Hanging out with a mushroom man, frying turnips in my frying pan

CSA post this week!  Here's the rundown of what we got:

1 lb pumpkin sage linguine
2 lb log of butter made from grass-grazed, organic milk
2 ct eggplant
2 red peppers
2 ct winter squash (varieties include butternut, acorn, spaghetti, honey bear, heart of gold, and a few more)
approx 1.5 lbs heirloom tomatoes
1 lb yellow wax beans
Quarter peck Gala apples
1 head leaf lettuce

Any goombas around to
throw these at?

The story on the tomatoes...so we get an email about the heirlooms that says they didn't get a hold of the Amish guy soon enough so they won't be heirlooms but just slicing tomatoes.  No big deal.  We get to the back of the truck and find out that the tomatoes are not happening at all.  Also, no big deal.  It happens.  So they are substituting one of the following:  apples, cantaloupe, turnips or kale.  It went kind of like this:

Turnip and potato fritters...delish!

Truck guy:  what do you want to substitute? 

Me:  Hmm....I've never had them before, give me the turnips! 

He looks at me, shrugs, and then gives me like 3 lbs of turnips.  There were a lot of turnips.  Good thing I had friends to come over and help me eat them all.  I was a little nervous about how they would turn out but...they were delicious!  I ended up using this recipe from Simplyrecipes.com, I used all of my turnips and made a double batch.  So good. 

Planning on cooking the eggplant, peppers and summer squash with the pasta tonight.  If it turns out good I'll post photos...

And the apples this week?  Absolutely amazing.  Did I mention how much I love doing this CSA?  There is talk that they might do a winter CSA as well...oh I hope they do!  I'm already excited. 

Oh, and a side note, the 2lb log of butter is 5inches tall and 6 inches long.  It's absurd.  And awesome. 

A normal sized Gala apple for size comparison

Fresh peach pie, oh my, what a day, CSA...

Sorry this took so long to get to, I'm already picking up this week's CSA today.   I just had a problem getting the pics off my phone, my work computer sucks more now than it ever did before.  I wonder why...anyway, here's the list of last week's Fresh Fork bag contents. 

6 ears super sweet Miria 301 corn

3 lbs yukon gold potatoes

1 lb grassfed ground beef

2 ct green bell peppers

1 lb green beans

Approx 1.5 lbs Flaming Fury Lucky 13 and John Boy peaches (freestone peaches)

2 ct cucumbers 

2 ct yellow summer squash (probably last of the summer already)

8 oz bag or bunch of kale

1 pint heirloom cherry tomatoes

First off, some of the cherry tomatoes were moldy again.  It's kinda sad but we redeemed the ones we could.  Asher ate them all as snacks, he's a cherry tomato fiend!

Before we bake...I was too short on time to fold lattice

Also, due to a vacation (NYC trip) we had extra food I ordered this week, we got double peaches, double green beans, milk, lettuce, luna brand veggie burgers and cheese.  I had all these peaches.  Three pounds of peaches.  What do you do with three pounds of peaches, you might ask?  These were the best tasting peaches I've had all year, too.  So good.  Of course, I made pie.  Delicious deep dish pie.  And two little cobblers with the left over peaches.  Here's the pics from that.  

Yum!

We grilled the summer squash and the corn with the luna burger veggie burgers.  Awww....those veggie burgers.  They were awesome.  I really liked them.  They were huge!  I shoulda taken pics of them but I wasn't thinking about it.  And ryan does something to the squash before he grills it that makes it like eating squashy heaven.  It was a great dinner. 

Sweet corn is awesome.  Don't come near me, I won't share with you!

Fighting crime, one leek at a time, must be CSA time

I know that I started this waaay too late, I should have been writing about my CSA (community supported agriculture) adventures since I began back in June, but better late than never, right?  I'm going to combine a few weeks of CSA in this blog, but it still won't be very long, I promise not to keep you too long. 

Let me just start with this fact:  I still have spelt berries.  I tried cooking with them once and I really didn't like them and have never gotten up the courage (or the time) to play with them again.  Spelt berries came in the first or second week of the CSA and I still have them.  Isn't that sad?  At least they don't go bad quickly. 

The CSA has made me a better cook.  I feel much more confident in my cooking skills and I cook maybe 6 days out of 7 a week (unless we have a busy weekend planned...).  I actually enjoy cooking now, and it's always exciting to see what yummy foods I'm gonna get this week, there's usually something in each bag that I don't eat often or haven't ever tried (like spelt berries...). 

Anyway...we are going to cover week 11 and 13 (I was on vacation for week 12 and missed bacon! :(  it's okay, though, because I just ordered the bacon for my vacation make up package, so it'll even out in the end).  Week 11 had this yummy arrangement:

1 4-oz package goat chevre cheese from Lucky Penny Farm
1 pint of blackberries
6 ears corn
1 pint heirloom cherry tomatoes (multi-color)
2 ct zucchini (dark green, light green, or golden...we have a good mix this week)
2 ct yellow summer squash
Approx 1.5 lbs red slicing tomatoes
Quarter-lb basil
2 green bell peppers
1 large black opal eggplant
1 large candy onion

Hi!  I'm a leek.  Don't be intimidated,
I taste better than most onions.

I also had leeks left over from the previous week, which I had no idea what to do with.  Ry told me I should make some Leek Potato soup so I found this recipe and quickly went to work.  I picked up some potatoes from a roadside farm stand in Mantua and got started.  I'm probably going to try to start taking pictures of how things turn out, as it stands I have no photos to show you right now.  I had to substitute 2% milk for whole milk but everything else (except the garnish) I had and went into the soup.  I cut the corn right off the cob, used one of the two bell peppers, two leeks, celery I already had in the fridge, the fresh potatoes, and farm fresh milk from the CSA that I buy extra each week.  I am really proud to say that everything in the soup except the little bit of flour and the celery was local grown.  That's pretty impressive, right?  Right?  I was impressed with myself.  And the chowder...it was sooo good.  So good. 

The eggplant went with the summer squash and zucchini to be stir fried with a little bit of olive oil and quinoa that was made with veggie stock.  Home made veggie stock. I make veggie stock like once a month or so now and freeze it to make rice or quinoa with, it's a great way to use any veggies that are starting to look a bit past their prime or to use the cuttings and extra pieces.  And it tastes soooo good.  It's different every time but it's still so good.  And so easy to make.  And cheap cheap cheap!

Week 13 had the following goodies in it:

1 yellow doll watermelon

2 ct eggplant, some mixed colors may be included
1 quart hot Hungarian peppers
1 lb clover honey
1 medium cantaloupe
Approx 1 lb heirloom tomatoes (about 1 large or 2 small)
2 summer squash
1 pint mixed baby sweet peppers
Quarter Peck Golden Supreme apples (about 5 to 6 apples, very crisp, yellow apple)

Now in technicolor!

Approx 1 lb slicing tomatoes

So, unfortunately I'm pretty sure that they shorted me on the regular tomatoes, I got 2 huge heirlooms and that's all.  So that is sad, sometimes they forget to put all the stuff in the bag.  I guess it happens.  And man, do I have a lot of peppers.  I mean, a lot of peppers.  So many I have no idea what to do with them.  The cantaloupe was huge!  And the watermelon was so little and cute, Asher keeps saying "that watermelon is Asher sized!"  And the eggplant.  It's neon purple.  Awesome. 

So the plan this week...I'm going to string the peppers up to dry, I'm not sure what to do with them yet.  I'll probably use them occasionally to spice things up or make salsa.  Any suggestions?  I'm not overly fond of peppers so I don't often cook with them.  Most of the stuff this week is just eat "as is", the apples, cantaloupe, tomatoes, and watermelon.  So, not so much for recipes...but the squash and eggplant will make in into my weekly veggie quinoa. 

By the way, all the photos were borrowed from the internet...I'll take my own next time, I promise.

Until next time....