CSA 2013 Week 13

Week 13 Bounty: 
Cabbage
Melon
Augustus sweet corn 
Cucumber
Tomatoes
Peppers
Eggplant 
Broccoli

* Image from Scotch Hill Farm, Broadhead, WI

This cabbage soup is a family favorite and we were so happy to finally make some.  We enjoyed it on a cooler day and then froze three more meals for later.  We swear by it's healing powers.  The chili and muffins we shared at a party and it was enjoyed by all.  I put the chili on a hot dog and it was wonderful!  I love the cornbread muffins, but surprisingly the kids did not.  But the burgers, potatoes and broccoli was the kid favorite of the week.

Meal #1 (cabbage)

Healing Cabbage Soup

6 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
6 quarts (24 cups) water
8 teaspoons chicken bouillon granules
2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 head cabbage, cored and coarsely chopped
2 cup Italian-style stewed tomatoes, drained and diced
2 cups quinoa
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, pepper and other spices. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes and quinoa. Return to a boil, then cover and simmer 15 to 30 minutes, stirring often. Done when quinoa is tender but still chewy and white spiral-like threads appear around each grain. Serves 16. *Recipe adapted from JGCase at allrecipes.com

Meal #2 (corn, tomatoes)

Cincinnati Skyline Chili

2 lbs ground beef
2 cups chopped onions
4 cups beef stock
2 (8 ounce) cans tomato sauce
2 -3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaves or 1/8 teaspoon bay leaf powder
chopped onion (optional)
finely shredded cheddar cheese (certainly NOT optional)
kidney bean (optional)
Brown ground beef and onion.  Drain. Add beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, simmer uncovered 1 hour. Remove bay leaf, skim off extra fat. Serve over hot spaghetti, or hot dogs in buns for chili dogs. Top with plenty of cheese and other optional toppings. * Recipe by Tornado Ali at Food.com

Cornbread Muffins

I used our sweet corn and cooked it as in Week 11, let it cool and cut it off the cobs.  I had enough corn for three times this recipes.  I made 72 mini muffins and froze the rest of the batter.

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean. * Recipe from Lisa at allrecipes.com

Meal #3 (green beans, potatoes)

Turkey Bacon Burgers

Ground turkey

Slices of bacon, cooked and chopped

Salt

Pepper

Sage

Basil

Worcestershire sauce

Pan-Fried Potatoes

Diced or chopped potatoes
Olive oil
Seasonings
Heat olive oil in pan. Add potatoes. Cook until desired. We like them brown and crunchy. We add salt and seasoning a few minutes before they are finished.

Oven Roasted Broccoli

1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately. * Recipe from Melissa d'Arabian at food.com

Other (melon, cucumber)
Melon - cut up and eaten with lunches
Cucumber - added to a Fruit Yogurt Smoothie

Eggplant and bell peppers are leftover and we will add them to Week 14.

CSA 2013 Week 12

*Image from Scotch Hill Farm, Broadhead, WI

Week 12 Bounty:

Beautiful Swiss chardSmall tomatoes
Large tomatoes
Melon
Beans
Squash
Large pepper
Small pepper
Broccoli
Cucumber
Corn

I never realized that I hadn't posted last week, so now here is this week one day early.  Our vegetable drawer is empty and we have barely taken up any room in the freezer yet.  We have been mostly staying on top of things and using recipes chock full of vegetables.  

Meal #1 (eggplant, squash, onion, garlic, tomato)

Tunisian Vegetable Ragout with Quinoa

We cut the raisins and threw it all in the crockpot on high for four hours.  Delicious!1 medium eggplant, cut into 1/2- to 1-inch cubes
1 large onion, halved and sliced
4 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon allspice
1 cinnamon stick
1 -2 teaspoons harissa or chili sauce (to taste)
1/2 teaspoon salt (or to taste)
2 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, canned
1/4 cup raisins
1/4 cup vegetable broth
8 cherry tomatoes, halved (or 1 large tomato, coarsely chopped)
1 cup quinoa, well rinsed
2 cups vegetable broth, fatfree
1 clove garlic, minced
Cover a large plate with unbleached coffee filters. (4 cone-shaped filters fit a dinner plate perfectly.) Toss the eggplant in a bowl with a little salt, and arrange it on top of the filters. Microwave for about 8 minutes, while proceeding with the rest of the recipe. (Note: You can skip this step and sauté the eggplant along with the onion. Allow additional cooking time as needed to fully cook eggplant.) Sauté the onion in a large non-stick pot until it begins to brown, adding a little water if necessary to prevent sticking. Add the garlic, and cook for another minute. Add all spices, including cinnamon stick, and stir for another minute. Add the zucchini, canned tomatoes, chickpeas, raisins, and vegetable broth and bring to a boil. Reduce heat and add the eggplant and cherry tomatoes. Cover and cook on low while quinoa is cooking.
Heat a medium-sized nonstick pot. Add the rinsed quinoa, and cook, stirring, for a few minutes until the quinoa is fairly dry. Add the vegetable broth and garlic, bring to a boil, reduce heat, and cover. Cook until quinoa absorbs all of the water, about 15 minutes. (If quinoa is tender and doesn’t seem to absorb all the water, remove the cover and turn up the heat for a few minutes.)
Remove cinnamon stick. Spread a bed of quinoa on each plate and top with ragout.  * Recipe from fatfreevegan.com

Meal #2 (broccoli)

Roasted Broccoli

This is one of the kids favorite vegetables.  They particularly like the leaves because they are like kale chips.  We served with pan-fried diced fingerling potatoes and emu sausages.  See Week 11.

Sides (chard, green beans, garlic, cucumbers, tomato, bell pepper, onion, parsley, cilantro, dill, melon, corn)

Fruit and Veggie Shake
We used a handful or two of mixed chard, lots of fruit (anything we have on hand: watermelon, cantalope, pineapple, apricot, kiwi, mulberries). Add a little whole fruit juice and coconut water and blend. Occasionally I add yogurt.

"Bean" Dip

This dip is simply delightful.  We enjoy it with crackers and some red wine.

1 cup cashews
2 cups green beans, cleaned and ends removed
2 Tbsp lemon juice
3 Tbsp oil (I used olive)
2 tsp onion powder
1 clove garlic, minced
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
Dash cayenne pepper
Soak 1 cup cashews in water for 30 minutes. Drain most of liquid, but not all. Puree 1 cup soaked Cashews into a paste. Leave cashew paste in your food processor or blender and add the remaining ingredients. Puree everything together until well blended. * Recipe adapted from www.addictedtoveggies.com

Cucumber Salsa

This is really good.  I have one child who loves the Freezer Salsa and one who loves cucumbers, so this seems to satisfy them both!

2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
In a medium bowl stir together all ingredients. Cover and refrigerate at least one hour. Serve with tortilla chips. (I actually tossed it all in the Ninja (peeled and seeded) and with the touch of a button, it was done) * Recipe from Kaarin at food.com

Melon was enjoyed as a snack and the corn was cooked and frozen as in Week 11.

CSA 2013 Week 11

Week 11  Bounty:
Sweet corn

Chard

Cucumbers

Cherry tomatoes 

Garlic

Broccoli 

Tomatoes

Bell pepper

Eggplant

* Photo from Scotch Hill Farm, Broadhead, WI

Meal #1 (garlic, chard, tomato)
Parmigiano Reggiano Baked Eggs with Swiss Chard

Butter for greasing
2 teaspoons extra-virgin olive oil
2 large garlic cloves, sliced
4 cups packed thinly sliced Swiss chard leaves, or other hearty green leaves, all tough stems or ribs removed (I still used stems, just cooked them for a bit before adding leaves)
3/4 cup coarsely grated Parmigiano Reggiano cheese, divided
1 small tomato, halved, seeds removed, flesh diced, divided
4 large eggs
Salt and freshly ground black pepper
Preheat oven to 350°F and generously butter 4 (6-ounce) ramekins or custard cups. In a large skillet, heat oil over medium heat. Add garlic and cook 1 minute. Add Swiss chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons water if the skillet begins to dry out. Remove from the heat and pour off any excess liquid. Stir in 1/2 cup of the Parmigiano Reggiano and half the tomato. Spoon the mixture evenly into the ramekins. Break an egg into each ramekin and sprinkle with remaining Parmigiano Reggiano. Pile remaining tomato around eggs and season generously with salt and pepper. Place on a baking sheet and bake until egg whites are almost completely set, 15 to 20 minutes. Cool 5 minutes before serving. * Recipe from wholefoods.com

Meal # 2 (broccoli)
Roasted Broccoli 
Served with hot dogs and buttered pasta

1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately. * Recipe from Melissa d'Arabian at food.com

Side (tomato, bell pepper, onion, cilantro, hot pepper)

The Best Fresh Tomato Salsa
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (I used 4 tsp of hot pepper from share)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. * Recipe from Allrecipes.com by Cheryl Dressler

Other (corn)
Sweet corn

Cobs of corn, husked and cleaned.  Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 2 minutes per ear. Carefully remove paper towel, and enjoy! The kids tummies have had enough corn lately, so I cut it off of the cobs and threw it in ziplocs and froze.  * Recipe from allrecipes.com

The cucumbers were eaten sliced with lunches and the eggplant was saved for next week.

CSA 2013 Week 10

Week 10 Bounty:

Spring treat corn
Onions
Beaver dam peppers (mildly hot)
Black jalepeños
Bell pepper
Cabbage
Cucumbers (H19, Long, or Silver Whites)
Melons
Basil
Tomatoes
Cutting celery
Okra
*Photo from Scotch Hill Farm, Broadhead, WI




I am once again way behind. We were out of town for 9 days, staying at a lake cabin with six other family members. I took much of our share with us and froze what I quickly could before we left. However, I sadly had our first losses of the year. I don't think that I had any last year. I really hate to waste a thing. We lost the okra and cabbage because we just didn't use it quickly enough. Those are two of my favorites, so it is even more disappointing. But our menu on vacation was mostly on the grill and these vegetables never fit with the meals. 

Meal #1 (corn)
We grilled our burgers on the campfire and they were delicious! We did not have a pot large enough for the corn and tried a new method someone recommended of microwaving the corn. It turned out quite well.

Grilled Burgers
Corn on the Cob 
Cobs of corn, husked and cleanedWet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 2 minutes per ear. Carefully remove paper towel, and enjoy! * Recipe from allrecipes.com


Meal #2 (bell peppers, onions, mushrooms, zucchini)
This was a hit that even the kids loved.  Healthy and fun!
Shish Kabobs
Bell peppers 
Onions 
Mushrooms
Zucchini
Shrimp
Chicken
Chopped everything, filled kabobs and grilled.

Meal #3 (tomatoes, basil, sage, thyme, tarragon)
This was just upon returning from vacation and we received our Week 11 share from the neighbors who graciously picked it up for us.  So we combined the Week 10 and 11 tomatoes to make enough sauce to freeze.
Pasta with Tomato Sauce and Salmon
Sauteed garlic, added wine and reduced. Steamed tomatoes, olive oil, balsamic vinegar, honey, basil, sage, thyme, tarragon, salt, pepper. Blended with an immersion blender in saucepan.  Served over pasta and cooked salmon.

Sides (melon, cucumber)
Melon 
Cucumber 
Both were eaten with lunches

Other (celery, peppers)
Celery, chopped and frozen
Beaver dam peppers and black jalapenos leftover

CSA Share Week 12

We have had a very busy and unusual week.  There is a kindergartener in our family!  I am working with him through a virtual school, so our schedule is in a major upheaval.  That while managing a toddler and helping out friends with two other toddlers makes for quite the challenge to properly use all of these vegetables.  I do not like to waste anything, and so far have not.  

I managed to used most of this share in the first evening with the spaghetti sauce.  It's been helpful to make larger portions of everything and eat more leftovers.  That way I am not standing in the kitchen as many days of the week.  It may not work every week, but it has been a huge relief this week!

Still do have cabbagettes leftover, but I have plans for those...


Week 12 Bounty: 

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Carrots
Tomatoes
Radishes
Eggplant
Cabbagettes
Summer Squash
Bell Peppers
Hot Peppers
Sweet corn
Broccoli
Ice Box Melon



Meal #1: onions, garlic, green bell pepper, tomatoes, oregano, basil, parsley, carrots, eggplant, squash, radishes
I have made this in years past and I love to add whatever extra vegetables I've got.  This time around it was carrots, eggplant, radishes (with greens) and squash.  I cheated, too.  I have small children who won't eat chunky sauce.  So I cut everything into sizable chunks and threw it all in the blender.  Then I cooked it for 3 hours on low in the slow cooker.  It is really absolutely delicious.  


Stephanie's Freezer Spaghetti Sauce
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped tomatoes, seeds squeezed out
2 tablespoons dried oregano
2 tablespoons dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste. [I only did 1/8 c sugar and 1.5 Tbsp salt, and after having made this with pasta would double the tomato paste] * Recipe adapted from allrecipes.com by Stephanie Lane

Meal #2: broccoli, garlic scapes
Stir-fry with Broccoli and Chicken
Bunch of broccoli, florets diced (I diced them quite finely and also used the leaves, but ground them in the Magic Bullet with some olive oil so the kids would eat them)
1-2 tablespoon canola or olive oil
1 tablespoon diced garlic scapes
1/4 teaspoon salt, or to taste
1 - 2 tablespoons soy sauce, to taste
2 large chicken breasts, but into bite-size pieces
Cashews
6 servings of cooked brown rice
Rinse the broccoli and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the chicken. Cook until they appear fully cooked on outside, then add broccoli and salt. Stir-fry briefly, then add the soy sauce. Stir-fry for another minute and then add the cooked rice to mix and serve. 

Meal #3: sweet corn
Corn on the cob and burgers 

Other uses: ice box melon
This melon was the most delicious melon we've ever had.  My son couldn't stop eating it.  We're not quite sure what it was.  It looked like watermelon on the outside and had the same seeds.  But the meat was orange.  And it was so juicy.  

CSA Share Week 11

The CSA experience is perfect for our family.  We get great, healthy food options delivered weekly in a bag.  For me, it is a fun puzzle to try to make it all work and stretch it out over the next year as well.  We eat far better and more diverse foods than we did before starting this adventure.  Each year we learn more and have gotten better at planning ahead.  

When my husband, Allen, arrived home tonight with the week 12 share we still had broccoli, tomatoes, and green bell and hot peppers left.  I just finished making a batch of freezer spaghetti sauce combining week 11 and 12 bounty.  The recipe to be shared next week...

Greysen, our five year old veggie lover, assisted in making the spaghetti sauce this evening.  As I laid all of the cut vegetables out during preparation, he commented on how many colors there were.  "Red, orange, yellow, green, purple... Almost like a rainbow."    Thanks to our CSA from Scotch Hill Farm our "Rainbow Diet" keeps us healthy!

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Week 11 Bounty:
Sweet corn
Broccoli
Tomatoes
Eggplant
Chard
Summer Squash
Beets
Hot Peppers
Green Bell Peppers
Oregano/Basil









Meal #1: Summer squash, eggplant, zucchini, patty pan, peppers, onions, garlic

I used 2 Summer squash, 2 eggplant, 2 zucchini, 3 patty pan in the ratatouille.  I followed the recipe directions this time and it is quite lengthy, but the flavors are better.  When I made this last I threw it all in a slow cooker at one time.  That worked, but sauteing the vegetables really brings out some great flavors.  I also just used four tomatoes (not roma) from our share.  This recipe is really delicious served over whole wheat pasta.  It is a lot of work, but after eating some we still froze three more meals worth.

Summer Vegetable Ratatouille
2 onions, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 cup vegetable broth
2 cans garbanzo beans
2 dashes of Creole spice
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf, vegetable broth, garbanzo beans and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning. Serve over cous cous, pasta, rice, savory crepes, etc. * Adapted from AllRecipes.com by Rani


Meal #2: Beet greens 
Beat greens washed, steamed and pureed, added salt and seasoning.  Enjoyed with pasta and hot dogs.  The kids ate this as if we hadn't fed them all week!

Other Uses: Oregano, basil, chard, beets, sweet corn

Oregano/basil - hanging to dry

Chard - washed, chopped and frozen

Beets - scrubbed, roasted in tinfoil at 400 degrees for nearly 1 hour, pureed, frozen

Sweet corn - boiled, cut from cob and frozen

Black Eyed Peas and Vegetables

Friday, May 14, 2010
We love trying out new bean focused dishes and this was certainly a success.  My sister and her family joined us - she and her daughter are gluten intolerant - so I served this with a honey wheat bread and they brought gluten free crackers/bread.  I should have made twice the recipe, though, because this was gone in no time at all. 

Black Eyed Peas and Vegetables
1 onion, peeled and chopped
2 cloves garlic, peeled and diced
dash of cayenne pepper
dash of chili powder
1/8 tsp nutmeg
1 small package frozen or fresh spinach
15 oz. can of black eyed peas, drained and rinsed
1 small package frozen corn
15 oz. can diced tomatoes
2 Tbsp olive oil
Put olive oil in frying pan and add dry spices, onion and garlic. Continue to stir until onions are soft and spices are fragrant. Add black eyed peas. Cook for about 5 minutes. Add spinach, tomatoes, and frozen corn. Cook another 10 minutes so the flavors will blend and the frozen vegetables are hot.