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 13
Leftover From Last Week
Carrots
Spring garlic
1 bunch leeks
2 zucchini
Japanese eggplant
4 peaches
How I Used My Share
I ate peaches and tomatoes for lunch (with variations) for lunch pretty much every day.
I made a big batch of my favorite Ketchup for Grownups with the rest of the tomatoes.
I snacked on bowls and bowls of Sungold Sweet tomatoes.
I served 2 ears of corn with steaks and a tomato/shallot/basil salad.
I perfected my zucchini fry recipe with most of a zucchini.
I had a raw bell pepper / leftover eggplant dip snack.
Wasted: 1 head lettuce, 1 zucchini
My Favorite Dish From This Box
I’m still stuck on the pulled pork + daikon kimchi tacos I had most nights last week. This week, I mixed it up by adding lots of sliced peaches and sriracha. Delicious. The (decidedly non-paleo) corn on the cob was a welcome weeknight side dish, and I’m thrilled to have finally not screwed up baked zucchini fries (recipe coming soon!).
Next Week
Going into next week, I have: carrots + carrot greens, a couple of peaches, 4 green peppers, a mess of broiled Japanese eggplant, 1 bunch kale, 1 bunch leeks, 3 ears corn, and part of a zucchini.
Gastography 