CSA Week 13: July 25 and 27, 2016

In the box:

2 pints blueberries
2 pints blackberries
1 dozen eggs
1 bag tomatoes
1 dozen sweet corn
4 green peppers
1 eggplant
1 butternut squash

OPTIONAL BONUS 
To be picked on Wednesday, July 27 at Snead’s Farm:
3 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, July 31 at Snead’s Farm:
3 quarts raspberries (7 a.m. until 10 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $188
Total value of goods distributed so far this year: $1,172

Meal Plan:

**Note: Due to extreme heat, berry picking hours this week will be 7 a.m. until 10 a.m.

Night 1: Hamburgers topped with tomato slices and grilled eggplant (My eggplant method – Slice crosswise, douse in olive oil. Prepare a dish with lemon juice and minced garlic. Grill eggplant slices until tender, then throw them in the prepared dish. Use these to top burgers, and use any leftovers on sandwiches throughout the week.)
Night 2: Shrimp and corn with basil (add some chopped fresh tomatoes)
Night 3: Grilled sausages and peppers with a side ofgrilled corn.
Nights 4: Mexican butternut squash and corn saute
Night 5: BLT sandwiches with berries on the side
Night 6:  Blackberry Ricotta Pizza
Night 7: Breakfast for dinner: Blueberry buttermilk pancakes

CSA Week 12: July 18 and 20, 2016

In the box:

2 pints blueberries
2 pints blackberries
2 pints cherry tomatoes
4 cucumbers** (because cucumbers are not available for Wednesday’s pickup this week, we will include these in a future box for our Wednesday customers)
2 eggplant
1 large bag tomatoes

OPTIONAL BONUS 
To be picked on Wednesday, July 20 at Snead’s Farm:
2 quarts raspberries (7 a.m. until 11 a.m. only)
2 bouquets sunflowers (15 flowers each)

To be picked on Sunday, July 24 at Snead’s Farm:
2 quarts raspberries (7 a.m. until 11 a.m. only)
2 bouquets sunflowers (15 flowers each)

Total retail value of this week’s box: $147
Total value of goods distributed so far this year: $984

Meal Plan

Night 1: This Tomato and Eggplant Tian would make a nice side to a roasted or sauteed fish fillet. Add a side of berries for a light summer meal.
Night 2: Cucumber and Israeli Couscous salad, with rotisserie chicken or something pre-cooked as your main, because it’s too hot to cook!
Night 3: Leftover rotisserie chicken on a salad with raspberries and feta cheese.
Night 4: Blueberry balsamic glazed rosemary roasted chicken
Night 5: Taco night with homemade pico de gallo
Night 6: Blackberry glazed salmon
Night 7: Polenta tart with roasted cherry tomatoes

CSA Week 11: July 11 and 13, 2016

In the box:

2 pints blueberries
2 pints blackberries
2 peppers
1 eggplant
1 dozen eggs
1 bag squash

OPTIONAL BONUS: (please note that pick-your-own berries are for CSA members ONLY.)
On Wednesday, July13:
2 quarts pick-your-own raspberries, to be picked between 7 a.m. and 11 a.m. at Snead’s Farm
2 bouquets pick-your-own sunflowers (15 flowers per bouquet), to be picked between 7 a.m. and 6 p.m. at Snead’s Farm

On Sunday, July 17:
4 quarts pick-your-own raspberries, to be picked between 7 a.m. and 11 a.m. at Snead’s Farm
2 bouquets pick-your-own sunflowers (15 flowers per bouquet) to be picked between 7 a.m. and 6 p.m. at Snead’s Farm

Total retail value of this week’s box: $170
Total value of goods distributed so far this year: $837

Meal Plan:

Congratulations! All CSA members have now broken even on their investment! That means you can think of the rest of the summer’s bounty (and your quadruple fall box) as “free!”

Night 1: Sticky blackberry honey hot wings
Night 2: Summer Salmon Cakes with Zucchini-Fennel Slaw (I made these last week and added one egg and a few more cracker crumbs to the cake mixture to make the cakes a little heartier) Wonderful use for zucchini if you are starting to get sick of zucchini.
Nights 3 and 4: Portobello and Summer Squash Lasagna (This recipe is a go-to every summer for me. I often sub out the mushrooms for hot Italian sausage. The key to any good lasagna is to splurge on good fresh-made ricotta and high-quality marinara sauce.)
Night 5: Make Baba Ganouj, then assemble a Mediterranean Mezze Platter for a non-traditional dinner. My kids love “snacky” meals like this. Buy some pitas and cut them into triangles, open a jar of kalamata olives, and try some of these ideas from Martha Stewart to fill out your platter.
Night 6: Eggs in a pepper. Have a side of fresh berries and serve up some biscuits (homemade r from the fridge) and bacon to complete the meal.
Night 7: Raspberry Grilled Cheese (The recipe I have linked to uses Brie. Brie is delicious but seems a little rich to me for summer. I think tart raspberries would be nice with a good sharp cheddar. If you can’t find brioche, try a good, crusty sourdough.)

 

CSA Week 10: July 4 and 6, 2016

In the box:

2 pints Snead’s Farm blackberries
2 pints blueberries
2 bags potatoes
1 bag squash
2 candy onions (sweet like Vidalias)
4 green peppers

OPTIONAL BONUS: 1 quart pick-your-own raspberries, to be picked between 7 a.m. and 11 a.m. on Wednesday, July 6, at Snead’s Farm. Pick-your-own berries are for CSA members only.

Total retail value of this week’s box: $47
Total value of goods distributed so far this year: $659

Meal Plan:

FYI: Here’s a nice post on candy onions and how to grill them for burger toppers.
Night 1: Kabobs on the grill, using this method to make sure ingredients stay separate. You could use chunked onions, peppers, squash and the meat of your choice with these.
Night 2: The crispiest oven fries alongside leftover grilled meat and salad.
Night 3: For dessert: mixed-berry crostata (minus the strawberries)
Nights 4 and 5: Slow-cooker veggie chili with summer squash
Night 6: Potato gratin aside main dish of your choice.
Night 7: Breakfast for dinner, with this potato hash with bell peppers and onions.

CSA Week 9: June 27 and 29, 2016

In the box

1 quart strawberries
2 pints blueberries
1 dozen eggs
2 bags squash
2 bags red potatoes
2 bags string beans
4 slicing cucumbers

Total retail value of this week’s box: $38.50
Total value of goods distributed so far this year: $612

Meal Plan

Night 1: Barbecue grilled chicken with green beans and new potatoes and Southern-style squash casserole (While the grill is on, grill some of the rest of your squash and green beans in a grill basket, tossed with olive oil and salt and pepper, to use on pizza later this week.)
Night 2: Leftover chicken with cucumber, blueberry and feta salad.
Night 3: I am obsessed with this method for grilled pizza from the current issue of Bon Appetit. I plan to use it with mozzarella, feta and my leftover grilled squash and green beans.
Nights 4 and 5: Salade Nicoise, with hard-boiled eggs, blanched green beans and boiled new potatoes. (Since it takes some time to prep these ingredients, it’s good to get more than one night out of it.)
Night 6: Heading to a July 4 cookout? This recipe for potato salad from Barefoot Contessa is always a hit.
Night 7:

CSA Week 8: June 20 and 22, 2016

In the box:

2 pints blueberries
4 pints sugar snap peas
4 pints snow peas
2 bunches red onions
1 bag pickling cucumbers
1 bag squash
1 bunch beets
**Optional Bonus** 1 quart Pick-Your-Own raspberries, to be picked at Snead’s Farm on Wednesday, June 22, from 7 a.m until 11 a.m. only. This is open to all CSA members, regardless of your pickup location.

Total retail value of this week’s box: $56
Total value of goods distributed so far this year: $573.50

Meal Plan:

Night 1: Make refrigerator pickles to use later this week. For dinner: Red curry with shrimp and sugar snap peas.
Night 2: During the day, blanch a bag of your snow peas: string them, dunk them in boiling water for 3 minutes, or until they become bright green, then drain and immediately dunk in an ice bath. Drain well and dry on paper towels. You can put these in the fridge for easy snacking or use in salads or wraps, or for use in hot dishes. For dinner: Burgers topped with grilled onions and refrigerator pickles.
Night 3: Salad topped with roasted beets, goat cheese and blanched snow peas from the day before. (Go ahead and roast all your beats at once so you can use them later in the week.)
Night 4: Barbecue chicken on the grill. Also grill slices or spears of squash, tossed with olive oil, salt and pepper. As soon as it comes off the grill, top with lemon juice and feta cheese for a quick side.
Night 5: Roasted beet sandwiches with herbed goat cheese, with a side of crunchy raw sugar snap peas (which are excellent when dipped in hummus, pimiento cheese or Sprelly’s Sweet Thai Chili peanut butter)
Night 6: Chicken and snap pea stir-fry (or snow peas, if that is what you have left)
Night 7: Use those extra pickles in a Cuban sandwichand throw together a quick salad with what’s left in the crisper.

 

CSA Week 7: June 13 and 15, 2016

In the box

2 pints blueberries
8 pints snow peas
1 jar Snead’s Farm seedless blackberry preserves
1 dozen eggs
1 bag mixed squash
2 bunches dinosaur kale

Total retail value of goods in this week’s box: $51.50
Total retail value of goods distributed so far this year: $510.50

Meal Plan

Night 1: Here’s a recipe you can re-purpose as the CSA sends different seasonal vegetables your way:Vegetable Chow Mein-ish. This week, I would use a generous amount of snow peas, cut cross-wise into thin pieces, about 2 cups of julienned squash and half a bunch of thinly sliced dinosaur kale in place of the vegetables listed in the recipe (keep the onions, though, for flavor)
Night 2: Barbecue chicken with a side of steamed snow peas (Most recipes for sugar snap peas are interchangeable with snow peas).
Night 3: Taco bar! In addition to your favorite taco meat, use squash sliced and sauteed with garlic and Southwest seasoning and raw shredded snow peas as your topping.
Night 4: Kale omelettes 
Night 5: Shrimp and snow pea stir-fry
Nights 6 and 7: Make a basic lasagna, including in the layers any squash and kale that remain.

Don’t forget to bring back your boxes and cartons!

CSA Week 6: June 6 and 8, 2016

What’s in the box?

2 pints blueberries
4 pints sugar snap peas
2 four-pound bags sweet potatoes
1 bag yellow squash
2 bunches Lacinato “dinosaur” kale
2 bunches spring onions

Total retail value of goods in this week’s box: $46
Total retail value of goods distributed so far this year: $459

Meal Plan

Night 1: Dinosaur kale has beautiful, dark-colored leaves that are wonderful for kale chips. Serve this recipe for kale chips as a side dish.
Night 2: Use your sugar snap peas and onions in this stir-fry recipe, subbing in your favorite protein for tofu if you like.
Night 3: Potato, squash and goat cheese gratin (sub in your sweets for the new potatoes), with a side of this sugar snap pea salad.
Night 4: Lacinato kale salad aside grilled meat
Night 5: Quesadilla pie using your squash and onions as filling
Night 6 and 7: Here’s a recipe tip from North Stafford pickup manager Amy Oakley that’s especially great for households with special diets. Oakley recommends this Gluten-Free, Dairy Free Sweet Potato Chicken Casserole. She recommends adding salt, pepper and rosemary to taste during the cooking process, and says the dish doubles easily and freezes well.

Quick tip: Emmett Snead says this year’s sweet potatoes are particularly delicious. In his house, he simply wraps them in foil, roasts them until cooked through, quarters them and sprinkles with a small amount of cinnamon sugar for a healthy breakfast or snack. No butter needed, but you could certainly use some.

CSA Week 5: May 31 and June 1, 2016

Don’t forget to bring your boxes and cartons back to the farm!

What’s in the box:

10 pounds asparagus
2 pints blueberries
1 dozen eggs
4 bunches beets with beet greens

Total retail value of this week’s box: $78
Total retail value of goods distributed so far this year: $413

Meal Plan:

Night 1: Don’t forget that beet greens are essentially the same thing as Swiss Chard. Grilled chicken with rice or potatoes and a simple side of beet greens cooked with bacon and vinegar.
Night 2: Beet and asparagus salad, topped with a fried or poached egg.
Night 3: Shaved asparagus pizza
Night 4: Grilled meat with a side of sesame grilled asparagus “life rafts”
Night 5: Creamy asparagus and ham soup, served with good bread
Night 6: Asparagus pie with a side salad of roasted beets with goat cheese
Night 7: Pasta with asparagus pesto

Easy lunch: Shaved (raw) beet sandwiches