CSA Delivery #2

In an effort to eat seasonal and expand our food horizons, my husband and I bought a share in a local CSA.  What is a CSA (Community Supported Agriculture)? For a predetermined price, families can buy a share from a local farm and get weekly or biweekly produce “deliveries” over the course of the growing season.  It may seem a little pricey up front, but it works out to be a reasonable price per week of your family uses a lot of fruits and veggies. Plus, you’re guaranteeing your produce is local and fresh! To learn more about CSA’s or to find one in your area, check out the Local Harvest website for more info.

For each delivery, I’ll be breaking down what we got (mostly seasonal produce) and what we plan to use each item for.

  
This week’s delivery included:

  • Button mushrooms – Crockpot Chicken Marsala
  • Flat mushrooms – chopped and used for tacos, omelettes, and salads
  • Asparagus – Roasted with olive oil and sea salt in the oven; 400° for 15-20 minutes (you can also grill it!)
  • Assorted head lettuce (including mesclun) – salads for lunch
  • Mint – chopped for mixed drinks; frozen for future use
  • Spring onions – subbed for regular onions in recipes; grilled with olive oil and sea salt
  • Honey – slowly using in tea

Enjoy eating seasonal!
elyse

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CSA Delivery #1

In an effort to eat seasonal and expand our food horizons, my husband and I bought a share in a local CSA.  What is a CSA (Community Supported Agriculture)? For a predetermined price, families can buy a share from a local farm and get weekly or biweekly produce “deliveries” over the course of the growing season.  It may seem a little pricey up front, but it works out to be a reasonable price per week of your family uses a lot of fruits and veggies. Plus, you’re guaranteeing your produce is local and fresh! To learn more about CSA’s or to find one in your area, check out the Local Harvest website for more info.

For each delivery, I’ll be breaking down what we got (mostly seasonal produce) and what we plan to use each item for.


This week’s delivery included:

  • Kale – Braised Kale with Spring Onions
  • Asparagus – Roasted with olive oil and sea salt in the oven; 400° for 15-20 minutes
  • Carrots – chopped, blanched, and frozen for use in future soups and stews
  • Head lettuce – salads for lunch
  • Rhubarb – Rhubarb Bread (to eat for breakfast)
  • Spring onions – subbed for regular onions in recipes; chopped, blanched, and frozen for use in future recipes
  • Garlic infused apple cider – slowly using in recipes and mixed with olive oil as a salad dressing

Enjoy eating seasonal!
elyse