Gettin' fresh … in Northern Nevada

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Great Basin Basket Share, Week Eight

What’s in the box?

The shift into summer has happened and the veggies are changing as more crops mature. I was happy to see more onions. The flavor in last week’s onions was strong but really tasty. This week’s treasure is tomatoes!

The full box included:
Green Garlic – Lattin Farms

Hakurei Turnips – Pick’n & Grin’n @ Lattin Farms

Red Cabbage – Pioneer Farms

Salanova Lettuce Mix – Dayton Valley Aquaponics

Chocolate Tomatoes – Dayton Valley Aquaponics

Beets with Greens – Pick’n & Grin’n @ Lattin Farms

Zucchini – First Fruits Sustainable Farms

Spring Onions – Pioneer Farms

Garlic Chives – Mewaldt’s Organics

Stone Ground Wheat Bread – The Bread Lady

We are home this weekend so I’ll get to try some new recipes and post those. We have finally gotten into the meat from a couple weeks ago and it is very good. No fancy recipes there, just putting them on the grill!

Also, I’m thinking about trying a red cabbage slaw tomorrow. Yum!


Great Basin Basket Share, Week Seven

What’s in the box this week?
Green Garlic – Lattin Farms

Hakurei Turnips – Pick’n & Grin’n @ Lattin Farms

Green or Red Cabbage – Pioneer Farms

Darkibor Kale – Pick’n & Grin’n @ Lattin Farms

Sunflower Shoots – Dayton Valley Aquaponics

Gourmet Lettuce – Pick’n & Grin’n @ Lattin Farms

Beets with Greens – Pick’n & Grin’n @ Lattin Farms

Celery – Pioneer Farms

Zucchini – First Fruits Sustainable Farms

Spinach – Pick’n & Grin’n @ Lattin Farms

Spring Onions – Pioneer Farms

Now that summer is in full effect, my family has been pretty busy so it’s a little hard to be creative with the weekly ingredients. Plus, it’s hot and I don’t feel like cooking fancy. We tried a couple of the meats last week and they were very good quality but the rest of everything has been big salads or a quick stir fry. We stopped the bread share because, while it was very good, we weren’t finishing it. Dog days hit us early, I suppose.

I was happy to see the onions this week. They are beautiful and smell wonderful!

We are heading out to go camping. See ya next week!


Great Basin Basket Share, Week Six

What’s in the box?
Green Garlic – Lattin Farms

Hakurei Turnips – Pick’n & Grin’n @ Lattin Farms

Broccoli – Pioneer Farms or Pick’n & Grin’n @ Lattin Farms

Green or Red Cabbage – Pioneer Farms

Darkibor Kale – Pick’n & Grin’n @ Lattin Farms

Sunflower Shoots – Dayton Valley Aquaponics

Gourmet Lettuce – Pick’n & Grin’n @ Lattin Farms

Beets with Greens – Pick’n & Grin’n @ Lattin Farms

Celery – Pioneer Farms

Siberian Kale – Pioneer Farms

Fennel – Pioneer Farms

Wheat Bread – The Bread Lady

Eggs – Lahontan Farms

Last week flew by so I didn’t post all my recipes. I used up some of the turnips and garlic but roasting them in the crock pot. My house smelled of garlic for days!

I also made a quick stir fry with chicken and kale. My son wasn’t crazy about it but it was pretty decent for the rest of us.

Who knows what I will come up with for this week …


Cabbage Roll Casserole

I couldn’t decide what to do with the enormous cabbage we received last week and it was starting to get wilted so I turned to Google. I did have a brief thought of making sauerkraut but I just didn’t have time, energy, or jars.

In the spirit of the 30 minute meal and using resources available, I made a quick cabbage roll casserole. Even quicker, considering I just did it in a skillet and went with it.

The basic recipe I used is here: https://www.allrecipes.com/recipe/14690/cabbage-roll-casserole/

I’m the worst recipe follower so please know that I fully modified it along the way. I usually do. Can’t help it, I suppose.

This cabbage was a little curlier than a regular head and had a really peppery flavor. It sure is pretty, though. You know, for a cabbage.

The meal itself wasn’t all that gorgeous but it tasted good and was simple. Mid week success!

Anyone have creative suggestions for cabbage if I get another one next week?


Great Basin Basket Farm Share, Week Four

What’s in the box this week?

Green Garlic – Lattin Farms
Gourmet Lettuce Mix – Pick’n & Grin’n @ Lattin Farms
Assorted Radishes – Pick’n & Grin’n @ Lattin Farms
Baby Spinach – Pick’n & Grin’n @ Lattin Farms
Hakurei Turnips – Pick’n & Grin’n @ Lattin Farms
Jericho Romaine Lettuce – Pick’n & Grin’n @ Lattin Farms
Green Cabbage – Pioneer Farms
Kohlrabi – Pioneer Farms
Garlic Chives – Mewaldt’s Organic Farm
Sunflower Shoots – Dayton Valley Aquaponics

And, wheat bread from The Bread Lady and happy eggs from Lahontan Farms

Check out this beautiful cabbage! I haven’t decided what to do with it yet but it is amazing just to look at the patterns in the leaves.


The Purple Green Smoothie

In an effort to try something different, and use up a bag of kale, we made smoothies.

Full disclosure, I’m not the biggest fan of green smoothies so … that’s the starting point for this adventure.

I used this recipe as it was suggested in the veggie box weekly email. http://www.homesteadmania.com/kale-blueberry-vanilla-smoothie/

I made enough for two large smoothies so it seemed like a lot of greens. I also tried to pull out any thicker stalks just to avoid any bitter flavors.

I also added banana for a thicker mix.

Fresh blueberries are not in season yet so I used frozen ones. Partially for cost and partially because I knew they would be nice for a cold drink. They quickly blended up and almost disguised the kale. Almost.

There’s no fooling a 9 year old boy. Plus, while it wasn’t terrible, it is no substitute for a real milkshake.

He tolerated it but I doubt he will be making any special requests to try that again.

All in all, it wasn’t that bad. Cold, refreshing, fairly guilt free. I can handle that. Next time, I might up the banana factor or add other fruits.

I definitely got my kale intake for the day so that’s good!


Great Basin Basket Farm Share, Week Two

Last week was a busy flurry for the first round of the veggie box. Gotta love spring greens! I didn’t post a photo of the grilled asparagus but, wowza, those were tasty mmm mmm good!

Sooooo … what’s in the box this week?

A lot of the same, as expected, but with some bonus goodies!
Salanova Lettuce – Pick’n & Grin’n Farm @ Lattin Farms

Hakurei Turnips – Pick’n & Grin’n Farm @ Lattin Farms

Green Garlic – Lattin Farms

Garlic Chives – Mewaldt Organics

Siberian Kale – Pioneer Farms

Spinach – Pick’n & Grin’n Farm @ Lattin Farms

Arugula – Pioneer Farms

Gourmet Lettuce Mix – Pick’n & Grin’n Farm @ Lattin Farms

Sunflower Shoots – Dayton Valley Aquaponics

Darkibor Kale – Pick’n & Grin’n @ Lattin Farms

Bread Lady stone ground wheat

Lahontan Farms eggs

I am super ready for those sunflower shoots! Yum! They are first on my list for tomorrow.

Check out these pretty eggs, though.

They are all different, natural colors and stamped with love. Someone is all crafty with their die cut freshness date rooster!

My son loved these eggs last week. He’s not normally a full plate of scrambled eggs kind of kid but he cleaned up on them last weekend. That makes me happy!

The taste of fresh food is so much better than anything else. So far, my family is loving the veggie box.

What’s your favorite fresh food that just isn’t the same any other way?


Wash Your Veggies

So, this seems obvious, but it is important to rinse and wash all of the produce that you are going to eat. No matter where it came from when you bought it.

When you have a CSA subscription, the first accessory you should get is a salad spinner.

What’s that? It is this:

This one handy, dandy (usually reasonably priced) item will save you so much time and energy. It will also help you keep those greens fresh longer!

How does it work? I had some fun with a slo-mo video from my phone to show you.

It is basically a colander that spins in a bigger container to fling the extra water off your lettuce after you rinse it thoroughly in the sink.

My son also thinks it’s great silliness to help with this job so don’t be afraid to recruit helpers!

I usually wrap greens in a paper towel and don’t fully close them up in plastic when I put them in the fridge to make them last a day or two more. This is important in the first few weeks of a CSA when there are a lot of greens. You don’t want then to go to waste in the first two days!

Especially when they are this pretty:

Have fun and eat your greens!


Great Basin Basket Farm Share, Week One

Woo hoo! It’s here! It’s here!

Can you tell how excited I am about this?

It has been a while but I have really been looking forward to getting some Nevada veggies in my system.

Here’s the box:

The way it works is that you go to a pick up spot and there’s actually a cardboard box … but … it helps a lot to bring your own crate so they can reuse the cardboard one.

What’s in the box?

This will vary every week based on what’s in season so, since it is spring, lots of greens this week.

Items:

Salanova Lettuce – Pick’n & Grin’n Farm in collaboration with Lattin Farms

Hakurei Turnips – Pick’n & Grin’n Farm in collaboration with Lattin Farms

Green Garlic – Lattin Farms

Spring Asparagus – Lattin Farms

Garlic Chives – Mewaldt Organics

Siberian Kale – Pioneer Farms

Spinach – Pick’n & Grin’n Farm in collaboration with Lattin Farms

Arugula – Pioneer Farms

Tango Lettuce – Pick’n & Grin’n Farm in collaboration with Lattin Farms

I also opted to get bread (stone ground whole wheat from The Bread Lady) and eggs (from the happy chickens at Lahontan Farms.)

Nom!

I’ll share more with some recipes and lots of photos later so stay tuned. Let me know of you have any questions. I’m all ears!


A Bad Week in the Garden

It has been a devastating week here at Fresh Veggies.    I’m feeling a little more than discouraged.

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The lettuce and tomato plants are covered in bugs, white flies, I believe.   The lettuce was ready to harvest and I was totally grossed out by the bugs so WE DID NOT EAT IT.   Bleck.   No amount of washing was going to take that visual away from me.   Gag.

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I promptly busted out the insecticidal soap and sprayed like a maniac.   As a matter of fact, I should probably go spray again to be sure.   Bleck.

Then, there’s the matter of the sunflowers.    Total loss.   I blame the chipmunks.   I blame the squirrels.   I blame the bunnies.   I blame them all.   And, I am sad.imageTo make matters worse, there is someone down the street from me who has no less than 100 sunflower plants happily growing in her front yard.   I am beyond jealous.

And, I will just have vicariously enjoy her sunflowers because mine are dead.

Ugh.

 


Sprout Update

How about a sprout update?   Lettuce, spinach, kale, carrots and green beans have all poked through to the light.   The peppers are taking a little but longer but I think that’s normal so we’ll keep waiting on them.

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First Sprout

It’s just barely starting but the tiniest tips of green are poking out of the soil.

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Spinach, maybe?

It’s a big day here at the Fresh Veggies household.   Big days start with tiny, little green sprouts.


Winter Break

This blog is currently on winter break while the fields are dormant for the season.   Please check out my other endeavors at www.gingerleaphotography.com until the spring thaw happens.

cilantro peppers basil

See you later,

Fresh Veggies in the Desert


Great Basin Basket CSA, Autumn Week 6 (11/07/13)

 

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This is it, the last basket of 2013.   I’m happy to report that it was full of all kinds of goodies, too!

2013 wasn’t kind to the farmers and I’m not sure what the Farmer’s Almanac is predicting for 2014 but I am certain that water is going to be an issue for the Fallon farmers no matter what.    I love being a part of the Great Basin Basket CSA.   However, once again, I am faced with the dilemma about what to do for next year.   We’ll see …

(All organic from Lattin Farms, unless otherwise noted)

  • Stripetti Squash
  • Spaghetti Squash
  • Sunflowers
  • Decorative Indian Corn
  • Lettuce
  • Garlic
  • Shallots
  • Spinach
  • Chard
  • Thyme
  • Decorative Gourds
  • Onions from Peri & Sons
  • Jerusalem Artichokes from Mewaldt Organics
  • Potatoes from Workman Farms
  • Mixed Asian Greens from High Desert Farming Initiative (part of the University of Nevada, Reno)

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So, veggie friends … it might be a while until the next post.   I’m considering just posting an occasional recipe or two but I’m might also just reevaluate my blogging time.

What do you think?

Maybe, just a winter’s break to clear the mind … maybe not.


Great Basin Basket CSA, Week 5 (10/31/13)

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This week’s haul included a couple of fun things and a little bit of sad news.   First things first, what’s in the box? (All organic from Lattin Farms unless otherwise noted)

  • Lettuce
  • Rosemary
  • Garlic
  • Shallots
  • Arugula
  • Decorative Gourd
  • Sunflower
  • Decorative Indian Corn
  • Potatoes from Workman Farms
  • Butternut Squash from Peri & Sons
  • Onions From Peri & Sons

What do you do with a full sunflower head?   Thankfully, the newsletter came with instructions.   (I love that the farm doesn’t assume that I know this stuff.   Instructions are appreciated!)

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How to Make Your Own Sunflower Seeds

Cover the flower head with a paper bag and secure into place by tying around the bag with a string.

Hang the cut sunflower upside down by the stem in a warm but ventilated area for three weeks to two months while it cures. The seeds will fall out over time, caught in the paper bag.

Place the dried sunflower seeds in an airtight container in the refrigerator for storage. Roast the sunflower seeds by spreading them in a flat layer over a cookie sheet and placing in a 300-degree oven for 20 minutes. Add salt or leave them plain based on your preference.

 

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I love the decorative stuff because they can hang around until Thanksgiving and not be confused with my Halloween decorations.

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Now, the sad news …  the drought was pretty tough on my farm this year.   And, well, drought conditions make it pretty tough on about everything around here.   Here’s the official scoop from my CSA newsletter:

“It has been a challenging year for us – drought, heavy insect and disease pressure, crazy weather (including about three weeks without sunshine due to wildfires).  Despite these difficulties the basket went out every week full of fresh produce. The variety, due to problems noted above, was not up to our usual standards – lots and lots of some things and less of others.  Thanks for putting up with those variables. 

We are changing the basket substantially in 2014 to ensure we can send a full basket of good produce every week, despite the challenges we anticipate due to continued drought. Luckily at Lattin Farms we have storage ponds on the farm and will be able to plant for the new seasons we are implementing for 2014. 

We will have two seasons rather than three, with an Early Season Basket beginning the first week of June and running through the end of July. This season will begin with the usual greens, plus beets, turnips, carrots and in July the first 
of the summer squashes, tomatoes and peppers. Late Season Basket will include August and September and will contain all the crops you got this year. This will allow us to concentrate on our major season as we face the challenges with weather and drought. 

Our sign-up for 2014 will be up on the website within the next couple of weeks and we would appreciate early sign-ups with the $50 deposits as we may be required to limit basket numbers if the drought worsens. 

We are asking some of our cooperating farmers if they want to pick up some of the spring and fall business that we have had. Look to our website later in the year for announcements on other subscription programs for spring and fall baskets. Thanks again for your loyal support.   Rick Lattin”

Well, that’s just how it works here in the desert.   No water, no life.  You have to do the best you can with what you have so we’ll see how it works out next year for crops and Fresh Veggies in the Desert.

Let me know what you think … I was looking forward to the winter break but now it’s a little sad that I’m watching the CSA change at the same time.


Great Basin Basket CSA Autumn Week 4 (10/24/13)

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The winter veggies just keep coming!   I’m happy to see a nice variety in this week’s CSA share.   I am still a little worried, though.   It is really dry out there and I know my farm is struggling for water.   C’est la vie for gardening in the desert, I suppose?

What was in this week’s box?  (All organic from Lattin Farms unless otherwise noted)

  • Stripetti Spaghetti Squash
  • Butter Lettuce
  • Green Tomatoes
  • Shallots
  • Mixed Peppers
  • Garlic
  • Sage
  • Potatoes from Holley Farms
  • Onions from Peri & Sons

And, just in case you wanted to see what autumn looks like from near my house, this is a little fishing hole a few miles from where I live:

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The county stocks the pond with trout and we have managed to catch a couple of them.   My husband is better at catching than I am but I do enjoy the zen of trying.   How about you?


Great Basin Basket CSA, Autumn Week 3 (10/17/13)

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What’s in the box this week?

(all organic from Lattin Farms unless noted otherwise)

  • Cha-Cha Kabocha Squash
  • MIzuna and Mustard Greens
  • Tomatoes
  • Shallots
  • Islander Peppers
  • Garlic
  • Popcorn
  • Spinach
  • Garlic Chives from Mewaldt Organics
  • Potatoes from Holley Farms
  • Yellow Onions from Peri & Sons
  • Cauliflower from Peri & Sons

What the Cha-Cha?   Now, I’m not a rookie to the squash scene at this point but I don’t remember ever seeing a Cha-Cha Kabocha Squash on the menu before now.   Have you ever had one?

To me, it looks like a big speckled green pumpkin or, maybe, a flatter watermelon   But, I was surprised when I picked it up because it was significantly lighter than expected.   According to the instructions/newsletter, it is the best-eating of the mid-size kabocha squashes.   “It has a bright yellow flesh that cooks up dry, flaky, sweet and delicious.”   I’m thinking it will be a lot like a butternut squash … I guess we will find out soon enough, won’t we?

In case you didn’t already know, the pick-up spot for my CSA is at the local Whole Foods store.   Most of the time, I don’t even go inside unless I need some random other item because, after all, I am going home with a huge box of veggies every week.   This week, though, was different.   I was stopped dead in my tracks because I found my holy grail item of fall.   The Honey Crisp Apple.   Oooooh, yaaaaa.    It’s on like Donkey Kong, my friends.

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I bought a whole bag of these beauties and, after I eat myself sick on just plain old apples, I’m going to make a recipe suggested by Rachel’s Table, Seasonal Sangria.   Check her out, she knows how to get it done …


Great Basin Basket CSA, Autumn Week 2 (10/10/13)

 

 

This week’s goodies are definitely feeling more like the autumn harvest.   And, I’m loving it!

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What did we get?   (All organic) acorn squash, mixed greens, early girl tomatoes, mixed peppers, green leaf lettuce, shallots, popcorn on the cob, thyme, radishes from River Bend Farms, onions from Peri & Sons, potatoes from Workman Farms and broccoli from Nevada Fresh Pak

Just look at the popcorn on the cob!   The instructions said to let it continue to dry until Christmas.   Last year, we just put it in a brown paper bag and microwaved it.   Fun!

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Radishes, have I told you lately that I love you?   I do.

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This is the first time I have seen broccoli from Nevada Fresh Pak.   It looks good!

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The newsletter/instruction sheet this week has some great recipe ideas so look forward to seeing some posts about roast beef and veggies, maybe some broccoli soup and definitely a stuffed baked acorn squash.   I’m feeling all chef-like so I think I might even try my hand as some hot sauce.   Spicy!

What are you plans for this week?


Great Basin Basket CSA, Autumn Week 1 (10/03/13)

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Just a quickie update this week, lots of stuff happening on the homefront. No worries, happy stuff!

This week’s box included a Cherokee purple tomato, a big bag of peppers, eggplant, lettuce, kale, garlic, parsley, mustard greens, spaghetti squash and onions.


Adventures in Canning 2013

I caught the canning bug last year.   Pretty bad, actually.   I did peaches and pears and pickles and applesauces.   I also made some canning mistakes like not getting the seal  on those pears and letting them explode in my cabinets.   (Ya, that was gross.)

This year, I have it again.   And, I’m going to try to do better on my hot jars, hot lids, hot bath, hot everything procedures.   Let’s start with two flats of fruit from Kelley’s Canyon Ranch.   Mmmm.   Good stuff.

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I have a super cute “helper.”   He made Lego vehicles in the kitchen and I tried to keep him away from the hot stove.

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I also have super cute blue jars.   I mean, really??   They are just pretty.   I put the pears in them because I thought it was a better color compliment.

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The peaches were a bigger hassle than the pears.   Pears were just peel and seal with some syrup.

The peaches require blanching to peel, which also includes pretty much burning your hands over and over and over again.

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They came out kinda pretty, too, though.   Don’tcha think?

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I should probably include a recipe of some instructions but … I’m feeling a little lazy.   If you have questions, please let me know in the comments.   Otherwise, I did a very light simple syrup with lemon in both the peaches and the pears and I boiled everything for much longer than I did last year.   There’s science for you.   Boil everything.    The jars, the lids, the food after you put in the jars.   Hours and hours of boiling water.

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I heard lots of lids popping as they cooled on the counter, so that’s positive reinforcement.   I have also chosen to store them in the fruit boxes on the floor in the laundry room until I’m sure they aren’t going to just explode in the pantry.    (Lesson hopefully learned.)


Great Basin Basket CSA, Week 12 (09/26/13)

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This week marks the end of the summer share for the CSA.   And, it was a very different year that last summer.   I think that water is a pretty serious issue for my farmers and, well, you can tell.  I hope that it changes soon for them, for lots of reasons.

The fall CSA starts next week and is $162 for six weeks.   I do have to admit that the share size seems a little smaller this year for that price.   But, I don’t mind paying for the quality produce that comes in these boxes.   I love my Fallon farms!

Here’s what was in the box this week:

  • Early Girl Tomatoes
  • Cherry Tomatoes
  • Globe Eggplant
  • Mixed Bag of Jalapeno and Romanian Peppers
  • Bag of Red Leaf Lettuce
  • Shallots
  • Corn
  • Melon
  • Thyme
  • Onions

Isn’t this thyme wonderful?   I can’t wait to add it to a roast or stew.

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And, I love peppers!   Mmmmm, mmmmm, mmmm!

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Fresh Food Finds

This weekend was all about some local tasty goodness.

My husband caught a rainbow trout in a nearby pond.   It’s tiny but wasn’t going to make it if he had released it so we had a nice little appetizer out of it.

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We made a bruschetta out of veggies from the weekly CSA.   That’s Nevada tomatoes, onions, basil and (oops some canned olives) the bread is from a ‘local-ish’ store out of Truckee, California.

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Next up, fresh peaches and pears!   Mmmmm.   Now, these might be a stretch because they are from Idaho.   But, I bought them from a gal that lives here in Reno because her family owns the farm.   She brings them into to ‘town’ to sell.   And, they were the fruit supplier for my CSA last year.   Kelley’s Canyon Orchard in Filer, Idaho.

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And, BONUS, I picked up some local (as in down the street) honey while we were at an elementary school fundraiser.   Literally, the kids from the farm were selling these jars of honey.   How could you say NO?   I’m going to check out their beef prices.

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Did you find any fun local foods this weekend?


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Great Basin Basket CSA, Week 11 (09/19/13)

I started to name this post “I Love Ugly Tomatoes” and then went back to the format that I have been using this year.   But, the whole post should really  be about just those organic heirloom tomatoes, shouldn’t it?   No?  OK.   Here’s what I got in the box this week:

  • Seedless Watermelon
  • Canary Melon
  • Romanian Peppers
  • Globe Eggplant
  • Juliet Cherry Tomatoes
  • Yellow Onions
  • Garlic
  • Garlic Chives
  • Raspberries (that I am promising myself to not just let the Goblin eat)
  • oh, ya … some awesome heirloom tomatoes!

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I love how they are just ugly.   Makes you wonder what other stuff that looks all weird but would actually be good, doesn’t it?   Makes me think that I was wrong for always picking the “pretty” produce.   Who taught us to do that??

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Great Basin Basket CSA, Week 10 (09/12/13)

 

 

 

 

Hello out there in the Blogosphere!   For those of you keeping track, no … I did not forget about blogging last week or purposely miss Week 9.   I was on a nicely planned camping vacation.   If you would like to see some of those photos, check out my other blog at Gingerlea Photography.

I gave last week’s box to a friend, who may or may not guest post about her CSA experience sometime in the future.   I heard a rumor that she is big on juicing and actually made a fancy soup with her Vitamix machine.   We’ll see …

For this week, here’s what was in the box:

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A Sarah’s Choice Melon, Seedless Watermelon, Globe Eggplant, Romanian Peppers, Cherry Tomatoes, Slicing Tomatoes, Shallots, Green Beans, Basil and Raspberries.

I know I have gone on and on about the raspberries in the past but they are soooooo good.   As in, I’m thinking about making the two hour round trip drive out there to pick some more.   That good.

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And, if you were wondering why it’s worth it to get more raspberries, this is what happens to the ones in the CSA box when they get to my house:

The Raspberry Goblin inhales them.   Photo evidence.

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Oh, well.   There’s worse things for a kid to get excited about, right??

As for the rest of the haul, I’m thinking there is a basil, tomato, pepper salad in my future with some feta cheese and a vinaigrette.   I love fresh ingredients.   Yum.

On the other hand, I have a serious amount of garlic just sitting on my counter.   I’m feeling a big roasting session coming on this weekend.   It’s easy and the garlic keeps well.   Bonus features:   no vampires at my house and easy spreadable garlic on demand for every piece of french bread that I can find.

Do you like roasted garlic?   Any new ideas for how to use it?   I love garlic in everything.   Share something creative with me!