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 – November 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 bunch mystery greens
1 bunch swiss chard
1 crown broccoli
2 small green cauliflower
1 small head cabbage
1 bunch radishes
1 Kabocha squash
1 big bag potatoes
Leftover From Previous Weeks
Frozen peppers
2 Japanese eggplant
1 bunch curly kale
1/2 bunch chard
1/2 cabbage
2 yellow peppers
1 bunch baby fennel
1 butternut squash
2 delicata squash
How I Used My Share
I turned one of the cauliflower into “steaks”, which I seasoned with chipotle and lime and served with shredded beef.
I made a lunch salad with half the leftover cabbage, a hand full of radishes, kimchi, apple, and shredded beef.
The next day, I sautéed the last of the cabbage in butter and served with apple, kimchi and shredded beef.
I made a silky chipotle puree with the butternut squash, which I served with pulled pork.
I sauteed up a bunch of the swiss chard with some balsamic vinegar and garlic and served that with Hasselback potatoes and steak.
Waste: The eggplant finally died from lack of attention
My Favorite Dish From This Box
I’m a sucker for a root vegetable puree, but I have to go lunch concoctions here. Nothing says fall like cabbages, apples, butter & spice.
Next Week
Going into next week, I have: 2 delicata squash, most of a big bag of potatoes, 1.5 bunches of chard, 1 bunch mystery greens, 1 cabbage, 1 bunch baby fennel, 1/2 a bunch of radishes, and 2 yellow peppers.
Gastography 