Category Archives: CSA

Skeeter Farm CSA

07 Thursday Jun 2012

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After moving to Vancouver last summer, and shopping at local farmers markets, we are excited to join a local CSA. I miss getting the weekly surprise of wonderfully delicious goodies, fresh from the farm. I miss the challenge of getting a bag of vegetables and not completely knowing what to do with all of them. And most of all, I miss getting to know where our food comes from.

This season, we will be members of small CSA called Skeeter Farm, located in the heart of the Fraser Valley in Yarrow, BC. I look forward to learning more about the Pacific NW harvest, and all the unique varieties of produce available in this region of North America.

For more information about Skeeter Farm, here’s a fabulous short video about the farm and its farmers – Amanda, Amy and Patrick.

More from Rooting DC – Canning with Mo Moodie

21 Monday Feb 2011

Posted by in CSA, Farmers' Market, Gardening, Recipe, Side

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More videos from Rooting DC, sponsored by the DC Food to Fork network.

During the canning session, Mo Moodie from the Arcadia Center for Sustainable Food and Agriculture demystified the art of canning. She assured the nervous group that if you follow safety precautions (such as keeping jars sterlyized, always using new lids, etc.) that there shouldn’t be much of a problem.

This is something I will definitely be trying in the coming months – as soon as I can find some cheap ball jars on eBay or Criagslist. You can find additional videos from my day at Rooting DC at Grown in the City.

Roasted Cauliflower & Purple Potatoes

16 Sunday Jan 2011

Posted by in CSA, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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INGREDIENTS

  • 1 large head of cauliflower, cored and cut into 1 inch wide florets
  • 1/2 to 3/4 lb. purple potatoes, washed, and cut into 1 inch cubes (do not peel)
  • 1/4 cup extra virgin olive oil
  • 5-7 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F. Toss cauliflower, potatoes, oil, garlic, salt and pepper in a large bowl. Spread evenly on a 9X13″ baking dish.
  2. Bake for 25-30 minutes, stirring occasionally, until golden brown.

Pizza with Roasted Butternut Squash & Bacon

14 Friday Jan 2011

Posted by in CSA, Dinner, Entree, Farmers' Market, Lunch, Meat, Recipe

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This is definitely not your standard pizza. This recipe calls for roasted butternut squash, fontina cheese and bacon – a wonderfully, savory combination.

INGREDIENTS

  • 1 medium butternut squash, peeled, seeds removed, and coarsely chopped into cubes
  • 2 tbsp extra virgin olive oil, divided
  • 5 cloves garlic, peeled and sliced in half, lengthwise
  • 1 large onion, diced
  • 1/4 cup organic, free-range chicken broth
  • 1/4 cup organic bacon, cooked and crumbled
  • 8 oz fontina cheese, shredded
  • 1 Pizza Dough
  • 1 tbsp coarse cornmeal
  • salt and pepper

DIRECTIONS

  1. Preheat the oven to 425 degrees F. Toss the butternut squash, onions and garlic with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize. Coarsely mash with a fork and add 1/4 cup chicken broth.
  2. Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.
  3. Remove partially cooked pizza crust from oven and evenly spread butternut squash mixture. Top with shredded cheese and bacon.
  4. Bake for 5-10 minutes, until cheese is melted and crust is golden brown.

Pizza with Roasted Sunchokes, Kale & Garlic

10 Monday Jan 2011

Posted by in CSA, Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

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Wondering what to do with those CSA sunchokes (also called Jerusalem artichokes)? Try roasting them and throwing them on top of a homemade pizza.

INGREDIENTS

  • 1 pound sunchokes, washed well and sliced into 1/2-inch rounds
  • 2 1/2 tbsp extra virgin olive oil, divided
  • 5 cloves garlic
  • 1 large bunch of kale, coarsely chopped, stems removed
  • 1 cup of Pizza Sauce
  • 8 oz mozzarella cheese
  • 1 Pizza Dough
  • 1 tbsp coarse cornmeal
  • salt and pepper

DIRECTIONS

  1. Preheat the oven to 400 degrees F. Toss the sunchokes and garlic cloves with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-30 minutes, until just tender. (Note: it is very easy to overdo sunchokes. They will turn to mush if cooked for too long, so monitor them closely.)
  2. Meanwhile, saute kale in 1/2 tbsp extra virgin olive oil on medium heat until tender and cooked down. Season with salt and pepper.
  3. Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.
  4. Remove partially cooked pizza crust from oven and evenly spread 3/4 cup to 1 cup sauce over the crust. Top with shredded mozzarella cheese, kale and sunchokes.
  5. Bake for 5-10 minutes, until cheese is melted and crust is golden brown.

Greek Feast

06 Tuesday Jul 2010

Posted by in CSA, CSA Menu, Menu

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This is a great way to use up a lot of CSA vegetables, plus it’s delicious! This greek meal tastes equally as well the next day for a picnic lunch – you can even eat it cold! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Veggies – Week 3

23 Wednesday Jun 2010

Posted by in CSA, CSA Bounty, CSA Meal Plan

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Unfortunately, I do not have a photo to share for this week’s CSA bounty. As soon as I received the “In the Bag” email from Potomac Vegetable Farm, telling me what fabulous vegetables we would receive in this week’s share, I went to work trying to figure out what to make for dinner last night. I waited as patiently as I possibly could for my husband to come home with our veggies, however he came home later than usual, so we had to get cooking, which left no time for a photo. Oh well, I guess the photos of the recipes I make this week will have to be enough.

Here’s what was “In the Bag”:

  • garlic curls
  • swiss chard
  • yellow squash
  • zucchini
  • arrow head cabbage
  • beets and beet greens
  • sweet peas
  • red leaf lettuce
  • romaine lettuce
  • dill
  • onions
  • garlic

I am not exactly sure the exact varieties of the above mentioned vegetables, but I’m going to see if I can find out.

To supplement my Potomac Vegetable Farm CSA share, I ordered the following from Star Hollow Farm’s online CSA:

  • blueberries (2 pints)
  • bi-color sweet corn (4 ears)
  • green beans (1 lb.)
  • portabella mushrooms (1 lb.)

Her’s a list of what I have done with these vegetables:

Last night I made Mexican Pizza with zucchini, onions, and garlic curls (check back soon for the recipe) and a simple salad with red leaf lettuce, sweet peas (removed the peas from the shells, as they were a little tough), cherry tomatoes (from Star Hollow Farm), and a lime vinaigrette (check back soon for the recipe). This was my first time making Mexican Pizza – it was quite yummy!

Week 2 of Potomac Vegetable Farm CSA

16 Wednesday Jun 2010

Posted by in CSA, CSA Bounty

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Week 2 is here! And guess what, I got more greens. The combination of work travel and a busy social schedule this week is going to make it challenging to use everything. I guess I’ll just have to be creative!

Here’s what as “in the bag”: garlic curls, cabbage, collards, swiss chard, zucchini, 2 heads of lettuce and lots of parsely.

I’m not quite sure what I’ll be making with all of this, but this is what I’ve done in the past with some of these veggies:

Licking Creek Bend Farm Spring 10 CSA – Week 1

11 Friday Jun 2010

Posted by in CSA Bounty, CSA Meal Plan

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Well, it’s finally here!  The Licking Creek Bend CSA.  This is my first time with the spring CSA, and it turns out you DO get a lot of greens.  But I also got a nice basil plant that is doing well in my garden.  I also got a bunch of garlic scapes, which I’ve never tried before, but adored.  I made white bean and garlic scape dip (5 ingredients – a can of white beans, scapes, olive oil, salt and pepper!) and roased scapes along with my roast chicken.

Here’s the bounty: