Advertisement

Posts tagged with Csa

Bye-Bye Bounty, week 22: A new way to do sweet potatoes

Sweet and Spicy Tropical Sweet Potato Slices.

Sweet and Spicy Tropical Sweet Potato Slices. by Sarah Henning

This week we decided to update one of our favorite recipes for 2012. For the past couple of years, I've mentioned that I really love making sweet potato medallions.

We make them every fall and winter and eat them as pretty much a "main course" with some salad or beans, or cooked veggies on the side. And, we probably do this once a week.

Yes, that's a lot of sweet potatoes. And it's a lot of time to get a bit worn out on them. So, I updated our recipe for this year.

Honestly, I think this is my own little passive-aggressive way of dealing with my status as a "rut-loving eater." Because, after some experimentation, I now have a recipe that is very similar to one I love, but completely different. In fact, it takes the best parts of that recipe (the quick cooking time and the light seasoning) and makes it even better but including good fats and low-glycemic sweetener.

More on all that in a minute. First, last week we received white sweet potatoes, grapes, pears, mixed peppers, mixed greens and basil.

Now, you'll notice the sweet potatoes in the picture aren't white. That's because we made a batch that included both white sweet potatoes and regular sweet potatoes and totally spaced on taking a picture of the white ones. Whoops. They were totally delicious, FYI. They aren't as sweet as regular sweet potatoes, but still fantastic.

So, anyway, despite the picture being all wrong, here's the "new" recipe in all it's scrumptious glory.

Sweet and Spicy Tropical Sweet Potato Slices

2 medium sweet potatoes, skins removed and sliced into quarter-inch circles

Coconut oil (to taste)

2 tablespoons coconut palm sugar

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Preheat oven to 425 degrees. Meanwhile, place parchment paper on a rimmed baking sheet and put sweet potato slices on top.

With clean fingers, rub the tops of each sweet potato slice with a bit of coconut oil, just enough to make the top shiny.

Wash and dry your hands and mix together the coconut palm sugar, sea salt and black pepper in a small bowl. Sprinkle the mixture on top of the oiled sweet potatoes.

Place the sweet potatoes in the oven for 15 minutes. When the timer goes off, flip them with tongs or a metal spatula. Return them to the oven for 10 to 15 more minutes. Serve warm.

Serves 2.

What'd we get this week? More sweet potatoes, salad turnips, greens, salad mix, butternut squash and tomatoes.

Reply

Bye-Bye Bounty, week 21: Peppers stuffed with deliciousness

Stuffed peppers and salad made for a great dinner.

Stuffed peppers and salad made for a great dinner. by Sarah Henning

Amazingly, we’re a bit sick of our favorite fajitas. Crazy, right? I KNOW.

So, this week we tried something different with our abundance of peppers. It was totally delicious: Black Bean, Mushroom and Quinoa-Stuffed Peppers.

They were fantastic AND made from things we had on hand. The thrill of trying something new always seems to be greater when we don’t have to lose the high by running to the store to pick something up. You know?

To review: Last week we received apples, sweet potatoes, lettuce, sweet peppers, hot peppers and grapes from our CSA. All pretty easy things to use right? Right. Salad, salad, sweet potato medallions. BAM.

Meanwhile, our collection of peppers has kind of gotten out of hand (again) lately, mostly because there’s been really good prices on them lately and I just can’t say no. To work through some of them, the hubby and head chef thumbed through one of our favorite cookbooks and found the perfect recipe. Based on the size of our peppers, we’d use eight of them in the recipe and it totally sounded delicious.

We’ve made almost every single recipe in that book, so I’m kind of surprised we hadn’t made them before, but we’ll did and we’ll totally make them again. You should most definitely try them!

We served it alongside a simple salad of romaine, carrots, olives and mushrooms. NOM.

Black Bean, Mushroom and Quinoa-Stuffed Peppers (Recipe by Isa Chandra Moskowitz)

2 tablespoons olive oil

1 medium-size onion, finely chopped (about 1 cup)

3 cloves garlic, minced

2 cups finely chopped mushrooms

1 tablespoon chile powder

1 teaspoon salt

1 (15-ounce) can black beans, drained and rinsed

1 teaspoon pure maple syrup

Fresh cilantro for garnish

In a saucepan over medium heat, sauté the onions in the olive oil for 3 to 5 minutes, until the onions are translucent. Add the garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chile powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water, lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350 degrees and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and then drain them.

Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers and bake for 15 minutes. Remove from oven, garnish with cilantro (we didn’t do this), and serve.

The stuffed peppers are ready to go into the oven.

The stuffed peppers are ready to go into the oven. by Sarah Henning

What’d we get this week? White sweet potatoes, grapes, pears, mixed peppers, mixed greens and basil.

Reply

Bye-Bye Bounty, week 20: Locally sourced winter squash stir-fry

Butternut squash is actually totally delicious in a stir-fry.

Butternut squash is actually totally delicious in a stir-fry. by Sarah Henning

OK, a confession: this week’s featured recipe actually feature goods I got from the Lawrence Farmers’ Market. That’s probably cheating because “Bye-Bye Bounty” is all about cooking away the goodies to be had in my CSA, but I figure because everything is seasonal, there’s a chance that some of you received some of these items in your CSA this week.

The reason none of my Rolling Prairie items made it into this recipe? Everything was so easy to use that I didn’t even think to take a picture of it.

Seriously.

To rehash, last week we got: Pears, cucumber, peppers, arugula, spring mix, cherry tomatoes, eggplant.

Last week's Rolling Prairie goodies.

Last week's Rolling Prairie goodies. by Sarah Henning

Basically, that amounts to two salads in our household. Arugula with pears. Spring mix with cherry tomatoes and cucumber. The eggplant was cooked up like last week.

So, the recipe I’m sharing doesn’t include any of those items. What it does include is a bunch of fresh veggies and several ingredients that can be obtained locally, whether through your CSA or the farmers’ market or one of the several grocery stores around here that make it a point to sell area-grown produce.

You can get butternut squash, garlic and edamame locally. You could also switch out the button mushrooms for one of the locally grown varieties. Occasionally, you can find broccoli locally, though the heat will probably keep it from appearing for some time. Same thing with the peas.

Butternut Squash Stir-Fry with Veggies and Edamame

1 medium butternut squash, peeled and chopped into ½-inch pieces

1 pint button mushrooms, sliced with stems removed

2 cups frozen broccoli, defrosted

Extra veggies (optional, 1 had leftover corn and peas)

1 inch ginger, zested

4 cloves minced garlic

1 tablespoon coconut oil

1 tablespoon tamari

1 tablespoon cooking sherry

2-3 cups shelled edamame

Water, as needed

In a wok or large skillet, heat coconut oil and garlic over medium heat, stirring regularly. After 2 minutes, add the butternut squash, tamari and sherry and cover. Stir occasionally, adding water to keep it from sticking.

Meanwhile, put the edamame pods in a saucepan, cover with water and bring to a boil. Boil four minutes and then drain. Let them cool before popping them open.

Once the squash is soft enough to halve with a spatula, add your broccoli and veggies and stir to warm. Serve with extra garlic (optional) and top with shelled edamame. Serves 4.

What'd we get this week? Apples, sweet potatoes, lettuce, sweet peppers, hot peppers and grapes. Yum!

Reply

Bye-Bye Bounty, week 19: Oven-roasted veggies with pasta and edamame

Oven-roasted veggies with pasta and edamame.

Oven-roasted veggies with pasta and edamame. by Sarah Henning

I can’t believe it’s September. I mean, seriously, this is just nuts. I feel like the summer went by in one sweaty blur. And it kind of did.

For you first-time CSAers, we’re getting to a great transition time. This means you’ll still get some summer favorites like tomato and basil, but they’ll be offered with things you can get in the fall like fresh greens, winter squash, potatoes and fruits. It’s a really great time for local food, no matter where your preferences lie.

Last week we got a nice group of fruits and veggies that are perfect to eat alone or to use as a topper on something else: Edamame, bell peppers, frying peppers, grapes, apples, pears and cherry tomatoes.

Honestly, we were eating the leftovers from next week’s Delicious/Nutritious for the first portion of the week because what I made for our photo shoot apparently can feed a family of three for five days. Look for it in next Monday’s GO!

So, we didn’t really cook with our CSA goodies from Rolling Prairie until Wednesday night.

But what we did cook was something new and different (take that rut-loving brain!). The hubby and head chef thought it would be fun to roast some new potatoes we had with the peppers we got from Rolling Prairie and eggplant we picked up at the Lawrence Farmers’ Market. We mixed them with spinach pasta noodles and topped the whole thing off with Rolling Prairie edamame we’d boiled.

It was DELICIOUS.

I’m sorry the recipe isn’t more exact, we were just totally playing around with it.

The veggies, before roasting. Note: We cooked the potatoes together with everything else. I've amended the recipe to accomodate better for the potatoes.

The veggies, before roasting. Note: We cooked the potatoes together with everything else. I've amended the recipe to accomodate better for the potatoes. by Sarah Henning

Oven-Roasted Veggies with Pasta and Edamame

2 pounds new potatoes, scrubbed and halved

Bell and frying peppers, chopped

Slim Japanese eggplant, sliced into ¼-inch rounds

Edamame

Pasta of choice

Garlic, minced

Olive oil

Sea salt

Balsamic vinegar

Preheat oven to 450 degrees. Coat the bottom of a glass lasagna pan with a bit of olive oil and add the potatoes. Put in the oven for 10 minutes.

Meanwhile, get the water boiling in two separate pots, one for the edamame, one for the pasta. Add the edamame and pasta to their separate pots when the water is boiling. Cook according to directions. (If using CSA edamame without directions, boil for 3-4 minutes in the pods.)

When the 10 minutes are up, add the eggplant and peppers and a bit more oil if needed. Stir in salt and garlic (be conservative, you can always add more when it’s done). Put it back in to roast for another 20 to 30 minutes, stirring occasionally.

Meanwhile, drain the cooked pasta and edamame.

The veggies are finished when the potatoes are cooked.

When all the pieces are finished, layer pasta, veggies and edamame in a bowl. Top with balsamic vinegar and more salt and garlic if desired.

What’d we get this week?

This week's goodies: pears, cucumber, peppers, arugula, spring mix, cherry tomatoes and eggplant.

This week's goodies: pears, cucumber, peppers, arugula, spring mix, cherry tomatoes and eggplant. by Sarah Henning

Pears, cucumber, peppers, arugula, spring mix, cherry tomatoes, eggplant.

Reply

Bye-Bye Bounty, week 18: Buddha bowl and homemade pizza, summer style

Pizza made with CSA peppers, homegrown tomatoes and local wheat flour.

Pizza made with CSA peppers, homegrown tomatoes and local wheat flour. by Sarah Henning

If you've followed my blog for awhile, you'll note that in the winter, I'll cook, bake and take the immersion blender out for a spin while making soup. In the summer, though, I tend to avoid any recipe that uses my oven.

That seasonal culinary flip-flop helps a bit with the "rut-like" nature of my cooking style. Yes, I like to have the same foods over and over again and it doesn't bore me in the least (Well ... it does take a very long time to bore me. Like months.) But, just about the time I get sick of something (FINALLY), the season changes enough to where I'll get the consistent urge to try something new. Or at least pull out old recipes I haven't made in a year.

Which makes this time of year a bit strange for me. It's still hot enough to be summer, but I've found myself craving, and eating, very fall/winter-type staples like sweet potatoes and butternut squash. Heck, last weekend I even got out the crockpot and made a big pot of garbanzo beans. Yes, I used the slow-cooker a month from the end of summer. This is very weird for me.

But it actually turns out that my sudden late-summer obsession with wintery foods pairs nicely with what happens to be available from our CSA. Or, at least this week it did.

So, to refresh, last week we received the following from Rolling Prairie: Pears, two baby melons, spicy peppers, sweet peppers, mushrooms, grapes and basil.

The melons, pears and grapes were devoured easily by our little fruit-loving tyke. Shocking, I know. The basil also had a home in topping sandwiches and green juice.

The peppers posed a different challenge. Yes, I love peppers to death, but this week we had so many peppers from our CSA and from our personal home garden that we had to really work to get through them all. Between the CSA peppers and the ones from our garden, we had probably 20 peppers to use. I'm not exaggerating.

So, we got creative with old favorites. First, we had a pizza night, where our toppings included not only a few of the peppers, but local red onion, homegrown tomatoes and a crust that had both local whole-wheat flour from Moon on the Meadow and local garlic from Maggie's Farm. You can see the (unbaked) results above. We tend to use this pizza dough recipe (with lots of added garlic plus a half-and-half mixture of bread flour and local whole-wheat flour).

A few nights later, we took the remaining peppers and all the CSA mushrooms and made a batch of our rut-making veggie fajitas. But instead of serving them on tortillas with all the accompaniments of regular fajitas, we repurposed them into a Buddha bowl.

This summer Buddha bowl includes fajita vegetables, quinoa, garbanzo beans and a squirt of lime juice.

This summer Buddha bowl includes fajita vegetables, quinoa, garbanzo beans and a squirt of lime juice. by Sarah Henning

You may remember that this winter and spring we were constantly making Buddha bowls, which basically consist of a grain plus veggies and sauce, mixed in a bowl. It's customizable, and we often would top quinoa or millet with our favorite roasted vegetables or sweet potatoes and some avocado.

Well, the Buddha bowl is still one of my favorite dinners, and I can't believe it took me this long to make a summer version, but I did and it was fantastic. The ingredients:

  • Fajita vegetables (We used an onion, mushrooms and a peppers)

  • Cooked quinoa

  • Cooked garbanzo beans

  • Squirt of lime juice

That's it. And it was delightful. Perfect for a nice, hardy dinner after a long run. Brown or white rice and black beans would also sub nicely in this dish, and if you don't like mushrooms, leave them out. All in all, it was a great "new" way to enjoy one of our summer favorites.

What'd we get this week? Edamame, bell peppers, frying peppers, grapes, apples, pears and cherry tomatoes. Yum!

Reply

Bye-Bye Bounty, week 17: Mushrooms, tomatillo sauce and total yumminess

Our mushrooms with tomatillo sauce. MMMM.

Our mushrooms with tomatillo sauce. MMMM. by Sarah Henning

Happy Tuesday, folks! It’s been totally beautiful out, has it not?

I mean, clear and crisp in the mornings and just barely above 80 in mid-afternoon? Gorgeous! This was pretty much the weather I was hoping for back in June.

And my vegetable garden is responding accordingly. The tomatoes are ripening, the basil is looking fuller, my sage doesn’t look (as) burnt to a crisp.

Thank goodness for this weather!

OK, on to the food that's actually ready to eat. Last week in our Rolling Prairie CSA, we got more melon, peppers, tomatoes, summer squash, grapes, pears and a cucumber. YUM.

To try to break the fajita rut, we made this recipe using a couple of our CSA peppers in place of the green pepper and tomatillos from the Lawrence Farmers’ Market.

Our farmers' market tomatillos.

Our farmers' market tomatillos. by Sarah Henning

They were totally fabulous! And we totally recommend them and will definitely make them again.

Though, I have some notes for those of you who plan on trying them:

  • We added a whole jalapeño to the sauce for some spice. Next time we’d only do half or none at all. Just a bit too spicy, but very tasty.

The finished mushrooms. They were so good, I could've just had those for dinner. Forget the other stuff!

The finished mushrooms. They were so good, I could've just had those for dinner. Forget the other stuff! by Sarah Henning

  • We baked the portobellos in their marinade instead of grilling them. We put them in a 450-degree oven for about 15 minutes. If you do this, I’d recommend draining them on paper towels before serving — ours were very juicy, which made them very good but totally dissolved our tortillas.

  • A note about tortillas. We used flour tortillas and sprouted-grain tortillas instead of corn because that was what we had. Corn may have held up better to the portobellos.

Also, we served them with sliced CSA tomatoes and avocado. There were no leftovers, we totally scarfed them down!

The rest of our CSA haul was eaten in salad and out of hand. Yum!

What’d we get this week? Pears, two baby melons, spicy peppers, sweet peppers, mushrooms, grapes and basil.

Reply

Bye-Bye Bounty, week 16: A chill drink for “chill” weather

Cool, juicy and perfect for the weather.

Cool, juicy and perfect for the weather. by Sarah Henning

Hi there, CSAers, hope you guys are doing well in this “cooler” weather. I know I’ve been enjoying these temps.

My garden, too, is pretty happy — it’s sort of perked up the past few days and looks a bit less parched, though, I still have no idea how local farmers have still been producing as well as they have. This summer has not been kind … as evidenced from the first two sentences of this blog referencing “cooler temps” and meaning in the 90s.

But I digress.

So, last week we got the following: A melon, chard, grape tomatoes, cucumbers, peppers and grapes.

Last week's haul.

Last week's haul. by Sarah Henning

It really was a great haul because each and every item could go into a variety of recipes. And though I know variety is the spice of life and all that jazz, I have a very hard time trying something new.

I am a “rut” person to a fault.

I’ve mentioned this before — how I have my favorites and make the same recipes over and over again not because I like being boring, but because I know exactly how I like things.

So, this week, I challenged myself to try something new. And you know what?

I have a new favorite.

One that is perfect to enjoy in this nice “cooler” weather. (HA.)

But first: Last week we ate the grapes out of hand, juiced the chard and cucumbers, made fajitas again with the peppers (remember what I said about being a rut person) and then had the grape tomatoes in yet another helping of tomato salad (again, shocking, I know).

Fajita veggies with black beans, chopped mango and peach salsa on a sprouted tortilla.

Fajita veggies with black beans, chopped mango and peach salsa on a sprouted tortilla. by Sarah Henning

Tomato salad ... yet again.

Tomato salad ... yet again. by Sarah Henning

Therefore, it was up to me to play with the melon. Try something new. I toyed around with what to do (I mean, I just like melon as is …), but after going out into the garden for inspiration, I figured out exactly what to do.

I’d combine the melon with leaves from my mint (spearmint) plant, which has bounced back from the brink in the cooler weather. I figured it would not only be a yummy combination, but that it would also show my dry little mint plant enough love that maybe it wouldn’t threaten to leave me again (I’ve killed my mint plants — spearmint, peppermint and chocolate mint — every single year I’ve had all three, despite the fact that garden books claim they are unkillable).

So, here’s what I came up with — a drink that’s been absolutely perfect to sip on the deck during our “cool” weather. And, if it’s not so cool? Don’t worry, it’ll chill you out so much, you might make it a nightly ritual (i.e. rut).

Mmmm, watermelon and mint.

Mmmm, watermelon and mint. by Sarah Henning

Minty Watermelon Cooler

4 cups roughly chopped watermelon (about half a small to medium watermelon)

3 sprigs mint (about ¾ tablespoon leaves when removed from the stem)

Tiny pinch sea salt

Put all ingredients in a blender.

Everybody in...

Everybody in... by Sarah Henning

The watermelon is wet enough that you should not have to add any water. Blend all ingredients until smooth.

So pretty and pink...

So pretty and pink... by Sarah Henning

When that’s done, pour the liquid through a metal strainer to remove any seed fragments or bits of mint that didn’t blend.

Through the strainer...

Through the strainer... by Sarah Henning

Pour the strained liquid into wine glasses or other small glasses. Serves 2.

What’d we get this week? More melon, peppers, tomatoes, summer squash, grapes, pears and a cucumber.

Reply

Bye-Bye Bounty, week 15: Packing local foods on vacation

The kiddo takes in the beauty.

The kiddo takes in the beauty. by Sarah Henning

I'm like everyone else in that I love to splurge when I'm on vacation. I think there must be an switch somewhere deep in our human brains that says: Holy cow, you're not at home, EAT ALL THE THINGS.

That mentality was on full display last week, when we took a family vacation.

That said, because we were staying at our family's cabin, I had access to a kitchen. Thus, I tried get the splurge section of my brain to meet the practical side of my brain halfway. This pretty much translated to cooking lunch and then eating out at dinner.

Really, I don't think that's half bad. I got to enjoy my favorite vacation-spot Indian food (NAAN!) plus two different pizza joints AND got to introduce my parents to the awesomeness that is our favorite homemade fajitas.

Though we didn't have any CSA goodness to work with (having given our pickup coordinator notice the week before), I was able to harvest produce from my own garden and hit up the Lawrence Farmers' Market before we left. Because of that, I could enjoy a little taste of home each day at lunch.

For probably half of my lunches, I made the salad below, which was super tasty, healthy and included homegrown tomatoes along with store-bought ingredients I picked up when we reached our destination.

The salads went a long way to balance out edible vacation-style splurges (chocolate, a giant cookie, the aforementioned naan) and they were beyond easy.

Simple Vacation Salad

Simple Vacation Salad by Sarah Henning

Simple Vacation Salad

2 handfuls baby spinach

2 handfuls cherry tomatoes, halved

1/2 avocado (it's there, just buried in the photo)

Sliced almonds (to taste)

Store-bought honey mustard dressing (to taste)

Toss all in a bowl. Serves 1. Yum!

What'd we get this week?

This week's haul.

This week's haul. by Sarah Henning

Melon, grapes, Swiss chard, cucumbers, peppers and tomatoes.

Reply

Bye-Bye Bounty, week 14: Our CSAs are more than halfway through!

Vegetable lasagna: So yummy!

Vegetable lasagna: So yummy! by Sarah Henning

Chances are, that if you started coming to this blog because you were looking for ideas for what to do with your initial CSA hauls. You know, the ones with ingredients you tend to never buy (turnips, kohlrabi, etc.) or ones that seem so similar you’re not sure how to use them without eating the same variation of a meal over and over (head lettuce, spring mix and kale, anyone?).

But now, on the cusp of August, you should be completely comfortable with what you’re bringing home or finding at the farmers’ market. Tomatoes, cucumber, onions, peppers and melon have probably been summer staples in your house well before you knew what the heck a CSA was (it stands for Community Supported Agriculture, by the way).

My haul last week? Tomatoes, cucumber (1), onions, multiplier onions, watermelon, bell peppers and kale.

If your CSA pickup was like mine, I doubt I really need to give you ideas on how to use those things. You know what to do. You already have your favorite recipes. And I have mine. And this week, we did nothing spectacular with our haul, we just made food we already know we love.

We made fajitas. We made this salad and one with this dressing, too. We chopped up melon.

And we made the above cheeseless vegetable lasagna, which I haven’t shared before, but have made previously. Honestly, I haven’t shared it because the recipe is super long and has multiple steps. BUT, if you want to know how to make it, and are interested in something with homemade tomato sauce, marinated mushrooms and yet another use for zucchini, let me know by emailing the Lcom folks and I’ll send out a mass email.

Thus, the recipe I’m sharing this week is a super simple one. It takes items you’re getting in spades, mixes it with other goodies and creates a fabulous chopped salad. Feel free to play around with the ingredients -- use what you have on hand and don’t go out and buy stuff if you don’t have it. The dressing and the salty-sweet combo of raisins and olives will keep things flavorful, no matter the base.

A chopped salad that's super easy and features some summer's best produce.

A chopped salad that's super easy and features some summer's best produce. by Sarah Henning

Midsummer Night(s) Chopped Salad

2 large red peppers (or orange or yellow), seeded and chopped

1 to 2 cucumbers, seeded and chopped

1 to 2 handfuls kalamata olives, pitted and halved

1 to 2 handfuls raisins

1 avocado, chopped

Squirt lemon juice

Pinch each: salt, pepper, nutmeg

Mix the peppers, cucumbers, olives, raisins and avocado in a large bowl. Top with lemon juice and seasonings. Stir gently to mix and enjoy. Serves 1 to 2.

Reply

Bye-Bye Bounty, week 13: Our counter runneth over with local produce

All local, except for the lemons and bananas. Yum!

All local, except for the lemons and bananas. Yum! by Sarah Henning

How’s it going, folks? Here’s hoping you’re up to your ears in the bounty that is local produce these days, whether it’s coming from your CSA or one of the farmers’ markets, the grocery store or all of the above.

My counters are swimming in produce right now and both crispers are completely packed. We have two fruit bowls and they’re both brimming with the good stuff: local peaches, Asian pears (one of my favorite fruits to buy locally), melons and non-local tropical fruits (a girl’s gotta have her bananas and lemons). Right there next to the fruit bowls are our tomatoes, coming daily from our garden and then every few days from the market or our CSA, Rolling Prairie. In the fridge, we’ve got corn, greens, beets, carrots, cucumbers, summer squash, basil … so many good things, all coming from within a small radius of our house. Totally delicious.

The goodies our CSA supplied to us last week were carrots, blackberries, cherry tomatoes, roma tomatoes, cucumbers, corn and yellow squash.

It’s funny, because when I first started my CSA subscription years ago, I had a really hard time balancing what we’d get in our weekly CSA share and what I wanted to buy at the market and the store. But this summer my mantra seems to be: the more the better. So, honestly, we used up our CSA haul really fast this week (within 24 hours) and had to replace if fairly quickly with the same stuff, procured elsewhere.

Basically, a blackberry snack, some green juice featuring the squash, cucumber and carrots (below) and two salads took care of things this week.

Green juice with local summer squash, carrots and cucumber.

Green juice with local summer squash, carrots and cucumber. by Sarah Henning

One of the salads featuring local produce was this super easy one: Sweet and Spicy Corn and Tomato Salad. I made it last Monday (pick-up day) while the hubby was running and I was kind of surprised when I didn’t have any left over to give him (whoops). But don’t worry, it’s really easy to double or triple the recipe.

Sweet and Spicy Corn and Tomato Salad (yes, there's corn in there ... it's all the way at the bottom).

Sweet and Spicy Corn and Tomato Salad (yes, there's corn in there ... it's all the way at the bottom). by Sarah Henning

Sweet and Spicy Corn and Tomato Salad

Kernels from 2 ears of corn, cut off the cob

1 large heirloom tomato, chopped

½ avocado, chopped

Peach or mango salsa

Squirt lime juice

Hot sauce (optional)

Nutritional yeast (optional)

Combine all ingredients in a large bowl. Enjoy! Serves 1 as a main course or two as a side salad.

What’d we get this week? Tomatoes, cucumber (1), onions, multiplier onions, watermelon, bell peppers and kale.

Reply

1... 3 4 5 6 ...7