Summer CSA Week 13 — Healthy cooking!

WOW! I cannot believe we are already 13 weeks into our Summer CSA program with Fresh Fork !

We finally got some spaghetti squash. Might sound strange but I’ve been waiting for this. But first — here is what was in my bag;

Summer CSA – Week 13

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Summer Week 13 CSA Contents

Posted by on 12:55 pm, Aug 28, 2012 in Bag Contents | 12 comments

Small CSA Share

  • 1 bunch cylindra beets (longer than traditional red beets)
  • 1 quart whole milk yogurt
  • 1 spaghetti squash
  • 1 acorn squash
  • 1 cantaloupe or 1 pint blackberries
  • 1 bag mixed peppers or zucchini/squash (or possible substitute…squash shut off this week)
  • 1 lb red fortune plums (Friday and Saturday customers got these last week)
  • 2 lb roma tomatoes (make your own sauce)
  • 1 kohlrabi
  • 1 bunch collards
  • 6 ears sweet corn
  • I also purchased more Blaze Gourmet – Black Bean and Corn Salsa along with a few more bags of chips and Chicken Brats.

Large CSA Share Small contents above plus:

  • 1 ball fresh mozzarella cheese (being made today…can’t wait)
  • 2 frozen pizza dough balls
  • 1 pint heirloom tomato sauce
  • A handful hot hungarian peppers
  • Approx 1.5 lbs heirloom tomatoes

Vegetarian Share

Same as small regular

Vegan Share

  • Small contents, items below in replacement of yogurt.
  • 2 lb bag fingerling potatoes
  • Heirloom tomatoes

SOOOO much easier to just copy what Trevor does —- Thanks Trevor!!! LOL

It was an “exciting” food weekend at my house as there were several firsts for me thanks to this weekend’s bag.

1 – I finally made my own pasta sauce!

Jeremy LOVED this stuff! Emily missed out – she was at a friends.

I took the zucchini squash, tomatoes (plus tomatoes from last week and some from our garden), and onions and put them in my blender – still haven’t bought a food processor yet so I had to make do with having to make it in a couple batches…. then added some oregano, garlic and Jeremy added basil — HOLY SMOKES is this stuff good! My only regret is it only made enough for two nights worth of dinners.

BOOOO only two dinners worth 😦

I want to use my sauce to go with my stuffed cabbage and I also plan on using it to go with my spaghetti squash.

Just out of the oven

This is the first time I’ve made spaghetti squash and it was so easy, that once I can no longer get it from our CSA or from a farmer’s market, I am going to have to see if they sell it at our grocery store. I would much rather serve this with pasta sauce to my kids….

“Spaghetti”

Versus this….

Good but not AS good

Another first for me this weekend? SMOOTHIES!!!!! Since I had the blender out I “experimented” a bit. I’ve been talking a lot with Doug about smoothies and then after talking with Kirsten about a beet smoothie she had, I just had to try my hand at it. My smoothie experiment? I used kohlrabi, beets, and yogurt – all compliments from this week’s bag and added some “very vanilla” soy milk, and a banana. Threw it all in my blender and Oh.My.GOSH — I could not believe how good it was!

Picture does NOT do it justice!

Now I’ve begun thinking about what the heck else I could blend up and drink!!! Today at the grocery store we picked up more carrots, celery, pineapple, strawberries, bananas, and regular vanilla soy milk (very vanilla was a bit sweet for me). I cannot wait to make breakfast for the kids tomorrow 🙂

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So —- what are your favorite smoothie ingredients? What are the worst combinations you’ve tried??

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5 thoughts on “Summer CSA Week 13 — Healthy cooking!

  1. Try an immersion blender. You stick it into your pot of veg and blend it up while it’s cooking! Those rock and are way cheaper than a food processor. I dislike peanut butter in my smoothy, but never tried beets in one. That seems weird to me, but I just might try it when they come out of the ground next week.

    • mmmm… that sounds good too! I haven’t made much at all with pesto, but I just read a recipe that included fennel with it — I’d love to try it out before my fennel goes bad.

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