What To Do With A Box Of Vegetables: Brooklyn Beet CSA Box 5

Whoo hoo! It’s CSA time again! Time to shrug off winter’s recipe rut and reign spring’s exuberance with bi-monthly boxes of vegetables (and hopefully meat).

This year’s CSA is from Brooklyn Beet CSA. Brooklyn Beet provides veggie shares from Angel Family Farm, a sustainable farm located in Orange County, NY that was created with the support of GrowNYC’s New Farmer Development Project; fruit shares from Hepworth Family Farm, a 250-acre NOFA-certified seventh-generation family farm in Milton, NY; baked goods from Wild Mountain Bread based in Brooklyn; and a wide variety of grass-fed beef, pasture raised pork, and other products (like other meats, cheeses, bread, flour, grains, lax-fermented vegetables, pastas and other pantry goods) from Lewis Waite Farm, which sources from over 35 local family farms.

I purchased a half share, and will be getting a box containing 6-8 vegetables (about 2 bags worth) every other week from June – October (11 shares), and plan on ordering a carnivore share box from Lewis Waite (4-6 lbs. of meat) for pickup each veggie week. I also purchased a “Challenger Share” for the season (6 deliveries total) containing odd bits like animal fats, organ meats, neck bones, shanks, and rendered lard to stretch my culinary skills. The price of my CSA averages out to $25.50 per share for veggies, plus an additional $45 per pickup week for meat/offal. This total will be accounted for in my weekly Adventures In Budget Paleo Cooking posts.

You would think by now that I’d be used to flying blind when it comes to CSA season, since they rarely seem to post previews of upcoming shares, but I’m not. At least not going into this first week. Pickup this year is on Tuesday, so it looks like another summer of alltheveggies for half a week & utilizing the stragglers before they go bad on Mondays and Tuesdays. Such is the life of a CSA devotee. Boom and bust every week (or every other week, in my case).

 

Brooklyn Beets 2015 CSA Box 5

6 red potatoes
7 yellow potatoes
5 ears corn
2 zucchini
1 head cabbage
2 beets with greens

And they had extra fruit this week, so we got a bonus 9 peaches & a whole bunch of little yellow plum looking things


Lewis Waite Meat Share Box 4

1 lb. sweet pork sausage
2 1/2-lb. lamb leg steaks
2 boneless skinless chicken breasts
1 lb. ground turkey

I also ordered eggs

 

How I Used My Share

I used the balance of last box’s cucumbers combined with some mixed fruit leftover from last week – and later some of the plums and peaches from this week – in lunch salads with leftover meat.

I ate all the fruit I could as snacks.

I made a hash out of the sweet sausage, a few potatoes, 1 ear of corn, and the last of last box’s zucchini – topped with fresh eggs.

I served the second zucchini from last box as zoodles under some Instant Pot pulled pork.

I pan seared the chicken breasts and served with zucchini mashed potatoes.

I served 2 ears of corn with bunless burgers.

I made the ground turkey into a Thai-inspired bowl with half of the cabbage cut into “noodles”.

I shredded the second zucchini and fried it into fritters, which I served with some of the eggs (and some leftover bacon).

I grilled the lamb steaks and served with a spicy potato and corn salad.

I ate the last of the corn on the cob with slow cooked balsamic beef.

Waste: A few plums bit the dust before I could get to them.

Leftovers: Beets

My Favorite Dish From This Box

That sausage hash was fantastic, and I hope we get that sausage again. It was delicious. I also can’t scoff at plain old corn on the cob, since it’s such a seasonal treat. That zucchini mash was also fantastic. I had a great week 🙂

What To Do With A Box Of Vegetables: Brooklyn Beet CSA Box 4

Whoo hoo! It’s CSA time again! Time to shrug off winter’s recipe rut and reign spring’s exuberance with bi-monthly boxes of vegetables (and hopefully meat).

This year’s CSA is from Brooklyn Beet CSA. Brooklyn Beet provides veggie shares from Angel Family Farm, a sustainable farm located in Orange County, NY that was created with the support of GrowNYC’s New Farmer Development Project; fruit shares from Hepworth Family Farm, a 250-acre NOFA-certified seventh-generation family farm in Milton, NY; baked goods from Wild Mountain Bread based in Brooklyn; and a wide variety of grass-fed beef, pasture raised pork, and other products (like other meats, cheeses, bread, flour, grains, lax-fermented vegetables, pastas and other pantry goods) from Lewis Waite Farm, which sources from over 35 local family farms.

I purchased a half share, and will be getting a box containing 6-8 vegetables (about 2 bags worth) every other week from June – October (11 shares), and plan on ordering a carnivore share box from Lewis Waite (4-6 lbs. of meat) for pickup each veggie week. I also purchased a “Challenger Share” for the season (6 deliveries total) containing odd bits like animal fats, organ meats, neck bones, shanks, and rendered lard to stretch my culinary skills. The price of my CSA averages out to $25.50 per share for veggies, plus an additional $45 per pickup week for meat/offal. This total will be accounted for in my weekly Adventures In Budget Paleo Cooking posts.

You would think by now that I’d be used to flying blind when it comes to CSA season, since they rarely seem to post previews of upcoming shares, but I’m not. At least not going into this first week. Pickup this year is on Tuesday, so it looks like another summer of alltheveggies for half a week & utilizing the stragglers before they go bad on Mondays and Tuesdays. Such is the life of a CSA devotee. Boom and bust every week (or every other week, in my case).

 

Coooooooorrrrrnnnn! We’re glad you were boooooorrrrrnnnnn!

Brooklyn Beets 2015 CSA Box 4

1 head lettuce
1 bunch basil
5 cucumbers
2 big yellow zucchini
5 ears corn
1 bunch young celery
1 head broccoli

Quality control needed to lick the chicken package

Lewis Waite Meat Share Box 3

1/2 chicken
0.75 lb. lamb blade steaks (2 steaks)
2 lb. pork ribs

Balls! Kidneys! Wtf have I gotten myself into!

Lewis Waite Challenger Share 2

2 lamb kidneys
2 lamb testicles

How I Used My Share

I used the second half of last share’s collards as sandwich wrappers.

I used the second half of last share’s romaine as the base for lunch salads.

Most of my basil went bad. Boo. I used the little I could in a raw salad with 2 ears of corn, 1 cucumber and some peppers I had on hand. I served this salad with the marinated and grilled lamb steaks.

I unsuccessfully pressure cooked the ribs. I’d meant to stretch the meat for 2 meals, but it just wasn’t good (undercooked and under-flavored). At least the corn on the cob I Insta-potted was good.

I roasted the chicken alongside the broccoli and the last of the corn for a one-skillet meal.

The lettuce wilted on me.

I turned the zucchini into zoodles, which I served with some of the roasted chicken, some of the eggs I bought with my last box, and bacon.

I fried the lamb fries and served with a warm celery potato salad.

I used cucumbers in lunch and in a dinner salad.

I zoodled the second zucchini as well and served with Instant Pot pulled pork – and the zucchini-hating DH ate it! Win!

Leftovers: Lamb kidneys, 1 cucumber, a little celery

My Favorite Dish From This Box

This week, my favorite was the roasted chicken with broccoli and corn. This was a fresh, comforting and rich dish that just felt kind of decadent on a weeknight.

What To Do With A Box Of Vegetables: Paisley Farms Box 22

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.

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Paisley Farm 2014 CSA Box 22

2 huge leeks
1 huge bunch swiss chard
1 bunch mystery greens
2 heads lettuce
1 huge bunch fennel
1 crown broccoli
1 head cauliflower
1 huge butternut squash
6 huge carrots
3 apples
1 pear

 

Leftover From Previous Weeks

Frozen peppers
1 big bag potatoes
1 bunch mystery green
1.5 bunches chard
1 cabbage
2 yellow peppers
1 bunch baby fennel
1/2 bunch radishes
2 delicata squash

 

How I Used My Share

I made a salad out of the mystery greens with half a yellow pepper, shredded beef and an apple.

I stir-fried some chicken with the rest of the pepper, a bunch of chard, the broccoli and some carrot.

I had an apple/carrot/pepper/shredded beef salad for lunch one day – and the same basic salad (minus the pepper and subbing pulled pork) another.

I roasted the rest of the carrots with some fennel and served alongside mashed potatoes and pork chops.

I made a blistered cabbage and apple salad to go with pulled pork.

And I served 1 of the delicata squash with chicken thighs and balsamic vinegar.

Waste: Just the lettuce and wilty greens were tossed before heading out on a mini-vacation last Thursday.

My Favorite Dish From This Box

Either the roasted veggies & mashed potatoes with pork chops or the blistered cabbage lunch. Both were ridiculously seasonal.

Next Week

Going into next week, I have: 1 delicata squash, half of a big bag of potatoes, 1/2 a bunch of radishes, 1 huge butternut squash, 1 kabocha squash, 2 leeks and 1 pear.

This was my last CSA share for the season, and I’m kind of bummed. Despite being menaced by cucumbers, eggplant, briefly by tomatoes, and my own hangups about lettuce; I really enjoyed this year’s CSA boxes. I felt the value for dollar was good, and although this CSA didn’t have quite the variety of my favorite one from Miami, it was still a good mix of produce. The quality was great, the quantity was spot on, and I’m glad I found this CSA. I’ll miss it until next year’s shares roll around.

What To Do With A Box Of Vegetables: Paisley Farms Box 21

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.

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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.

What To Do With A Box Of Vegetables: Paisley Farms Box 20

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.

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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.

What To Do With A Box Of Vegetables: Paisley Farms Box 19

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.

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Paisley Farm 2014 CSA Box 19

1 butternut squash
1 head leaf lettuce
1 bunch baby fennel
1 bunch chard
1 bunch kale
1 small head cauliflower
1 Napa cabbage
5 white potatoes

 

Leftover From Previous Weeks

Frozen peppers
8 Japanese eggplant
1 pepper
1 delicata squash

 

How I Used My Share

I made a mash out of the cauliflower, which I served with pork chops & sauteed chard.

I broiled the delicata squash simply with some sesame oil and ate it for lunch in one sitting, it was so good.

I had raw bell pepper for lunch one day with some rotisserie chicken.

Waste: 8 eggplant, 1 head lettuce

My Favorite Dish From This Box

Mmmmmm… cauli mash. So silky, so delicious.

Next Week

Going into next week, I have: 2 butternut squash, 5 potatoes, 1 head curly kale, 1 Napa cabbage, 1 bunch baby fennel, 2 Japanese eggplant.

What Do Do With A Box Of Vegetables: Paisley Farms Box 18

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.

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Paisley Farm 2014 CSA Box 18

2 eggplants
1 butternut squash
2 heads romaine lettuce
1 bunch baby fennel
3 bell peppers
1 bunch kale
1 small head cauliflower

 

Leftover From Previous Weeks

Roasted Eggplant
Frozen peppers
1 head curly kale
6 Japanese eggplant
1 pepper
1 bunch trevisio
Most of a head of Napa cabbage
1 head cauliflower
2 delicata squash

 

How I Used My Share

I made a mash out of the cauliflower, which I served simply with pulled pork.

I had pulled pork tacos in Napa cabbage wraps with an apple & bell pepper slaw for lunch.

On two separate days, I had bunches of Napa cabbage sauteed with some butter and caraway seed & topped with pulled pork and a fried egg for lunch.

I roasted half the delicata squash with baby fennel, harissa and olive oil and served that with a kale salad and duck breast for a decadent dinner.

I made a green cauli rice with bell pepper and cilantro for dinner and served with crispy chicken thighs.

And I had the other delicata squash for lunch – broiled with a little orange/miso/maple/sesame concoction. Delicata squash FTW

Waste: If I find that head of curly kale again, I’m tossing it – it’s a month old; it has to be dead, right? The trevisio is pretty much dead as well, and I know I’m not going to use the lettuce, so that should go too. And the jar of roasted eggplant – sadly, it has to go as well — mold is no bueno.

My Favorite Dish From This Box

I’m not saying pulled pork in cabbage wraps, though I do love that dish. I’m going for the delicata squash as my favorite for the week. I forgot how much I love the nuttiness and sweetness this squash brings to the dinner party. And the hubbs liked it, too, so score!

Next Week

Going into next week, I have: A bunch of frozen bell peppers, 3 fresh peppers, and 10 eggplant.

What To Do With A Box Of Vegetables: Paisley Farms Box 17

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.

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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.

What To Do With A Box Of Vegetables: Paisley Farms Box 16

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.

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Paisley Farm 2014 CSA Box 16

2 heads lettuce
5 ears corn
6 heirloom tomatoes
6 Bell Peppers
10 assorted eggplants
1 bunch baby bok choy

 

Leftover From Previous Weeks

Peaches
1 bunch curly kale
1 jar roasted eggplant
3 yellow cucumbers
2 slicing cucumbers
Japanese eggplant
1 smallish globe eggplant
2 carrots

 

How I Used My Share

I made eggplant fries semi-successfully to serve with burgers.

I made burgers and served with corn on the cob.

I made a big CSA-cleanup stir-fry with the bok choy, a pepper, a couple of eggplants, and the carrots.

Waste: 2 eggplant, 2 tomatoes, the yellow cucumbers I couldn’t face, 2 heads lettuce, the last peach.

My Favorite Dish From This Box

While I love bunless burgers with corn, I think my favorite was the stir-fry this week.

Next Week

Going into next week, I have: roasted eggplant, bunches of frozen bell pepper, 12 Japanese eggplant, 2 big slicing cucumbers, 1 head curly kale, 5 bell peppers, and 3 ears corn.

What To Do With A Box Of Vegetables: Paisley Farm Box 15

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.

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Paisley Farm 2014 CSA Box 15

10 Heirloom Tomatoes
1 Pint of Sungold Tomatoes
6 Japanese Eggplants
5 Bell Peppers
1 bunch Swiss Chard
1 bunch Curly Kale
3 Leeks
5 ears Corn

 

Leftover From Previous Weeks

1 bunch kale
Peaches
2 ears corn
Roasted tomatoes
Roasted eggplant
Frozen bell pepper
1 raw bell pepper
2 slicing cucumbers
3 yellow cucumbers
2 carrots

 

How I Used My Share

2 tomatoes were squashed in transport. My dog fell on 2 more and squashed them. 3 went bad before I could do anything about it. I ate the Sungolds out of hand as snacks.

I ate variations on tomatoes & peaches & chicken for lunch (one day with peppers, one day with carrot top pesto).

I made a shredded balsamic beef bowl with warm corn/pepper/leek/balsamic vinegar salad.

I made sandwich rollups with half of the head of chard in place of bread.

I served corn on the cob with hot dogs.

I made stuffed peppers out of two bell peppers + the rest of the roasted tomatoes + Italian sausage + a head of kale + a bunch of roasted eggplant.

I made a corn & goat cheese & pepper dish as a side for flank steak with the rest of the corn & peppers.

Waste: A bunch of tomatoes, 1/2 a head of chard.

My Favorite Dish From This Box

The stuffed peppers were great. Peach & tomato lunches are always fantastic, but I think the roasted tomatoes in the peppers was my favorite thing about this week’s dinners.

Next Week

Going into next week, I have: a couple small carrots, some peaches, roasted eggplant, bunches of frozen bell pepper, some Japanese eggplant, 1 smallish globe eggplant, 2 big slicing cucumbers, and 3 yellow cucumbers.

Guess which cucumbers are probably going to waste because I can’t bear facing them?