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 calculated in my weekly Adventures In Budget Paleo Cooking posts.

This week’s share …….

Next week, I will be going on vacation and won’t be picking my share up – I’ll be salvaging what I haven’t eaten by the time we leave for our meals the Monday-Wednesday we get back.

Paisley Farm 2014 CSA Box 2

Arugula – I’m imagining it’s the bunch of really spiky arugula/rocket looking stuff

Mixed lettuce – A whole huge bag full

Tokyo turnips – These were set to come again this week, but it looks like i got some nice hearty kale instead

Radishes – A huge bunch

Spring onions – All of the spring onions.

Summer choi – A bunch

Collard greens – A bunch

 

Leftover From Last Week

Asparagus

Turnips & radishes

Carrots (non-CSA)

How I Used My Share

This is a weird week, as it straddles a week-long vacation. I won’t be able to use up all the veggies I’ve gotten, so I will be bringing the huge bag of lettuce + the arugula to a friend of mine.

I used last week’s asparagus and some young garlic in a fresh salad to accompany steak.

The turnips & radishes from last week were used raw in salads, and broiled for dinner one night – I used the greens in salads and as a braise another night.

I still haven’t touched the carrots.

My Favorite Dish From This Box

The braised turnips & radishes. I prepared them simply (roasted at 400 with a glug of olive oil and a glug of balsamic vinegar) and ate the whole lot in a single meal. Delicious.

 

I am so happy to be able to bring this feature back to the blog. It’s been forever since I’ve been part of a CSA (not really since living in Miami!) and I’ve really missed the planning and creativity a forced allotment of vegetables brings to the menu planning table.

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 calculated in my weekly Adventures In Budget Paleo Cooking posts.

This go round is going to be tricky – pickup is on Wednesday evenings, rather than my accustomed Sunday, and it looks like (at least for this first box) there will be little advanced notice of what the box actually contains. Adventure cooking!

Paisley Farm 2014 CSA Box 1

2 Arugula bunches
1 Rapini bunch
1 French Breakfast Radish bunch
1 Tokyo Turnip bunch
1 bag of mixed Lettuce
1 Spring Garlic bunch
1 Asparagus bunch

How I Used My Share

I planned poorly for this batch. Despite repeated questioning by my DH, I thought our shares started on the 22nd, so I was woefully unprepared for additional vegetables.

I used the arugula and bag of mixed lettuce in salads for lunch and dinner

I used the rapini as a braised side dish to go with meatballs & marinara

I used the spring garlic everywhere – in salads, in dinner, pretty much everywhere

I’ve been using the radishes and turnips in salads and plan to use the bulk in tonight’s dinner (braised with their greens)

I have yet to use the asparagus, though I plan to shave it thin and serve alongside some steaks

My Favorite Dish From This Box

This week, it’s been the salads. It’s been a long time since I’ve had a “real” salad and I forgot how good they can be. The lettuces from the CSA are fantastic.