Sisters Hill Farm 2018 CSA: Weeks 18-19

Week 18

I had to miss it, unfortunately. Traveling for work.

Week 19

  • Pumpkin: This will be decor during the fall, then we’ll cut it half, roast it, scoop out the roasted flesh purée it for homemade pumpkin pie.
  • Arugula, radishes, carrots, peppers, tomato: Salads!
  • Leeks: I used one in taco meat already, will sauté one with cauliflower rice, and one will go in a frittata.
  • Bok Choy, carrots, leek, beans: Ingredients in cauliflower rice
  • Potatoes: Roasted with garlic, lemon, and dill
  • Onions and garlic: Saved for general use

Sisters Hill Farm 2018 CSA: Weeks 14-17

Week 14

  • Tomatoes – So many tomatoes! I made salsa, caprese salad, pan con tomate, and then canned the rest.
  • Arugula, lettuce, cucumbers, zucchini, and peppers – Lunch salads!
  • Leeks, squash, and peppers – I tossed these with cornmeal and pan fried them in a cast iron skillet. This is one of my favorite summer side dishes that my mom makes.
  • Potatoes and leeksBreakfast skillet.
  • Leeks – Added to a breakfast frittata with sausage.
  • Cantaloupe – I’m currently soaking the chunks of melon in vodka to make a traditional crema di meloncello.
  • Parsley and garlic – I added them to a sausage and lentil soup.
  • Basil – Caprese salad and grilled peach salad.

Week 15

  • Arugula, tomatoes, lettuce, carrots, red onions, peppers, cucumbers, and scallions – Lunch and dinner salads. Primarily taco salad this week.
  • Yellow Beans and tomatoesAlice Waters’s green bean and tomato salad
  • Tomatoes – Combined with some of the previous week’s tomatoes and canned
  • Potatoes – Half were put in a breakfast skillet, half were roasted for dinner.
  • Squash and a pepper – Another corn meal squash fry. This time with leftover polenta instead of the corn meal. Mushy, but good!

Week 16

  • Leeks, carrots, eggplant, and beans – Cut up and simmered in a green Thai curry sauce.
  • Leeks and kale – Added to a breakfast frittata with sausage.
  • Spinach and carrots – Some chopped up and frozen. We are getting a lot of carrots right now!
  • Lettuce, squash, kale, beans, cucumbers, tomatoes, and peppers – Salads.
  • Garlic – Saved for the fall.

Week 17

(This week!)

  • Tatsoi, mini bok choi, squash, beans, and a few carrots – We’ll probably make a quick salad out of them. If not, I’ll throw them in a stir fry.
  • Carrots, beets, and potatoes – Roast these for a side dish for some NY strips I picked up on sale at Stew Leonard’s this evening.
  • Onions – Save them for whenever I need an onion.
  • Tomatoes – Quite a few here, but we’ve become used to using them in salads, stews, and salsas.
  • Tomatoes and squash (alternative) – Perhaps this week I’ll make some pasta and toss them in. Probably sausage as the protein, as that is what I have on-hand.

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.

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.

Sisters Hill Farm 2018 CSA: Week 8

Today was the first pickup we’ve had in the thunderstorm. Thank goodness for a storage shed nearby that we could use as a pickup location!

Here’s what we received this week:

  • Fennel – The licorice taste of fennel is great in a salad. I like to thinly shave it and toss with some lettuce, parsley, bell pepper, radishes, lemon juice, and olive oil. You can also braise it with stock and white wine, but I prefer it fresh.
  • CabbageHomemade sauerkraut.
  • Basil and tomatoesCaprese sounds pretty good in this hot weather.
  • Cucumbers – I already ate one with some salt tonight. I’m going to eat at least another one of these that way, too. One of my favorite snacks. The other two I’ll probably make into dill pickles.
  • Eggplant, pepper, onion, zucchini, and cilantro – I want to make a maqluba, a middle eastern chicken and rice dish. Dinner in an Instant has an Instant Pot version I’ve been wanting to try.
  • Lettuce, greens, and tomatoes – As always, salads! I’ll spice it up this week with the fennel above.

Sisters Hill Farm 2018 CSA: Week 7

This week is a quintessential summer vegetable share. Eggplant and yellow squash are finally here and tomatoes are a bit early this year!

What we received in this week’s share:

  • Lettuce, carrots, cucumber, scallions, tomato – Lunch salads!
  • Cabbage – I’ll combine this with last week’s cabbage and start some homemade sauerkraut.
  • Squash, Japanese eggplant, basil, and garlic scapes – I added this to a pasta dish tonight with chicken sausage and the spinach from last week. I let the flavors shine with olive oil and fresh grated pecorino instead of a tomato sauce. We’ve been using a red lentil pasta from Trader Joe’s to cut down on carbs.
  • Italian Eggplant, peppers, and garlic scapes – I love charring the skin of the eggplant and then roasting the eggplant whole along with a hot pepper, an onion, and some garlic (scapes will do!). Purée everything in the food processor with some fresh oregano and eat it with pita chips or tortilla chips.
    • I’m also thinking seriously about trying this za’atar eggplant fries recipe with a lemon tahini dipping sauce.
    • Eggplant is also great sliced and roasted or grilled. Combined with the squash it could make a nice ratatouille.
  • Kale – Just like the past few weeks, I’ll make a frittata with the kale and some sausage. I also toss in any leftover garlic scapes.
  • Carrots and squash – Both are great for roasting for a quick side dish. Cut the carrots into quarters along their length and the squash into 1-inch thick discs along their width. Roast for 20 minutes at 400F with olive oil and your spices of choice. I like garlic powder or paprika for the squash and cumin for the carrots.

Sisters Hill Farm 2018 CSA: Week 6

I hope you have a great Independence Day celebration! We’re having friends over to watch fireworks on the Hudson River and having burgers, hotdogs, Old Bay corn salad, guacamole, pasta salad, cupcakes, grilled peaches with creme fraîche, and margaritas. Here is my margarita recipe:

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On to the regularly scheduled vegetable program. What we received this week:

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  • Red leaf lettuce, salad mix, scallions, cucumbers, broccoli – Salads! While broccoli is a good dinner side, we love it raw in salads.
  • Carrots – One of our favorite things to do with carrots with beautiful tops like this is roast them, make a pesto with the tops, and serve it all with burrata. Since we don’t have burrata on-hand right now, we’ll probably eat these as snacks by themselves or chop them up in salads. We’re using the tops as a July 4 table centerpiece.
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  • Chinese cabbage and cilantro – A few weeks ago I made a Vietnamese pork and rice noodles dish with a bunch of herbs I had. It would also be good with a crunchy cabbage and nuoc cham slaw, so I’m going to make it again this week. The dish is served cold, so it will be really god for this hot weather.
  • Zucchini – Normally we like to make zucchini noodles with pasta sauce, but that usually takes two zucchini. This week I think we’ll just cut this one into half moons and roast it at 350F for 20 minutes with salt, pepper, and paprika.
  • Garlic Scapes and Kale – The frittata we made with the kale last week was really convenient for breakfast, so I’m going to make another one. I have some italian sausage and onions, which will pair well with some of the garlic scapes and kale.
  • Cabbage – I’m going to save this cabbage and combine it with a future cabbage and make some homemade sauerkraut.

Photos from Sisters Hill Farm

Amanda and I visited Sisters Hill Farm on Saturday for one of their yearly picnics. The farm is gorgeous this time of year! So many colors, so many vegetables, and wonderful summer evening light. I spent nearly the entire time taking photos. Here is the best of what I took. Click on a photo to launch slideshow mode.

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Sisters Hill Farm 2018 CSA: Week 5

We are reaching the end of the early vegetables: Spinach, bok choi, arugula, garlic scapes, turnips, etc. Summer vegetables are starting to come in: Broccoli, cucumbers, squash, carrots, beans, kale, beets, etc.

We’re visiting the farm this weekend for a picnic. We’re excited to see where our food grows and meet the farmer and his apprentices! We might also go help pick garlic there on July 4.

What we received in our share this week:

  • Lettuce, Scallions, and Cilantro: I’ll add these to taco salads for lunch this week. I’ll probably use the cilantro for guacamole, too.
  • Beets: I’ll roast them and serve them with lentils, feta, and aioli.
  • Broccoli: Just a simple steaming or roasting with garlic, served as a side for pork tenderloin or steak.
  • Cucumber, Garlic Scapes, Chinese Cabbage, and Scallions: I’ll probably make some light kimchi and serve it with bulgogi and rice. It is also timely for upcoming Independence Day because kimchi on hotdogs is amazing.
  • Kale: Tossing it in a frittata with sausage this weekend.
  • Spinach: We still have quite a bit of spinach right now, so I’ll either make this into creamed spinach or freeze it so I can cream it later.

Sisters Hill Farm 2018 CSA: Week 4

What we received in our share this week:

  • Spinach, lettuce, scallions, and cucumber – Lunch salads! You’ll probably read that all summer long.
  • Bibb lettuce – We didn’t chop this for salads. We’re keeping it whole and using the leaves for taco wrappers.
  • Basil – I used this tonight in round two of the Vietnamese pork and cold rice noodles dish. I made enough for two meals and needed another set of fresh herbs to chop up and throw in there.
  • Bok Choi – I’m going to stir fry it with quinoa and chicken.
  • Turnips and kohlrabi – Earlier this week I pickled turnips and kohlrabi. It turned out great. This week I’ll chop them up into roughly finger-sized sticks and roast them with olive oil and minced garlic.
  • Garlic Scapes – I’ll chop up some of the garlic scapes and use them in salads. The rest we’ll throw in a frittata with spinach and sausage on Saturday for breakfast.

How we prep greens for salad

Here’s what we do every Tuesday night to make our week easier:

  1. Wash all of the greens in a bowl in the sink, a batch at a time. If it is a head of lettuce, we separate the leaves from the head.
  2. Chop the big greens, leave the small ones like spinach and arugula alone.
  3. Spin the greens dry in a small salad spinner we picked up a few years ago.
  4. Store the greens in gallon-sized ziplock bags that we leave unzipped. We put these bags in the drawers at the bottom of our fridge.

Everything usually keeps for about a week, but we prioritize eating the chopped greens first, since they wilt faster. Prepping the greens ahead of time makes putting together lunch salads a breeze.

See you next week!

Sisters Hill Farm 2018 CSA: Week 3

We love CSA season because it saves us from ourselves. If we had to choose each week to buy these vegetables, we probably wouldn’t. We’d probably eat sandwiches or pizza in their place. Since we made the healthy choice once and it lasts for the rest of the summer, we get a lot more veggies in our diet. We hate wasting food, so we get creative and we persevere through those nights when we are tired and don’t want to cook. CSAs are a good thing.

What we received this week

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Here’s what we’re doing with it:

  • Garlic Scapes and Spinach – I made a pesto with the garlic scapes, a handful of spinach, juice from one lemon, two tablespoons of pine nuts, and 1/4 cup of freshly grated parmesan. We ate it tonight with red lentil pasta, cherry tomatos, and skirt steak. (If you are looking for other things to do with garlic scapes, I wrote a post about them last year!)
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  • Arugula, lettuce, cucumber, scallions, and the rest of the Spinach – Salads for lunch!
  • Turnips – We love this Turnips in Mustard Sauce recipe from Mark Bittman’s How to Cook Everything. That is definitely how we’ll use these gorgeous turnips this week.
  • Kohlrabi – Last week I peeled the kohlrabi and cut it into thin slices and tossed it into a stir fry with chicken, carrots, baby corn, bell peppers, broccoli, bok choi, chicken, and rice noodles. I’ll either do something similar this week or dice it up and throw it in a breakfast skillet with potatoes, bacon, bell peppers, and onions.

Our salad template

Since we’ve been getting a lot of greens that we’ve been using for salads, here is our salad template:

  • Greens – Spinach, arugula, green/red leaf lettuce, tatsoi, etc)
  • Protein – This is mostly dinner leftovers, but some weeks I’ll cook some chicken or flank steak and slice it thinly and we keep it in a container just for salads. On busy weeks like this one, I’ll pick up a rotisserie chicken from the grocery store and shred it when I get home, then we’ll use that for the protein.
  • Vegetables – We use whatever we have on-hand. This is usually scallions, bell peppers, radishes, cherry tomatoes, and cucumbers. Amanda and I usually dice a bunch up on Tuesday nights and keep them in the fridge so we can throw salads together quickly. Occasionally we include green beans, snap peas, carrots, zucchini, squash, etc. I’m not kidding when I say it is whatever we have. Salads are an excuse to eat vegetables for lunch instead of burgers.
  • Cheese – We love cheese and always have some type of it around. As long it is hard enough to grate, it goes on salads.
  • Dressing – Here are a few dressings we love:
    • Lemon juice, olive oil, and black pepper – This is a regular for us. We squeeze half a lemon on some greens, drizzle some nice olive oil on top, give it a few cranks with your black pepper mill, and mix it all up. We’ve been using this Frankies 457 olive oil. We found a great deal on it locally.
    • Olive oil, balsamic vinegar, Dijon mustard, and black pepper. For two people, we do 2 tablespoons of olive oil, 2 table spoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and a few cranks of black pepper. We often mix it together right in the bowl with the salad greens and toss everything to coat. It is worth using some quality balsamic since it is the backbone of the dressing. We’ve been using this 18 year from The Olive Scene.
    • Creamy oil-roasted garlic dressing
    • Not a dressing, but this is our favorite seasoning for salads: Sunny Paris from Penzeys.