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

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.

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 16

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.

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 15

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?

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 14

Leftover From Previous Weeks

Japanese Eggplants
Bell Peppers
Heirloom Tomatoes
Corn
Romaine Lettuce
Kale
Carrots
Zucchini

How I Used My Share

I roasted the eggplant for use here and there tucked into recipes where I want a little body and can hide the texture from the hubbs.

I roasted most of the tomatoes so they wouldn’t spoil. If I don’t use them in dinners, I’ll end up snacking on them.

I froze a crapton of peppers for use later.

I used the leftover zucchini in lunch one day to beef it up, along with half the collards.

I used a pepper, some broiled eggplant and some of the carrot in an asian-inspired ground turkey bowl.

I made a charred corn and leek salad with carrot top pesto, which I served with broiled pork belly.

I made “burrito” wraps out of the rest of the collards and stuffed them with slow cooker beef, bell pepper and carrots.

I made another salady thing with raw corn and roasted peppers to serve with slow cooker beef for dinner.

And I served corn on the cob with burgers and a tomato butter another night.

I also ate peaches and sungold tomatoes out of hand for snacks.

Waste: 1 head lettuce, 1 tomato.

My Favorite Dish From This Box

Hmmm… either the collard wraps or the charred corn and leek salad. Both were delicious.

Next Week

Going into next week, I have: a couple small carrots, some peaches, 1 ancient bunch kale, 2 ears of corn, roasted tomatoes, roasted eggplant, 1 fresh bell pepper, bunches of frozen bell pepper, 2 big slicing cucumbers, and 3 yellow cucumbers.

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 13

Leftover From Last Week

Carrots
Spring garlic
1 bunch leeks
2 zucchini
Japanese eggplant
4 peaches

How I Used My Share

I ate peaches and tomatoes for lunch (with variations) for lunch pretty much every day.

I made a big batch of my favorite Ketchup for Grownups with the rest of the tomatoes.

I snacked on bowls and bowls of Sungold Sweet tomatoes.

I served 2 ears of corn with steaks and a tomato/shallot/basil salad.

I perfected my zucchini fry recipe with most of a zucchini.

I had a raw bell pepper / leftover eggplant dip snack.

Wasted: 1 head lettuce, 1 zucchini

My Favorite Dish From This Box

I’m still stuck on the pulled pork + daikon kimchi tacos I had most nights last week. This week, I mixed it up by adding lots of sliced peaches and sriracha. Delicious. The (decidedly non-paleo) corn on the cob was a welcome weeknight side dish, and I’m thrilled to have finally not screwed up baked zucchini fries (recipe coming soon!).

Next Week

Going into next week, I have: carrots + carrot greens, a couple of peaches, 4 green peppers, a mess of broiled Japanese eggplant, 1 bunch kale, 1 bunch leeks, 3 ears corn, and part of a zucchini.

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 12

Leftover From Last Week

Carrots (non-CSA)
1 green pepper
Spring garlic
2 bunches leeks
1 zucchini
6 globe cucumbers

How I Used My Share

I cooked 1 bunch leeks with some lemon and chicken thighs and served with a simple salad of carrots and green pepper.

I used 1 cucumber + 1 tomato in a Korean inspired salsa for game night.

I cut up another cucumber + some carrots and 1 pepper to use as dip vessels for game night.

I used some of the eggplant I broiled last week to make a silky, luxurious dip for game night.

I ate the rest of the tomatoes with peaches for lunches.

I chucked the rest of the cucumbers because they were getting a little soft. And I was tired of looking at them.

I completely wasted the two bunches of chard, since I haven’t really been cooking this week – we have had pulled pork tacos with leftovers from game night 2 nights in a row now. This is not helping use any veggies.

And I wasted a head of lettuce.

My Favorite Dish From This Box

Well, since I really haven’t made anything using CSA veggies for dinner yet this week, I’d have to say last Thursday’s vaguely Asian chicken/leek combo with shredded carrot & pepper salad. The chicken was actually really delicious and I should try to re-create it for the blog.

Next Week

Going into next week, I have less ancient carrots, 4 peaches, 2 green peppers, 1 bunch leeks, a bunch of Japanese eggplant, and 2 zucchini.

I plan to broil up the eggplant so I have a bunch on hand to toss into recipes that need a little creaminess and I hope to finally perfect my zucchini fry recipe to share with you guys. I also want to find something to do with those carrot tops. The peaches will most likely be eaten with lunch. And I really need to make myself make something other than pork tacos for dinner tonight – possibly involving the green peppers and a sweet potato. 

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 11

Leftover From Last Week

Carrots (non-CSA)
1 heads lettuce (wasted)
1 bunch dandelion greens (wasted)
2 bunches leeks
Scallion heads
Spring garlic
1 zucchini
3 round cucumbers
5 skinny cucumbers

How I Used My Share

I used most of the tomatoes in lunch salads with peaches and leftover meat.

I used a zucchini trying to perfect my zucchini fries – which I served with sauteed peppers & pork chops.

I used 3 peppers and the chard in stuffed peppers.

And in true 11th hour form, I finally made pickles with 2 of the cucumbers and roasted off all the eggplant to be used later in the week.

I wasted 2 heads of lettuce by not making dinner on Monday (I had actually planned on making a salad for dinner, which will now be made with next week’s lettuce).

I wasted 5 cucumbers by not jumping on pickles sooner.

I finally pitched the scallion tops.

And I pitched the shriveled beets in the crisper.

My Favorite Dish From This Box

I didn’t really end up cooking dinner on Monday, so I’d say my favorite of the week was the stuffed peppers.

Next Week

Going into next week, I have ancient carrots, 2 green peppers, spring garlic, 3 bunches of leeks, 3 zucchini and 6 globe cucumbers.