CSA Farm Share Experiment Week 8
We’re back to splitting our Vegetarian CSA (Community Supported Agriculture) Farm Share from Fresh Fork Market between two couples in week 8, while still munching on some of what’s left from week 7. It’s hard to believe that we’re in week 9 and about to pick up that week’s share while I’m still thinking about posting and telling you about week 8. July is a busy month so I got a bit behind with posting but the good news is that I’m catching up!
This week our small Vegetarian farm share included (see above featured photo)…
Leek – 1
Candy Sweet Onion – 1
Red Onions – 2
Carrots – 1 bunch of 6
Peaches – 6
Patty Pan Squash – 2 large
Green Beans – 1 lb
Beets – 1 bunch of 4
Cucumbers – 2
Wheat Bread – 1 loaf
Swiss Chard – 1 bunch
Curly Kale – 1 bunch
Corn – 4 ears
Eggs – 1 dozen
Spelt Wheat Puff Cereal
My half of the Vegetarian small share this week and what’s left since Friday…
Leek – 1 – am dreaming of leek and potato soup but it’s too hot for soup. I think it will work great with the Patty Pan Squash.
Candy Sweet Onion – 1 Mom got this as I have 2 from my shopping last week
Red Onion – 1 – so pretty, waiting to be used, maybe in a bean salad.
Carrots – 3 – 1 used in salad, very sweet
Peaches – 3 – 1 left to fight over — they are awesome!
Patty Pan Squash – 1 large – I think this will go in a stir fry this week with the Leek and Zucchini I have leftover from Week 7, uh oh, we’re getting piled up here.
Green Beans – 1/2 lb – forgot all about these so cleaned them tonight, maybe they’ll land in the stir fry too.
Beets – 1 bunch of 4 Mom took the beets and I got the corn
Cucumbers – 1 – we’ve been eating cucumbers in salad but not fast enough – had to throw one away this week. Pout. Must get better!
Wheat Bread – 1/2 loaf – tomato and cheese sandwiches and a couple mornings of peanut butter toast used this right up.
Swiss Chard – 1/2 bunch – I really have to do some preserving for soups this winter, must find time!
Curly Kale – 1/2 bunch – 1/4 bunch left — absolutely love this in our salads. This Curly Kale is a new love and something I could eat every week.
Corn – 4 ears – this was an excellent bi-color sweet corn and we hung on to it for 5 days before eating it so I was quite pleased that it stayed so fresh so long.
Eggs – 1 dozen – we just used up our last dozen so this one came just in time
Spelt Wheat Puff Cereal – we love this cereal — not too sweet either.
What’s left from Week 7 at the end of Week 8, beginning Week 9 tomorrow!
Blueberries – 1 pint – we shared these with our granddaughters on french toast and in a fruit salad they loved.
Cauliflower – 1 purple – so cute! – Steamed with a small Leek in Chicken Stock and served with mashed potatoes and Herbed Pork Loin Roast — recipe coming soon!
Zuchinni – 2 – oops, still contemplating these.
Tuscan Kale – 1 bunch – I prefer the curly Kale
so still thinking about what to do with this. Will preserve this in the freezer for soup this winter.
Cabbage – 1 HUGE purple one! Still in the fridge waiting to be blanched and frozen.
Red Potatoes – 2 pounds – oh these are so yummy. We simply baked some of them and used a wee bit of that lovely butter we got.
Broccoli – 1 head – aye, caramba! still in the fridge! Used in salad tonight with Mel — have a little bit left to throw into a stir fry.
Dill – 1 bunch – this was lovely on the Low Fat Fresh Green Beans recipe here and on our salads. Still some left! Used more in salad — still beautiful starting Week 9!
Cucumbers – 2 – happily munched on these in our salads – 1/2 left
Green Beans – 1 lb – made away with these right away in our tummies in Low Fat Fresh Green Beans recipe here.
Guernsey Yogurt – 1 quart – this will last at least thirty days. It’s soupy and perfect for some blender action, so I’m thinking the frozen strawberries from week 4 and some of the wonderful honey (see below) will be great with it. I will let you know the results!
Are you eating fresh?