Posts Tagged ‘CSA’

CSA Tuesday: It’s a Wrap!

December 20, 2012

This week marks the end of our CSA series for the season. I have mixed reviews about it. On one hand, I did become acquainted with a few new vegetables, and I did need to flex a little culinary muscle to use some of the items I received.

On the other hand, there was a lot of waste. Things that went bad before I could get to them, and things I just didn’t like that much that kept on coming.

This week we received more beets ( yum), lettuce, spinach and pumpkins (hence the things that just keep coming!). We also got butternut squash and garlic.
I have 4 day weekend coming up, so I hope to be creative and use it all up.

Spinach…That’s an easy one! Saute with garlic. ( 2 items used already!)

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I love beets!

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Roasted beets in a salad? That’s a no-brainer!

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People were leaving the pumpkins behind…they are heavy to carry, and harder to prepare. Late in the season pumpkins are not always so tasty. I will give them a try, one last time!

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photos: Spencer Jones / Glasshouse Assignment

CSA Tuesday + Unrecipe Round-Up

November 21, 2012

Our weekly CSA provided lots of Thanksgiving ingredients. We got sweet potatoes, carrots, red potatoes, onions, a giant pumpkin and cilantro.

I have already started preparing our Thanksgiving meal!

Our weekly list from fresh from the farm:

Pumpkin pie,anyone?

The baskets of produce ready to be distributed:

Here are a  few of our previously published favorite Thanksgiving “unrecipes:” Search the site for even more ideas!

Pumpkin Pie:

https://indigo-jones.com/2011/11/23/unrecipe-of-the-week-thanksgiving-edition-5/

Roasted Garlic and Herb Paste for the Turkey:

https://indigo-jones.com/2010/11/22/unrecipe-of-the-week-thanksgiving-edition-2/

Honey Banana Sweet Potatoes: no marshmallows for me!!

https://indigo-jones.com/2009/11/24/unrecipe-of-the-weekthanksgiving-edition/

Happy Thanksgiving!!! Enjoy!

Hot Cranberry Jones:

https://indigo-jones.com/2009/11/05/unrecipe-of-the-week-14/

 

CSA Tuesday

November 13, 2012

Today is CSA Tuesday, and our selection is a bit Thanksgiving- esque in nature.

We got sweet potatoes, white potatoes, onions, thyme, turnips and several bunches of kale. We also got more radishes, to add to the 2 bunches that we didn’t eat last week.

Turnips look like big radishes, but have a much different flavor!

Potatoes and onions in various shades of reds and browns.  Perhaps I will roast them with the turnips and some herbs for a comforting winter dish.

Fresh herbs never seem to last very long, so I think I will try this trick I posted a while ago, for frozen herb butter:

https://indigo-jones.com/2012/07/18/herbal-essence/

I will to roast the radishes, for an another interesting side dish, as previously posted last summer:

https://indigo-jones.com/2012/07/02/unrecipe-of-the-week-47/

I’m off to saute some kale for dinner…that should pretty much take care of this week’s inventory!

CSA Tuesday

November 7, 2012

It’s CSA day today.  Since fresh food is still not fully available in downtown Manhattan since the storm, this week’s produce share was highly anticipated.

We got a butternut squash, 4 onions, lettuce, collards, red radishes, black radishes, and sage.

I am not familiar with black radishes, so I am looking forward to experimenting with them.

Since the storm forced me to throw away several weeks worth of CSA soups from the freezer, I will be happy to make my next batch this weekend. Unless the squash becomes ravioli first, which would be lovely with a little sage butter. A lettuce salad with mixed radishes perhaps? That would leave just the collards, which are not a favorite around here.

Let’s see what happens as the week wears on..

CSA Tuesday

October 24, 2012

It’s CSA Tuesday again, and this week’s selection is a little different.

I am getting a bit backed up in the pumpkin department. Pie? Ravioli? Halloween decor?

We got some carrots, parsley, a giant cabbage and some broccoli.

We also got 4 enormous leeks.

While I am sure some of this will become CSA soup by Sunday night, I intend to get creative with some of the rest.

Ideas always welcome!

CSA Tuesday

October 17, 2012

After last week’s bitter greens extravaganza, it was nice to see a more balanced assortment of produce from my CSA.

We got 2 butternut squash, an eggplant, a carnival squash, arugula, celery, radishes and collard greens.

There is easily the makings of a salad for the uncreative nights, and perhaps some butternut squash ravioli if the weekend is not too crazy.

I have been taking whatever is leftover at the end of the week and making “CSA Soup.” So far, they have been interesting, filling and very low calorie.

CSA Soup:

Dice a small onion and saute it in a little olive oil. Add chopped up “whatever is left” and add it to the pot. Add enough broth ( chicken or vegetable) to the pot to fully cover the vegetables.  Cover the pot and allow it to simmer until the vegetables soften. Puree the soup until it is smooth. Season according to taste.

I have used roasted butternut squash and kale, and spinach and  tat soi so far. You really can’t go wrong.

I have frozen the soup in individual containers, and taken them out for an easy, nourishing lunch.

Enjoy!

CSA Wednesday

October 11, 2012

We got our CSA selection today. Once again, it is very green. Our assortment contains 3 ears of corn, spinach, dill, red mustard greens, cilantro, taitsoi, and mizuna.

It will be a  challenge to use all of the greens before they wilt. I mean, how many types of dark leafy greens can one eat at a single sitting? Is there soup in my future once again?

Stay tuned for this week’s adventures in farm fresh produce.

Unrecipe of the Week: Risotto with Butternut Squash and Kale

October 5, 2012

During the week, I tend to make the same old things for dinner; salmon, shrimp, and an occasional roasted chicken from Whole Foods.  It’s fast and nutritious, but a bit dull at times.

The CSA box is pushing me outside my comfort zone, and challenging me to use what is at hand to whip up dinner.

Tonight, I used the butternut squash and kale, in a rich risotto with seared scallops on top. It was comfort food at its best. Delicious, but simple enough to allow the flavors of the farm fresh ingredients to shine.

Risotto with Butternut Squash and Kale:

Halve the squash and rub it with a little olive oil. Roast it in a hot oven for about 45 minutes, until it is soft.

Scoop out and discard the seeds, and skin, and cut the squash into small cubes. * I only used ½ of the squash. Wrap the other half up for another use.

In a large pot, sauté one small diced onion in a little olive oil and butter. Add 1 or 2 cups of Arborio rice (depending on portion size) and stir until the rice is about to brown.

Add 1cup or so of chicken or vegetable stock and white wine to the pot, and stir until it is absorbed. Keep doing this for about 20-25 minutes until the rice is tender, and almost porridge-like. It is not necessary to stir it every minute, but be careful that the liquid does not cook out while it is unattended. Stirring also helps get the desired creamy consistency.

Stir in some grated Parmesan cheese and freshly ground black pepper.

While the rice is cooking, wash a couple of handfuls of the kale and cut it into bite-sized pieces. Sauté it in a bit of olive oil with some salt and pepper for a couple of minutes until it starts to wilt. Set aside.

Gently mix the squash and the kale into the rice mixture. Serve in bowls and enjoy!

Seared scallops optional.

CSA Tuesday

September 26, 2012

It’s CSA Tuesday, and I am a little unexcited about today’s selection.

There is a head of lettuce, some potatoes, 2 types of squash and a pumpkin.

There is an herb that looks like mint and smells lemony. I think its lemon balm.

I will try that tonight with some sautéed seafood and see how it goes.

The pumpkin will hopefully yield a small pie, something B has been requesting since last Thanksgiving.

Any ideas for the squash?

Community Supported Agriculture

September 12, 2012

I just got my first CSA package and I am so excited!
CSA stands for Community Supported Agriculture, and each Tuesday between now and mid December, I will pick up a selection of produce, which comes from a local farm.

Today’s bounty was pretty straightforward:

6 potatoes

6 onions

4 ears of corn

1 head of lettuce

2 pounds of plum tomatoes

16 heirloom cherry tomatoes

1 bunch of lemongrass

Hmmm. Lemongrass. There is the challenge I have been hoping for!

When I signed up for this program last spring, my goals were to support a local farm, always have fresh produce on hand, and to expand my horizons by having to experiment with a vegetable or fruit I was not used to using.
I am going to spend a little quality time with my Asian-fusion cookbooks, and will share my recipe(s) using lemongrass with you shortly.


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