Beautiful winter greens have popped up in our share and besides the arugula, the other greens look new to me. Not sure how I’m going to use them just yet, but I look forward to getting my hands on them. Last week’s butternut squash didn’t make it through our weekend away (there was some bruising on one side and that side shriveled and didn’t look very good), so I plan on making that recipe I told you about last week with this new butternut squash. Happy Friday! Butternut squash, tomato, chives, arugula, mizuna and mixed mustard greens.
This week has been sunny with 70 degree temperatures and I know the farm is happy with the change in weather. I’ve missed swiss chard and look forward to adding it to my eggs for breakfast. I haven’t done much with butternut squash in the past, but I found a recipe that I can’t wait to try. If it’s as good as I hope, I promise to share. This week’s share had an additional green pepper and thyme, which I shared with my boss. Unfortunately that means I didn’t get to add them to the picture above. Enjoy your weekend!… Continue reading
We have had non-stop rain this week and our poor farm is doing their best with the weather conditions. I’m excited to see tomatillos and dill in our share! I’m thinking it’s roasted tomatillo salsa time this weekend. I’ll send Marc to our corner hardware store, which happens to have a huge snack section, for tortilla chips. He will be thrilled. He once asked who does the purchasing for the snack section so he could pay his compliments. He cracks me up. Last night I made this recipe for roasted acorn squash with corn pudding. I had some leftover tortillas… Continue reading
Isn’t this a fun mix of summer and fall? This week we have a little pumpkin and acorn squash joining the party. I will be hitting the internet for inspiration on both of those, soon. I am also beyond excited about that watermelon right there. The farm has been talking about those little guys, but this is the first time I’m getting one. This mix is appropriate for this first day of fall, as I’m shivering in my sweater and knee-high socks. Pie pumpkin, acorn winter squash, green bell pepper, yellow summer squash, watermelon, chives, serrano peppers and tomatoes.
I’m excited about getting eggplant this week! I have had a few eggplant disasters in the past, but last night I made a grilled eggplant parmigiana panini that turned out pretty excellent. I used this recipe where you grill the eggplant right on your panini maker. This weekend I’m making potato soup with my CSA potatoes. If the recipe turns out to be a great one, I promise to share. Have a wonderful weekend! Delicata squash, tomatoes, potatoes, green pepper, swiss chard, summer squash and eggplant.
We were gone last week and opted to pick up 2 shares this week. This picture represents the contents of one share, though, to keep things consistent. I’ve never cooked with delicata squash before and I can’t wait to find some good recipes. Please share if you have one! Our own tomato plants haven’t been producing much and I was happy to get a bunch in our share today. Delicata winter squash, thyme, red lasoda potatoes, large and cherry tomatoes, jalapeños, radishes and green beans.
Every week our share is bursting with color and picking up this week’s batch offset the gray sky. I’m excited about more sweet corn and just look at those heirloom tomatoes! The green beans from last week were incredible and I can’t decide if I’m going to steam them again or mix them with those gorgeous tomatoes, mozzarella and a balsamic dressing. I love this kind of dilemma. I’m off to wash this beautiful produce, but here’s what we received this week: Sweet corn, broccoli, swiss chard, green beans, chives, summer squash and tomatoes.
With each week, I fall more in love with Michigan produce and specifically the great stuff we get in our Maple Creek Farm CSA. As I shucked the corn, I was so tempted by its pale yellow color and baby kernels that I couldn’t help taking a bite. My reward for being the keeper of the CSA produce was the joy of eating the fresh kernels right off of the cob without a bit of heat or butter. I know I’ve mentioned it before, but I am incredibly impressed with our CSA. They send Facebook updates letting us know what they are up… Continue reading
My share is growing! In my first two weeks I only needed one of my cloth bags to store my precious goods, but this week I had 2 full bags of produce. I’m not quite sure what I’ll be making with all of this, but this morning we had a simple egg scramble with swiss chard and diced potatoes. On the side I cut up a fresh tomato and it tasted like a fancy breakfast at a trendy cafe, but it only took me 15 minutes to prepare. It makes me happy that the simplest things are usually the most… Continue reading
It’s week 5 of my first CSA and I have gotten into a little routine. I pick up my goodies on my lunch hour and after work, I take a picture for you and then I wash all of my vegetables. The coating of earth over each item reminds me of the love with which this bounty is grown. I have used my salad spinner more in these last 5 weeks than I ever have. It only took one salad with a little extra grit to convince me that it was the only way to go. The organic produce from… Continue reading