#csa project

[skinnyflints]

CSA Pickup 6

This week, we got 16 pounds of deliciousness!!  

The veggie share included 14 pounds of: 6 ears of corn, zucchini, summer squash, kale, cantaloupe, lettuce, basil, cilantro, eggplant, green beans. 

The fruit share was 2 pounds of beautiful peaches! 

Here's the # breakdown:

Cost of our summer veggie share (23 weeks of produce): $612

Cost per pound so far: $612/(9.5+9.125+8.75+12.75+15+14) = $8.85/lb

Cost of our summer fruit share (20 weeks of fruit): $70

Cost per pound so far: $70/(1.25+1.5+2) = $14.73/lb

I made a TON of ratatouille which we had over pasta one night for dinner. Froze the rest in Ziplock Freezer bags for use in the winter!! 

Also made 3 pint jars of Dilly Beans! and 3 pints of pickled beets.  Yum! 

Posted by K

[skinnyflints]

The CSA Project: Pickups 8 & 9

I was out of town last week so my sweetheart picked up the CSA produce last Thursday. I was too lazy to weigh it by the time I got home, but we got a LOT so let's assume it was 10lbs veggies and 2.5lbs fruit. This week's pickup: 3 kinds of peppers: 2 lbs Garlic: 1/4 lb Cucumber: 3/4 lb Roma tomatoes: 1 lb Corn: 3.5 lbs Beets & greens: 2.5 lbs Potatoes: 1.5 lbs Total veggies in pickup 9: 11.5 lbs Fruit share: peaches: 2.5 lbs Total weight of veggies from pickups 8 & 9: 21.5 lbs Total weight of pickups 1-7: 75.75 lbs Cost of veggies share: $595 Total cost per pound: 595/97.25 lbs = $6.12 Total weight of fruit pickups 8 & 9: 5 lbs Total weight of previous pickups: 6.5 lbs Cost of fruit share: $70 Cost per pound so far: $6.09

[skinnyflints]

The CSA Project: Pickup 3

Hooray for basil!  We got purple basil in this week's pickup and I cannot wait to cook with this beauty!

Here's this week's haul:

2 zucchini: 1lb

2 cucumbers: 1 and 1/4 lbs

turnips and greens: 2lbs

head of green cabbage: 1lb

1 bunch kale: 1lb

scallions: 1/2 lb

parsley, cilantro, and purple basil: 1/4 lb total

salad greens: 1/3 lb

1 quart snap peas: 3/4 lb

1 head red Boston lettuce: 1 and 1/4 lbs

This week's total: 9.3333lbs

Cost of a CSA share for the season: $595

Total produce from pickups 1 & 2: 16.658 lbs

Total cost per pound so far: $595/25.9913lbs =$22.89

We've had trouble getting through all of our greens the past two weeks, so I decided to be proactive this week.  I'm going to make kale chips, so I stripped the kale leaves off the stalks, chopped the stalks, and chopped up the turnip greens and a head of lettuce leftover from last week.  I blanched the kale stems, turnip greens, and lettuce and will freeze them together in muffin tins.  Once frozen, I'll take the greens muffins out of the tins and freeze them together in freezer bags.  Then, in the fall and winter, when I'm making soup, I can pull a 'muffin' or two out of the freezer and plop them in my soup. Instant nutrition!

Posted by K

[skinnyflints]

The CSA Project: Pickup 2

Here's this week's bounty:

1 stalk broccoli: 1 lb

1 piece kohlrabi: 1 and 1/4 lb

1 zucchini and 1 summer squash: 1 lb total

1 bunch cilantro and 1 bunch salad greens: 1/4 lb

6 garlic scapes: 1/4 lb

1 pint sugar snap peas: 3/5 lb

1 head lettuce: 1 lb

1 bunch kale: 3/4 lb

1 bunch turnips (and greens): 3/4 lb

1 bunch broccoli rabe: 3/4 lb

1 bunch napa cabbage: 1.5 lb

Total weight: 9.1lbs

Last week's weight: 7.558lbs

Cost of CSA veggie share: $595 for the season

Total cost per pound so far: $35.719

For dinner last night, we had: roasted turnips, roasted broccoli, oven-braised greens, broccoli rabe sauteed with garlic scapes and crushed red pepper, and salad.  We had the veggies with pita bread so I made a giant dinner sandwich with mine.  We have a ton of leftovers so I had a pita and veggie sandwich for breakfast too. yum!

I also decided to try my hand at kimchi.  There was a guy talking about fermented foods on NPR's Fresh Air a couple days ago and he gave a recipe for kimchi which sounded easy and yummy.  I washed the napa cabbage really well in several rinses of water (there were little bugs on it- a good sign because it means my CSA really doesn't use pesticides!), then chopped it up and put it in a big bowl with two finely chopped garlic scapes and a bunch of salt.  I squished it all up with my clean hands until a lot of liquid came out of the cabbage, added some crushed red pepper and packed it into a large mason jar, then left it out overnight (covered).  It still needs to ferment a bit more, but I tried it today and it was tasty! Here it is: 

Posted by K