Gettin' fresh … in Northern Nevada

Posts tagged “great basin basket CSA

Great Basin Basket Share, Week Five

What’s in the box?

Green Garlic – Lattin Farms
Hakurei Turnips – Pick’n & Grin’n @ Lattin Farms
Broccoli – Pioneer Farms
Green Cabbage or Napa Cabbage – Pioneer Farms
Darkibor Kale – Pick’n & Grin’n @ Lattin Farms
Sunflower Shoots – Dayton Valley Aquaponics
Gourmet Lettuce – Pick’n & Grin’n @ Lattin Farms
Jericho Romaine – Pick’n & Grin’n @ Lattin Farms
Assorted Herbs – Lattin Farms

I have my add on items … bread, teriyaki beef jerky and a salted caramel-pretzel crust brownie.   OH!  And, eggs from Lahontan Farms that are somehow not in the photo.   This is a new thing on the basket share for me.  The weekly add-on items change and you order them in advance.   Fun, local, yummy stuff!

This week includes the beef share.   It was a full cooler load from York’s Meats in Fallon.

The packages range in portion size but included top sirloin (x2), rib steaks, chuck steak, carne asada (x2), ground beef (x5), and chuck roast.

We are pretty excited to try some Nevada beef — especially after a few weeks of heavy greens.

 

 

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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, 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, 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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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!


Great Basin Basket CSA, Week 8 (08/29/13)

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This week’s haul included a couple of late summer surprises (all organic):

  • Sarah’s Choice melons/cantaloupe
  • Seedless watermelon
  • Mixed summer squash
  • Japanese eggplant
  • Mixed peppers
  • Corn
  • Cherry tomatoes
  • Early Girl tomatoes
  • Garlic
  • Raspberries  (whaaaaaaaaaaaat??!!)
  • Rhubarb

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The raspberries barely made it home because my little boy loves them.   He had a huge helping with dinner.

And, as weird as rhubarb can be, I really love the smell.   So sweet.

The CSA newsletter included a yummy recipe for desert.

Rhubarb-Raspberry Crunch

1 cup white sugar

1 tbsp instant tapioca

1 tbsp cornstarch

1/8 tsp salt

4 cups rhubarb, cut into 1/2 inch pieces

1 cup raspberries

1/2 cup brown sugar

1/2 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup butter, chilled

Preheat oven to 350 degrees.   Great a 9×13 inch baking pan.   In a large bowl, combine sugar, tapioca, cornstarch, and salt.  Place rhubarb and raspberries into bowl making sure to completely coat with dry ingredients.   Pour into baking pan.  IN a medium bowl, mix together brown sugar, flour and oats.  Cut in butter until mixture resembles pea-sized crumbs.  Spread on top of fruit mixture.  Bake for 45 minutes or until rhubarb is tender.

Sounds pretty tasty to me.

I’m not sure if I’m going to be able to try this recipe quick enough, though.   The boy is really loving those raspberries, straight out of the container.   Let me know if you make it!


The Veggie Box is Back!

I have returned from the desert wasteland of fresh options in Northern Nevada to report that I should have just stayed with my tried and true CSA box from last year.   The co-op in town is good but not convenient for me.   The other basket/subscriptions are OK but not always local.   And, the farmer’s markets are less than I had hoped for in my area.

The Great Basin Basket CSA (Community Supported Agriculture) subscription by Lattin Farms is the way to go.   For real.   Boom.   Don’t mess around with anything else.   Know that your farmer is in Fallon and your food is fresh.   Done.

You can expect to see weekly reports from me about what’s in the box through the fall and I will gladly pay whatever the subscription costs because it has always proven to be completely worth it.   I managed to get in on the summer subscription after it had already started and the membership coordinator happily pro-rated my weeks through September.   This costs $29 a week.   Paid in full, in advance with eager anticipation.

Here’s what I received today:

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All organic summer squash, seedless watermelon, sweet peppers, eggplant, early girl tomatoes, cherry tomatoes, cucumber, garlic and a Galia melon from Lattin Farms.  There is also a bag of green beans from River Bend Farms and two big red torpedo onions from Pioneer Farms.

Aren’t these onions glorious?

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What’s a Galia melon?   According to the handy dandy instruction sheet that comes in every veggie box, a Galia melon looks “like a cantaloupe on the outside and a honeydew melon on the inside and offer a delicious, sweet flavor.”   All I know is that it smells like heaven.   This should be really good this weekend when it’s hot outside and I’m craving something cool and sweet.

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I can’t wait to taste those little yellow cherry tomatoes.   nom nom nom

 

Can you believe that I’m even excited to see the eggplant?  Now, if I could only remember which blog posted an eggplant recipe recently that actually looked good.    Any suggestions on that one?

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For my pepper peeps, these are Antohi Romanian Sweet Peppers and the veggie instructions included an interesting story about them:

“Jan Antohi was a touring acrobat when he defected to the United States.  In late 1991, he visited his family in Romania for the first time in more than 8 years, and came back with seeds of this delicious heirloom.   Romanians fry these in a hot skillet to experience the sweet, full flavor.”   

I remember these peppers from last summer and can attest … THEY ARE TASTY!

I’m excited to try some new recipes and share them with you again.   Tonight’s menu is easy:  grilled chicken and grilled summer squash.   Put ’em on the BBQ and get ‘er done!  Yum.