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 accounted for in my weekly Adventures In Budget Paleo Cooking posts.
Paisley Farm 2014 CSA Box 8
Leftover From Last Week
Carrots (non-CSA)
Cucumber
Spring garlic
Spring onions
Beets
Lettuce
Zucchini
Garlic scapes
Parsley
Kale
Chard
How I Used My Share
I used up the zucchini, parsley and garlic scapes in a tomato-less zucchini salsa verde, which I served with a quick stir-fry of the kale, chard & 1 head of baby garlic and pork chops.
For breakfast one day, I had leftover zucchini salsa with half an avocado and sliced cucumber as the “chip”.
I had a big lunch salad, using up some cucumber and beet one day.
I had a big salad, using up some lettuce and cucumber + a side of sauteed leeks with steaks one night.
I made a cucumber gazpacho with a bunch of the cukes for dinner.
I plan to use a bunch of cucumbers, as well as the last of the spring onions in tonight’s dinner. Fingers crossed that we don’t get spring onions again this week!
The bush basil was wasted – it turned black within two days and I just wasn’t fast enough. Boo!
My Favorite Dish From This Box
The zucchini salsa verde was pretty good and I’ve ended up eating it here and there all week.
Next Week
Going into next week, I have aging carrots, two pathetic looking heads of lettuce, 1 sad bunch of dandelion greens, a few beets, some zucchini and cucumber left over. I think fridge pickles are in order for some of those cukes and I need to buckle down and force myself back onto the lunch salad train.
Gastography 