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 12
Leftover From Last Week
Carrots (non-CSA)
1 green pepper
Spring garlic
2 bunches leeks
1 zucchini
6 globe cucumbers
How I Used My Share
I cooked 1 bunch leeks with some lemon and chicken thighs and served with a simple salad of carrots and green pepper.
I used 1 cucumber + 1 tomato in a Korean inspired salsa for game night.
I cut up another cucumber + some carrots and 1 pepper to use as dip vessels for game night.
I used some of the eggplant I broiled last week to make a silky, luxurious dip for game night.
I ate the rest of the tomatoes with peaches for lunches.
I chucked the rest of the cucumbers because they were getting a little soft. And I was tired of looking at them.
I completely wasted the two bunches of chard, since I haven’t really been cooking this week – we have had pulled pork tacos with leftovers from game night 2 nights in a row now. This is not helping use any veggies.
And I wasted a head of lettuce.
My Favorite Dish From This Box
Well, since I really haven’t made anything using CSA veggies for dinner yet this week, I’d have to say last Thursday’s vaguely Asian chicken/leek combo with shredded carrot & pepper salad. The chicken was actually really delicious and I should try to re-create it for the blog.
Next Week
Going into next week, I have less ancient carrots, 4 peaches, 2 green peppers, 1 bunch leeks, a bunch of Japanese eggplant, and 2 zucchini.
I plan to broil up the eggplant so I have a bunch on hand to toss into recipes that need a little creaminess and I hope to finally perfect my zucchini fry recipe to share with you guys. I also want to find something to do with those carrot tops. The peaches will most likely be eaten with lunch. And I really need to make myself make something other than pork tacos for dinner tonight – possibly involving the green peppers and a sweet potato.
Gastography 