csa week 21

Yesterday this weeks veggie share brought spinach, cilantro, cauliflower, onions, chard, kale, green onions, acorn squash, cabbage, potatoes, beets, tomatoes, eggplant, diakon radish.

Fruit share was 1 peck of Golden Delicious Apples and a bottle of cherry wine.

csa week 17

This week we got pinach, carrots, cauliflower, kale, kohlrabi, green onions, cucumbers, zucchini, peppers, cherry tomatoes, red potatoes, chile peppers, tomatoes, and eggplant

1 peck of Gala apples topped with some Mtn. Royal plums

csa week 9

This week brought baby salad greens, lettuce, green chard, radishes, green onions, basil, summer squash, beans (green, wax or Romano), local sweet corn, heirloom cabbage, iceberg lettuce, purple kohlrabi, cucumbers and broccoli.

One Bag of Peaches

csa week 5

This week brought baby greens, spinach, cilantro, parsley, romaine, kale, green leaf lettuce, chard, radishes, baby beets, bunch beets, green onions, snow peas, basil, garlic scapes
1 bag of cherries, 1 bag of apricots, 1/2 gallon of cider

csa week 3

this weeks csa contained a great variety, but still mainly in the green family with a little red added in. 1-1/2 bunches of spinach, large bag of baby greens, romaine lettuce, red leaf lettuce, radishes, baby beets, basil, chives, green onions, dill, and cilantro. now i need to find some new recipes. any suggestions?

csa week 2

this week we received many of the same vegetables-medium bag of baby greens, 2-1/2 bunches of spinach(a different type than last week), cilantro, dill(smelled so good), red leaf lettuce, green leaf lettuce. we still had half of our veggies left from last week. i think i will have to give some of them away if we don't eat them faster. we ate salad every-other day and made the recipe i posted last week along with chicken alfredo pizza with the spinach. last night i made creamed spinach to try to use some more of it up. i started drying the cilantro and parsley left from last week.

csa week 1

we joined grants family farms csa this year. we got the family share and we're splitting it with a friend. here is the full family share.

here is what we received the 1st week-2 bunches of butter lettuce. 1/2 a bunch of cillantro and parsley, 2-1/2 bunches huge leaf spinach, green leaf lettuce, large bag of baby salad greens, rhubarb and a complimentary reusable tote bag.

i made the following recipe that they provided in their newsletter this week. I really liked it and little man even ate it. he said the green stuff would make him strong and big. i added mushrooms and olives to ours.

Fresh Greens Pasta Pie

6 ounces vermicelli

2 tbs butter of margarine, softened

1/3 cup grated Parmesan cheese

5 eggs

2 tsp cooking oil

1 small onion, chopped

2 cups fresh spinach or other greens

1 cup shredded mozzarella cheese 1/3 cup milk

1/2 tsp salt

1/4 tsp freshly ground pepper

1/8 tsp ground nutmeg

several shakes hot pepper sauce (optional)

Any other veggies you have in the fridge (optional)

Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and saute until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sauteed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 6 servings

Crystal Lake Gardens