CSA Week 14

On the morning before the pickup of the week 14 share, I had a few things left.

• I made a slurry of carrot tops and poured it into an ice cubes tray. The cubes will go into soup makings this fall.
• The butternut squash was something I completely forgot about. I decided to cook it for dinner; I’m sure I’ll have left overs to use in soup…or maybe I’ll make a small honey laced custard.

The week 14 share was very colorful: 2 pounds of tomatoes (I got yellow ones!), 2 snack peppers, 2 Japanese eggplant, 1 bunch of Swiss chard, 1 bunch parsley, 1 head Napa cabbage, 1 head lettuce, 1 pound of green beans and an acorn squash.

What a wonderful amount of color! The stems of the Swiss chard are my favorite.

The oranges and yellows of the peppers and tomatoes say ‘summer’ - maybe even more than the traditional red tomatoes (that I have from my own plants on my deck).

And the purple of the eggplant nestled in the greens of beans, lettuce, cabbage and chard leaves - the deepness of the color always surprises me.

I’m thinking stir fry (chard, green beans, cabbage…garlic and onions from earlier weeks), salad (tomatoes, lettuce, cabbage, peppers, green beans, a little parsley). I am already planning for the parsley to be processed into a slurry and frozen like the carrot tops; I don’t want to go over the top on vitamin K!

CSA Week 12

It’s hard for me to fathom that we managed to eat the entire week 11 share from the Gorman Produce Farm CSA except the potatoes and garlic - which will easily keep. I even cleaned out some things I had frozen from the weeks I was not in town earlier in the month: the squash, cucumbers, and fruit beety.  I was surprised at the amount of tomatoes we consumed. The large yellow ones looked beautiful and tasted excellent atop chili.

Now we have another week - another large crop of tomatoes (there were no yellow ones in the bin by time I got there….but the large red ones will be just as good). I traded the 2 poblano peppers for 2 banana peppers. I did get 2 jalapeno peppers and plan to make homemade salsa.

CSA Week 6

This is the first that my crispers were totally empty by the time I went to pick up this week’s share from the Gorman Produce Farm Community Supported Agriculture. The last items to go were a leek I used with some scrambled eggs for breakfast and a cucumber that I diced to fold into yogurt for lunch.

The two new-to-me veggies this week are Japanese Eggplant and the Sun Jewel Melon. I may need to do some web surfing to decide how I want to eat them. I’m already planning to make Fruit Beety with the beets - probably tomorrow.  I am missing leafy greens so have added them to the list for the grocery store.

CSA Week 5

I had a few things left from the 4th week share from Gorman Produce Farm Community Supported Agriculture (CSA) when it came time to pick up week 5: a couple of carrots, one leek, an onion, a few cloves of garlic and 1/3 of the cabbage. All the more fragile veggies were consumed before they were spoiled. I have discovered that I can enjoy a whole cucumber in one sitting made into a smoothie with pineapple salsa and water on a hot afternoon. The vines on my deck have a lot of small cucumbers right now so the cucumber + salsa smoothie might become a summer afternoon tradition!

The share for week 5 includes:

• 1 bunch of carrots
• 1 bunch of leeks
• 1 head of magenta lettuce
• 2 onions
• 2 small heads of cabbage (from at 3 types!)
• 2 kohlrabi
• 1 pound squash (yellow and zucchini)
• 2 pounds of cucumbers
• 1 bunch of kale (my choice instead of chard or collards)

I already made most of the kale into chips! And we’ve made a start on the magenta lettuce and purple cabbage as part of last night’s salad.

I am most thrilled about the kohlrabi since I discovered how great it tastes in stir fries when it was part of the week 3 share. They are such an odd looking vegetable but have become my favorite new food so far this summer (although the beets in Fruit Beety are a very close second!).

CSA Week 4

I managed to have empty crispers by the time I picked up the 4th week share from the Gorman Produce Farm Community Supported Agriculture (CSA). Drying most of the parsley (cutting it up coarsely with kitchen scissors and just leaving it out on a cookie sheet for a couple of days…now it is stored away for use in other cooking) and making collard green chips (same technique as kale chips) cleared the overflow condition within 24 hours of picking up the share!  Then I alternated between salads and stir fries and green smoothies to finish off everything except the beets - which I used for the special treat: Fruit Beety (see picture in yesterday’s post, recipe in CSA Week 3 post)

There is a shift in week 4 - it not as overwhelmingly leafy green! Can you find all the items on the list in the picture below?** (Hint: I chose the kale rather than chard or turnips). The cucumbers will make excellent smoothies with plain yogurt and pineapple salsa (and maybe I’ll use some leek too). The lettuce and cucumber are the only two items that are not candidates for stir fry. I’m trying to decide whether to use the kale for chips…or save some leaves for stir fry and salad - there’s really enough for all three!

** Starting at the upper left and moving clockwise: red leaf lettuce, cucumbers, onions, cabbage, kale (lower right), summer and zucchini squash, garlic, carrots, and leeks.

My Deck Garden - May 2014

I am enlarging my deck garden this year and done some planting in small pots indoors to be ready.  It was finally warm enough here late last week for them to all go outdoors. I’ve planted combinations of plants in larger pots - one that will spill out over the side and one that will grow upward….or one that makes a large root and one that grows tall. I’m not sure it will work or not, but at least the deck will look interesting this summer and I’ll do a monthly post about the deck garden until the fall. I supplied the plants I had started from seed with potted plants bought at Home Depot once they were sale priced. The mint that wintered on the deck has already sprouted so I simply added something else to those pots. I have pots or troughs of:

Sweet potato and bell pepper

Watermelon and tomato

Zucchini and cilantro

Tomato and spaghetti squash

Cucumber and cilantro

Tomato and cucumber

Spaghetti squash and mint (in the old ‘turtle’ sandbox)

Tomato and carrots (in a repurposed bin that cat litter came in)

Cantaloupe and cilantro

I just realized that I probably should plant some basil somewhere.

Garden Dreaming - March 2014

Spring is getting a late start this year….more time for garden dreaming.

• The racks of seed packets are hard to pass by. I bought colorful beans and carrots…and decided to start chives and cilantro indoors immediately.
• I’m always on the lookout for items that can be turned into ‘pots’ for the deck. The big plastic containers from cat litter are my latest target. We buy the big jugs of cat litter so I’ll have to cut off the top but that means I can make the ‘pot’ the depth I want. The maximum depth would be enough to grow sweet potatoes or carrots on the deck!
• It seems like freebie seed packets are coming from all directions. So far I’ve collected sunflowers and marigolds….cucumbers and tomatoes!
• It is pretty obvious that garden success will require some control of the deer browsing in my garden area (fortunately the deck is not accessible already). I’m going to try a ‘liquid fence’ repellent for my garden (and right away from my ornamental shrubs and bulbs coming up….the deer are starving….eating everything right now).
• I had to cut the sweet potato back in the pot I have growing indoors….and it is rooting in a glass of water. Now that it is putting out fresh leaves I probably will need to plant it soon but I need a pot of it (may be the first thing planted in an empty cat litter jug will be the sweet potato)!
• I’m thinking about what will go in the garden plot. It gets a reasonable amount of sun on one side although a young sycamore is shading part of it late in the day. The veggies have priority and I’ll try to start some indoors to give them a head start. The sunflower may be too large for my garden so I’m contemplating planting them along the sunny side of the house - which is not even a flower bed right now.
•  I enjoyed the cardinal flowers and zinnias in the pots on the deck last summer. This year I am getting more organized and thinking about combinations in the larger pots; the thriller - filler - spiller idea appeals to me. The first and last on the ‘dreaming’ list below is already started - assuming the cardinal flower survived the winter in its pot and the pot I have growing inside now makes the transition to outdoors after the last frost.

Really Cooking

Having a home cooked meal is faster than going out for fast food - as long as the kitchen is ‘cook ready.’ I’ve been getting better at that recently with my favorite winter time meals - something warm and a complete meal in one dish.

The first type is a stir fry. I don’t generally have rice or noodles - preferring to fill up on the generally lower calorie veggies. Here’s my basic strategy to prepare a complete meal in 30 minutes or less.

Cut up veggies that need to cook the longest. Carrots, celery and bell pepper are examples. Add frozen veggies (I generally buy cauliflower and broccoli frozen since I can use it at the rate I want instead of being overwhelmed with the need to use up the amount I bought in the produce section). Begin the stir fry in a large skillet with a little olive oil. Season (I like orange zest and McCormick’s Pinch Perfect Citrus Fiesa).

While it cooks, cut up veggies that cook more quickly (like onions and mushrooms) and measure out protein (like dry roasted soybeans). Cut up broccoli and cauliflower if the pieces are too large with kitchen scissors once it has thawed. Add rest of veggies to the stir fry.

Once the onions and mushrooms have softened, add sauce (if desired). I like to use roasted garlic hummus with a quarter cup of water to coat the stir fry. It merely needs to be stirred in and heated.

And then it’s ready to eat!

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The second type of meal I like in the winter is soup. I always make a bean soup for lunch on the day I cook a pot of beans (soaked overnight and then cooked the following morning). This week I cooked a package of dried black beans.

About 20 minutes before I wanted lunch, I took out a couple of cups if bean liquidfrom the pot to start my soup in a smaller pan. I added 1/4 cup multi-grain rice (that cooks in about 15 minutes), dried onion flakes, orange peel and a bouillon cube.

While that bubbled, I cut up mushrooms, yellow pepper and carrots. The veggies went into the pot along with a cup of the cooked black beans after the rice has been cooking for about 10 minutes. Cook until the rice and veggies are cooked….and it’s a warming and filling meal!

The rest of the beans are parcelled out to containers of about 1 cup each and frozen to be the start for soups in the coming weeks!