This year’s CSA is from Paisley Farm, a 25-acre operation located in Tivoli, NY. Paisley Farm grows organically and plants with the chef in mind. The 22-week CSA runs from June – October and I purchased the standard vegetable share. This share includes 8-9 vegetables and herbs per week (8-12 pounds) – enough to provide a family of three with 3-4 dinners’ worth of veg. The price equals out to $25 per week, the cost of which will be calculated in my weekly Adventures In Budget Paleo Cooking posts.
Ignore the pretty labeling in the picture – oops! – this is actually Box 5 and I, apparently, cannot count
Paisley Farm 2014 CSA Box 5
Leftover From Last Week
Carrots (non-CSA)
Spring onions
Garlic scapes
Beets
How I Used My Share
I roasted most of the beets and used them in a zoodle dish with a dill + horseradish vinaigrette, chevre and chicken
I used another big helping of beets (and the rest of the squash) in a roasted beet/grapefruit dish with almond butter, beet greens and pulled pork
And I ate 1 beet raw in a salad and 1 beet roasted in a salad
Most of the lettuce was used up in lunch salads
I’ve been using spring onions in everything – and am finally down to 1 manageable bunch
I will be using the turnips tonight in a faux potato salad
I used the mint in herbed lemonade and a cherry/honey jack drink
My Favorite Dish From This Box
The zoodle/beet/horseradish dill sauce/chevre/chicken dinner. That was pretty great, though almond butter drizzled on top of beet greens sauteed in grapefruit juice was pretty great too.
Going into next week, I have turnip greens, kale, spring onions, 2 bunches of garlic scapes, a slack salad worth of lettuce, and those damn carrots I keep forgetting about. And a smidge of the chocolate mint, which just might have to go to waste – it’s looking a little sad.
Gastography 