CSA Week # 18

This is it – the last CSA box of the year. Where did the past 18 weeks ago? This CSA has been a great experience. It had it’s ups and downs along the way (delicious food but not enough time to prep it all), and living away from home for over half of it didn’t make it any easier. We tried some new foods and I cooked more than ever in the last 4 months. I hope you enjoyed seeing our weekly share and were inspired to try some new recipes. If you too have more veggies than you know what to do with, here’s an AWESOME website on how to “preserve the harvest

photo (19)

Here’s what is in the box this week:

  • Brussel Sprouts
    • Roast in the oven with a little olive oil and salt at 350F x 30 minutes, stirring every 10-15 minutes
  • Bell Peppers
    • Satuee with carrots, green beans, and onion
  • Beets
    • Peel and slice. Roast in the oven with a little olive oil and salt at 350F x 30 minutes, stirring every 10-15 minutes
  • Cabbage
    • Kraut? I stil haven’t started last week’s yet, so if there isn’t too much I may just do the 2 heads to make a large batch of kraut
  • Carrots
    • Satuee with peppers, green beans, and onion
  • Cilantro
    • Dry for later or use with green salsa (see below)
  • Green Beans
    • Sautee with peppers, carrots, and onion
  • Honeysuckle Apples
  • Hot peppers (various)
    • Roast and preserve in oil in the refrigerator
  • Kakai Pumpkin
  • Kale
    • Kale chips (1/2 the bunch and you can use cooking spray instead of avocado oil in the recipe)
    • Chop the other half and add to the soup
  • Leeks
  • Lettuce
    • Chop and eat as salads
  • Parsley
    • Hang to dry
  • Popcorn
    • Finish drying and then pop in the air popper or on the stove with  a little oil
  • Potatoes (various)
  • Tomatoes
    • homemade tomato sauce
  • Tomatillos
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