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 11
Leftover From Last Week
Carrots (non-CSA)
1 heads lettuce (wasted)
1 bunch dandelion greens (wasted)
2 bunches leeks
Scallion heads
Spring garlic
1 zucchini
3 round cucumbers
5 skinny cucumbers
How I Used My Share
I used most of the tomatoes in lunch salads with peaches and leftover meat.
I used a zucchini trying to perfect my zucchini fries – which I served with sauteed peppers & pork chops.
I used 3 peppers and the chard in stuffed peppers.
And in true 11th hour form, I finally made pickles with 2 of the cucumbers and roasted off all the eggplant to be used later in the week.
I wasted 2 heads of lettuce by not making dinner on Monday (I had actually planned on making a salad for dinner, which will now be made with next week’s lettuce).
I wasted 5 cucumbers by not jumping on pickles sooner.
I finally pitched the scallion tops.
And I pitched the shriveled beets in the crisper.
My Favorite Dish From This Box
I didn’t really end up cooking dinner on Monday, so I’d say my favorite of the week was the stuffed peppers.
Next Week
Going into next week, I have ancient carrots, 2 green peppers, spring garlic, 3 bunches of leeks, 3 zucchini and 6 globe cucumbers.
Gastography 