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 14
Leftover From Previous Weeks
Japanese Eggplants
Bell Peppers
Heirloom Tomatoes
Corn
Romaine Lettuce
Kale
Carrots
Zucchini
How I Used My Share
I roasted the eggplant for use here and there tucked into recipes where I want a little body and can hide the texture from the hubbs.
I roasted most of the tomatoes so they wouldn’t spoil. If I don’t use them in dinners, I’ll end up snacking on them.
I froze a crapton of peppers for use later.
I used the leftover zucchini in lunch one day to beef it up, along with half the collards.
I used a pepper, some broiled eggplant and some of the carrot in an asian-inspired ground turkey bowl.
I made a charred corn and leek salad with carrot top pesto, which I served with broiled pork belly.
I made “burrito” wraps out of the rest of the collards and stuffed them with slow cooker beef, bell pepper and carrots.
I made another salady thing with raw corn and roasted peppers to serve with slow cooker beef for dinner.
And I served corn on the cob with burgers and a tomato butter another night.
I also ate peaches and sungold tomatoes out of hand for snacks.
Waste: 1 head lettuce, 1 tomato.
My Favorite Dish From This Box
Hmmm… either the collard wraps or the charred corn and leek salad. Both were delicious.
Next Week
Going into next week, I have: a couple small carrots, some peaches, 1 ancient bunch kale, 2 ears of corn, roasted tomatoes, roasted eggplant, 1 fresh bell pepper, bunches of frozen bell pepper, 2 big slicing cucumbers, and 3 yellow cucumbers.
Gastography 