I did some maintenance work in the garden boxes this morning. My new mantra is “just keep growing … just keep growing …”
The basil finally decided to get its groove on:
All of the transplants have been released from their mini greenhouse lids … and look at that happy, full row of kale!
I’m proud of the pepper progress, albeit super slow.
And, there’s even a baby tomato hiding in there!
How’s your garden growing this week?
It has been a devastating week here at Fresh Veggies. I’m feeling a little more than discouraged.
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.
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.To 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.
What’s in the box this week?
(all organic from Lattin Farms unless noted otherwise)
- Cha-Cha Kabocha Squash
- MIzuna and Mustard Greens
- Islander Peppers
- 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.
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 …
This week’s goodies are definitely feeling more like the autumn harvest. And, I’m loving it!
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!
Radishes, have I told you lately that I love you? I do.
This is the first time I have seen broccoli from Nevada Fresh Pak. It looks good!
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?
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
Isn’t this thyme wonderful? I can’t wait to add it to a roast or stew.
And, I love peppers! Mmmmm, mmmmm, mmmm!
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 Chives
- Raspberries (that I am promising myself to not just let the Goblin eat)
- oh, ya … some awesome heirloom tomatoes!
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??
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:
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.
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.
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!
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
- Cherry tomatoes
- Early Girl tomatoes
- Raspberries (whaaaaaaaaaaaat??!!)
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.
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!
It’s another great week of veggies in Nevada. I am so happy to be back in the CSA. I get super excited for Thursdays because I know there will be a new veggie box. Nom nom nom!
What’s this week’s haul? All organic–I know I say that every week but it’s really that important. Those peeps out at Lattin Farms work hard to keep their freshies fresh, the old-school way!
- Sarah’s Choice Cantaloupe
- Seedless Watermelon
- Mixed Summer Squash
- Islander Peppers
- Slicing Cucumber
- Cherry Tomatoes
- Japanese Eggplant
- Early Girl Tomatoes
- Basil from Mewaldt Organics
- Green Beans from River Bend Farms
- White Onions from Pioneer Farms
Here’s a close up of the basil — can you smell it? I was trying to inhale the bag on the way home in the car. I love fresh basil.
Ya know what goes well with basil? Tomatoes! I see a caprese salad in my future …
This week’s box was so heavy that I could barely carry it out to the car. Seriously, I’m glad that I’m not paying for produce by the pound here!
What was in the box? All organic Galia melons, cantaloupe, seedless watermelon, mixed summer squash (crook neck, yellow/green zucchini), islander peppers, cherry tomatoes, Japanese eggplant, cucumbers, early girl tomatoes and basil from Lattin Farms, basil from Mewaldt Organics, green beans from River Bend Farms and red onions from Pioneer Farms.
Just look at these goodies:
Everything smells so good. The basil is sweet and tangy, the onions are sharp and the fruit is like candy. I think I might just eat all of it raw. No cooking required.
Or, maybe you could help … with some fresh ideas … what would you make with these ingredients?