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 20
1 head romaine lettuce
1 bunch rainbow chard
1 small cabbage
1 small green cauliflower
2 crowns broccoli
2 delicata squash
4 yellow bell peppers
Leftover From Previous Weeks
Frozen peppers
2 Japanese eggplant
1 butternut squash
5 white potatoes
1 head curly kale
1 Napa cabbage
1 bunch baby fennel
How I Used My Share
I served the broccoli roasted with flank steak.
I halved the Napa cabbage and ate it simply sautéed with butter for lunch a couple of days.
I made bunless burgers with roasted potato rounds with 3 of the potatoes.
I made a cauliflower pizza bowl one night, using the cauliflower and 1 pepper.
I made a waffle out of the rest of the potatoes and a nice sturdy slaw with half the cabbage + half the chard + a pepper.
Waste: 1 head lettuce
My Favorite Dish From This Box
The pizza bowl was pretty great, but I’ll have to go with the potato waffle for novelty’s sake alone.
Next Week
Going into next week, I have: 1 butternut squash, 2 delicata squash, 1 bunch baby fennel, 1 bunch curly kale, 1/2 bunch chard, 1/2 head cabbage, 2 yellow peppers, and 2 Japanese eggplant.
Gastography 