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Sisters Hill Farm 2018 CSA: Week 9-13

Post Series: CSA 2018

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.

Week 9:

  • 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


Week 10:

We missed it, unfortunately.

Week 11:

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.

Week 12:

We missed this one, too. Summers are tough!

Week 13:

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:
    • Okra, chicken, and tomato stew
    • Focaccia bread topped with tomatoes and garlic
    • Pan con tomate
    • BLTs with homemade roasted red pepper mayo
    • Salads
    • …and we still have 11 left! I plan on using those in more salads, some salsa, and probably another round of BLTs.

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