Sunday, September 26, 2010

Sept Week 3


This week was about the same as last week with the addition of a few extra greens. I swapped out some of the eggplant for tat tsoi, an asian green to go with our bok choi. It's hidden behind it in the picture. Along with that we got arugula, okra, a butternut squash, onions, zucchini, eggplant yellow squash, some small tomatoes, green onions, peppers . sweet potatoes and basil. 

At the market I had also picked up a bunch of squash blossoms. The first night I've learned to use up the veggies that don't hold up very long. We had a veggie meal of eggplant parmesan, sauteed summer squash with tomatoes and red onion and cheese stuffed fried squash blossoms. The eggplant was actually edible fixed this way and the kids love sauteed squash. The fried flowers were interesting but a bit too much work to become regulars. 

Last night we used all the peppers up in our favorite cheese stuffed peppers and I made a big batch of butternut squash penne to go with it. This used up the two butternuts from last week along with this weeks, the tops anyway. I saved the bottoms to hollow out and bake with brown sugar/maple syrup as side dish later this week. Also used most of the basil in these two dishes as well. 

Tonight we're having asian so I'm going to make some teryaki beef to go with the bok choi/tat tsoi sauteed in a little oil and garlic. We'll have this with some steamed rice. 

That leaves just the sweet potatoes and a few onions left. I'll be making some pork chops on Tuesday and will have the sweet potatoes sauteed with apples and onions and the leftover butternut bottoms. Monday we'll eat out as we have Leander's festival of bands to attend. 

Wed has been deemed official Brooke's spaghetti night so that she can cook while I go to the market for next weeks haul. 


Wednesday, September 15, 2010

Finally back on track- September!

I missed a few weeks but am thankful that our CSA allows you to order 4 weeks at a time. Many programs that I have found you have to pay for the whole season up front- usually 350-500 dollars depending on the number of weeks in the season. That just does not jive with my lack of budgeting. But I'm back in the black now and have signed up for four more weeks. Picked it up tonight and am so happy I decided to do it instead of pushing off one more week due to being out of town this weekend.


Wow! Look at all that goodness. This week we got a huge bunch of basil, arugula, garlic scapes. butternut squash, BOK CHOY!!!!, onions, pepers, two itty bitty squash, a few tomatos, okra, sweet potatoes and a pack of cherry tomatoes that we got in trade for the eggplant. 

We're heading out tomorrow night to an out of town wedding and won't be back until Monday so I knew I'd have to use as much of the fragile stuff as possible. So we did spaghetti and caprese salad with Spicy Garlicky Greens.  That used up the basil, bok choy, garlic scapes, both red onions, the little squashes, the arugula, all the regular tomatoes and half the cherry tomatoes. Pretty good veggie content for one meal :)

So now whats left I think should last until Monday with some proper handling. The only thing I'm worried about is the okra but I read that you can bread and freeze it with good success so I've put that on my todo list for tomorrow to throw them in the freezer before we leave. Should only take 30 minutes or so to bread them all up and get them into the freezer on a cookie sheet. Then I can run my errands and when I get back throw them in a freezer bag and be done. Yummy fried okra someday in the future. The few remaining tomatoes will be part of my lunch tomorrow or an after school snack for the girls. The peppers I'm hoping will make it through if I put them in a jar in the fridge.  

When we get back I'm looking forward to some kind of sweet potato casserole on Monday and butternut squash pasta I saw Giada make recently on Tuesday. Then we'll start it all over again.