Tag Archives: wegman’s

Is It Really Week 19 of the CSA?

Time flies when you are enjoying it. We seem to be heading quickly into fall, and the CSA reflects that. Getting more root veggies, some greens and the last of the tomatoes.

Sandy Spring CSA Week 19, Columbia MD delivery

The list:
1 Green Zucchini
1 Bag Chioggia Beets
1 Bag Sweet Potatoes
1 Bunch Rainbow Chard
1 Bag Sweet Banana Peppers
1 Bag Green Beans
1 Leek (I have two because I swapped basil for it)
1 Bag Red Tomatoes
1 Bunch Orange Carrots
1 Bunch French Breakfast Radishes
1 Head Bok Choy

What will I do this week? Definitely making chocolate zucchini bread. Making a Nicoise salad with the beans and leftover potatoes from a previous week, for a lunch at the Conservancy. Sweet potato gnocchi sound good, too.

I love getting all the root veggies in the fall.

As for things from the past, today at Wegmans we saw someone with a Tshirt that read “Kale is the new Beef”. Well, those of us in long term CSA relationships have been into kale for a long time. Now, it must be the IN thing. So, in honor of the shirt sighting, I came home and made spicy kale chips with the last of the kale from a few weeks back. By the way, the kale was still fresh in those green bags. They are a life saver in the CSA world.

Spicy kale chips

This version had seasoned salt, paprika, white pepper and olive oil. They will be appetizers before I do pan seared lemon sea scallops, picked up at Wegmans today. The last of the corn. And, potato and green bean salad.

Potato and green bean salad

Simple salad. Blanched beans. A pound of purple and white potatoes, parboiled. Mayo and white wine vinegar to taste. Scallions, salt, pepper and a few small tomatoes.

hocofood@@@

The Ultimate Fifteen Minute Gourmet Dinner …

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… courtesy of Wegmans and my garden. Scallops. I love them and Wegmans has great day boat scallops.

Pan searing sea scallops

Add to that my tomatoes and basil, and my green beans mixed with some romano beans from the CSA, you too could have a killer dinner in 15 minutes.

Fifteen minute local based dinner

The potatoes were microwaved. They came from my CSA. The beans were steamed, then finished in the pan with butter and the scallops. The mozzarella came from Roots. The chocolate stripes tomatoes were from my garden, as was the blue basil.

The wine, Linden, of course. Local, and beyond words. 2009 was a banner year in the area. Hot, dry, and conditions were perfect to make big wines. This Boisseau Chardonnay had the characteristics of a good California chardonnay. Big, bold, a perfect match to the creaminess of the scallops. From start to finish, this dinner was fifteen minutes to make.

Linden VA chardonnay from a great vintage

Dinner cost less than $45, including wine. $25 for wine. $12 for scallops. A few dollars for vegetables, olive oil, marinade and butter. Why go out for dinner when a few minutes with a frying pan will reward you with a dinner this good?

hocofood@@@

Summer CSA Week 15

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Don’t go to Wegmans and buy this basket. It will break the bank.

Sandy Spring CSA Week 15

I used the interesting online tool to create a shopping list to compare. The tomatoes alone, for organic, cost more than what I pay for my CSA. $3 a pound. All together I have 11 pounds of tomatoes there. My CSA share costs $29.75 a week. The tomatoes, the romas at least, went here.

Tomato Sauce for the Freezer

We got:

1 Bunch Blue Hyssop ( I swapped for a second bag of romas)
6 Ears Bi-Color Sweet Corn, $3
1 Bag Red Roma/Paste Tomatoes (4 1/2 pounds, I got two bags, 9 X $3 = $27)
1 Italian Eggplant $2.50
1 Bag Romano Beans(closest I could Find is wax beans for $3)
2 Leeks $4 each, yes, Wegmans charges $4 each for organic leeks) $8
3 Green Bell Peppers $2.29 each X 3 = $7 approximately
1 Bag Purple Viking Potatoes, 3 pounds, $2.50 X 3 = $7.50
1 Bag Sweet Onions $3.75
1 Bag Purple Cayenne Peppers, closest I could find is hot peppers for $3.75
1 Bag Heirloom Tomatoes, 2 pounds X $3 = $6

Total to buy organic at Wegmans is $71.50. More than twice what I pay! And, these aren’t weird veggies. These are organically grown high quality veggies that a family could use all week.

Don’t get me wrong. I love Wegmans. But, CSA’s rock!

hocofood@@@

CSA Week 12, Tomato and Corn Season

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My favorite time of year. The CSA starts sending us multiple varieties of tomatoes and we get sweet corn.

Sandy Spring CSA Week 12 Full Share

I had to take the picture on the island as the counter by the window is full of my heirloom tomatoes. Between them and the CSA I am officially in canning and freezing mode. What did we get today? Eleven items this week, all certified organic

6 Ears Bicolor Sweet Corn
1 Bag Purple Majesty Potatoes, 3 pounds
1 Bag Red Tomatoes, 2 pounds
1 Italian Eggplant
3 Green Zucchini
1 Bunch Fresh Red Onions
1 Pint Jumbo Cherry Tomatoes
1 Bunch Red Beets
1 Bunch Italian Parsley
1 Bag Heirloom Mixed Tomatoes, 1 pound
2 heads Garlic

The heirloom tomatoes were particularly beautiful this week.

Mixed Heirloom Tomatoes

They are destined for a salad with some chevre, just like the one I made the other night. As for tomatoes, the 2 pounds of red tomatoes went into the pot to be blanched and are already peeled and sliced in half and in the freezer.

I also blanched and froze the last of the green beans left from an earlier delivery, and oven roasted some of my yellow plum, yellow pear and green grape tomatoes to make an oven dried sauce that is bagged and frozen for use this winter.

Mixed tomatoes in oil, salt, pepper and sugar, prior to roasting

Tomatoes after roasting, at a low temperature for two hours

And, it wouldn’t be summer without gazpacho. I made gazpacho yesterday with my orange blossom tomatoes, augmented by a few from the Catonsville farmers market, a white bell pepper, scallions, shallot, lemon cucumbers and eight pieces of Wegmans Italian bread soaked in water. It all goes into the blender with white wine vinegar, olive oil, salt and pepper. A cup for dinner last night.

Doesn’t get any fresher than that.

hocofood@@@

CSA Value Assessment

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I didn’t post my savings until I got some updated numbers from local markets and vendors. Week Ten CSA was delivered Thursday. It looked like this

Sandy Spring CSA Delivery Week Ten

and I wrote about it here.

With this week’s savings, of $9.65 over weekly cost of $29.75, I am now $89.80 ahead in total for being 40% through the 25 week season. If anyone doubts the value of joining an organic CSA, they just need to look at what organic foods cost in stores, markets and at farm stands.

The breakout from week ten is this:

Corn, 5 ears, 50 cents an ear, $2.50
Carrots, $3.50 a bunch for heirloom varieties
Fennel $1.69 each for 2 of them, rounded to $3.40
Pickling cukes, white variety, a bargain at 2/$1, there were 8 of them, so $4
Slicing cukes, 3 large ones, $4.50 total
Garlic, two heads, $2 each at market, so $4 total
Heirloom red radishes, $2.50 a bunch
Blue Viking potatoes, 3 lbs at $1.50 a pound, $4.50
Zucchini, one very large, over a pound, so $2
Green beans and Rattlesnake beans, $3 each basket, so $6 total
Jalapenos, 5 medium to large size, $.50 each, so $2.50

What is missing in all this number crunching is that intrinsic value. That freshness of taste. That discovery of a new and interesting variety of vegetable not encountered before. For me this week, rattlesnake beans are a new addition. I read up on them and found that young and tender, treat them like green beans, older with heavily developed beans, take them out of their pods and cook them.

Young rattlesnake beans

As for the garlic, I love getting organic garlic, and later this year, I will put aside a few heads in order to plant them this fall. Victoria over at The Soffrito planted hers in pots and heavily mulched them over the winter and got lovely garlic, including scapes prior to digging up the garlic to cure. Supermarket garlic won’t sprout; it is treated with an anti-sprouting agent.

Organic garlic, perfect for planting in October

This week with my other CSA goodies, I will be making potato salad, pickling some cukes, and also making tzatziki using some of Wegmans Greek yogurt and their organic lemons and mint from my garden. And, yes, I will be grilling some corn. I love it when corn season arrives.

Oh, and if I get a few more large tomatoes in the next two or three days, there will be gazpacho on the menu. Maybe on one of those hundred degree days that might come next week.

hocofood@@@

The Attack of the Monster Zucchini

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CSA Week Nine. Five more monsters in the box. It is officially zucchini season.

Ratatouille is baking as we speak, although I had to get an eggplant and some tomatoes to do it. None yet from the CSA. This is the list. The green beans were MIA, so there were only nine items, not ten. It happens occasionally that an item won’t get selected for some reason, and not get packed.

The haul spread out on the counter looked like this. I saw a red cabbage in the swap box, so made a swap of the huge green cabbage for this more compact red one. Cabbage three weeks in a row. Cole slawed and sauerkrauted out at the moment, so this will make a cabbage apple slaw next week sometime.

The price analysis continues, using some Wegmans organic pricing I saw today. And, yes, we left before the fire in the kitchen caused an evacuation. Must have been interesting, although they were not that crowded at 10 am.

Red cabbage, two pound head, cost $2.49 a pound, which is $4.98. Yellow squash, $2.49 each, so $4.98 there. Zucchini, $1.69 a pound. My five weighed four pounds total, so $6.76. Cucumbers were $2 each for large ones. I have seen them for $1.50 each for the smaller ones, so my three should total $5. Leaf lettuces $3 each, but half the size of mine makes $6. Kale and Chard were $2.69 each at Wegmans, for stalks half the size, so four times that will total $10.76. Beets $3 a bunch, smaller so let’s say $4 for the large ones we got. Heirloom carrots, again, but more of them, $3.50 let’s say, since I can’t find these anywhere. Total this week in value for equivalent organic veggies would be approximately $46 for the whole haul. $16.25 more than my weekly tab for the CSA from Sandy Spring.

Add that to my surplus from the previous eight weeks and it totals $80.15 that I am ahead after nine weeks. I knew last year that this was a great value for organic foods, but didn’t take the time to look at prices in stores and at farmers markets. This is such a great deal for getting organics, and getting some very unique ones as well.

I will be linking up with the linky party at In Her Chucks, what’s in the box. Check it out to see what people make from all over the USA, and in other countries with their CSA veggies.

Gotta go. My ratatouille is smelling wonderful, and I need to grill those local Italian beef sausages for dinner. And find a local red wine, as this is my weekly local meal. Only the tomatoes and eggplant aren’t local in this dinner. Posting about it later.

hocofood@@@

The Wegmans Effect, Part Two

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The past two posts focused on my initial visit to the new store, and what it was like to get there and back. A while ago, I wrote about what I thought might happen in the area once the store opened. I thought it might affect Costco or BJs, in addition to the chain grocery stores here in Howard County.

Since I only used Wegmans in the past for hard to find items, or specialty fish and meat, I never wandered their organic aisles, or their grocery and bulk sections. Now I have, twice. We went back this morning to pick up some items for my husband’s upcoming field day. Items for hydration. He also wanted to see the new store, and as retirees we can wander in at 10am when parking is relatively easy.

This is what we went to get. Bananas and oranges and vitamin water with potassium. Field Day set up in 90+ degree heat this Friday will be tough on the guys doing it. Hydration is important so we stocked up on supplies. I also found they got distilled vinegar in last night to fill the empty shelves I found yesterday. For pickling, I go through lots of this stuff and the price here was really good.

Of course, as usual, I got way more than what I needed as items tempted. Just what you expect when you go shopping.

Organic lemons and limes. Key limes. Meyer lemons. I always buy organic citrus so I can use the zest without worrying about what may have been sprayed on them. A couple of the key limes will be used for tongiht’s rockfish on the grill.

The Meyer Lemons! With my basil and some Aranciata and vodka, it will be Meyer Lemon Basil Fizzes on the patio while the fish cooks!

With all the organic foods there, I wonder how it will affect Roots, MOM’s and David’s. I found their prices to be better than Roots for organic dairy items. This will be an interesting evolution.

And, like Tale of Two Cities found out, take out dinner from there can be very reasonable, so how will this affect the takeout places near there?

We got in and got checked out very quickly today. And, stupid me. I forgot to give the cashier the two coupons to get the eggs and bread free. I bought them to use towards the field day egg and toast breakfast we make for the radio operators who work all night Saturday making contacts. No problem. As I started out, I remembered, turned around and headed for customer service where a roving employee took my coupons, walked behind the counter and gave me $3.48 in cash for my coupons. Didn’t even ask to see my Shoppers card. No hassle and great customer service.

Giant and Safeway will be affected by them definitely. Who else? Only time will tell. They also were giving out cups of iced water at the entrance for hydration. A map of the store. Free Menu magazine with $10 more in coupons good until September. The magazine had great recipes in it, like for grilled pizzas.

I actually watched one couple wandering the store with the magazine looking for items to make one of the recipes. Very slick marketing. The pizzas looked great.

Yesterday I picked up a loaf of their miche bread.

Their specialty breads will be giving the local bakers competition, that’s for sure.

I have to admit, I am seeing my habits change to use them instead of Giant or Safeway for the things I don’t get from the farmer’s markets, local farmers and dairies, my CSA and some bulk items. I used to drive to Trader Joe’s or Whole Foods occasionally. I believe for me that will stop, as Wegmans becomes my substitute.

Now, if I can just figure out where everything is located.

hocofood@@@

Getting All “Dilled” Up at Wegmans

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As I said in my earlier post, I went to Wegmans for dill and got scallops.

The scallops are marinating in lemon olive oil, salt, pepper and lemon zest. I bought the dill to use in my tzatziki and to add to my pickles.

The dinner tonight was exceptional, with the scallops the star.

They were grilled after the marinating, and served with my beans, farmers market asparagus, CSA carrots and English peas from Butler’s.

I made dill butter. It went over the steamed veggies and the grilled asparagus.

I also made the tzatziki to use tomorrow. Made with lemon juice, my cukes, spring garlic, my mint and Wegmans dill, and Wegmans Greek yogurt. I decided not to add the onion, and used only the tops of the garlic. The rest will be used later.

The dinner also included a local wine from Glen Manor, to complement the scallops. Citrusy, light and perfect for scallops.

And, since the dill butter was so delicious, we grabbed some Wegmans bread to sop it up.

OK, I could do carryout, or run to restaurants but this meal was incredible at a fraction of the price of dining out.

hocofood@@@

OK, I Caved and Went to Wegmans

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I admit it. I just had to go and see the place, even if it was super crowded. Just to compare it to Frederick and Hunt Valley while picking up a few things I needed before Amateur Radio Field Day. And some things for canning and pickling.

This is my first grocery run this month. I really only wanted coffee creamer, vitamin water, plain yogurt to make tzatziki with my cucumbers, hoagie rolls and fixings to make lunches for the better half as he sets up Friday and Saturday for field day, and white distilled vinegar for pickling. Oh, and fresh dill because I didn’t plant dill this year.

I got there before the noon rush. Not hard to get to the top deck and park near the clock.

Inside a little confusing as things are laid out a bit differently than at Frederick, but I got my hoagie rolls, some good whole grain bread, and headed back past the cheese aisle where I knew I could find The Wild Pea hummus. I resisted spending money on cheese, as I use my local sources for it.

Got a pic of some of the organic prices to use to compare to my CSA organic veggies. I may need to go back and adjust my savings as this price for baby bok choy was higher than I have been using for my cost analysis.

Bought no fruit or produce, as again, I use the local farmers for these items. Same with meat. Only got some deli sliced turkey to make the hoagies. Could not believe it, they were sold out of the large bottles of distilled white vinegar. They even went into the back to look. At $0.62 a quart for the gallon jug, I wasn’t going to buy four quart bottles for twice the unit price, so I guess it’s off to Costco to pick up vinegar. I will be out of it when pickling things Thursday.

I got a really bad picture through the glass of my cart coming up the escalator behind me. Too much glare to get it. I did walk right up to a checkout counter mid store that had one person paying as I placed my items on it. The next register was the same, and there were employees directing us to open registers along that long row.

Out to my car, and here is the time. Less than an hour, including running all over the bulk aisles looking for the vitamin waters. And, getting the fish department to select some large diver scallops to grill for dinner tonight. Stay tuned for the dinner posts sometime later.

My haul, a bit more than I went in to buy. But, much of it prep stuff for Friday at Field Day, and I did pick up the K Cup sampler I like. And, Chobani at $1 is a deal. I needed the plain Greek yogurt to make tzatziki and their prices are better than anywhere for Chobani.

I also grabbed a large bottle of their olive oil to use to make berry vinaigrettes.

And, yes, as I was leaving, it was getting crazy. Long lines of cars to get up to the parking garage.

Lots of people eating outside of the Market Cafe.

As others have said, avoid the food court and the prepared food section, and you can get in and shop fairly efficiently. I will probably be using them for all my grocery needs that can’t be filled by Roots and Boarman’s. Definitely for fish. The bakery may tempt me, but I still love Atwater’s breads. Wegmans may be a once or twice a month visit to get staples and some really good seafood. Oh, and sushi. None today because I am making the scallops tonight, but I do like to treat myself to their sushi.

hocofood@@@

Winter CSA Week Fifteen

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Since we have another freeze warning tonight, I suppose we really aren’t out of winter yet. March was the warmest on record around here so we were getting used to seeing spring type veggies in the box. Today we go back to the reality of cooler weather and the veggies associated with it. I just got finished covering the garlic, lettuces, tulips and chive seedlings again.

We got an email saying the farmer who supplies us meat was MIA last night, so no meat this week. Double portion next week. That is OK, since I went to Harris Teeter yesterday and stocked up on seafood. Sustainable, of course.

Crab cakes for dinner last night.

I was using up most of the spinach from last week, with green onions and potatoes and local mushrooms bought at HT.

This week, I got:

1 1/2 pounds of carrots
4 nice spring onions
2 large leeks
1 pound new red potatoes
4 oranges from the partner farm in FL
1 beet that weighed 28 ounces

Add that to the beet from last week.

They are slow roasting on a salt bed in the oven for a few hours, until tender. They will become part of a salad with goat cheese and the last of the spring greens from a delivery a week ago, for tomorrow night’s dinner with some Alaskan wild salmon.

Since it is almost Easter, I have to show the cool eggs we got.

I particularly like the green one. I am hard boiling about 6-8 of them tomorrow, the prettiest ones. They will get taken to my brother’s for the Easter Egg Tapping contest.

I am drowning in eggs again. With this dozen today, there are 30 eggs in the fridge. I know now that two dozen a month is too much. Without a large family, or a baker in the house, I don’t know how people go through the eggs they get in local CSAs. I think in the future I will probably pass on eggs in the winter CSA.

Dinner tonight will be pan seared scallops from Harris Teeter, with baby red potatoes from the CSA, and salad to use the last of the spinach. I wonder if Harris Teeter is the store most affected by Wegmans coming in. I like the way they make sure you don’t stand in line too long for checkout. I also like the guys making sushi. We went there for things they have the best selection of, like fennel, ginger and some of the more exotic mushrooms. They do have nice produce but I am carefully reading the labels to buy items from the closest sources.

The CSA provides me with a solid basis to menu plan. The few extras needed to make interesting dinners are all I want to purchase from other than local vendors. That way, I am making what I call the 90% solution locavore dinners. Every little bit helps.

hocofood@@@