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Long Time No Recap (CSA Week 11-13)

Published on August 17, 2011 By Emily. Updated on August 17, 2011

Contrary to appearances, Brian and I are still members of the CSA at Mighty Food Farm.  It’s just been a crazy few weeks.

The 11th pickup of the season was 4 days before our departure for the Northwest.  Since Heather was kindly allowing us to stay at her apartment the night before our 6 am flight out, we decided to thank her in produce.

CSA pickup 7.29

For ourselves, I picked up a yellow watermelon, 2 cucumbers, 3 tomatoes (still obsessed) and 2 zucchini

Heather got the bulk of the share:

Heathers CSA share 7.29

Watermelon, broccoli, garlic, carrots, potatoes, cucumbers. 

It turns out that picking out produce for other people, much like cooking for other people, kind of stresses me out.   People can be really picky about vegetables!  I’m hoping Heather put everything to good use.

yellow melon

I’d never had yellow watermelon before and it was pretty darn good.  It probably didn’t hurt that I was really excited to see melons when I arrived at the farm (they weren’t listed in the email!) and I thought they were adorable.

We skipped the 12th week of CSA pickup, as we were on the other side of the United States.  Luckily, Mighty Food Farm is awesome and we can redeem our missed items at any point during the rest of the season.

This week’s pickup (#13) looked like this:

CSA pickup 8.12

edamame, kale, carrots, cherry tomatoes, garlic, beets, head lettuce, summer squash, cucumbers, eggs, orange tomatoes

The week before vacation was pretty uneventful in terms of meals, since we were trying to get ready for our trip and I was wrapping up teaching summer school less than 24 hours before our departure.  Since returning, however, some really awesome things have happened in our kitchen.

I modified and combined 2 Serious Eats recipes, Cheddar Scallion Polenta Croquettes and Garlic Shrimp with Basil, Tomatoes and Pepper Flakes, to create the meal below.  I didn’t do anything too crazy, just used chives instead of scallions and Italian breadcrumbs in the first recipe, and got a little creative with the sauce and omitted the wine in the second.  Granted, my plating needs some serious work, but this meal was delicious.  It was also inexpensive and fairly simple, so that helped.

polenta shrimp and tomatoes

Last night Brian and I used of the orange tomatoes, plus some basil and goat cheese we had on hand to create this apparently under-topped but surprisingly tasty pizza.

tomato pizza

Finally, continuing in our apparently tomato themed week, tonight’s supper was slow cooker vegetarian chili, with a side of cornbread.  Spicy and hearty, as always.

Related Posts

Sometimes (CSA Menu Plan #88)
Greens, Greens and Greens (CSA Menu Plan #27)
My Favorite Recipes of 2019
TAKE TWO (CSA Menu Plan #15)
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Filed Under: food Tagged With: CSA, recipe review

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Comments

  1. Caleb says

    August 18, 2011 at 2:19 pm

    Your CSA pick ups look delicious. We had fresh beets this summer as well, and they were excellent. I have a great recipe for a beet salad if you’re interested.

    • Emily says

      August 24, 2011 at 2:53 pm

      They look delicious because they are delicious!

      I would love to see that beet salad recipe. We recently shredded some beets in our food processor and cooked them with some lemon juice into softened. So far, that’s been the best beet dish I’ve made yet. I’m trying to learn to like them, so I’d really appreciate the help!

      • Caleb says

        August 24, 2011 at 3:19 pm

        When I made this recipe, I used 5 medium-large beets.

        Peel and cut the beets into wedges, and then boil until tender

        While the beets boil, make a red wine or balsamic and orange vinaigrette. Begin with about a tsp of dry mustard, the juice from an orange, and a cup of vinegar. Add regular yellow mustard till things are how you like them. Adjust to your taste.

        Drain the beets and run cold water over them until they stop cooking. Let cool. Put in a bowl with S&P. Add your vinaigrette, and mix together with a wooden spoon. Add orange wedges and peel to the mix and you have a delicious salad! Serve chilled.

  2. Heather says

    August 22, 2011 at 10:53 am

    Emily!! Thank you so much for the CSA produce!! [never ever ever stress about any sort of free food you are bringing into my apartment – i am definitely not v. picky and definitely v. v. poor. ]

    I was thinking on the drive to Philly Thursday that I SHOULD HAVE done a guest post for you on what I did with all the produce!! why didnt i think of that sooner!?!?

    I still have a bit of garlic left to use this week, but every bite of every other item was delicious!! My tummy was so thankful for you guys and your sharing :)

    xo

    • Emily says

      August 24, 2011 at 2:54 pm

      You’re welcome. And don’t worry about it, I’ll hit you up for a different guest post some other time.

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I am literally weeks behind in my work life and my I am literally weeks behind in my work life and my blog posts, but I just hit publish on my end of August/beginning of September meal plans! Some blogging progress is better than none! Click the link below or visit my profile to see how we used these 2 CSA pick ups from @mightyfoodfarm.
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New on the blog: a list of everything I made for d New on the blog: a list of everything I made for dinner this week. A double @mightyfoodfarm CSA pick up plus hosting my in-laws for dinner resulted in me actually planning quality meals.
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