Tuesday, July 26, 2016

Week 5 & 6 and a garden update

The CSA veggies continue to shine..week 5s share included 2 pints of beautiful red raspberries.

Week 5

You don't find raspberries looking this fresh very often.

Are these organic veggies gorgeous what?

Week 6 share was a beaut too.
Good eating right there..  This is the first of the basil to come in our shares this week...  it's hanging upside down drying now.

 Time for a garden update.
 We got our fence up and veggies planted a little later than I would have liked but it seems like we always are 2-3 weeks behind everyone else in our community garden.
 We've got loads of squash plants
 A good stand of both pickling and slicing cucumbers...
 Squash blossoms...
 6 different types of tomatoes and 5 plants of each.. wrapped around a 5 gallon bucket with holes in the bottom for slow constant watering.
 These are 2 rows of black eyed peas..this Southern girl has been missing really good black eyed peas.  Can't wait to get a mess of these in my belly. ;)
 A row of green beans, a row of yellow wax beans and a double row that has beets, turnips, kohlrabi and radishes.
 Lovely dill...it's so pretty.
 Tomatoes are looking healtho
So far.

Fingerling potatoes are in this double row.  They were leftovers from last year's CSA harvest.  I wasn't sure how they'd do since they were pretty shriveled but they are looking great!

Looking forward to the bounty of my labors. 

Friday, July 15, 2016

CSA Weeks 5 & 6, Gardening, Rhubarb, Strawberries, and Peaches.

I got really busy for several weeks.
But we always get our CSA produce,  rain or shine.
Week 5.

 We put our garden in and got it going a little later than we would have liked, but we had lots of help so it went quickly.

We've got 3 plots in a community garden about 2 miles from my home.

The rhubarb and strawberries started coming in right about that time too, so I had more than enough to do. 

 I made a few jars of rhubarb jam and a few jars of Strawberry jam as well.

CSA Week 3 & 4 with a Lake Erie view

Week 3's veggies are looking good! A body sure has nothing to complain about with this CSA.
I made Italian sausage with kale soup again since it's something my daughter and I both love.  We just can't get enough.

We atethe sugar snaps out of hand and I made an Italian dressing slaw from the cabbage when we had company over for grilled walleye. Yum...it was amazing.

I want to share the sight I see when I go to the pick up site where I get my veggies reach week.
This year I'm picking up at the Hospice House in Euclid.

They sit right next to the lake and enjoy the beautiful sight and feel the fantastic breeze.

This is the trailer our goods are delivered by each week.
Many thanks to all who make this possible.

This is week 4s share. 
Notice the little hand that is sneaking some of those sugar snap peas.  So sweet when the babies love fresh raw veggies. 

Lots of great eating right there..
Until next time..  Blessings.


Wednesday, June 22, 2016

2016 CSA share Week 2 & a Sweet gift

I went to pick up my share last week and was pleasantly surprised by a few extra goodies from Geauga Family Farms CSA.

 This was their way of saying thank you for being patient while they worked out the bugs of a new site and new drivers.

It was so nice of them, and I'm really happy for some extra goodies.

There was lettuce, cherry tomatoes,  turnips, broccoli, strawberries,  strawberry jam, and a loaf of wheat bread!

  How incredibly nice.   I hope the other ladies who waited with me were as pleasantly surprised as I was.

My regular share was nice too...

 We got lettuce,  broccoli,  strawberries, zucchini,  turnips, rhubarb and green onions.

Pretty quickly I made a jar of rhubarb jam from my CSA share.

I just cut the pieces into 1 inch(ish) pieces, added a little sugar, a splash of lemon juice,  and a little butter and let it simmer for about an hour until it was thickend.  I popped a lid on it.

 This isn't the NFPA approved way to seal jams, but I've been known to use it on the odd occasion.
It went into the frig after it sealed.

I've got about 6 more pounds to "do" something with in the next few days.

  I got a medium sized harvest from my yard this time

As you can see I've got 2 types of rhubarb.  
The dark red one isn't quite as sour as the green, but we like them mixed together. 

The rhubarb is doing well in the strawberry bed.  I gathered a few berries too.
Not so many this day...I think the squirrels have been helping themselves.  Stinkers!

I'll make crushed strawberries with them and serve them over pound cake with whipped cream for Don and berries and cream for me. (I'm gluten intolerant to a huge degree )

I've been toying around with the idea of making a low carb berry cake. 
We'll see.

Have you ever eaten rhubarb and do you like it?

Thursday, June 9, 2016

Geauga Family Farms CSA 2016 Season, Week 1

My 2016 Geauga Family Farms CSA (community sponsored agriculture group) had its first delivery Wednesday June 8th..   As always, the fresh veggies we got were beautiful.

There was a bit of a snafu with the truck leaving 30 minutes early, new site, new process, new driver,  but other than that, there were no problems.  There were 3 of us plus the lady who orchestrated this new pick up location who had to wait for the driver to come back.  Thankfully they were able to.  I really enjoyed my time there talking with one of the ladies about preparation and cooking techniques we used with various veggies and fruit we expected to receive from our CSA bags.

This year I decided on a medium share
since it's mostly Don and me home alone these days.

My medium share consisted of 2 large kohlrabi with greens, a nice bunch of kale I believe,  a HUGE head of leaf lettuce, a really nice bag of spinach 
a quart and a pint of strawberries,  and a bundle of garlic scapes. 
All 100%  Organic!

To clean my lettuce and to help preserve it, I rinse it in cool water in a large bowl...

  Then I place a couple handfuls at a time into my salad spinner, give em a spin...

Then store them in a large baggie with paper towels to absorb any moisture that lingers or condensation that accumulates in the bag.  If the paper towel gets saturated,  replace it with a fresh one.

I do this same process with all of my greens, including the greens that come on top of a bunch of veggies such as turnip, beet, or kohlrabi. 
 If the greens have a thick rib, I strip the greens off of them before bagging.
I love fresh raw kohlrabi,  so these will get sliced and put in a bowl for a great snack.

I haven't decided what I'll do with the spinach and scapes as of yet, but the day is still young.

What would you do with them if they were in your frig?  

Wednesday, October 23, 2013

Week 20 on The CSA Share & Old Fashioned Kentucky Apple Cake

This is the very last share on the Summer CSA Program...  It flew by so quickly this year..

I am so happy that I actually did record each & every week's shares and shared them on my blog..  
 There were a few bumps here & there but for the most part it was all good!   

I want to say Thank You to Geauga Family Farms organization & their farmers..  

The good news for ME is that I signed up for another 6 weeks for a Fall Program that will last into the middle of December...  so 6 more weeks of delicious, organic, local food! Yes! 

Here is my final & quite heavy bag for the Summer Share.. 

I thought I already posted this.. but obviously I did not... 

This was a really heavy bag & it went out with a bang which was awesome! 

I traded a few things with my girlfriend Cheryl because she had too much lettuce in her frig and I knew my neighbors would enjoy it..  I had 2 heads of lettuce in mine already too.. so my neighbor Diane got our lettuce.  I gave Cheryl half of my apples and a head of garlic.. She gave me her bunch of radishes too since she knows my daughter loves them.  M'honey & my daughter had all these radishes eaten up before I could get the whole share put away.. Yes, they really love them! :) 

I made the Kale up the very Southern Soul Food way with hot pepper sauce, red wine vinegar, onions, and bacon.. yum!  My daughter & I ate it all gone gone! haha.. 

I made a Pork & Bok Choy Stir Fry one night & used half of the giant Bok Choy.
It sure was tasty! 

The apples were used in an Old Fashioned Kentucky Apple Cake with a Buttermilk Glaze!!

This was a really tasty treat that I shared at a Clam Bake we had this past weekend..  I used most of the Sweet potatoes for the clambake too but I'll share the ClamBake on another post.. another day.

They say this cake gets better after its been sitting for a while.  This one only got to sit for 24 hours before it was eaten.. but the entire thing was eaten that day & night so it must have been pretty good. 

 I thought the few bites I had were really good.  Even M'honey Child JP aka Picky Boy liked it.. A lot! 
He made sure to let me know about it.. unsolicited!!  :)    

I got this recipe from Just A Pinch Recipes site where many home cooks add their own recipes. 
Many go on to compete in national food competitions too! Its a neat forum! Check it out! 

added by Lisa Glass
When my mother passed away, a close family friend made us two fantastic cakes. This apple cake is one of them! Both my father and my boyfriend couldn't stop raving about this one and said they could eat this cake all day, every day.

Cook time: 1 Hr  Prep time: 40 Min
2 stick margarine (I used real butter)
2 c sugar
2 large eggs
2 1/2 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2 tsp cinnamon
3 c finely chopped apples
1 c chopped walnuts- (I used half walnuts & half pecans since I ran out of walnuts)
2-3 Tbsp milk
3/4 c sugar
1/2 c margarine
1/4 c buttermilk (I used regular milk & 1 tsp lemon juice- let sit for 10 minutes)
1 Tbsp light corn syrup
1/4 tsp baking soda
1 tsp real vanilla extract
1. Follow the above steps to make the cake batter.
2. Grease and flour a 9x13 pan Spread apple cake batter evenly in pan.
3. Bake at 350 degrees for 50 minutes to 1 hour, or until a toothpick comes out without raw batter on it.
4. While cake is baking, combine all the glaze ingredients except the vanilla in a medium pan. Stir and cook to a rolling boil. Remove from heat and add 1 teaspoon of vanilla.
5. Pour and spread glaze over hot cake as soon as the cake is removed from the oven.
6. Let cake cool completely before serving. The longer it sits, the better it gets!


I need to get moving and do something with the rest of my share this week.. 
I think I'll bake the Eggplant with last weeks eggplant & freeze it..ready to make  
Its out of this world delightful if you've never tried it!  Trust me.. 
Im a self-avowed eggplant hater and I LOVE it! 
I love Didi  from DishinWithDid.com too!  ♥
Go check out her Food Blog.. shes an amazing cook & has made an eggplant eater out of me. 
 But I have to add.. She's a beautiful Greek Goddess and the lady knows how to make a Dish sing! 

 I've got loads of other veggies I need to "get put by"  so I'll be posting about that soon!

What are you eating this week?  Do you still have any veggies or fruit that are waiting to be "put by"?