Saturday, September 4, 2010

CSA: August 2010

Week 13 (8/5/2010):
- PYO herbs: rosemary, thyme, oregano, cinnamon basil, chives (2 types), mint
- 1 bunch parsley
- 1 bunch basil
- 1 dark green melon (red inside)
- 1 striped green melon (yellow inside)
- 1/2 lb swiss chard
- 2 cucumbers
- 4 zucchini
- 1 pint blackberries (PYO)
- 1 pint okra (PYO)
- 30 flower stems (PYO)
- 2 quarts snap beans (PYO) - AKA string beans
- 10 lbs tomatoes
- 5 lbs grape tomatoes
- 3 purple peppers
- 1 green pepper

I feel quite overwhelmed with delicious produce!
Thursday: We steamed the snap beans and made a condiment for them out of whole grain mustard, chopped shallot, lemon juice, and olive oil, served with a simple baked tilapia with dried herbs and garlic.
Friday: I threw together the Pasta with Baked Tomato Sauce using the cherry tomatoes and basil from last week for a quick and easy pasta dish before we left for the shore.
Saturday: For breakfast I baked a Blueberry Buckle using blueberries from the Highland Park market (my favorite market!).  We went to a barbecue/birthday party in the afternoon, so we brought Cherry Tomato Couscous using grape tomatoes, cucumber, and basil from our CSA.  We were out for most of the day, but came home to a snack of tomatoes, basil and mozzarella - probably my favorite use for our CSA tomatoes and basil.  We also snacked on some red and yellow watermelon.
Sunday: We made sauteed zucchini topped with bread crumbs as well as the Chopped Miso Salad as sides to go with our hamburgers, hot dogs and sausage before going home after an awesome weekend.  The salad used up the lingering cabbage from our CSA, plus some shallots and chives.
Monday: Ken had a tomato sandwich for lunch, and I had a plate of tomato, basil and mozzarella.  I made an amazing Pasta with Fresh Corn Pesto using corn from the market and basil from the CSA.
Tuesday: I baked zucchini bread using our CSA zucchini, mint and cinnamon basil.  My cinnamon basil was wilting and turning brown so I didn't have enough - I used some regular basil as well.  Haley and I had tomatoes, basil and mozzarella as a snack.
Wednesday: After a nice plate of tomatoes, basil and mozzarella, I made the Oven Roasted Ratatouille again, using an eggplant from the market, plus zucchini, purple peppers, onions, tomatoes, rosemary and thyme from our CSA.  I used our CSA blackberries and some peaches from the market to make a delicious crisp.

Oven Roasted Ratatouille
 ...and after!

Week 14 (8/12/2010):
- PYO herbs did not take
- PYO okra did not take
- PYO basil: cinnamon and lime
- PYO flowers: unlimited
- 2 sunflowers (PYO)
- 1 pint blackberries (PYO)
- 4 hot peppers: 1 serrano, 1 north star?, 1 concho?, 1?? (PYO)
- 1 quart snap beans AKA string beans (PYO)
- 2 watermelons
- 4 lbs tomatoes
- 2 lbs cherry tomatoes
- 1/2 lb swiss chard
- 2 cucumbers
- 4 peppers (red finger peppers)
- 2 eggplants
- 2 bunches basil

This was the first week it rained while we were there!  The lack of rain seems to be drying things up - the blackberry bushes are shriveling up.
Thursday: I used some leftover blueberries and raspberries from the market to make the Blueberry Buckle again.
Friday: I cut up our CSA watermelon, which was delicious, and shared some with Andrea as well.  As an afternoon snack, I had tomato, basil and mozzarella.  For dinner, I made the Pasta with Fresh Corn Pesto again, using corn from the market and basil from the CSA.  Ken had a tomato sandwich before we left to go down the shore for the weekend.
Saturday: Ken had his daily tomato sandwich after making fresh bruschetta with tomatoes and basil from our CSA.  I made a sauce for our breaded chicken and pasta using an onion and basil from our CSA (and canned tomatoes, sorry).  We snacked on some watermelon, but most of the produce was left at home this week since we didn't plan to stay as long as usual.
Monday: I used a cucumber in a cucumber and feta salad, a side for our leftover restaurant food from yesterday.  I also roasted some grape tomatoes with olive oil, brown sugar and a bit of salt with nothing really in mind to do with them except prolong their life just a little.  Late in the evening, we were craving a fruit-based dessert, and I used my CSA blackberries and peaches from the market to make the crisp again.
Tuesday: After a snack of tomato, basil and mozzarella, I whipped up some zucchini bread just to freeze it for the fall/winter (and to use up some zucchini, mint and cinnamon basil from the CSA).  My eggplant was getting a little soft, so I used that along with some tomatoes, onion, a purple pepper, rosemary, thyme, and the rest of the zucchini from the zucchini bread, all from the CSA, and made ratatouille.
Wednesday: Andrea came over and we made some cantaloupe salsa with market cantaloupe and a serrano chile from the CSA.

Week 15: Watermelon, Eggplant, Japanese Eggplant, 
Hot Peppers, Tomatoes, Heirloom Tomatoes, 
Multicolored Peppers, Orange Cherry Tomatoes

Week 15 (8/19/2010):
- 1/2 lb swiss chard (donated)
- 1 lb orange cherry tomatoes
- 4 summer squash/zucchini
- 4 red/green multicolor bell peppers
- 6 eggplants (2 Japanese, 2 classic, 2 funny looking ones)
- 2 bunches basil
- 1 quart okra (PYO)
- 12 hot peppers: 6 serrano del sol, 2 early jalapeno, 1 north star, 2 conchos jalapenos, 1 antohi romanian (PYO)
- 6 sunflowers, allowed 10 (PYO)
- snapdragons (PYO - all flowers unlimited)
- specialty basil/herbs - did not take (PYO)
- 3 lbs tomatoes/heirloom tomatoes
- 2 watermelons

According to the website, the farm is in between tomato plantings - so the second planting is not quite ready for harvest, which is why we have a smaller quantity of tomatoes.  They say yields should increase again soon.  Just wanted to make a note for myself and for any others who want to know what they're getting into.

Thursday: A friend came for dinner and we made bruschetta, pesto, and grilled vegetables; in the process we used up the cherry tomatoes (last week's red ones), some basil, a zucchini, a Japanese eggplant, and a multicolored bell pepper (red/orange/green).
Friday: Ken used some old jalapenos and fresh local organic eggs from the market to make an omelet for dinner while I finished up leftovers from Thursday's grill night.
Saturday: For dinner down the shore with some friends, we grilled some stuff including eggplant, Japanese eggplant, zucchini, and bell peppers (the multicolor ones turned red!).  We also cut up a watermelon.
Sunday: We had managed to find local corn at Shop Rite, so we grilled that with some meat.  We also had a cherry tomato caprese salad to finish up some cherry tomatoes and basil from the CSA.
Tuesday: I was hungry for a snack, so I whipped up a quick bruschetta with some CSA tomatoes and basil.  I made pesto (with basil, of course) and had some on a baguette with slices of pink heirloom tomato and mozzarella.
Wednesday: As I was cutting last week's CSA watermelon, regretting not doing it last week, I decided on a whim to make a watermelon granita so that at least some of the watermelon burden could be taken off of the refrigerator and put onto the freezer instead.  A friend came for dinner and we used some potatoes from a while back at the CSA and an onion from the market to make a guilty pleasure, onion potatoes from the Lipton soup mix packet :)  I used arugula pesto from the freezer, which I made a while back to freeze just for this dish, with sauteed orange cherry tomatoes and feta.  We also grilled up some eggplant and sausage for a lovely dinner.  We made a peach and fig crisp in ramekins, using peaches from the market and fresh figs from my great grandma's backyard.

Peach and Fig Crisp with Bourbon and Walnut-Pecan Topping

Week 16 (8/26/2010):
- 1 quart okra did not take (PYO)
- Flowers did not take (PYO)
- 8 sunflowers (PYO)
- 1 quart snap beans (PYO)
- 1 quart cherry tomatoes, mixed colors and sizes (PYO)
- mint (PYO)
- cinnamon basil and sweet Thai basil (PYO)
- 1/2 pint raspberries + blackberries (PYO) - we were entitled to a full pint of mixed, but couldn't find them on the bushes
- 12 hot peppers (north star, jalapenos, serranos)
- 4 green peppers (donated)
- 10 eggplants (2 dark purple globe, 3 dark purple Japanese, 2 white globe, 1 light purple globe, 2 purple/white stripe globe)
- 1 bunch parsley
- 1 bunch cilantro
- 2 bunches basil
- 4 lbs tomatoes
- 2 lbs heirloom tomatoes
- 1/2 lb cherry tomatoes
- 1 watermelon
- 4 zucchini
- 2 bunches scallions

Thursday: I ate the raspberries and blackberries immediately, almost the minute I walked through the door!
Friday: I grilled up some Japanese eggplant from the CSA, plus zucchini and a portobello mushroom fresh from the market.
Sunday: I canned (well, tried to can) several pounds of peaches from the market - my peach salsa contained a red bell pepper and red onions from the market, as well as tomatoes, jalapenos and cilantro from the CSA.  I also made a watermelon and cantaloupe granita (from the CSA and market, respectively).
Monday: As a mid-morning snack I had the first apple of the season from the market with some cheese and crackers.  I still had peaches left over from canning, so I made a quick crisp in the afternoon (without a recipe! and it still came out good).
Tuesday: I made bruschetta with the multicolored PYO cherry tomatoes and basil from the CSA.
Wednesday: Using the last of the eggplant and a few leaves of basil from the CSA, I made an eggplant rollatini.

Week 16: Raspberries and Blackberries

Week 16: Heirloom Tomatoes, Hot Peppers, Cherry Tomatoes

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