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How We Spent Our First CSA Bounty

Published on June 13, 2010 By Emily. Updated on June 13, 2010

Last week we had the exciting experience of picking up our first week’s worth of produce from our CSA.  I can hardly wait until Tuesday when we get to do it again.  When we picked up our pile of greens and other goodies, I wasn’t really sure where all the vegetables were going.  Nevertheless, it all went to good use.  We used our fresh, organic vegetables as follows:

  • Lots of salads and pita/veggie sandwiches, for lunch and dinner.  I’m usually not a big salad person, but they hit the spot this week.  Whether that was because the greens were so fresh or because I was especially hungry at lunch and I had to eat what Brian packed is up to you.

  • We used the bok choy as a side for pad thai early in the week.  I’m trying to perfect the pad thai recipe (though it’s pretty darn good as-is) and then I’ll share with you.  For the bok choy, I added a little grated ginger and a few drops of Tabasco sauce to a 1/3 cup-ish of soy sauce, which I poured over the bok choy and cooked for a couple minutes until the leaves wilted.

  • I originally said that I was going to make a rhubarb pie, but since we were limited in the amount of rhubarb we were allowed to take (and I was feeling lazy), I opted for an apple-rhubarb crisp.  My version had a little more apple than the recipe calls for, but it was still incredibly delicious.  I forgot how much I love fruit crisps…So glad I went that route instead of bothering with a pie.

  • This has nothing to do with our CSA (except for a side salad) but I had to include it: On Friday, I made what was probably the best pizza I’ve created so far.  It was so simple: crust, marinara sauce (I am so obsessed with this sauce and may never buy jarred sauce again), mozzarella, tomato and fresh basil and oregano from our garden.   Definitely hit the spot.  Side note:  I am a food snob and I have taken my husband along with me.  I was on my way out, so I had him make the dough.  “I really don’t understand why everyone doesn’t make their own pizza dough…its not that hard,” he remarked.  I agree completely–try it today, and remember-you can freeze the dough!*

We’ve got just a bit of lettuce left, otherwise we’ve polished off the produce.  2 more days until we get to pick up some more.  My plan is to be even more creative with it next week.

What are you doing with this summer’s wealth of fresh food?

*I’m not saying that to be a jerk–I’m saying that to encourage you to try making pizza at home!  It’s so good!!

Related Posts

Hello, Tomato! (CSA MENU PLAN #32)
See ya, January (CSA Menu Plan #141)
Highlights: No-Cook Meals
Thoughts on My Impending Nuptials
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Filed Under: food Tagged With: cooking, CSA

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Comments

  1. Frances says

    June 15, 2010 at 11:51 am

    You guys are hardcore. We’re still working though last Tuesday’s pick-up! I think I have to go out on Friday this week…

  2. Makayla Gonzalez says

    June 17, 2010 at 11:22 pm

    I love the smell and taste of Oregano when added in some recipes.,,”

  3. Zoe Murphy says

    July 27, 2010 at 4:49 am

    Oregano is a gread addition to everyday meals, i put them on soups and salads.;`.

  4. Satin Panties  says

    October 13, 2010 at 5:56 am

    oregano is a good additive on pastas and salads, oregano helps to add that tangy flavor”~’

  5. Electric Lighting : says

    October 24, 2010 at 4:25 pm

    i have a strong smell and i love the smell of Oregano. i always use it as a food additive,-,

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Emily
This week I - drove across the state for 4 days of This week I
- drove across the state for 4 days of 8 am to 4 pm professional development
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- wandered my undergrad campus at dusk
- started to wrap my head around @openscied
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- Enjoyed an evening with one of my closest friends from college
- took deep breaths and watched birds at the ocean 
- visited the mall and Whole Foods primarily to see what life is like for the other half of the state
- rediscovered a love of taking the scenic route, making unplanned detours and checking out small towns along the way
It was a cold and cloudy morning, but we made it t It was a cold and cloudy morning, but we made it to our second annual strawberry picking at @mountainviewfarm413, which included E's first tractor ride (she was very excited). We picked about 9 pounds of strawberries and I'm looking forward to eating them! 🍓
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I don't have clear words to express my feelings ab I don't have clear words to express my feelings about the state of the world lately. As a teacher and a mother, it has been extra difficult this week to be fully present in my roles without thinking about innocent lives that should have had longer on Earth. How what has happened in each of the many mass shootings this year can happen anywhere. If you are feeling sad and frustrated too, you are not alone.

I don't have answers, but I'm trying to take care of myself and my biological and school families. I'm saying "I love you" a lot to my children and my students. I'm closely following and sharing the work of @everytown while contacting my state and federal representatives and the president. I'm going for walks and getting fresh air and trying not to overload on news. I'm sharing good resources in my stories as I see them.
UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
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This morning we took advantage of @massmoca's Berk This morning we took advantage of @massmoca's Berkshire Teacher and Social Worker Appreciation Day free admission. After enjoying the student Art Invitational exhibit, the 4 of us took in several of the other galleries. Mass MoCA always impresses and it was delightful to be able to be out in the world with my kids.
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Today I finally found my way into @plantconnector, Today I finally found my way into @plantconnector, in its new location on Main Street in North Adams. The shop is incredible - the displays are great and the plants are delightful. There's a refill station with bottles and jars for soaps, detergents and other products, a terrarium bar, and an abundance of sustainable and beautiful products. I'm now in the process of pondering who I can purchase Plant Connector gifts for in the coming months.
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This is your periodic reminder that @berkshiremuse This is your periodic reminder that @berkshiremuseum is a great visit for all ages. The current Voyage to the Deep exhibit, which involves an interactive Nautilus submarine that my 5 year old spent literally hours in.  We also thoroughly enjoyed the Aquarium and Berkshire Backyard. Highly recommended - we'll be back soon!
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My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
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