CSA 2016: Weeks 11 & 12

Hey there! Andy and I are back from our off-grid adventures, so I figured I’d take a few minutes to catch up with things here. For those who wondered where we went, we spent 10 days in Glacier National Park and managed to hike more than 95 miles (if my math is right), which is a personal best for us on a trip! It was an incredible trip, and pictures won’t do the place justice.

Of course, the downside to late summer travel is that it makes using our CSA produce and garden veggies a little more challenging. I picked up week 11’s share right before we left.

CSA 2016 week 11

We received:

  • 4 ears of corn
  • 1 banana pepper
  • 1 pint of cherry tomatoes
  • several slicing / eating tomatoes
  • red and yellow onions
  • 1 eggplant
  • 1 zucchini
  • 1 summer squash
  • 1 pound of green and yellow beans

I put the eggplant, beets and pepper in the fridge in my magic produce-saver bags, hoping that they would still look OK when we came home. (And they did. Yay for modern technology!) I knew the onions would keep, so they stayed home as well. Everything else was loaded into the cooler (or the food bin, in the case of the tomatoes – I never refrigerate a fresh tomato) for the trip. I pan-fried the zucchini and summer squash in some butter with a little bit of oregano one day after hiking, and we ate lots of steamed green beans throughout the trip.

Here’s what happened to the sweet corn and cherry tomatoes:

CSA while camping

Just because we’re camping doesn’t mean we have to subsist on hot dogs and instant soup. I roasted the cherry tomatoes in a foil packet with butter, salt, pepper and oregano. Andy really enjoyed them this way – more so than eating them plain. I soaked the corn in water before we put it on the fire, and it turned out really well too.

I don’t have a picture of the week 12 share, as my friend Bethany picked it up, but it looks like it was a good week for her! According to our newsletter, she received:

  • Kale
  • Sweet corn
  • Snap beans
  • Leeks
  • Slicing tomatoes
  • Cherry tomatoes
  • Golden beets
  • Zucchini
  • Cucumbers

Bethany did put a cucumber and a zucchini in our fridge for us, along with the beets. I haven’t convinced her that they’re delicious. Yet. 😉

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CSA Week #5

One of my favorite things about summer (besides longer days, camping and fresh strawberries) is sweet corn! I can eat an embarrassingly large quantity of corn on the cob. Needless to say, the sweet corn we got this week was gone almost immediately. (And yes, I did share with Andy.)

So, what else did we get? One head of cabbage, half a pound of green beans, one cucumber and two more of those funny yellow zucchini.

I made “quick pickles” with the cucumber and coleslaw with half of the cabbage. We’ve been enjoying the green beans as well. I wasn’t wowed by last week’s yellow zucchini when we grilled it, so I’m considering roasting this batch.

I also picked up our fruit order this week. (It’s not affiliated with our CSA.) Each year, we go in on a large order of cherries, blueberries and peaches. I brought home one bushel of peaches, 20 pounds of blueberries and 15 pounds of cherries. I’ll freeze some of the blueberries and cherries, and I’ll can some of the peaches. I may make some peach jam again (last year’s batch was well-received and eaten very quickly), and I saw a cherry chocolate chip ice cream recipe that is just begging dying demanding asking to be made. Oh, and there’s always those peach wine coolers. Not to mention the fact that Andy is more than willing eat his weight in fruit. We’ll go through it quickly, I’m sure.