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 10
Leftover From Last Week
Carrots (non-CSA)
1.5 heads lettuce (wasted)
0.5 bunch dandelion greens (some was wasted)
2 heads kale
1 spring onion
Spring garlic
1 bunch leeks
2 pattypan squash
1 zucchini
4 cucumbers
4 beets
How I Used My Share
I used 1 head of kale + some zucchini in a harissa pasta with chicken.
I used tomatoes in lunch pretty much every day, along with some watermelon and peaches I bought. Sometimes I included a cucumber.
I made fries out of 2 zucchini.
I used the chard and 1 bunch of leeks in a hash with fingerling potatoes.
I stuffed the eggplant with ground beef and kale.
I made fried green tomatoes + pattypan squash for lunch one day.
My Favorite Dish From This Box
My zucchini fries weren’t as big a hit this week, so I’m still tweaking the recipe. That chicken/kale/zucchini harissa pasta I made was pretty successful.
Next Week
Going into next week, I have ancient carrots, 1 pathetic looking head of lettuce, 1 sad bunch of dandelion greens, a few shriveling beets, 2 bunches of leeks, spring garlic, scallion heads, 2 zucchini, 5 round cucumbers, and 5 skinny cucumbers.
Oh goody, more cukes & zukes. I really need to get on making some pickles this weekend or I won’t have any to foist off on my game night guests.
Gastography 