Week 24

WEEK 24:

• Braising greens
• Celery
• Green onions
• Jerusalem artichokes
• Peppers
• Radishes

Week 23

WEEK 23:

• Daikon radish
• Eggplant
• Lettuce
• Pea sprouts
• Peppers
• Radishes
• Tomatoes

Daikon!

RECIPES:
to come tomorrow . . .

Week 22

Week 22:

• Arugula
• Endive
• Okra
• Peppers
• Radishes
• Tomatoes

RECIPES:
Fusilli with Italian Sausage & Arugula
- arugula, tomatoes
Chicken Gumbo with Fresh Okra
- okra, peppers
Garlic Soba Noodles
- radishes

Week 21

WEEK 21:

• Collard greens
• Eggplant
• Flat leaf parsley
• Jalapeno peppers
• Lettuce
• Pea sprouts
• Pears
• Poblano peppers
• Radishes
• Sunflower sprouts
• Tomatoes

RECIPES:
Millet pilaf with almonds and feta
- parsley (and use Goatsbeard feta!)
Rigatoni with eggplant puree
- eggplant
Hot Chile grilled cheese
- peppers
Pasta with greens & tomato sauce
- collard greens
Pear cake
- pears

Week 20

WEEK 20:

• Garlic
• Lettuce
• Peppers
• Sunflower sprouts
• Sweet potatoes
• Tomatoes
• Turnips

RECIPES
Israeli Couscous with turmeric, caramelized onions, and tomatoes
- tomatoes
Mashed potatoes and turnips with greens
- turnips
Chile-garlic roasted sweet potatoes
- sweet potatoes

Week 19

WEEK 19:

• Basil
• Jalapeno
• Lettuce
• Radishes
• Sunflower sprouts
• Swiss chard
• Tomatoes

RECIPES:
Linguine with tomato-almond pesto
- tomatoes
Strawberry basil lemonade
- basil (strawberries aren't in season but I've really been wanting to post this recipe!)
Chicken-Millet Skillet
- swiss chard
Salad with red grapes and feta
- lettuce
30 minute chicken posole
- radishes, tomatoes

Week 18

What is that big crazy thing in the middle you ask? It's a sunflower!

WEEK 18:

• Arugula
• Bell peppers
• Cucumbers
• Edamame
• Lettuce mix
• Sunflower sprouts
  
• Sunflower seeds
• Tomatoes

RECIPES:
Arugula with orzo and garden tomatoes
- arugula, tomatoes
Edamame Lo Mein
- edamame, bell peppers
Sweet and spicy cucumber slices
- cucumbers

How to roast sunflower seeds courtesy of the National Sunflower Association

Week 17

Week 17:

• Carrots
• Green beans
• Peppers
• Sweet potatoes
• Watermelon

RECIPES:
Baked Sweet Potato Fries
- sweet potatoes
Sizzled green beans with prosciutto and pine nuts
- green beans
Lamb Chili
- peppers

I'm Back!

I'm back from my Indian Health Service rotation in New Mexico. While I've been missing the last four weeks of CSA vegetables in Missouri I got the opportunity to enjoy lots of local New Mexican foods - like the lamb, squash and black bean and goat cheese quesadillas from the Pink Adobe in Santa Fe!


I also got to check out the beautiful Taos farmer's market!

Lots of delicious chili dishes in New Mexico - like these blue corn crusted goat cheese chili rellenos from Doc Martin's in Taos


I also got to eat some delicious local Colorado food at the Cyprus Cafe in Durango, Colorado


And of course I also enjoyed the local fare on the reservation including fry bread, mutton, and kneel down bread. I also brought home some locally milled flour and blue corn meal.

Here are some recipes to try from my New Mexico trip:

Blue cornmeal pancakes
Navajo frybread
New Mexico green chile stew
Green chile cheeseburgers

Week 16

WEEK 16:

• squash
• basil
• tomatoes
• garlic
• peppers
• cantaloupe

Week 15

WEEK 15:

• Cucumbers
• Garlic
• Peppers
• Tomatoes
• Squash
• Some thing that still might be garlic scapes

Week 14

Welp, Linsey is in New Mexico for the month, so I'm trying to fill in. My knowledge of produce isn't great, and I generally stick to recipes with two or fewer ingredients (example: water and noodles).

Still, I thought I could make up for all this with some really stunning photos. Turns out Linsey took our camera with her to NM.

Oh well...

Here's a photo snapped by my laptop and a few simple recipes I've been trying.



WEEK 12:

• Cucumbers
• Garlic
• Poblano peppers
• Tomatoes
• Zephyr squash
• Some other type of summer squash
• Green beans
• Some thing that might be garlic scapes
  

RECIPES:
Chicken and summer squash
- tomatoes, squash
Grilled Chicken and Veggies Over Rice
- squash, peppers

I've also been cutting up the squash, tomatoes, and peppers and wrapping them in some foil with olive oil, salt and pepper. I throw this on the grill for 20 minutes or so. It's quick, easy and delicious!

Week 13

WEEK 13:

• Cucumbers
• Garlic
• Poblano peppers
• Tomatoes
• Zephyr squash
• Sweet corn (first of the season!)

I'm Leaving! (for just 4 weeks)

I'm going to be doing an Indian Health Service rotation in New Mexico for the next four weeks so I'll be missing out on the next four weeks of food. I'm very excited to go but am also sad to miss my husband, puppy and weekly fresh vegetables - in fact, I'll be in a town with only one small grocery store in the middle of the desert. Hopefully my husband will at least take pictures and post them here for me to admire what he is getting to enjoy back at home, and then I'll be back in September for the rest of the season!

Week 12

WEEK 12:

• Cucumbers
• Garlic
• Poblano peppers
• Potatoes
• Tomatoes
• Zephyr squash (look how beautiful with the half green/half yellow!)

RECIPES:
Spiced tomato gratin
- tomatoes
Farmer's Market Squash Saute
- squash, garlic
Chile Rellenos
- pobalno peppers
Sweet and spicy cucumber slices
- cucumbers
Homemade gnocchi
- potatoes

Week 11

WEEK 11:

• Cucumbers
• Garlic
• Poblano pepper
• Potatoes
• Tomatoes

RECIPES:
Hot chile grilled cheese
- poblano pepper
Skillet smashed potatoes
- potatoes
Bruschetta
- tomatoes, garlic

Week 10

Week 10:

• Bell peppers
• Carrots
• Cucumbers
• Garlic
• Tomatoes

RECIPES:
Sauteed chicken with yellow grape tomatoes
- tomatoes, garlic
Pizza with Pepper, Onion and Feta
- bell peppers, garlic (and get some goatsbeard feta for it!)
Otsu
- cucumber

Week 9

Week 9:

• Carrots
• Cilantro
• Cucumbers
• Dill
• Garlic
• Potatoes
• Swiss chard
• Tomatoes

RECIPES:
Japanese Cucumber Salad
- cucumber
Tempeh curry
- potatoes, tomatoes, cilantro
Sunburst carrot salad
- carrots, cilantro
Swiss chard and feta phyllo pockets with yogurt dill dip (recipe below)
- chard, dill, garlic

Swiss Chard and Feta Phyllo Pockets with Yogurt Dill Dip
From "The Farm to Table Cookbook" by Ivy Manning

For the phyllo pockets:
1/3 cup white rice
2/3 cup cold water, plus additional as needed
1 bunch fresh spinach (1 lb)
2 bunches Swish chard, washed and well dried (2 lbs)
1/3 cup plus 2 tablespoons olive oil, divided
1 leek cut lengthwise, white and light green parts sliced into thin rings
1 teaspoon minced garlic
7 ounces feta cheese
1/3 cup fresh dill, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground nutmeg
2 eggs
Salt and freshly ground pepper
1/2 lb phyllo dough, thawed
1/3 cup butter, melted, plus additional for brushing
For the yogurt dip:
2 cups plain full-fat yogurt
2 tablespoons chopped fresh dill
1 small garlic clove, mashed to a paste
Salt and freshly ground pepper

Combine the rice and water in a small sauce pan and bring to a boil over high heat. Cover, reduce heat, and simmer until tender, about 15 minutes. Pour the rice into a large bowl and refrigerate until cool. Cut off the stems from the spinach and discard. Place the leaves in a large bowl of cold water and swirl; the grit will sink to the bottom. Scoop out the leaves, change the water, and repeat. Scoop the leaves into a salad spinner or colander and dry well. Separate the tough card stalks from the leaves, finely chop the stalks, and tear the leaves into bite sized pieces. Heat 2 tablespoons of the oil in a large saute pan or wok over medium high heat. Add the chard stalks and leek; cook until the leek has softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to medium, add the chard leaves, and toss with tongs to coat the leaves with oil. Cook for 3 minutes; add the spinach one handful at a time until all the leaves are added. Transfer the mixture to a fine mesh sieve or colander and press with a spatula to extract as much moisture as possible. Mix the greens with the rice and refrigerate for 10 minutes. Stir in the feta, dill, Parmesan, nutmeg, and eggs. Season with s&p. Preheat the oven to 350F. Stack 2 sheets of phyllo dough on a cutting board with the long side facing you. Cover the remaining dough with a clean dish towel to keep it from drying out. Combine the butter and remaining oil in a measuring cup. Pick up the right half of the top phyllo sheet as if turning the page of a book. Lightly brush the bottom sheet with the butter-oil mixture, lower the top sheet onto the buttered sheet, and press to seal the right side of the sheets together. Repeat with the left side. Cut the dough into four 3 1/2 inch wide vertical strips. Place a heaping tablespoon of the filling on the bottom left corner off one strip. Fold the bottom eduge upward, lining it up with the edge on the right side to make a triangular pocket. Fold the pocket upward, then to the left and so on as if folding a flag. Repeat with the remaining strips. Place the pockets on a cookie sheet and brush lightly with butter. Repeat with the reamining dough and filling. (The pockets may be prepared ahead at this point and frozen on cookie sheets until solid. Transfer to a sealable plastic bag and use within 3 months. To bake, defrost the pockets at room temperature for 1 hour and bake as directed). Bake the pockets until they are golden brown, 40 minutes. To make the dip, whisk the yogurt, dill, garlic, and s&p to states. Serve alongside the hot phyllo pockets.

Week 8

Week 8:

• Basil
• Beets
• Cilantro
• Cucumber
• Dill
  
• Garlic
• Pea sprouts
• Tomatoes

RECIPES:
Beet ravioli
- beets
Corn Dip with Tomatoes and Basil
- tomatoes, basil
Cucumber dill wheat berry salad
- cucumber, dill
Chicken curry in a hurry
- cilantro

Week 7

WEEK 7:

• Basil
• Cilantro
• Carrots
• Cucumbers
• Garlic
• Potatoes
• Purslane
• Tomatoes (first of the season!)
  
• Zucchini

Purslane: another new one to me
Learn about it here!

RECIPES:
Potato salad with purslane
- purslane, cucumber, potatoes, tomatoes
Pesto
- basil
Zucchini noodles with pesto
- zucchini, basil, sun-dried tomatoes
Guacamole
- cilantro, tomato, garlic

Guacamole, my way:
1 avacado, smashed
1/2 jalapeno, diced
1 tablespoon diced tomato
1 1/2 tablespoons diced red onion
1 tablespoon chopped cilantro
1 clove of garlic, diced
Splash of lime juice
Sea salt and fresh ground pepper to taste
Directions: just mix it all together!

We also got these beautiful flowers this week!

Week 6

Week 6:
Baby beets with greens
Basil
Bok choy
Cucumbers
Garlic
Swiss chard
Zucchini
and one carrot!

RECIPES:
Spicy Beef with Shrimp & Bok Choy
- bok choy
Skillet gnocchi with chard and white beans
- chard, garlic
Roasted beet greens
- beet greens
Zucchini cookies
- zucchini

Week 5

Week 5:

• Basil
• Braising mix
• Cucumber
• Garlic scapes
• Lettuce
• Radishes
• Sugar snap peas
• Snow peas
• Tatsoi (that's a new one! what is it?)
  

RECIPES:
Grilled Halibut with Tatsoi and spicy Thai chiles
- tatsoi and I'm going to substitute radishes for the carrots
Garlic Scape Pesto
- garlic scapes
Chili, Lemon, and Basil Shrimp with Israeli Couscous
- basil
Chicken with sugar snap peas and spring herbs
- sugar snap peas
Lamb pitas (recipe below)
- cucumber, lettuce
Cashew chicken (recipe below)
- snow peas

Lamb pitas
This recipe comes from Susie's meat at the farmer's market - go get some of her delicious gyro meat, you won't regret it!

5 large pita breads
1 pound Susie's gyro meat
2 teaspoons vegetable oil
Tzatziki sauce (recipe follows)
1 large tomato, sliced thin
2 cups shredded lettuce
2 ounces Goatsbeard farm feta cheese, crumbled
1/2 red onion, chopped
1. Heat oven to 350. Tear one pita into 1 inch pieces. You will need 3/4 cup pita pieces. Stack remaining pitas and tightly wrap with aluminum foil. Shred pita pieces or process inf ood processor until crumbs. Add lamb to crumbs and mix with hands until thoroughly combined. Divide mixture into 12 equal pieces and roll into balls. Gently flatten balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.
2. Place foil wrapped pitas directly on oven rack and heat for 1- minutes. Meanwhile, heat oil in 12 inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 2-3 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. Transfer patties to paper towel-lined plate.
3. Spread 1/4 cup Tzatziki sauce inside each pita. Divide patties evenly among pitas; top each sandwich with tomato, onion, 1/2 cups shredded lettuce, and 2 tablespoons feta.

Tzatziki Sauce
1 cup plain whole-milk yogurt or regular yogurt
1/2 medium cucumber, peeled, seeded and diced finely (about 1/2 cup)
3/8 teaspoon salt
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon finely chopped fresh mint or dill (or 1/2 teaspoon dried)

1. Line fine-mesh strainer set over deep container with triple layer of paper towels or cheese cloth. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.
2. Combine cucumber, 1/8 teaspoon salt and lemon juice in colander. Set over bowl and let stand 30 minutes.
3. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic and mint in clean bowl.

Cashew Chicken
This recipe comes from a cookbook my elementary school put together!

1 pound boneless chicken breast, sliced
1 T flour
1/3 t salt
1/2 t pepper
2 t sugar
3 T oyster sauce
2 cups snow peas
2 T oil
2 cloves garlic, minced
1 small onion, chopped
1/2 cup cashews
3 scallions, cut into 3 inch lengths
Cilantro for garnish

In a large bowl, mix chicken, flour, salt, pepper, sugar and 2 tablespoons oyster sauce. Set aside for 10 minutes. Trim snow peas. Wash and drain thoroughly. Heat oil until hot in a large frying pan. Add garlic and onion, and stir fry until fragrant, about 1 minute. Stir in chicken and cashews and continue to stir fry until light caramel brown, about 10 minutes. Add scallions and snow peas and stir fry for 2 minutes longer. Pour in remaining oyster sauce, stir quickly to coat ingredients, then remove immediately from heat. Transfer chicken to a serving dish and garnish with sprigs of cilantro. Sprinkle with ground black pepper and serve with rice.

Week 4

Week 4:

• Asparagus
• Basil
• Broccoli
• Butter head lettuce
• Garlic scapes
• Napa cabbage
• Peas
• Radishes
• Romaine lettuce

RECIPES:
Quinoa primavera
- peas, asparagus
Beef tataki
- radishes
Chopped miso salad
- cabbage
Shrimp & penne
- basil
Garlic Scape Soup from "Super Natural Cooking" by Heidi Swanson (page 146)
- garlic scapes

I'm going to make an herb roasted whole chicken (you can get a whole chicken from Pierpont) and serve the broccoli on the side, then use the left over shredded chicken in the quinoa primavera with the peas and asparagus!

Week 3

Week 3:

• Asparagus
• Radishes
• Swiss chard
• Arugula
• Salad mix
• Some other greens
• Broccoli

RECIPES:
Fusilli with Italian Sausage & Arugula
- arugula
Wok seared chicken tenders with asparagus and pistachios
- asparagus
Garlic Soba Noodles
- radishes, Swiss chard
Green salad with walnut oil, celery, and radishes
- lettuce mix, radishes
Roasted broccoli with saffron lime butter
- broccoli

Week 2

Week 2:

• Radishes
• Strawberries
• Bok choy
• Baby lettuce mix
• Spicy greens mix
• Head lettuce
• Napa cabbage
• Arugula

RECIPES:
Cabbage and radish slaw with peanut dressing
-radishes, Napa cabbage
Pork and bok choy stir fry
- bok choy
Goat cheese arugula pizza
- arugula (and make your own whole wheat pizza crust!)
Spicy greens with warm balsamic vinaigrette
- spicy greens mix
Meyer lemon spring salad with baby lettuce, herbs, almonds, and goat cheese
- lettuce mix
Strawberry ice cream with cocao nibs
- strawberries

Week 1: the first and the last

Today is a very exciting day - not only is it the first pick up of the CSA season but it is also my last day of surgery! I am just not cut out for the OR. I am meant to be in the clinic talking to people all day and delivering a baby now and then. Plus, the hours were so bad these last two months I have hardly cooked (and sometimes hardly eaten) at all and I miss it so much. I am happy to get back into the kitchen and back to eating better. The other exciting thing about the end of surgery is that it marks the beginning of my fourth, and last, year of medical school. This is going to be a good season!

Week 1:

• D'Avignon French Radishes
• Red Choy Bok Choy
• Mixed Baby Lettuces
• Arugula
• Pea Shoots
• Garlic Scallions
• Strawberries

RECIPES:
Spring salad with radishes and pumpkin seeds
- baby lettuce, arugula, pea shoots, radishes
Baby bok choy with sweet chili sauce and garlic
- bok choy
Strawberry arugula salad with ricotta
- strawberries, arugula

It's the final countdown!

One week until our first CSA pickup of the season!!!

Preparing for the new season: Part 6

Composting!

Even when you store all your food properly to prolong freshness, plan your meals to use all your food resourcefully, and minimize food waste by preserving you will still find yourself with food scraps from preparation and the occasional limp vegetable forgotten in the back of the fridge. So what better way to not waste these either by turning the trash of today into your food of tomorrow by creating some fabulous compost!

This book is a quick and easy read and is a great place to start: Worms Eat my Garbage by Mary Appelhof

I do a lazy man's version of worm composting. I made my own box out of a large Tupperware container that I drilled holes in for ventilation. Then I made some bedding for my worms, primarily out of newspaper, as outlined in "Worms eat my garbage." Then I bought some worms online (they came in the mail!) and now I just throw my food scraps in there. It has been quite low maintenance and has worked great.


This is a picture of my homemade system from when I was setting it up. That is a big ball of worms in the middle!

Of course you can get much fancier and buy vermicomposting systems online or make elaborate backyard composting systems - it is all about what works for you!

Check out some online resources about vermicomposting:
Worm composting
More worm composting

Or if you live in Columbia, MO you can attend a free composting workshop

Preparing for the new season: Part 5

Preserving food!

Sometimes you just can't eat everything you get in one week while it is fresh. Not to mention, that you will also want to enjoy some of this delicious food in the middle of winter. Below are some links I've posted in the past about preserving food in addition to a few new ones. I'd like to learn more about canning but most likely will not as I a) am lazy, b) generally do not like the taste of canned food, and c) like any good medical student, am terrified of botulism and doubt my ability to can properly (see point a) to prevent it.

How to freeze fruits & vegetables
Home canning
Home canning, freezing and drying
Fruit leather recipe
Preserves
Tomato sauce
Roasted Red Peppers
Sun-Dried Tomatoes
Pumpkin puree

New links:
Drying herbs
Guide to freezing fresh produce
Homemade Bouillon

More awesome ideas:
50 ways to never waste food again

Preparing for the new season: Part 4

Keeping your food fresh!

Being a part of a CSA means you are going to get a lot of fresh food all at once, but you can't eat it all right then - you've got to spread it out over the week and you will be very sad if your asparagus goes limp! Here are a few useful links I've found about storing vegetables and keeping things fresh:

Quick and easy pdf file on how to store fruits and vegetables
Storing vegetables
More elaborate guidelines for storing fruits and vegetables
More good ideas for storing vegetables

I'm also going to buy a salad spinner for this year since everything usually keeps better and prepares better when dry and it is hard to dry lettuce without one. I've also thought about getting some of the reusable vegetable storage bags. I don't know too much about them, but they don't cost much so it might be worth trying at least once.

Preparing for the new season: Part 3

Using your weekly share to plan your meals!

Like I mentioned before, I used to cook by finding a recipe and then go get the ingredients to make that recipe but now with a CSA, my ingredients come first, then it is up to me to figure out what to do with them - which is really a lot more fun! And it can actually make meal planning a lot easier by giving you a framework on which to build your menu for the week. This is how I plan my meals each week, which is still a work in progress and I still have a lot more to learn, but here it is anyway. First, I survey the vegetables I got for the week, for example:
basil, chard, cucumber, delicata squash, garlic, green beans, lettuce, mustard greens, tomatoes, turnips, zucchini

Then I usually think of something I might be craving that might could be made with one or some of those ingredients, like tabbouleh for example:
- that uses tomatoes, basil, and garlic - how convenient! Then perhaps I'll search through my seasonal cookbooks for inspiration or search some of my favorite recipe websites (see the links in the right column) by ingredient and find more recipes that use multiple ingredients like stuffed roasted delicata squash that uses both chard and the squash. Don't forget about other ingredients that you may have to buy at the grocery store or at the farmers market for your recipes. If one recipe calls for goat cheese but you won't use up the whole container in that one recipe, find another way to incorporate the leftovers into your meals for the week so you don't forget about it and let it go to waste (like you would ever forget about such a delicious thing!). And if there is a certain ingredient like asparagus or basil, that looses its freshness the quickest, be sure to eat it first. We'll discuss storing and keeping foods fresh later. Also, this is a chance to get creative - your vegetables may come with things you're not used to - like the greens still attached to your radishes.
So then you come up with things like radish top soup!

The basic idea is to eat as many of your vegetables while they're still fresh, minimize your purchasing of supplemental ingredients, and to not waste anything. Meal planning with the CSA is fun - it is kind of like a logic puzzle to figure out the best way to use your share while getting to eat delicious meals along the way - which is way better than normal logic puzzles that generally do not involve food. So think logically, plan ahead, and find good resources to help you but also listen to your cravings, get creative, and try some new things! Here's another link for some more takes on meal planning:

More meal planning strategies
which is also the place where I got the image at the top of this post from :)