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.
Paisley Farm 2014 CSA Box 6
Leftover From Last Week
Carrots (non-CSA)
Spring onions – all of them. Every spring onion in 300 miles now resides in my fridge.
Garlic scapes – I think I’m up to 3 bunches?
Kale
Tokyo turnips
Spring garlic
Roasted beets
How I Used My Share
I had the leftover beets with zucchini leftover from last week and some of that dill + horseradish vinaigrette and chevre for lunch in some form or another for 5 days straight.
I used the turnips and a few of the 9999 carrots I have on hand up in a franken notato salad (recipe coming soon) with sausages for dinner one night.
I’ve used spring onions in pretty much everything I’ve made for the last month – and I still have a whole bunch left over.
The kale was used in a dish with zoodles, ground turkey and coconut sauce – with a topper of garlic scapes.
I used more zucchini in a zucchini & meatballs skillet.
And I’ve used bits and pieces of the bush basil here and there in different dishes.
I plan on having a salad for lunch incorporating half of the lettuce and I’ll throw in as much as I can in the way of spring onions, garlic scapes, basil and parsley so they don’t go to waste. And cucumber. I need to use up some of that cucumber.
I intend to zoodle the last zucchini for dinner and serve it with chicken and an avocado creme sauce.
My Favorite Dish From This Box
Plain zucchini & butter with pulled pork. Simple and delicious. Or the lunches I’ve been having with the horseradish dill vinaigrette. That stuff is delicious.
Going into next week, I have aging carrots, a fairly sad looking bunch of kale, at least half of the lettuce (that might go to waste), a ton of spring onions, a ton of garlic scapes, and some cucumbers leftover.
Gastography 