Tag Archives: CSA

Small Business Thanksgiving

I didn’t get out shopping today. Out Thursday and yesterday, and I knew I needed to cook the turkey I got. It does look good, doesn’t it? A Maple Lawn Farm turkey, not brined. Convection baked. Simple, elegant, so full of flavor. Why did I ever buy Butterball?

My small business shopping will take place tomorrow and Monday. Tomorrow for Christmas greens and poinsettias at Greenway, and Monday to Atwater’s for bread, and the antique stores in Catonsville for inspiration.

Besides, next Saturday is the natural crafts sale at the Conservancy. The info:

Dec 1 – Saturday 9 am – 3pm Natural Holiday Sale and Crafts FREE! Browse tables of natural gift items, create critters from seed pods and natural gatherings. Enjoy beautiful music with a cup of tea. Watch Master Gardener demonstrations (creations to be raffled off), visit with talented local craft vendors, local farms, and nature critter crafts for the children of all ages. FREE

Last year I won the centerpiece for our holiday table at the Master Gardener raffle. This year I am looking to get local honey for gifts, and to replenish my stocks. I think I can pass on shopping today since I spend so much time supporting our local businesses and farms.

As for the Thanksgiving meal today, it was mostly local and almost all small business, so I did support the local economy heavily. The dressing contained Boarman’s sausage and veggies from my CSA. The bread was a baguette from when I went to Linden. They buy them locally and bake them. We bought one extra so I could cube it for my sausage, bread, celery, onion, sage dressing.

The wine was local, as well. Black Ankle 2008 Pinot Noir. OK, when we bought it, it was good. Today, it was stellar. Rivaled any Carneros pinot. Not quite Burgundian, but not bad for young vines.

Not a bad meal. Our personal private Thanksgiving, after the family feast on Thursday. Almost all items on the plate from CSA, Roots, Boarman’s, Maple Lawn, and England Acres. My local resources page provides links to most of my sources for this dinner.

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Fall CSA Week Four Happy Thanksgiving!

I have already posted about things I give thanks for having. The freshest, tastiest vegetables to add to our meals is certainly a contender here. Today we got a dozen wonderful items. Lots of goodies like baby romanescu cauliflower. A treat.

sandy spring fall csa 2012 thanksgiving week foods

The list:

2 Gold Beets, almost two pounds
1 Head Baby Romanesco Cauliflower
4 small Bunches of Celery
1 Bag Sweet Hakurei Turnips, over a pound
1 Bag Purple Carrots, almost two pounds
1 Bag Watermelon Radishes, these are awesome
1 Bunch Collards
1 Bunch Leeks
1 Bag Sweet Potatoes, almost four pounds
1 Head Napa Cabbage (I swapped this for the radicchio in the swap box)
1 Bag Red Potatoes, three pounds
1 Carnival Squash, this is so cute

I have never had Carnival squash. And, watermelon radishes only once before. Lots of supporting items here for Thanksgiving dinner. Potatoes, carrots, celery. There was an alternative of green cabbage for some boxes, but not in mine. So, no sauerkraut in the near future.

The baby romanescu is adorable.

I haven’t done the math yet today, but when I get a chance I will. The radicchio will probably be grilled if the weather holds. The squash I have to research. Maybe some pumpkin pancakes this weekend. I am seeing pumpkin recipes everywhere.

hocofood@@@

Costco Revisited

I have to admit, with all the new stores, and the changes I have made to cooking from scratch, I seem to have abandoned Costco. Not that it is such a bad thing. But, it surely shows that bulk buying is no longer part of my food budget.

We got our rebate check last week. It was roughly half of last year’s check, and didn’t cover the difference between basic membership, and the more expensive rebate membership. It looks like we will be changing our level when I renew.

From a produce standpoint, they have never been a good deal for me. Too many times, produce went bad far quicker than what we bought in the grocery stores, and now that we have almost year round CSA membership, I definitely can tell the difference. Everything we get from our CSA lasts longer, since it was picked one or two days before we receive it. Greens stored in our spinner can last up to two weeks, without turning or going all slimy on me.

I was there on Friday. We needed batteries and printer cartridges. I also wanted to pick up a few baking supplies to make Christmas cookies. I did end up finding one of the best deals for me there. The ends of wild ahi. They don’t always have it.

I like to buy it this way, then portion it out into meal sized medallions and one long strip suitable for slow cooking in tomato sauce in the oven. I get four or five meals from one of these. I use Costco’s cling wrap to put the individual portions into, and then put it all in a freezer bag. It does minimize any sort of drying out, and freezer burn.

The other staple in my pantry that I still buy in bulk there is the Pacific brand low sodium organic chicken stock. I use it often. It is the base for some of my couscous dishes. For risotto. A little in the bottom of a pan when I am deglazing it after sauteeing something. It is always in my fridge. My good homemade stocks are reserved for soups. These soups are 6 for $12 at Costco. Way less expensive than Roots. As for other grocery stores, they don’t all carry the low sodium one.

This last visit, I went in and checked out the produce. A good deal is only a good deal when it doesn’t get rotten. I can’t see buying a dozen cucumbers, or a huge bag of fruit.

We now have CSA pickups 42 weeks of the year. It will be interesting to see what I find around here from New Years until the beginning of March when we start up with Breezy Willow. I may be doing quite a bit of shopping at Roots, or head over to Wegmans to check out their winter organic produce. Thankfully, Olney will have their Sunday market starting in January, and weekly visits to Breezy Willow and TLV will keep me in eggs and meat.

Now that I have made the switch to minimize processed foods, unless we need to put tires on my husband’s car, it makes no sense to keep the more expensive membership at Costco. I suppose we have finally gone beyond the acquiring stage of our lives, and are moving into divesting ourselves of things. It was nice to get my camera, and my husband’s laptop there. As for food and clothes, we have cut back the purchases there. Books. Nope. Software, too. Christmas. We all made a pact. No more gifting. We are rightsizing these days.

I do still go there for vitamins, allergy pills and basic drug store stuff like Tylenol. Toothbrush heads. Toothpaste. Things we use daily and that make sense to buy at their better prices.

This is such a change from how I shopped ten years ago. I have to admit I didn’t think I could be so different when it comes to finding those “bargains”. Nowadays, to me, this is the bargain. A box full of just picked goodness. Can’t wait to see what we get tomorrow.

hocofood@@@

Cooking from Scratch Sunday

It is going to be one of those crazy weeks. Every day something going on. Holidays with heavier foods. Today I wanted vegetarian, and I wanted to use up some of the CSA veggies.

You know that Bank commercial, the one where they picture “homemade” lasagna from Stouffer’s. That was me twenty years ago. Thankfully, I now make my own lasagna.

I had beaucoup squash on the counter. Greens in the fridge. My trusty iPad gave me inspiration.

It is funny. The author improvised. So did I. I roasted a couple of squash, delicata and acorn, at 350 degrees for 30 minutes. Peeled and sliced, so I could layer them easily. A little salt and pepper and olive oil. I also took a large bunch of lacinato kale and sauteed it in olive oil, with salt, pepper and nutmeg.

I made the sauce. A 15 ounce container of ricotta mixed with two eggs, and a healthy sprinkling of parmesan. About four ounces of milk added to thin it out. A third of it went in with the kale. Add more nutmeg, salt and pepper to both. Do it to your taste.

Take a square pan. Grease it. Add a layer of sauce, then kale. Put noodles on it. Add some sliced mozzarella. Then put all the squash on it and press it down. More sauce. More noodles. Kale, mozzarella and then sauce on top. A little oregano, salt and pepper on top. If you like garlic, add granulated garlic powder to each element. Same for the nutmeg. I grind my own.

Bake all of this for 25 minutes covered with foil (spray it with Pam first), then take off the foil and bake 15-20 minutes longer until it browns. Take it out and let it rest.

Cut it and serve it with a big white wine. You will not miss the meat. Kale and squash. Good for you and really a great taste. The only discussion we had about it, was that it was slightly underseasoned. Next time we may add some cayenne flakes, to spice it up.

Not bad for vegetarian.

hocofood@@@

Restaurant Quality Dinners

What would you pay in a restaurant for a really good steak salad?

steak salad

My husband really loved dinner tonight. Simple, elegant, sort of. We had one leftover package of meat in the freezer from last winter’s CSA. It needed to be eaten. It was a skirt steak from our Zahradka CSA, sourced from JW Treuth’s in Oella. I marinated it in olive oil and red wine vinegar and added a coffee based dry rub.

Put together a salad of arugula, microgreens, scallions, tomatoes and added a potato with tzatziki on the side. The salad base is the key. Fresh organic arugula and microgreens from Roots. Scallions from the CSA. Tomatoes were from Costco. I mixed some very old balsamic and olive oil from St. Helena Oil in California to drizzle over it. With this base, dinner only needed a small amount of the slightly rare, dark and juicy steak, and half a potato with the tzatziki on the side.

With the dinner we opened a 2009 Petit Verdot, a signature grape being cultivated in Virginia. This was a cellar selection from Breaux. A lovely fat wine. A good salad under a beautiful skirt steak. A little carbohydrate in the potato we shared. Looked like a restaurant meal to me.

If you haven’t had the opportunity to drive over to Oella, right next to The Breadery, you really need to try Treuth’s beef. Outstanding stuff.

hocofood@@@

The Fall CSA, Three Weeks In

I can tell Thanksgiving is here. The veggies attest to it.

Sandy Spring Fall CSA Week 3 of 2012

I keep playing “I’m celery the eighth, I am, celery the eighth I am, I am” in my head. These two heads of organic celery were just massive. More than enough for stuffing, or dressing (your preference), and for under the turkey and to use when making turkey noodle soup with the leftovers. Of course, we are also getting veggies next Tuesday (early because the holiday is Thursday), so we may be really up to our ears in celery.

Here’s the list, but modified to show we got extras of a few things, in order to make up for the lost week. Next to each is the cost from my visit today to Harris Teeter. Organic, when possible. Otherwise, regular. The popcorn a guess, based on cost of microwave popcorn in the store. I round up the penny.

1 Bunch French Heirloom Carrots $3
1 Head Broccoli $3.50
1 Butternut Squash (2 1/2 lb) total comes to $3.25
1 Bag Hakurei Turnips (2 1/2 lb) $14.95 (see below)
2 Bunches of Celery $8 (yes, organic were $3.49. EACH)
2 large Yellow Onions (1 1/2 lb) $2.70 total
1 Bunch Lacinato Kale $3
1 Head Napa Cabbage (3 lb) $5.10 total
1 Bunch Yellow Popcorn use $4 to compare to microwave
2 Rutabaga (2 1/2 lb) $3.25 total

The added up cost for this week is $49.65. Cost for a share $31.25 a week. Add to last week where it was $42.22 (remember we lost a week due to Sandy), total is now $91.87. I think. I may need to check my math but it looks like after week 3 we are almost even with what we pay. Down only $2. If they keep adding amounts like they did this week, twice the celery as originally stated. A very large amount of turnips. We should be way ahead by Christmas, as is usually the case with this CSA.

As for the turnips, Hakurei are a delicacy. A small bunch of them (less than 8 ounces in weight) were $2.99 at Harris Teeter today. We got two and a half pounds of them. I really love these turnips. They are sweet. They can be eaten raw or cooked. I am thinking of taking them to my brother’s for Thanksgiving, baked in a light butter sauce with Brussels Sprouts. I need to find Brussels sprouts at one of the last markets this weekend.

Hakurei turnips

As for that popcorn, we found a recipe that says, just put it in a paper bag in the microwave. We need to try this.

Last night was “Use up the CSA” dinner. My roasted root veggies before baking. I added some of my bag ripened heirloom tomatoes to the pan, too.

veggies before roasting

After they finished, I boiled some pasta, added a few cubes of my garlic scape pesto I took out of the freezer and had a primavera of sorts that was so good. We did eat the last grillers from TLV on the side.

Not bad for using up leftover veggies, roasted with olive oil, salt and pepper.

hocofood@@@

The Last Weekend of Howard County Farmer’s Markets

Thursday, Saturday and Sunday. East Columbia, Glenwood and Oakland Mills. The last three dates of the markets. Will you be stopping by to get items for Thanksgiving dinner? Or, getting a fresh turkey locally?

Pumpkins for pies. Sweet potatoes for a casserole. Apples as well. Sausage for the stuffing. Bread for the stuffing. Eggs. Greens. Lots of good local foods to use for the dinner preparation. Also, many of us have ordered pies from Stone House. Stone House will be setting up at TLV during the tree cutting season.

The regular farmer’s markets may be ending but the local farmers will still have places where you can buy their offerings.

TLV Farm is opening for Cut your own Christmas trees, right after Thanksgiving. They also stay open on Saturdays the rest of the winter for those of us looking for meat and eggs.

Breezy Willow made this announcement in our latest email. Since we just joined their Early Bird for March through May, we will be heading out there on Saturdays to fill in our needs the two months we don’t have a CSA delivery. Here are the words from their email.

“You may still order from our website throughout the winter. We will be opening on Saturdays at Breezy Willow starting the first Saturday in Dec from 10-2pm. Our Alpaca socks and scarves will be available along with more gift items, more information to follow.”

England Acres will be open on Saturdays and Sundays. They are open all year round, and we head out there often particularly for dairy and cheese. They also get other items from farms in the area. They are west of Mt. Airy off Rte. 144, just over the Frederick County line.

Olney Farmers and Artists Market (OFAM) has announced an indoor market starting in January at the Sandy Spring Museum on Rte. 108. They also have a holiday mart on the 2nd of December.

If anyone knows of other farmer’s markets near us, let us know. We will be frequenting the markets to get supplies, particularly meat and eggs, and any root veggies they may have. I will be reporting here what we find.

Also contact me here, or you may be receiving an email to sign up for the event at the Conservancy that I am coordinating. It will feature an indoor “Meet Your Local Farmers” event on the 20th of January. Farmers will have some items to sell, will be doing CSA signups, will be talking about living and working on their farms. More to follow as I work out details with participants and the Conservancy.

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Shirt Sleeve Weather

aka Indian Summer

This weekend and today certainly have been those types of days. The high today is supposed to hit 70 degrees. It was a beautiful morning. The maple finally peaked, and I had to record it before the rains come tomorrow and bring down most of the leaves. It is amazing how it turns from green to yellow to red within the span of a week.

the maple today

This morning it was just spectacular, as seen from the driveway coming into the property. And below, this is the closer look from last Tuesday, as it was just really beginning to change.

the maple beginning to turn

We finally got the garage doors cleaned. We were out there in jeans and T shirts. Can not believe how nice it has been.

no more dirt and grime left from Sandy

With how nice it was, we considered lunch outdoors. After all, the patio was sunny and we were repositioning the furniture back where it belongs and returning the place to its pre-storm condition. We could not believe how much trash and junk was blown under and around all the plant beds, but now it is cleaned up. Finally. The bird feeders are all hung. The branches and most of the leaves cleaned up. The only thing left is cutting back the spirea and the spice bush, once we have a few more freeze warnings and they all lose their leaves.

I made us salads using CSA veggies, and we wandered outside to enjoy the warmth of the sun. The salads include one of my favorite ways to serve chicken and swiss. Getting one thick slice of each at Boarman’s. This time I got some honey BBQ chicken breast. Cut it in cubes and serve on top of greens with an apple diced on top.

chef’s salad, my way

Loving the Hakurei turnips and the French breakfast radishes on this salad. Can’t wait to see what goodies the CSA brings this week.

hocofood@@@

It’s a Chicken Soup Kinda Day

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You know, a little blustery. Sunny, but breezy. Fall weather that makes you crave chicken soup. I knew when we got celery and carrots in the CSA box that I would be making soup.

Turns out that I bought a rotisserie chicken from Costco last night as I was running late. I always turn leftover rotisserie chicken into soup if I have the ingredients. So right now, soup is happily bubbling on the stove top. It will be ready to serve about an hour from now.

chicken soup simmering on the stove

I started with about half the chicken, including all the bones, the skin and shredding the breast meat before adding it to three cups of chicken stock and two cups of water. For herbs and spices, I used tarragon, salt and pepper, all to taste. I don’t measure herbs.

I added the trilogy. Celery, carrot and onion. Two carrots. One onion. About half a cup of celery. That’s it for now.

By the way, purple carrots aren’t purple inside. Here is one I was starting to peel. They are really sweet, though. I love them shaved into salads, too. But this one and another made it into the pot.

As for the noodles, they will go in just before I serve the soup. Only staying in for a few minutes. These are fresh egg noodles from Baugher’s in Westminster. I love these noodles. Four simple ingredients. Oodles of taste.

Chicken noodle soup. Reminds me so much of my childhood. Makes me feel warm just thinking about it. And, to serve with it, I will pull a Stone House Bakery loaf of bread out of the freezer and pop it in the oven for 10 minutes. Warm bread and hot soup. Yum!

hocofood@@@

Fall CSA Week 2, sort of

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Week One was canceled due to Sandy. When they can, we will be getting more items before the eight weeks are done.

Today we did get larger amounts of stuff. Not the variety, but the quantity was up. Sandy Spring Fall CSA delivered to Columbia for us to pick up today. Ten items.

Sandy Spring 2012 Fall CSA

The list:
2 large Leeks
2 Heads of Celery
1 Bunch Hakurei Turnips
1 Bag Sweet Cubanelle Peppers
1 Bunch French Breakfast Radishes
1 Bunch Collards
1 Thelma Sanders Squash
1 Bag Purple Carrots (almost two pounds)
1 Bunch White Scallions
1 Bag White Hamon Sweet Potatoes (almost four pounds)

The Thelma Sanders squash is a new one to me. It is an heirloom. I can’t wait to try it. And, the White Hamon. Such a great sweet potato. They will become something associated with Thanksgiving, like sweet potato casserole, or a pumpkin pie.

Plus, I really love the Hakurei turnips. They are sweet, and getting all those lovely greens is a bonus. Plus, celery with lots of greens. I may be making a pesto with the turnip greens, radish greens, celery greens, scallion tops, pine nuts, pecorino and olive oil. Sounds like a great meal for pasta this weekend.

Hmmm, carrots and celery. There are also a few onions left from previous weeks. And, half a TLV farm chicken in the freezer. Sounds like a chicken soup is soon to come, as well.

Loving all this fresh organic food.

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