Archive for the ‘Farmers Fresh CSA’ Category

Last night for supper, Chris and I feasted on our local summer veggies. This supper was so yummy and local that I just had to take a picture and post it.

Broiled Asian eggplant rounds with goat cheese, tomato and basil (We did the broiling in the toaster oven to keep the heat down.)

Beets, goat cheese, and sorrel

Corn on the cob

It was a satisfying way to end a summer evening!

Enjoy your food!


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This week’s box brought watermelon, peaches, blueberries, corn, tomatoes, beets, and green beans. It is definitely summer (in case you haven’t stepped outside recently).

We have sliced the tomatoes and eaten them every meal so far. My next plan is to dice the littlest one and make broiled eggplant rounds with eggplant from last week and some goat cheese and basil I picked up from the Farmers Fresh store.

The corn is gone already. We cook ears like this in the microwave (2 ears for 2 x 2 minutes). Let them cool and then shuck. Save the corn silk for tea! (more…)

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It has become my habit to start with fruit, so here we go with some watermelon, blueberries, and nectarines.

These cherry tomatoes are officially fruit, too, I suppose.

Here are some Romano green beans. (more…)

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Here are this week’s goodies:

plums, nectarines, peento peach, and blackberries

The peento peach is a tasty sweet variety. Nectarines are non-fuzzy peaches. I also got a pint of blueberries, but I passed them on to a buddy before this photo was taken.

I’ve peeled the plums and peach and am preparing to make plum-peach-blackberry mini-cobblers. The blackberries are nice and sweet.

Tuscan kale (still the best!) and broccoli

baby yellow squash and green beans

All this photo needs is a red slicer tomato in the corner to be the epitome of summer eats. The beans are a mix of two great varieties – Romano and rattlesnake. I cooked these yesterday. Green beans are so good reheated that I tend to cook mine right away and stash them in the fridge for later. (more…)

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Massive fruitage!

blueberries, peaches, plums, and strawberries

I’m planning on making muffin-sized mini-cobblers with the peaches and plums this week. The strawberries are washed, chopped, and flash frozen. Chris is working his way through these blueberries fresh.

Cute summer veggies!

grape tomatoes, tomato, baby summer squash

If you are a tomato and come into my house, you are going to get cooked. Even if you’re a cute little grape tomato. I chopped these tomatoes and then called Chris to come steal some fresh tomato bites. Then I added the tomatoes to some chopped zucchini and herbs (from the other CSA program I belong to – Le Tre Lune!). Plus the requisite olive oil, red wine, and garlic. (more…)

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I had a long meeting in Atlanta and did not make it back in time to pick up my veggies Wednesday evening. I wish them well wherever they wound up.

So instead of photos of my regular haul, here are some notes about things we ate this week.

Kohlrabi greens

Kohlrabi greens are tasty sautéed with raisins and chopped walnuts. This recipe is our greens default, and Chris and I love it. (Pine nuts are expensive! Walnuts are almost as good and very healthy.)

kohlrabi greens and root

What I’ve finally learned is that with greens like kohlrabi, I want to spread them around and cook them to the point where I first get a whiff of, “Oh, no! I’ve burnt the greens!” Then the greens come out dry and tasty rather than green balls of soggy cud.

Kale, Komatsuna, and dandelion greens cook up fast and dry. Beet greens, chard, and kohlrabi are greens that need more time in contact with the heat.

Beets, goat cheese, and sorrel

This is my favorite food in the world.

Because no one else in my house likes sorrel, I hoard all the beets and goat cheese and then have a glorious feast for me!

The beets are prepared ahead of time. I wrap them in tin foil and put them in a pan so they won’t leak in the oven. Then they go in the oven for half an hour to two hours depending on the size of the beets. After being roasted, the beets chill them in the fridge. After a few hours or overnight, they are super easy to peel and chop. (more…)

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Here’s what came from Farmers’ Fresh this week.


Strawberries make life good. Especially when they look like cartoon whales.


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Is it too early to declare 2012 Year of Spinach?

I have still have spinach from last week, so I just threw in the towel and blanched this batch and what I had. It’s now frozen and awaiting further instruction – like jump in this creamy pasta dish.

Tuscan kale, on the other hand, I never get enough of.

Kale is high in iron, and I was deferred from giving blood last week on account of my iron being low. That’s low for giving blood, not low in general. The blood donation cut-off excludes the “low-normal” range for women. But, hey, it’s an excuse to eat more kale. And cheeseburgers at the Vortex.

Strawberries are always tasty. And pretty.


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Here’s a report from my second to last CSA deliviery:


I am a gush-o-phobe, so I like my berries frozen. Freezing fruit (and then thawing it slightly) turns it into a delicious, non-gushy treat. To keep the berries separate when frozen, I wash, stem, and half them and then freeze them on a cookie sheet for a few hours before transferring them to a bag.

Frozen fruit also works great for pancakes, muffins, and smoothies. Our smoothie recipe is a banana, a handful or two of frozen fruit, and about a cup of plain yogurt. It usually needs a splash of milk or water, too, to make the mixture liquid enough to blend. So yummy!

Salad fixings and greens

radishes and greens

The radish greens were nice-looking enough that I saved them to sauté. But then I didn’t get around to it, so they ended up in the bucket anyway. (more…)

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This week, we got a bunch of yummy stuff from our CSA.

greens onions and a leek (or possibly a giant green onion?)

Red Russian kale


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