michael Symon’s fault). It does have to be blamed on others. It’s not my fault I love to cook and entertain. Right?

There will be Meyer Lemon Basil Fizz’s on the menu if it clears up and we have that cookout Saturday night. Simple to make. I don’t make mine as strong as his. One can San Pellegrino Aranciata and 4 oz. vodka for each two drinks. Juice of one large Meyer lemon muddled with half a dozen basil leaves and left to soak for at least 30 minutes to infuse. Mix it all with crushed ice. Two drinks. If you want it as strong as the original recipe, you have to double the vodka.

I picked up Aranciata at Costco to have around for just such discoveries.

But, it all comes back to that cilantro at the market. At least I resisted the scapes there today, because besides the Breezy Willow ones, I have twelve in the garden ready to harvest and tomorrow it looks like we are getting more.

There will be garlic scape pesto flatbread on the menu Saturday night too.

Love, love, love springtime! And, of course, the Howard County markets, farms and CSAs.

Planning any good cooking, grilling or cocktails with the local goodies?

hocofood@@@

Rhubar-B-Q Sauce Revisited

Posted on June 1, 2013 by AnnieRie

I made rhubarb BBQ sauce yesterday, along with processing all those strawberries. I learned not to just link to a web page for a recipe, as some web pages go poof when you go looking for them.

I have used Jes’ recipe that I referenced in my CSA post, but this time I wanted to find something different, and I did.

The rhubarb sauce simmering away. I used this recipe as a base but then went off on a tangent.

Here are my ingredients, instead of what is on the web site.

4 c. chopped rhubarb
2 tbsp. ketchup
1 tbsp. tomato paste
2 c. water
2 onions, chopped
1 tbsp. garlic powder
1/3 c. brown sugar
1/4 c. honey
3 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tsp. salt
1 tsp. black pepper
1 tsp. Chipotle Tabasco sauce
1 pinch cayenne flakes

Cut the rhubarb and the onions. Add them and all the seasonings to a pan. Bring to a boil, then simmer for half an hour. Blend to the consistency you want. I love the texture and think the color is interesting. Pork and chicken both will do well with this sauce.

I got three small jars of this size and one large jar from this batch. I did not process them. Three of them will go in the freezer and come out every time I run out of it. For summer, this is a great sauce.

Make sausages and kraut, and add this sauce over them on a bun. Instant cookout. The chipotle Tabasco brings a smokiness to the sauce, even if you don’t use a grill, it will feel like you did.

hocofood@@@

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No Room in the Fridge

Posted on May 30, 2013 by AnnieRie

Almost $60 worth of organic veggies for $30. Sandy Spring CSA Week Two.

Besides the fact that I can’t get anything else in the fridge, this is a great deal. We are eating salads at lunch and dinner. Good salads. With greens and cheese and scallions and fruit.

The salad mix alone, a pound of it, would cost $14-16 in a natural market or farmers market, for organic.

There are ten other items in the basket this week. What did we get”

1 bunch asparagus $4 today at farmers market
1 bag romaine hearts, at least $4.50 for romaine hearts that are organic
1 bag baby lettuce mix One pound of it $14
1 bunch blue hyssop, I traded this for more red scallions
1 bunch kohlrabi, with greens $5
1 bunch red kale $4
1 bunch red scallions $3.50 times two since I traded for them
1 bunch green curly endive $4
1 bag red russian kale $4
2 heads red butterhead lettuce $6
1 head bok choy $4

There literally is no room in our fridge right now. These first two weeks have been amazing. With good weather, a CSA will drown you in veggies, but is that a bad thing?

These days I pick the veggies, and add a little meat to the plate, instead of the other way around.

If you want to read an interesting article about losing nutrients in veggies, read this NY Times article.

After reading it, think about joining a CSA for veggies. Lots of heirlooms. No hybrid stuff that has been bred for sweetness to sacrifice nutrients.

Gorman and Breezy Willow and Sandy Spring are all organic, and deliver to Howard County. Love Dove and Zahradka, though not certified, still give awesome value with many heirloom plants.

Want to make your diet healthier? Check out the local CSAs on my local resource page.

hocofood@@@

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Posted in CSA, Farms, Food, Howard County, Locavore and tagged CSA, farms, Food, foodie, Howard County, Locavore, value of CSA. Bookmark the permalink.

Greens People

Posted on May 28, 2013 by AnnieRie

I haven’t been blogging about eating locally once a week for any challenges. That’s because all I seem to do is eat locally this week. Two CSA deiveries in two days last week will do that to you.

It is officially greens season. Some people love greens. Some hate them. We fall into that camp of really enjoying braised or sauteed greens with pork or bacon or beef, or even by themselves.

There have been spinach salads for lunch all week. Short ribs over Napa cabbage, collards and chard. Tonight there was tat soi and spinach braised in the oven with orzo, onions, pork shank and garlic.

I have to admit though, that no matter how much I put them through the spinner, we still get grit sometime during the meal.

Marcia, one of our fellow CSAers who got mustard greens last week, commented on facebook about making them. Prompted some comments from Southerners who love making greens with dinner.

This Thursday we expect more of the same. Lots of lettuces, greens, onions and other spring veggies. The weather has been cool enough to produce a glut of green veggies. I intend to hang around the pick up site and see how many greens get put into the swap bin.

By the way, kohlrabi greens are edible. We got a huge amount of them last week. They are mild and delicious, sauteed with just a bit of oil, butter, garlic and bacon.