Will you take a look at this?!?
It's CSA Week # 19 (Wed. 10/3/12):
Spring Mix, Arugula, Turnips, Winter Squash (a Butternut and an Acorn), Collards, Parsley, Peppers (3), Swiss Chard (beautiful!), Cabbage (gorgeous!), Radishes, Broccoli (two heads, yeay!), and in the sink are two heads of lettuce! AND:
Spring Mix, Arugula, Turnips, Winter Squash (a Butternut and an Acorn), Collards, Parsley, Peppers (3), Swiss Chard (beautiful!), Cabbage (gorgeous!), Radishes, Broccoli (two heads, yeay!), and in the sink are two heads of lettuce! AND:
More tomatoes! A lot more!
Aren't they pretty? I love that little green heirloom one and the two big heirlooms in the back!
I'll be canning those for sure.
A few more closer-ups:-)
Wednesday is a crazy day on the Homestead. I work in Philly, come back to NJ, go grocery shopping, then, I have to pick up my kid, then pick up the CSA, then I usually do at least a library run and/or other errands. That's why it's a mess in my kitchen. And why we order pizza on Wednesday (box on stove)!
And why my cat is in the picture eating her dinner. Sorry, guys!
OK, see that cabbage? I totally want to make stuffed cabbage rolls (I want to make them every year, but they're time consuming, and I never make them!). Vegan Yack Attack made them already this year!
And I've got 4 weeks of Collards in my fridge! I'm thinking I'll do smoky collards (like these from Kittee's Mac & Cheese Creation!) and can some of it for the winter? But I don't know if it will make more than one or two pints, so...not sure yet.
How on earth am I going to make ALL THOSE GREENS?? This week's CSA box has literally filled my entire refrigerator. WHOAH!!
Can you guys help me?? Anyone in the Philly or NJ (specifically "South Jersey") area that can come over and cook? No, seriously. And more ideas for that produce are WELCOME! Comment away!!
XOXO
Next up...Canning all those tomatoes. I already have like ten pints and six quarts of CSA Marinara canned already!
Homesteading it, October 1st through October 31st, 2012
How on earth am I going to make ALL THOSE GREENS?? This week's CSA box has literally filled my entire refrigerator. WHOAH!!
Can you guys help me?? Anyone in the Philly or NJ (specifically "South Jersey") area that can come over and cook? No, seriously. And more ideas for that produce are WELCOME! Comment away!!
XOXO
Next up...Canning all those tomatoes. I already have like ten pints and six quarts of CSA Marinara canned already!
Homesteading it, October 1st through October 31st, 2012
Oh. My. Goodness. THAT is a lot of produce. I think you should take a page from my book and cook it all in one day: http://cracktheplates.com/2011/06/challenge-cook-your-entire-csa-basket-in-one-evening/ Although, I mean - C'MON - mine is SOOO much smaller than yours. :) Good luck!! If I lived closer I'd be there to help you process greens in a flash. :)
ReplyDeleteHey, how about a caldo verde? Only mix it up and use a mixture of your greens? So good! http://cracktheplates.com/2012/08/quick-and-easy-caldo-verde/
Right?!? I love the idea of cooking the whole CSA on the day you get it. I checked out your post! Back in my child-free days, I could have cooked some of it at least :-)
DeleteYeah, I will probably do a smoky collard saute and can some of it if it makes a lot of volume, and I will probably do a butternut mac & cheese (w/ the collards on the side), but I like almost everything else up there better than collards, so I dunno yet...
Just fly up from Atlanta! I'll still need help by the time you get here!
XOXO
holy crap that is a lot of food! my only tip is that when produce starts going bad on me I just juice it.
ReplyDeleteIT IS SO MUCH FOOD! OH MAN. I may make a blended green sauce of some kind, or a big greens saute, and roast the other stuff...still undecided!
DeleteSo many greens! That is amazing! So jealous of your posts!
ReplyDeletehttp://haymarket8.blogspot.com
Awwww, thanks, Vic!
DeleteI am so jealous! You have a beautiful (although difficult to process) bounty.
ReplyDeleteI would steam them all, shock them and freeze them in individual packages. When you want some over the winter, defrost, squeeze out the extra liquid and saute with garlic and olive oil.
Good luck!!
Great idea!
DeleteWow, that is an incredible amount of greens!!! I'm not really sure what I'd do with them. Maybe make chips? Kale chips always seem to cook down the kale a lot...
ReplyDeleteOh, Caitlin, HOW I SO WISH this were ALL KALE! For whatever reason, there was almost no kale to be had in my CSA all season, I got only two small bunches in all 19 weeks. Boo!
DeleteSeriously, I'd trade every green (except arugula, which I also love) for kale.
I probably wouldn't even need to ask for help, then! Get in my tummy, kale!
I could try collard chips, but, I dunno...Chard Chips are good! I've done those. Good idea, OK, Chard Chips. Tonight.
XOXO
That is a ridiculous amount of food! In a way I'm envious of all those fresh greens, but I'd probably be all torn up on how to use them in time, too. Extra greens usually end up in my juicer. I am no gardening champion (gave it up years ago) so I wish you luck!
ReplyDeleteTOTALLY RIDICULOUS, right? :-)) I'mma use my VitaMix on some of that stuff for sure!
DeleteGroundhogs, squirrels and birds make "gardening" here more like feeding the wildlife!
XOXO
As for the tomatoes, why not make tomato paste too? Put it in ice cube trays to freeze tablespoon-fuls, and then pop them out and put them in a ziplock bag to keep in the freezer. I did that last year, so much easier than trying to use up a jar before it goes off :) How's about sauerkraut too? Oh my...look at all that stuff!
ReplyDeleteWe actually go through a lot of sauce, so open jars won't be a problem, but I love the idea of the paste cubes. I'm a big fan of frozen cubes of goodness!
DeleteProblem is that I have NO room left in my freezer. It's at max capacity (and has been for a while!). I have to get in there and see what's what and make some room!
XOXO
My all time favorite food is roasted tomatoes. Slice them. Drizzle olive oil. Slow roast for lots of hours. Cool and freeze on the same baking sheet you used to roast them. Pop them off and store in a freezer bag. I do this all summer long and eat the tomatoes all winter....almost every day!
ReplyDeleteSounds DELISH!!
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