2011 CSA Box 3
8 oz. local Florida strawberries
6 oz. blueberries
5 fair trade bananas
2 local Florida ruby pink grapefruit
2 small butternut squash
4 yellow onions
8 yukon gold potatoes
3 small heads broccoli
1 head cauliflower
3 medium and 2 small red beet roots
5 oz. bagged spring mix salad greens
2 hass avocados
3 roma tomatoes
1 bunch rainbow chard
How I Used My Share
- One of the grapefruit supremed in a big salad with the spring mix, crisped bacon, shredded fontina cheese, half the container of blueberries and a handful of chopped sundried tomatoes with a grapefruit whole-grain mustard vinaigrette.
- The other grapefruit with the avocados in a chicken and bulgur salad with fennel.
- Four of the potatoes diced as hash browns as breakfast for dinner with home made bacon, leeks and eggs.
- Cauliflower in a barley salad with almonds and capers.
- Tomatoes roasted for a slow-roasted tomato jam.
- Chard and half the onions in a barley and split pea soup.
- The other half of the onions in a slow-cooked bacon jam.
- Most of the fruit I ate out of hand.
I pickled the beets because I am desperately looking for more ways to make them not taste like dirt and my father tells me often they are the very best way to eat them. They are pickling as I am typing. I’m skeptical, but we shall see.
Left over: Butternut squash, four potatoes, broccoli
My Favorite Recipe From This Box
Eggs & Hash Browns With Fried Eggs and Leeks
My Favorite Recipe Not Shared Previously
Barley and Split Pea Soup with Chard
Adapted from Bon Appetit Magazine
This soup is light and healthy tasting while still being satisfying. I ate this for dinner and then again for 2 days for lunch, and it got better with each meal.
1 Tbsp. olive oil
1 1/2 c. chopped onions
1 1/2 c. chopped carrots
3 large cloves of garlic, minced
2 1/2 tsp. cumin
10 c. chicken or vegetable broth (my favorite is Better Than Bouillon goo mixed with water)
2/3 c. pearl barley
14 1/2 oz. can diced tomatoes (I used San Marazano)
2/3 c. split peas
1 bunch Swiss Chard, chopped
2 Tbsp. fresh dill (don’t skip this ingredient, it brought a great unexpected taste to the party)
Heat the oil in a large heavy pot over medium-high heat. Add the onions and carrots and sauté until the onions are golden brown and delicious, roughly 10 minutes.
Add the garlic and cook, stirring, 2 minutes. Mix in the cumin and cook, stirring, until it releases its scent, about 1 minute. Add the broth and barley and bring to a boil.
Reduce the heat to medium-low, partially cover the pot and simmer for 25 minutes. Stir in the tomatoes (with juice) and the split peas, cover, and simmer about 30 minutes until the barley and peas are tender.
Add the chard, cover, and simmer roughly 5 minutes until the chard is tender. Stir in the dill and season with salt & pepper to taste.
1 Year Ago
8 oz. local Florida strawberries
6 oz. blueberries
7 valencia oranges
1 kent mango
1 huge lime
5 jalapenos
2 heads garlic from Argentina
2 Haas avocados
1 bunch cilantro
2 huge local Florida roma tomatoes
2 jumbo red onions
scallions
2 ears local Florida bi-color corn
1 bunch local Florida lactino kale
1 head romaine lettuce
3 heads broccoli
2 large russet potatoes
What I made: Ginger Fried Rice, Thai Black Rice Salad, Cilantro Lime Rice, Stir-Fried Kale & Broccoli, Carnitas Tacos, Jalapeno Salsa, Broccoli & Chicken Stir-Fry, Lemon Smashed Potatoes
Gastography 