Tag Archives: CSA

Spring CSA – Week 3

7 Mar

I unfortunately learned the hard lesson of why you should store your vegetables properly. I had a crazy week at work and ended up leaving my box of food on the table for a while. By the time I remembered them on day 4, the collards had completely turned brown and dry, and a carrot and one turnip has mold growing on them. I threw them out and salvaged what was left. Lesson learned: vegetables should not be stored in a cardboard box. With fewer vegetables, there were only so many meals I could make out of it, but I still managed to eat at home more than last week, so that’s good.

What’s in our CSA box this week?

1.2 lbs of carrots
2 apples
1 bunch of spring onions (S)
1.5 lbs of turnips
1 bunch of kale (O)
1 bunch of collard greens (O)

(O=Certified Organic. S=Sustainably Grown)

What we made:

Day 1

I made another batch of kale and white bean soup for dinner. This time I used great northern beans, and I added some carrots.

Day 2

Green smoothie with kale, apple, and pineapple.

[Frozen Indian meal from Trader Joe’s for lunch.]

Leftover kale and bean soup.

Day 3

Green smoothie with kale, apple, and pineapple.

Leftover kale and bean soup and a slice of pizza.

[Dinner at Beasley’s. Chicken + waffles = AMAZING.]

Day 4

[Half a banana, granola bar, and tea for breakfast. I was late for work!]

Leftover kale and bean soup.

Apple and peanut butter for dinner. I wasn’t feeling well, so that was about all I could manage.

Day 5

[Out for a work brunch.]

[Peanut butter sandwich for lunch.]

Roasted turnips and carrots in the oven, to go with some super delicious pork chops (chops stuffed with ham and gruyere, topped with an amazing mushroom sauce).

Day 6

Green smoothie with spinach, apple, pineapple, and almond milk.

[I made lunch (tomato soup and ham & cheese sandwich), but not using any CSA food.]

[The BF worked late, so I ordered Chinese food and watched TV all night. C’mon, cut me some slack — it’s a Monday.]

Day 7

Carrot smoothie: carrot, apple, pineapple, plain Greek yogurt, almond milk, and apple juice.

Falafel on garlic flatbread with carrot, tomato, avocado, spinach, and garlic Greek yogurt sauce.

[Snacks at the movies for dinner. SO healthy.]

Day 8

Green smoothie: spinach, turnip, apple, pineapple, apple juice, and almond milk. Yeah, I added a few pieces of turnip. It didn’t change the taste, but it made the texture a little odd.

I stir-fried some carrotturnip, and green onion and had it alongside the leftover sesame chicken from dinner a couple nights ago.

Not bad, right?

I still have some green onions and a little bit of carrot left. I’ll add it to the root vegetables we’re getting in next week’s batch.

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Garlic Mashed Rutabagas

25 Feb

We got rutabagas in our CSA this week. Having never seen one before, I had to do a bit of research. Here’s what I found:

Rutabaga!

  • It’s a cross between a turnip and a cabbage. In English-speaking countries outside of North America, it’s more commonly referred to as a “Swedish turnip.”
  • It’s in the brassica family, so it’s related to turnips, cabbage, kale, cauliflower, broccoli, brussel sprouts, etc. Rutabagas have loads of nutritional value.
  • You can eat any part of the rutabaga! Some ideas: The root/bulb and stems can be sliced and diced and added to a stir fry. The bulb can be mashed like mashed potatoes. The leaves can be cooked like any greens, sauteed and added to pastas or soups, or used raw in green smoothies.
  • Pretty much anything you’d do to a potato or sweet potato, you can do to the rutabaga bulb. It’s like a healthier, more nutrient-rich, less-starchy, delicious version of potato.

For dinner, we decided to try garlic mashed rutabagas. The BF and I spent a considerable amount of time shouting “rutabaga!” while cooking. It just is a necessary part of cooking a veggie with such a weird name.

Mash 'em up

I thought it was delicious. It tastes so much like the butter and garlic I added, I really didn’t think it was all that different from mashed potatoes. Give this a try! Even if you still include the unhealthy dairy mixed into it, rutabagas are still way healthier than potatoes. They have about 36 calories and 8 grams of carbs, compared 77 calories and 18 grams of carbs in a white potato. I added some plain Greek yogurt to make it a little creamier. That allowed me to reduce the amount of milk and butter.

Smashed

They’re a little more yellow than potatoes. I like ’em smashed, not mashed. Or shmashed. Whichever. We had garlic mashed rutabagas with barbecue pork chops and a green salad. Yum-o! (And just for the record, I did eat more salad than what’s pictured here. Gotta get your veggies!)

Dinner's ready!

Garlic Mashed Rutabagas, with inspiration from Paula Deen

My sincere apologies that this isn’t a real recipe. I didn’t measure anything! Here’s my recommendation: take your favorite mashed potato recipe, and follow that, subbing rutabagas for the white potatoes. It’s that simple.

2 rutabagas, peeled and cut into 1-2″ chunks
2 cloves garlic, minced
plain Greek yogurt
milk
butter
salt & pepper

Peel the rutabagas and cut them into small chunks. Place in a large pot and cover completely with water. Add a few dashes of salt. Bring to a rapid boil, and then simmer 35-40 minutes until tender.

Drain the rutabagas. While they’re draining, add the garlic and a little butter to the pot. Heat over medium or medium-low until you can smell the garlic, 3-4 minutes. Reduce heat to low.

Return rutabagas to the pot and smash with a fork or potato masher. Add a spoonful of plain Greek yogurt and a splash of milk. Mix well. Add butter to taste, and/or serve with a pat of butter on top.

Linking up with:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Market Yourself Monday from Sumo’s Sweet Stuff
Your Great Idea Link Party from Or So She Says
Time for a Party from Fine Craft Guild
Make Something Monday from Sarahndipities
Made by you Monday from Skip to my Lou

Spring CSA – Week 1

20 Feb

The BF and I just started a spring CSA. I’m super excited to get a delivery of fresh veggies each week. Our CSA runs for 9 weeks, so my plan is to post once a week about what we got and what I made. (Just fyi, day 1 and day 8 overlap each week — Day 8 is breakfast and lunch, and then Day 1 would be what I make for dinner that same night after receiving the new delivery that afternoon.)

So first, some FAQs.

What’s a CSA?

Community-Supported Agriculture looks different in every town, but for the most part, they work like this: You pay a subscription fee up front to a local farm. Then for a certain number of weeks, the farm gives you a box of produce, containing whatever was harvested that week. Each week the box looks a little different, though it’s fairly easy to guess what types of foods you’re going to receive if you know a little about seasonal produce in your area. (Hint: spring means greens. Lots of  ’em.) Most CSAs use organic and sustainable farming techniques. Read more at LocalHarvest.org about the benefits of CSAs for both farmer and consumer.

Where is your CSA subscription? 

Our subscription is with the Community Nutrition Partnership, a nonprofit in North Carolina that aims to provide fresh, healthy produce to families of all income levels. Unlike a traditional CSA with a local farm, going through a nonprofit means that our subscription also pays for TWO needy families to have their own subscription. Also, if people forget to pick up their CSA one week, instead of going back to the farm to rot, that box will be delivered to a local family in need. Also, they deliver. Awesome perk.

How can I find a CSA for me?

Check out the interactive map at LocalHarvest.org to find a CSA in your area.

What’s in my CSA box this week?

1 bunch of Collard Greens (O)
1 head of Cabbage (O)
1 lbs of Carrots (S)
2 Apples (O)
1 lb of Sunburst Tomatoes (O)
1 bunch of Kale (O)

For this week only, I also received extras as a thank you for getting a few coworkers to sign up:
more greens (kale and other mixed greens)
2 extra tomatoes
1 bunch of beets

(O=Certified Organic. S=Sustainably Grown)

What we made:

Day 1

Pasta! We sauteed some of the collards and 2 tomatoes in rosemary and olive oil. We added spaghetti noodles and jarred tomato sauce to complete the pasta, and served it with hunks of baguette and a couple eggplant cutlets from Trader Joe’s on the side.

Day 2 

Breakfast smoothie! I added two kale leaves to my fruit smoothie. And since it was Valentine’s Day, I added 3 or 4 beet leaves to make it pink. With bananas, vanilla yogurt, and orange juice, it was delicious (just tastes like fruit) and healthy.

I sauteed some more collards, this time in garlic grapeseed oil. I took them to work and mixed them into some leftover Indian chickpea soup with that I got from Sandwhich. Served over white rice that I pre-cooked, my leftover soup became a delicious curry dish.

For Valentine’s Day, the BF and I decided to play it chill and spend some time together at home. I made a cabbage and carrot slaw (shredded cabbage, matchstick carrots, juice of 1 clementine, a bit of garlic grapeseed oil, salt, and pepper) that we enjoyed as a healthy side dish to the Papa John’s pizza we ordered. Then we settled in for a marathon of The Wire — we’re halfway through season 1!

Day 3

Apple and peanut butter for breakfast.

Some more cabbage and carrot slaw with leftover pizza.

Delicious kale and bean soup with a hunk of baguette.

Day 4

Green Smoothie... delicious!

A green smoothie! Kale, orange-peach-mango juice, banana, frozen pineapple, and blueberry yogurt. Yum!

[Lunch out at Moe’s]

[Mac & cheese and popcorn for dinner. Terrible, I know.]

Day 5

A green smoothie before hitting the road to Asheville, NC!

[Lunch at Salsa’s in Asheville]

[Dinner at Tupelo Honey in Asheville]

Day 6

[Tea for breakfast]

[Lunch at 12 Bones in Asheville]

Bowl of leftover kale and bean soup for a late dinner.

Day 7Kale &  bean soup

Green smoothie! Not even getting tired of these.

[Lunch: leftover Moe’s]

Bowl of leftover kale and bean soup for dinner. Plus I made a salad with greens, beets, walnuts, and fried goat cheese. The goat cheese was the best part (duh).

Day 8

Apple with peanut butter for breakfast.

I didn’t have time to put anything together, so I just had leftover beets for lunch, added to a random hodgepodge of snacks to make a meal.

Leftovers:

I had 3 collard green leaves leftover that I’ll just throw out — they’re pretty limp.

I have half a head of cabbage that I’ll save a little bit longer and try to find something for them. And I have 2 carrots and a tomato that will keep a while longer too. Maybe a stir fry? I hear we’re getting bok choy next! Another pasta? We’ll see…