I've been a slacker and let six weeks of CSA posts stack up. For most of that time I was traveling either during the week, on the weekend, or both, so I just snapped photos and resolved to post about it later. After driving up to the Peace and Carrots Farm (our CSA provider) today for their Harvest Fest, I decided that I shouldn't wait any longer. (TL;DR 🥦🥕🌶 🥔 -> 🥗🍲🌮)
Post Series: CSA 2018
- 1.Sisters Hill Farm 2018 CSA: Week 1
- 2.Sisters Hill Farm 2018 CSA: Week 2
- 3.Sisters Hill Farm 2018 CSA: Week 3
- 4.Sisters Hill Farm 2018 CSA: Week 4
- 5.Sisters Hill Farm 2018 CSA: Week 5
- 6.Sisters Hill Farm 2018 CSA: Week 6
- 7.Sisters Hill Farm 2018 CSA: Week 7
- 8.Sisters Hill Farm 2018 CSA: Week 8
- 9.Sisters Hill Farm 2018 CSA: Week 9-13
I’m back! It’s been a crazy summer with little time for writing. In the past month I went to Cleveland and Charleston, Amanda went to Philadelphia and Boston, then we both went to Nova Scotia. These CSA posts were on the back burner, but now we are back home and in the swing of things. So time for a recap.
- Scallions, carrots, lettuce, green peppers, cucumbers, and tomatoes: Lunch salads!
- Tomatoes and basil: Caprese salads
- Kale: Baked into a frittata with sausage.
- Beets: Boiled, peeled, and frozen for later in the year.
- Squash, eggplant, and cilantro: Maqluba
- Squash, Cilantro, eggplant, onion, garlic, and a few carrots: Thai green curry
We missed it, unfortunately.
We froze as much as we could from this week: The beans, eggplant, zucchini and squash, peppers, beets (boiled and peeled first), and carrots. We ate the lettuce in salads, used the kale in a breakfast frittata (which we do every week), used the red onion, some garlic, and parsley for a chimichurri that we put on steak, and the tomatoes in a giant caprese salad. We cut the watermelon up to take with us to Nova Scotia, but when we learned that you can’t take fruit across the border, we had to eat 2 out of 3 containers of it while waiting in the customs line at 9:30PM.
We missed this one, too. Summers are tough!
Back home and in the groove.
- Leeks: One will be added to next week’s breakfast frittata with a red pepper and bacon. The other I’ll roast with the eggplant, a few beets, and some garlic for a vegetable side.
- Scallions, peppers, cucumbers, a few tomatoes, and lettuce: Lunch salads! This week’s protein was a tri-tip that we cooked in the sousvide and seared.
- I used the basil in a pesto that I served over polenta.
- Cantaloupe: Cut up and eaten for breakfast or a snack!
- Squash: Roasted as a side.
- Tomatoes: So many! 24 of them. So far I’ve used them in/on: