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Topic: Got a CSA Farmshare or Garden? Share your seasonal recipes and tips!  (Read 8828 times)
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batgirl
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« Reply #40 on: June 28, 2011 08:06:20 AM »

Here's my CSA's recipe archive: http://www.driftlessorganics.com/recipes.html

They also recommend this book, which I keep meaning to get: http://www.amazon.com/Asparagus-Zucchini-Cooking-Farm-Fresh-Seasonal/dp/0972121781
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« Reply #41 on: June 28, 2011 01:35:06 PM »

I saw a recipe for a BLT pasta salad. I didn't make note of it but it was some sort of mayo based pasta salad with bacon, tomatoes, and lots of chopped lettuce. It looked yummy.

eta: I think I saw it on pinterest.

There was a BLT salad in the July Good Housekeeping too. I can type it up if anyone wants. Looked pretty simple, but yum!
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« Reply #42 on: July 08, 2011 08:30:03 AM »

We've had a lot of beets in our CSA so far this year.  We came up with a variation of a beet salad recipe we read about online:

a bunch of beets, boiled until you can stick a fork in them, peeled, sliced, and then dried on paper towels
half an onion, diced
half a jicama, sliced into sticks
1-2 pears, slightly underripe (or use asian pear), sliced into sticks
a bulb of fennel, sliced

goat cheese
red wine vinegar
olive oil
sea salt
black pepper
honey

I really only even loved pickled beets before, and while this is a bit labor intensive to put together, it a)tastes amazing, b) looks great for parties/cookouts, and c) uses up a lot of beets!
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« Reply #43 on: July 08, 2011 08:46:17 AM »

I've never had pickled beets. I'm a little wary of pickley things Cheesy  I did end up making beet brownies which were good and would've been vegan if I'd used the right chocolate. 
http://damedefleur.wordpress.com/2011/01/25/beet-brownies-shim-shammin/ 
(Although I used just regular flour instead of spelt)

Luckily the friend I split the box with came home so I unloaded the rest of the beets on her. Cheesy  She did say she planned to roast the beets and serve them with goat cheese which is the best way I've ever had them!

I've been getting a fair amount of herbs, plus I have some in my garden.  We've been making our own salad dressing which is awesome! Equal parts olive oil and vinegar, fresh herbs, minced garlic, cracked pepper and a bit of sugar. It's so good on the lettuce we get with some dried cranberries and pine nuts. mmmmm....
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« Reply #44 on: July 08, 2011 11:04:38 AM »

You can whisk a little dijon mustard in there to change up your salad dressing, too.
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« Reply #45 on: July 29, 2011 06:08:38 AM »

We've been getting a ton of greens too, and I'm afraid the lettuce went mostly to waste. I like kale, so I've been making colcannon with that (mashed potatoes mixed with steamed kale, put in a pie tin, spread the top with butter and garlic, bake until crispy). Swiss chard I can't stomach at all, so I've been putting it in smoothies where you don't even notice it. You get to eat it raw that way, too. Carrots and turnips I slice thin and braise slowly on low heat in lemon juice and butter til tender. A-mazing. I put the green beans in a crockpot beef stew.

(side note: Hi batgirl! How are you? Long time no see!)
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« Reply #46 on: August 04, 2011 02:31:42 PM »

I recently moved and got a whole new CSA subscription. It's really interesting to see the different types of produce that grow out here (TN) compared with what I had back in california. I get a lot more berries, which is super awesome. And because it's a smaller farm here, they can pick the peaches the morning before we pick up the box. Which is also awesome because tree ripened peaches! But that also means that we need to eat them right away. So I've been making a lot of peach cobbler. This recipe is my favorite right now. I love the oatmeal cookie topping!

http://cooking.thenerdswife.com/2010/09/oatmeal-cookie-peach-cobbler.html
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« Reply #47 on: June 09, 2012 08:05:19 PM »

Anyone CSA-ing this year? I got my first farm share yesterday and am super excited!

This Weeks Share:

Long-Standing Bloomsdale Spinach (1/2 lb)
Red Fire Lettuce (1 head)
Red Russian Kale (1 bunch)
French Breakfast Radishes (small bunch)
Green Garlic (3 bulbs with greens)
Garlic Scapes (10)
Cherry Tomato Plants (2)
Brown Rice from Bobs Red Mill (1 lb, 11 ounces)

I've already eaten some delicious lettuce, a couple radishes, and have kale in the dehydrator for kale chips (seasoned with Kosher salt and Creole seasoning). Tomorrow I'll be adding my spinach to a lasagna I'm making (noodles for the family, but mine will use eggplant and yellow squash in place of pasta). What is everyone else getting?
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« Reply #48 on: June 11, 2012 09:34:16 AM »

I am! I haven't gotten anything yet but I'm soooo ready!
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« Reply #49 on: June 11, 2012 11:11:03 AM »

The kale chips are super yummy! And I ended up sauteing two bulbs and stalks of green garlic along with the spinach to add as a layer in my lasagna.
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