CSA 2014: Weeks 6 & 7*
*** 2019 Update ***
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AND save $10 off your first delivery!
Week 6 Included:Garlic
Kale
Swiss Chard
Carrots
Beets
Potatoes
Parsley, CilantroAnd Week 7 Included:Kale
Garlic
Carrots
Cucumbers
Squash
Onions
Basil
And here's how we enjoyed our weeks' harvests...
Brined Whole Chicken, Spatchcocked and GrilledQuick-brined the chicken using our
Onions and
Garlic. Then spatchcocked and grilled the chicken -- perfection!
Chicken Chard WrapsThe large, super fresh chard made the perfect
breadless wonder. Shmeared each
Swiss Chard leaf with a spoonful of hummus and lined each with above chicken, several sticks of celery and
Carrot and a quick drizzle of olive oil and vinegar.
Green JuiceJuiced
Kale,
Parsley, celery, apples and half a lemon.
Sautéed Beet GreensSautéed
Garlic in olive oil. Turned up heat and added
Beet Greens and broth, covered and cooked for approximately 3-5 minutes. Removed top and cooked until liquid evaporated.
Pot of Green Beans & PotatoesAn oldie but always a goodie! Sautéed a little
Garlic and
Onions in olive oil. Tossed
Green Beans, snapped into 1 inch pieces and quartered
Potatoes with olive oil, salt and lots of pepper, added to pot. Added water/broth just to cover and brought to a soft boil, then covered and low simmered until done.
Roasted BeetsSuper simple. Put scrubbed
Beets in a 2 quart baking dish with tight fitting top and some water. Baked at 425 for about 40 minutes. Remove from oven and let sit 5 minutes. Used paper towels to slip off peels, so easy! Cut into quarters, tossed with salt, pepper and a bit of grass fed butter.
Kale & Chard SaladsMultiple heaping
salad bowls chock-full of
Kale,
Chard,
Carrots,
Parsley,
Cilantro, and
Basil with homemade dressing made with our
Garlic and fresh
Herbs.
Not Just Sticks & DipFresh
Carrot and
Cucumber sticks blow the ho-hum right out of crudité doldrums. Naked or dipped in hummus,
guacamole or salsas -- all good.
Baked 3 Onion Basil SquashTossed sliced
Pearl Onions, Vidalia onions, and
Spring Onions (from
Week 5), chopped
Basil, and sliced
Squash with olive oil, salt, pepper and a handful of gluten free bread crumbs. Spread into a greased square baking dish covered with foil and cooked at 425 for 30-40 minutes. Removed foil and topped with more gf bread crumbs mixed with grass fed butter, baked until bubbly and golden.
Mashed PotatoesAnother oldie and a goodie! Quartered
Potatoes (skins on!), covered with water and brought to a soft boil until tender. Drained and added grass-fed butter (first!) and stirred to coat. Then added salt, pepper and warmed (unsweetened almond) milk, mashed.
Sautéed KaleSame method as Beet Greens above
Basil Cucumber Sandwiches with Smashed AvocadoSliced
Cucumbers and
Basil tossed with olive oil, rice vinegar, salt and pepper. Spread
smashed avocado on gluten free toast. Topped with sliced
Basil Cucumbers and crumbled goat cheese.
*And as always...
Big shoutouts and gratitude to our lovely CSA farm this year, Sun Dog Farm and our pick up destination Blue Ridge Grocery. Give them your support and
discover more local food sources to support wherever you live.