Category Archives: CSA

Community Supported Agriculture – general links and my weekly share blog (plus how I use it).

CSA Wk 7

CSA7

Tomatoes! corn, yellow squash, eggplant, cukes, zuchinni, biscayne peppers (I think, based on the Kretchmann’s shares), a green pepper, and beans.

what’s left:
Wk 4: purple cabbage, and dill.
Wk 5: Non-spicy peppers, a cucumber, a zuchinni, beets, potatoes, lemon balm or lemon mint (?), and oregano.
Wk 6: non-spicy peppers (these all have to be biscayne, I think!), green pepper, jalapeno peppers, bag of beans, oregano, cucumber, zuchinni, eggplants.

Last week I used some of the biscayne peppers and swiss chard in one of those yummy layered quesedillas. and only last night I mashed up the basil from Wk 6 into pesto. I ate the corn from last week raw, which was super, except for the couple of ears that I left at work all weekend accidentally and couldn’t eat.

Tonight I’m going to use up my old eggplants for thai green curry (because I actually have curry paste now, yay!) and will toss in zuchinni, beans, and biscayne peppers. Someone gave me an idea for stuffed biscayne peppers (a chili rellano, really) with corn, which sounds awesome! and I am kind of craving fried yellow squash. The zuchinni I need to make breads with, I made a really tasty one with dark chocolate chips and whole wheat flour last year in Pittsburgh. and the tomatoes, well, I chopped a bunch to toss with my pesto noodles today at lunch, and ate one last night. SO GOOD. fresh tomatoes? are amazing.

So I’ll stop by the store tonight to pick up necessities like whole wheat flour, avocados, chocolate chips, cinnamon, eggs, milk, brown sugar, and other sundries like fresh limes.

and GOSH, but at 11AM on a day you didn’t eat breakfast is NOT the best time to post about food plans. AM SO HUNGRY. BUT, I did throw a lot of extra veggies into my lunch bag: like a big cucumber, a green pepper, some corn… I’m going to have to start munching.

CSA wk 6

csa wk 6

poorly pictured are non-spicy peppers, green pepper, jalapeno peppers, bag of beans, oregano, basil, mint, cucumber, zuchinni, corn, eggplants, and NOT a CSA tomato.

Also, check these out:
csa wk 6 flowers
Beautiful flowers!
Unfortunately they got a titch bit wilty when I went grocery shopping on the way home. le sigh. but they are so pretty!

what’s left:
Wk 3: radishes
Wk 4: purple cabbage, and dill.
Wk 5: Non-spicy peppers, a cucumber, a zuchinni, swiss chard, beets, potatoes, lemon balm or lemon mint (?), and oregano.

I still need to get matt’s mom’s recipe for cabbage salad. The corn I started bringing to work to eat raw, so I’ll do that with this week’s corn too. I mean to use all non-spicy peppers in some kind of stir fry with chard, or to do a chili rellano dish. And spices? heck, gotta start using!

This week my big need is to use up chard and zucchini. probably will start making zuchinni bread, b/c it’s so very good. I should freeze some of the mint so I can have mojito’s all summer long. and the oregano would go very nicely in some kind of italian food, I bet…

Not a lot of BIG COOKING items left, but there’s a few to get through!

I DID THROW SOMETHING AWAY. my first toss. It was a bag of mustard greens. It hurt me more than it hurt them, particularly as they had begun disolving into goo. I’m doing awfully well, so I won’t beat myself up about it.

CSA Week 5

Week 5

Wow, there was quite a haul this week.

The share includes:
Corn, non-spicy peppers, a cucumber, a zuchinni, baby bok choi, swiss chard, beets, potatoes, a GIANT bunch of basil, lemon balm or lemon mint (?), oregano, and thai eggplants

and what a giant bunch of basil!
me 071305

So for dinner I had a coworker over and we enjoyed chard (wk 3) sauteed/wilted with garlicy olive oil, cheese tortellini with pesto, and corn. SO GOOD.

And here’s my update on the weeks:

    Veggies remaining:

Wk 3: radishes
Wk 4: purple cabbage, little thai eggplants, dill, and baby bok choi. Oh, and a sneaky head of lettuce that was in my crisper drawer and that I totally forgot about! I was patting myself on the back for finishing all the lettuce in my lunch today, and then I opened the crisper drawer and my jaw dropped. I actually said (to myself, because I live alone) “Oh, HECK!.” I was so surprised.

    what I did:

I used the dill, thyme, and potatoes to roast with garlic, which turned out marvelously. I used a tad too much oil, but roasting whole unpeeled cloves of garlic with potatoes is my favorite trick. Just squeeze the roasted garlic out when you’re eating the potatoes! so good!

I made the roasted pine nut/parm cheese pasta with the arugua and radish greens, and this time I used whole wheat pasta, which matt still deemed hearty, but I think it was more eatable than the spelt for him. (dude’s not as used to whole grains as I am, I guess…)

The mint, now, I mentioned the mojitos. Yum.

As for

    what’s left:

Tonight I’m going to do a big saute with butter, baby bok choi, nutritional yeast, and soy sauce. and I’m saving the purple cabbage to make a cabbage salad that matt’s mom makes, it’s so good. sadly, though, she is out of town this week so I can’t get the recipe until this weekend.

the little thai eggplants are for a green curry. yum, but I have to find a recipe! I saved the purple basil when I made the pesto for the thai curry too, basil in thai food is so good.

the radishes I can eat with the last sneaky head of lettuce. gosh, I really honestly thought I was about done with that stuff.

I need to make some kind of dill/cucumber/yogurt dish. Dill is so good. If I had more time I’d make bread with dill in it, but that’ll have to wait until next week.

The chard I’ll do the wilty garlicy trick again, but I’ll add those new green peppers too. And probably serve with pasta and pine nuts (I LOVE pine nuts) as a main course instead of a side like last night.

Not too shabby. at all. Esp. as I was reminded last night as I picked up my share (when I met The Farmer! yay!) that this CSA is generally for about 2 adults and maybe 2 kids. And there is Just Me, versus a MOUNTAIN OF VEGGIES. hee.

in other news: CSA Wk 4

CSA wk 4

Pictured are purple cabbage, tiny cukes little thai eggplants, 2 heads of lettuce, dill, mint, potatoes, and mmm, baby bok choi.

I haven’t done a very good job from last week with my veggies!

I just finished the head of lettuce, and the beets, and I haven’t touched the rest (a head of cabbage, a bag of spinach, some very small radishes and greens, a bag of chard, some red potatoes). I meant to bring the spinich in to eat, but totally forgot about it!

I DID finish a couple of things outliers from wk 2: I ate the pesto and cooked the cabbage in that white bean soup, and
Soon I mean to cook all my potatoes, I’ll roast them will dill and whole cloves of garlic in the oven. That, at least, will be quite tasty.

Here’s my listing of veggies still-to-be-eaten:

Wk 1: thyme
Wk 2: dill, arugala
Wk 3: cabbage, chard, radishes+greens, potatoes, spinich
and now Wk 4 to add to the list…

OK, big plans:

I should cook the spinich b/c it’s a little old. Spinich pie? quiche? I like quiche fine except for the crust.

use thyme and dill and potatoes for roasting with garlic.

I can cook the radish greens and the arugala together. It was really good in that pasta dish I made.

Chard… hm. dunno.

salads of lettuce, radishes, and cukes. 2 heads ought to last me 4 days. (fri, mon, tues, weds, sweet.)

stir fry the baby bok choi with butter, soy sauce, and nutritional yeast. serve on rice.

The purple cabbage would be pretty in a salad or something. I’ll hunt for recipes.

and the mint? MOJITOS. Whoot!

CSA Wk 3

CSA Week 3

one head of lettuce, a head of cabbage, a bag of spinach, some very small radishes and greens, a bag of chard, a few beets, some red potatoes,

Holy cow, but I was a cooking machine last night. I feel like I cooked for 3 hours straight, but it might have been mostly doing dishes.

first I had to use up the kale from week 1. there were a couple of pieces of moldy, but I threw those out and steamed the rest. Then I coarsely chopped it and made the most delicious baked quesadilla. it was like this: tortilla, cheese, kale, tortilla, cheese, sauteed mushrooms, kale, cheese, chopped jalapenos, tortilla. And, I used cabot chedder with jalapenos in it so it was really tasty and spicy.

that was dinner.

Quesadilla

Mmm, cheesy kale

while I ate dinner, I boiled some beets.

after I ate dinner, I made pesto, using up the basil from week 2.

then I enjoyed a slice of tang pie.

all in all, a very excellent food night. Tonight I may have tortellini and pesto, and I have some more arugala type greens (wk 2) and radish greens (this week) that I should saute or wilt and toss with something. tonight I was going to get started on a cabbage and white bean soup but I forgot to soak the beans, so I’ll have to do the “quick start” method, which involves boiling something for 2 hours and which I’m not really thrilled about (so I may not make soup tonight, which lets me off of the ‘must find smoked ham hocks’ hook.) I packed salad for lunch with left over quesadilla, but there’s a lunch meeting, I think, so I may have free food. I didn’t bring any beets with me though, sadly. nothing says yum like beets, even if I can’t convince myself that they’re dessert.

CSA week 2, consensus on week 1.

CSA2

This week we got 2 different kinds of lettuce and a head of cabbage! also, dill, arugala, beets, and most excitingly, BASIL!

The share was bigger than last week, probably because of all the lettuce. I’m still finishing the heads I bought last week so I hopefully will get to them soon. I’m eating a Loooot of lettuce, y’all.

Here’s my status from last week:

kale: haven’t eaten yet.
beets: boiled on wednesday, eating last of today.
radishes: have been eating in salads all week, have 2 left.
small head of butterleaf (something) lettuce: ate last week. Still working on the 2 heads I bought though…
dill: haven’t used much — I put in my salad a couple of times, but mostly it’s in the fridge.
cilantro: put some into guacamole. Michelle and I used to buy these indian food seasoning packets and I really wish I had one of those now, because they’re so good with fresh cilantro.
thyme: used some in my risotto this week.
small bag of mixed greens: finishing last of today. Also, yellow squash that I bought.
kohlrabi!: put in my risotto with fennel. it was ok, but I think kohlrabi might be best raw and sliced thin. Maybe in a slaw.
arugala: cooked last night with some of this week’s arugala. I wilted it in olive oil and tossed with whole wheat linguini, parm. cheese, and toasted pine nuts. It’s very good, but I could stand more arugala in it. I think I’ll wilt the rest of it and put it into my leftovers.

not too shabby! I’m getting back into the swing of cooking at home. It’s so frustrating to be in the car on the way home and starving, but to have to tell myself “you can’t stop and pick up a burrito for dinner because you have food you HAVE to eat at home.” I’ve been tiding myself with homemade guacamole, it’s so fast and easy and absolutely 100% gratifying.

How to Store Your Share

when michelle and I were members of the west village csa, we were given a priceless instruction sheet for vegetable storage. I think michelle may have gotten that in the break up, so I asked Aurora to send me a copy (we shared it with her last season) and I think some of you CSA/vegetable lovers may appreciate it also:

Following is a list of the produce types, how to store them, and the maximum recommended storage time. It is generally best not to wash produce until you are ready to use it.

Beans: Refrigerate in plastic bag, 3 days.
Beets: Refrigerate in plastic bag, 3 weeks.
Broccoli: Plastic bag in refrigerator drawer, 3 days.
Brussel Sprouts: Refrigerate in plastic bag, 3 days.
Cabbage: Refrigerator drawer, 2 months.
Carrots: Refrigerate in plastic bag, 4 weeks.
Cauliflower: Refrigerate in plastic bag, 1 week.
Celeriac: Refrigerate in plastic bag, 1 month.
Celery: Plastic bag in refrigerator drawer, 2 weeks.
Chinese Cabbage: Refrigerator drawer, 2 weeks.
Corn: Refrigerate immediately and use right away.
Cucumbers: Refrigerator drawer, 1 week.
Eggplant: Refrigerator drawer, 1 week.
Garlic: Cool, dark, dry place, several months.
Greens: Plastic bag in refrigerator drawer, 2 days. Keep moist.
Herbs: Wrap in damp towel in plastic bag in refrigerator, 2 days.
Kohlrabi: Refrigerate in plastic bag, 1 month.
Leeks: Refrigerate, 2 weeks.
Lettuce: Plastic bag in refrigerator drawer, 4 days.
Melon: Room temperature, 3 days.
Onions: Cool, dry place, several months.
Peppers: Refrigerator drawer, 2 weeks.
Popcorn: Dry for 6 weeks before popping.
Potatoes: Dark, room temperature place, 2 weeks.
Pumpkin: Cool, dry place, several weeks.
Radishes: Refrigerate in plastic bag, 2 weeks.
Rhubarb: Refrigerate in plastic bag, 1 week.
Rutabaga: Room temperature, 1 week OR refrigerate in plastic bag, 1 month.
Summer Squash: Plastic bag in refrigerator drawer, 1 week.
Swiss Chard: Plastic bag in refrigerator drawer, 4 days.
Tomatoes: Room temperature, 1 week.
Tomatillos: Refrigerate in paper bag, 2 weeks.
Turnips: Refrigerate in plastic bag, 2 weeks.
Winter Squash: Room temperature, at least 1 month.
Zucchini: Refrigerator drawer, 4 days.

First CSA week

I picked up my first share of vegetables last night:
CSA Wk 1

Poorly pictured are: kale, beets, radishes, small head of butterleaf (something) lettuce, dill, cilantro, thyme, small bag of mixed greens, kohlrabi! and arugala.

I was a little surprised at how small the share was. The CSA is $600 for mid June through October, which is already shorter than I’m used to. My other CSAs have been around/less than $500, also, but I figured the NJ cost of living is what’s driving the cost up on this. I don’t know, maybe I just built it up in my head — I was anticipating a truck-load of food, because when I checked with the farmer she told me that it would serve 2 adults/2 children.

Oh, I just went back and checked the email:
“WE USUALLY SAY A SHARE IS FOR 2 ADULTS/2SMALL KIDS.

AS YOU KNOW, IT ALL DEPENDS ON YOUR INDIVIDUAL EATING/COOKING HABITS.

EARLY IN THE SEASON THE SHARES WILL BE LIGHTER, MOSTLY GREENS,SOME EARLY POTATOES IN LATE JUNE,BROCCOLI RAAB ETC.

IN THE HEIGHT OF THE SEASON A SHARE COULD CONTAIN 2-3 EGGPLANT, 4-6 ASSORTED PEPPERS,4-6 ASSORTED ZUKES, 3-6 LBS ASST TOMATOES. HERBS CUKES, TOMATILLOS, FLOWERS ETC.” — that seems a lot more like what I’m looking for. 3-6 lbs tomatos! how great. I bought ONE tomato last night at whole foods and it cost $0.86! It was the prettiest tomato there, but it may have come from HOLLAND. Dutch tomatos.

Here’s info on the CSA. It was surprisingly hard to find a local group here in the Garden State, but I found this webpage very helpful, as well as the tremendous CSA Center database.

Anyway, after I got my share, I went to whole foods (/whole paycheck) and spent 60 bucks on more lettuce, yellow squash, avocados, onion, one tomato, and fennel. there was other stuff, like risotto rice, misc. spelt pastas, yogurt, parm cheese, etc., but I mainly went there b/c I was in the neighborhood and I felt like I didn’t have enough vegetables. I was using the CSA week as my deadline to start preparing my lunch every day, and I needed more food! Man, whole foods consistently overwhelms me. I spent a long time just staring at chocolate bars, cheese, and pesto, and I didn’t even buy any of that stuff. I’m lucky I escaped!

CSA season

Today is my first CSA pickup! I am totally excited.

I anticipate kohlrabi, kale, and arugala. I also expect lots of lettuces, and I hope I’m right! my last CSA did a really fantastic job of providing lettuce pretty much non-stop through the season, I hope it’s comparable here in NJ.

Vegetables, Weddings, and Executive Secretaries.

I had a super fantastic weekend full of vacation and no rest. It was wonderful.

Thursday night was a potluck dinner for our CSA (community supported agriculture group) to which Michelle and I brought dee-vine roasted potatoes. (We used dill, rosemary, thyme, garlic, and parsley. They were so freaking good. But I was surprised at how long they took to cook!)

A word about CSAs: I think they’re incredible. You join early in the year, and pay up front for a vegetable share. The farmer gets all (or nearly all) of the money at the beginning of the growing season; theoretically, the debt-cycle that the typical small farmer in America is in can be broken. (The debt cycle is where the farmer takes out a loan at the beginning of the season for equipment, seeds, and operating costs, and hopes that the harvest will be successful enough to cover the debt. This is one of the big reasons so many farmers went broke during the dust bowl and had to leave their homes to become migrant workers.) Around June you start getting organic and seasonal vegetables. This is another good thing: you get organic stuff, which is good for so many reasons I won’t get into it, and you get seasonal vegetables, from a local producer. This saves transportation and storage energy, and more abstractly, it keeps you in touch with the seasons and earth-cycles around your neighborhood. It sounds really crunchy-granola, but I appreciate this so much while living in NYC. This spring I didn’t notice it was nearly summer until I saw that the trees around me had full loads of leaves in them – and when we stopped getting so much lettuce and started getting other summer vegetables. Our CSA farmer lives about 1½ hours up the Hudson Valley from New York City. She has a family farm which she works with her husband and her children. She’s a cool lady with a great attitude towards life. She pays her kids to work for her, instead of making them. She is entirely supported by her 5 NYC CSAs. And she came to our potluck!

It’s funny when the two of the few things that make me want to stay in NYC are our great CSA and our snazzo Spanish Harlem apartment.

Then, my friend Julie from school got married this weekend, and I was in her bridal party. So it was a fantastic excuse to take Friday off – especially as I have been working so hard and late that I wasn’t able to run any of my pre-wedding errands last week or the week before. I had my lashes dyed and my eyebrows waxed. I went to the Museum of Natural History to buy jewelry for the wedding. I got a manicure, and immediately messed it up. I got a pedicure and didn’t hurt it too much. And then I headed out for the parties on Long Island. And boy, were there parties. There was the rehearsal dinner, which took like 4 hours, and was punctuated by a speech made by the grooms father that was so long and happy and poignant that it wore me out. There was the hair appointment that lasted for 3 hours (for 7 girls, so not bad, really). There was trying to make Julie eat something before she got her makeup done, so she wouldn’t pass out. And there was the wedding – it was beautiful, and I didn’t trip down the aisle or anything. Me not taking communion wasn’t awkward at all. I fit into my bridesmaid dress despite the month of food and bad eating I’d done after the fitting. The reception was magnificent and they took us in when it was cold and rainy, even though we were 1½ hours early. And the hors d’ovres? Yum. The families all know how to have a great time, with the dancing and kissing and hugging and clapping and smiling. It was a really good weekend. I felt like I was on vacation!

Then, today, I got back to work and dove back into Lake Nasty and the impending document publication. There are “tiger team” (rowr!) meetings coming up which include the primary authors and commenting agencies, and I’m not going to have to go to them. I have very mixed feelings about that. On the one hand, they’re mostly “these are how we implemented your comments, is it OK, and by the way, this other agency said this, just so you know” meetings. I don’t imagine I’d need to be there, because our editor will be there, and El Bosso, and the client project manager. I don’t need to be there to take notes, or edit documents, and truth be told I haven’t actually read every single word in these reports. But at the same time, I feel like I’m doing all of the work with none of the glory. It’s pretty sad when a tiger team meeting = glory.

Here’s a few of the silly (and irrational) things I thought when I realized I wasn’t going:

  1. So, well, what’s my job again?
  2. No glory. (See above statement regarding glory.) That’s ok. I’ll just stay here and format tables. I excel at excel!
  3. Oh, he just doesn’t want me to go because I’m no fun to travel to Albany with, always running off to stay with my family! It’s a conspiracy to keep me from my familial seat!

The thing is, and this is where I get whiny about my job again, I don’t really know what my job here is. I didn’t know what it was before, and then the Big Company bought us, and now I really don’t know what my job is.

This is my work timeline:

I started just out of college. I was regular junior level staff – El B.’s private engineer. I went to project management meetings with the client every week, and wrote big book reports about potential hazardous waste sites around Lake Nasty.

After working here for a year I started to feel kind of dissatisfied and bored. I spoke to El B. and told him that I needed more responsibility, and also to feel a little bit of attachment to the project. So he told me that he’d felt I was his deputy project manager, and that he would give me more responsibility. He did, a little. I told my mom I was deputy, and she said I was Deputy Dawg.

After working here for two years, I started to feel a little dissatisfied again. I felt like this deputy stuff was platitudes, and really meant “someone to drive to Albany with for monthly project meetings.” I got a little upset, and a little stressed out, and spoke to El B. seriously this time. He told me there was a big hazardous waste site that was super nasty and was a continuing source of contamination for Lake Nasty. He told me I could manage that site. I was so excited! That was a big deal. He also said he’d need a lot of help from me to work on the Lake Nasty documents. And then we zipped into that process, and it’s been a whirlwind year.

Except they cancelled the monthly project meetings. And I didn’t know what was going on in any other aspects of the project. And I spoke to El B. about it at about year three, asking what I should do when people asked me about other aspects of the project that were going on. He said he didn’t have the time to fill me in, and I should call this other person if I wanted to know. And that’s when I started to distance myself a little from work here. I am not the deputy. I never have been, really, except for maybe a nine month period when the progress meetings were really useful and comprehensive. I’m no less micromanaged than the other people here. So, now, with no glory and only hard work, I am not sure what I should do about this job.

As I was compiling the hardcopy of the report and getting it ready for other people to take to the glamorous meeting this week, I realized that an executive secretary might do what it is that I’m doing now. If I were an executive secretary, I might take notes at meetings. I might edit excel tables. I might edit text. I might write stuff for my boss to check and elaborate on. The only difference would be the salary, and the wardrobe. If I were an executive secretary I might make twice what I make now, and I’d be able to afford the wardrobe. Rowr!