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 17

Trevisio (some sort of green)
1 bunch baby Swiss Chard
2 heads green leaf lettuce
5 Mixed Eggplants
2 Delicata Squash
1 head Napa Cabbage
1 small head cauliflower
3 heirloom tomatoes (1 came squished)

Leftover From Previous Weeks

Roasted Eggplant
Frozen peppers
1 head curly kale
12 Japanese eggplant
5 peppers
2 cucumbers
3 ears corn

How I Used My Share

I made a salad with the corn, a pepper and some feta, which I served with steaks.

I made a batch of coconut curry meatballs and included some eggplant, peppers and chard.

I used some eggplant in lunches a couple of different ways, on different days.

I served pulled pork in Napa cabbage leaves – for both lunch and dinner, on the same day.

Waste: The cucumbers, lettuce, and tomatoes.

My Favorite Dish From This Box

Hmmmm… it’s really hard to beat pork tacos in cabbage wraps. I’m going to have to go with that.

Next Week

Going into next week, I have: almost ancient curly kale, 1 jar roasted eggplant, bunches of frozen bell pepper, 6 Japanese eggplant, 1 bell pepper, 1 bunch trevisio, half a head of Napa cabbage, 1 head cauliflower, and 2 delicata squashes.