Category Archives: CSA

Wow, how is it October 10th already? The last couple of weeks have been quite a whirlwind. Last week I made a quick trip to Chicago for the American College of Surgeons conference, and then did some serious carb loading (Antonio’s) and glycogen refueling (Soundbites) before and after the BAA half marathon. I did not run, but cheering is hard work! I had several friends who ran, and they all did great.

Kendrin at mile 9

Unfortunately all of that means that my kitchen and I have been total strangers and I’ve used none of my CSA share. Yes, you heard that right…zero…zip…zilch. Thank goodness for the great cafe at work, and the stash of my mom’s pea soup that I pulled out of the freezer! I’ve had to sacrifice a few things to the compost collection, but one of the benefits of local produce is that it lasts longer. Hopefully I will get to spend some QT in the kitchen soon. And if now, my other strategy is to donate to anyone who is willing to give the apples and vegetables a good home.

I wasn’t able to pick up last week, so I got last week’s and this week’s share today, which is a bit overwhelming!

Week 18

I’m not exactly sure what a sweet dumpling squash is, but I think it’s going to become a nice fall decoration on my desk at work. It is too cute to eat.

Week 19

My half times two weeks

As promised, I did make big salads twice over the weekend while my parents were visiting. I also made eggplant parmigiana and roast beef with carrots, onions, potatoes, and turnip in the slow cooker. I’ve been eating a lot of good leftovers this week. I have yet to deal with the one gallon bag of edamame…sounds like a good weekend project.

Here’s how I did this week:

• Turnip: 100%
• Tomatoes: 100%
• Salad mix: 100%
• Lettuce: 100%
• Bell peppers: 50%
• Apples: 20% (I’m not a big fan of the kind of apples we got last week)
• Potatoes: 0% (I used some potatoes this week, but I think they were leftover from a previous week)
• Onions: 0% (same thing as the potatoes)
• Hot peppers: 0%
• Edamame: 0%

It is just my luck that I also gave Bobbie and Charlie the rest of the lettuce to take home and then we didn’t get any lettuce this week. But I am excited about the acorn squash and the honeycrisp apples!

Week 17

My half

I’ve had a bit of salad overload lately, thus my poor showing in lettuce consumption this week. Yes it’s true, even  dietitians can get tired of salad! It’s a good thing I will have some visitors this weekend…there will definitely be salad on the menu when Bobbie and Charlie come to visit. I’m also planning to make eggplant parmigiana while they are here. The eggplant slices are baking as I write this and I’ll post the recipe soon.

Here’s how I did this week:

• Lettuce times two: 25%
• Collards aka Tuscan kale: 100%
• Eggplant: 100%
• Tomato: 100%
• Apples: 80%
• Bell peppers: 75%
• Leek: 75%
• Carrots: 50%
• Hot peppers: 0%
• Okra: 0%
• Cilantro: 0%

Because I’m such a good friend, I offered to take all of the edamame this week. I said this before I realized we were getting two bunches of the stuff (what looked like a small tree). I kept my word though…

Week 16

The edamame deserve their own photos…pre- and post-debranching. For context, that is a gallon size ziploc bag in the second photo. This is definitely the most edamame we’ve ever gotten in a season.

Two bunches…

Post de-branching

Other than that, pretty much the yuge stuff for this time of year. Hopefully I will get over my anti-salad phase soon!

My half!

I thought I did pretty well this week, but it doesn’t look so good on paper (insert “good on paper” joke here). I think I must have been dealing with leftovers from previous weeks, like the one-pound onion from a few weeks ago and all of the peppers.

• Salad mix: 100%
• Edamame: 100%
• Tomatoes: 100%
• Lettuce: 50%
• Grapes: 50%
• Spaghetti squash: 0%
• Beets: 0%
• Onions: 0%
• Hot pepper: 0%
• Parsley: 0%

Here’s what I’ll be eating this week (no sign this week, apparently the truck was delayed and things were a little discombobulated):

• Lettuce times two
• Collards
• Carrots
• Leek
• Eggplant
• Bell peppers
• Hot peppers
• Okra
• Tomato
• Apples
• Cilantro

My half

Happy end of summer! I don’t know about you, but I am ready for some crisp fall weather. I was in Florida over the holiday weekend, so I have quite a few veggie leftovers this week. But I did finally attempt gazpacho and I promise to post the recipe later this week. I also have an idea in mind for the eggplant as well.

• Corn: 100%
• Lettuce: 100%
• Melon: 100%
• Tomatoes: 80%
• Sweet peppers: 50%
• Peaches : 50%
• Carrots: 20%
• Garlic: 10%
• Hot peppers: 0%
• Eggplant: 0%

With cooler weather in our midst, I am excited that we are starting to get lettuce again. This week I got the spaghetti squash and my CSA partner-in-crime took the cabbage.

Week 14

My half

I knew I had another busy week, so I did some major veggie maintenance on Monday night. I baked kale chips, roasted okra and potatoes, sautéed Swiss chard, and boiled the edamame.

That resulted in a pretty strange dinner that night: kale chips, edamame, and tomato and onion salad. It wasn’t the most composed meal, but it was all pretty tasty, and I was pretty full.

• Swiss chard: 100%
• Okra: 100%
• Edamame: 100%
• Tomatoes: 100%
• Peaches: 100%
• Green pepper: 100%
• Potatoes: 80%
• Eggplant: 0%
• Onion: 0%

Here’s what I’ll be cooking and eating this week…I have finally found a gazpacho recipe that I am going to try so stay tuned!

Week 13

My half!

• Lettuce: 100%
• Corn: 100%
• Peppers: 100%
• Tomatoes: 100%
• Peaches: 100%
• Eggplant: donated
• Basil: donated
• Carrots: 20%
• Kale: 0%

Photo courtesy of Claire Blais

My half

I can’t lie, this week I have a few things leftover. I didn’t have a chance to do anything with the chard or eggplant. I have plans to grill the eggplant slices and use them as a pizza topping with some fresh basil.

• Beets: 100% (beet chips!)
• Corn: 100%
• Tomatoes: 100%
• Cucumbers: 100%
• Peaches: 100% (made a yummy peach crisp)
• Watermelon: 25%
• Oregano: 50%
• Celery: 50%
• Chard: 0%
• Eggplant: 0%

New week, new pick-up location in the Whole Foods parking lot. It’s a little further for me, but not terrible. Here’s what I’ll be eating this week:

Week 11

The tomatoes are really starting to come in…looks like it might be time to look for a gazpacho recipe!

My half

I’ve hit the halfway point in my CSA season, and I think it’s been a pretty successful one so far. The Swiss chard and eggplant from the previous week are also gone. Here’s how I did this week:

• Kale: 75% (I was saving some to use for a kale chip lesson)
• Cucumbers: 100%
• Carrots: 100%
• Tomatoes: 100%
• Corn: 100%
• Potatoes: 75% (donated some to my parents)
• Melon: 100%
• Peaches: 67%
• Dill: 0%
• Basil: 100% (donated some to my coworker)

Is it crazy to say that I was disappointed not to get zucchini this week? I have had some requests for zucchini recipes, and I have a great one for zucchini chocolate chip muffins that I want to make and share. It’s my favorite way to eat zucchini! I also found a recipe for zucchini chips that I’d be interested in trying…maybe I’ll like anything that can be transformed into a “chip”. Next week I’m getting a beet chip lesson.

Week 10

We are starting to get some beautiful heirloom tomatoes (check out the yellow one below).

My half

Happy August! And how is it August already? The dog days of summer are definitely here. Anyway, how did I do last week? Not too bad…I actually used almost everything!

• Lettuce: 100%
• Beet greens: 100%
• Cucumbers: 100%
• Carrot: 100%
• Corn: 100% (used in corn salad)
• Green beans: 100%
• Cherry tomatos: 100%
• Basil: 100%
• Eggplant: 0%
• Swiss chard: 0% (though it is washed, chopped, and ready to go!)

Here’s what I’ll be eating this week:

Week 9

Lots of salad fixins, but no lettuce! But I’ve been looking forward to more kale, and am definitely going to make kale chips this week.

My half